HACCP plan template: the 7 principles with a worked example
Short answer
A HACCP plan follows seven principles: (1) analyse the hazards at each step, (2) find the critical control points (CCPs) where a hazard can be controlled, (3) set a critical limit for each (for example cook chicken to 165°F), (4) decide how and how often you monitor it, (5) write the corrective action when a limit is missed, (6) verify the system works, and (7) keep records. One table row per CCP covers principles 2 to 7.
- Draw your process flow: receiving, storage, prep, cooking, holding, cooling, reheating, serving.
- For each step, list biological, chemical (including allergens) and physical hazards.
- Mark the steps that are CCPs and fill one row each with limit, monitoring, corrective action, verification and record.
- Print the temperature log and allergen matrix from the free generator and keep them by the station.
| Step / CCP | Hazard | Critical limit | Monitoring | Corrective action |
|---|---|---|---|---|
| Cooking chicken | Salmonella survival | 165°F (74°C) for <1 s | Probe thickest part, every batch | Keep cooking until it reaches 165°F; log it |
| Hot holding | Bacterial growth | 135°F (57°C) or above | Check every 2 h | Reheat to 165°F within 2 h or discard |
| Cold holding | Bacterial growth | 41°F (5°C) or below | Check twice a day | Move food; discard if above 41°F for more than 4 h |
| Cooling | Spore-former growth | 135→70°F in 2 h, 70→41°F in 4 more | Time and probe at 2 h and 6 h | Reheat to 165°F and re-cool, or discard |
Source: US FDA Food Code (2022), sections 3-401, 3-501; check your state or local code
Good to know
This page is general guidance. Your local health authority's rules come first, and a HACCP plan for regulated processes (for example meat and poultry plants, juice, seafood in the US) has specific federal requirements; get qualified advice for those.
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Does a restaurant need a HACCP plan?
Most US restaurants don't need a formal one unless they do special processes (for example sous vide or curing), but many health departments expect the same controls and logs.
How often should I review it?
When the menu, equipment or supplier changes, and at least once a year.
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