HACCP plan template for restaurants, section by section

What goes on the cover page of a HACCP plan?

Business name, physical address, permit number, the person in charge and their contact details, hours, the date of the plan, and the code edition your jurisdiction uses. Add a one-paragraph description of the operation: "Full-service restaurant, 80 seats, vacuum-packages braised short rib for up to 7 days at 41°F."

How do I list the foods the plan covers?

The Food Code (§8-201.14(A)) asks you to categorise the TCS foods the plan covers. List each menu item or group: sous vide chicken breast, sous vide pork belly, vacuum-packed stocks. For each, give the recipe or formulation, the packaging, and the equipment: immersion circulator model, vacuum sealer, blast chiller, walk-in.

Does a HACCP flow diagram have to be a chart?

One diagram per process: receive → cold store → prep → package → cook → chill → cold hold → reheat → serve. Mark which steps are critical control points. A numbered list is perfectly acceptable; it doesn't need to be a flowchart graphic, and a text list is easier for inspectors using screen readers or printing in black and white.

How do I lay out the hazard analysis?

A table with one row per step, columns for the hazard (biological, chemical, physical), whether it's significant, the justification, and the control measure. Example: "Cook, B, survival of Salmonella in poultry, significant, controlled by cooking to 165°F (§3-401.11(A)(3)) or a validated sous vide time/temperature."

What columns does a CCP summary table need?

This is the heart of the plan and maps directly to §8-201.14(D). One row per CCP with:

• Hazard controlled at this step.
• Critical limit as a measurable number with its citation.
• Monitoring: what, how, how often, who.
• Corrective action for the product and for the process.
• Verification: who reviews records and how often; thermometer calibration.
• Records: which log.

Which SOPs belong in a HACCP plan?

Prerequisite programmes that keep the CCPs working: handwashing, ill-worker exclusion, cleaning and sanitising food-contact surfaces (§4-602.11 frequency, §4-703.11 sanitising methods), allergen control, pest control, supplier approval and thermometer calibration. Keep each to a few lines; reference posted SOPs where you have them.

How do I document HACCP training?

Who is trained on the plan, by whom, and how often. Note the certified food protection manager. Inspectors frequently ask the cook on the line what the critical limit is: training is where that answer comes from.

Which logs should a HACCP plan template include?

Attach blank versions of every log the plan references. For a typical plan that means a temperature log, a cooling log, a receiving log, a cleaning and sanitising log, and a corrective action log. Say how long you keep them; for ROP and cook-chill under §3-502.12, at least six months.

How often should a HACCP plan be reviewed?

Signature and date of the person in charge, and a table for annual reviews or reviews after menu or equipment changes.

Is there a HACCP plan template in Word?

The builder generates sections 1 to 5 and 8 from your answers, with Food Code limits pre-filled and cited, and leaves clearly marked gaps where only you or a process authority can supply the number: a cure formulation, for instance. Add your SOPs and training details, then send the draft to your health department.