HACCP Plan

This general HACCP plan template can be used to evaluate the system in place for identifying and controlling food safety hazards. Begin your inspection by identifying the assembled team of individuals who are knowledgeable about the product and process. Attach or take a photo of the reviewed flow diagram then evaluate the standard operating procedure by identifying the critical control point/s. Note the CCP and identify the hazard. Name the equipment to be used for monitoring and describe how to keep the process under control. Record the procedures you will follow if a critical limit is exceeded. Conclude the inspection with recommendations and generate detailed on the spot report.

Title Page

Client / Site
Conducted on (Date and Time)
Inspected by
Location

General Information

Name and Position of the participants
Description of the product and intended use
Consumers
Description of the process
Take a photo of the reviewed flow diagram or
Draw the reviewed flow diagram

Standard Operating Procedures at CCP’s

Click "Add" button for critical control point
Critical Control Point • Identify the step that has been determined to be a CCP
Significant Hazard • Identify the hazard of concern
Critical Limits

Monitoring

What equipment will be used?
How you will monitor the process at this step to ensure that the process is under control?
Frequency
Who will do the monitoring?
List the procedures you will follow if a critical limit is exceeded. Include both the actions you will take to bring the process back under control and how you will handle any product that might potentially be unsafe.