HACCP and allergen checklist generator
Allergen matrix and temperature log
Tick each allergen an item contains or may contain (shared fryers and surfaces too). The 9 major US allergens (FALCPA and the FASTER Act).
Temperature log (7 days, twice a day)
Limits from the US FDA Food Code: cold holding 41°F (5°C) or below, hot holding 135°F (57°C) or above. Write what you did whenever a reading is out of range.
Cooking and cooling limits to post by the line
| Food or step | Limit (FDA Food Code) |
|---|---|
| Poultry, stuffed foods, reheating for hot holding | 165°F (74°C) |
| Ground meat | 155°F (68°C) for 17 s |
| Whole cuts of beef, pork, fish | 145°F (63°C) for 15 s |
| Cooling | 135°F to 70°F within 2 h, then to 41°F within 4 more |
General guidance from the US FDA Food Code. Your state or local health authority's rules come first, and this tool does not replace a qualified food-safety professional or a regulated HACCP plan.
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Bookkeeping and profit previews plus free invoice, rent receipt, margin and HACCP/allergen tools, then 5 short emails on margins, invoicing and checklists.