How to use this template: fill in every section for one product and process. Delete the guidance notes in italics before publishing your plan. Critical limits must come from your own validated process, a regulation, or a process authority, never from a template. Structure follows the FDA HACCP Principles and Application Guidelines and the USDA FSIS Guidebook for the Preparation of HACCP Plans.
1. Plan identification
Company / facility
Facility address
Product / process covered
Plan number / version
Date issued
Last reassessment date
Approved by (name, title)
2. HACCP team
Cross-functional: quality, production, maintenance, sanitation. Identify HACCP training for at least one member.
Name
Title / department
Role on team
HACCP trained (Y/N)
3. Product description
Product name
Ingredients (including processing aids)
Allergens present
Important product characteristics (pH, aw, preservatives)
Packaging type
Shelf life
Storage and distribution conditions
Intended use (ready-to-eat / requires cooking)
Intended consumers (note sensitive populations)
Labeling instructions
Where sold
4. Process flow
List every step from receiving to shipping, including storage steps and rework loops. Verify by walking the line during operation, then sign below.
Step #
Process step
Notes (temperatures, times, equipment)
1
2
3
4
5
6
7
8
9
10
11
12
Flow diagram verified on the floor by
Date / shift
5. Hazard-analysis worksheet (Principle 1)
One row per process step and potential hazard. B = biological, C = chemical (including allergens and radiological), P = physical. Justify every significance decision in writing.
Step
Potential hazard (B/C/P)
Severity (H/M/L)
Likelihood (H/M/L)
Significant? (Y/N)
Justification
Control measure
6. CCP determination worksheet (Principle 2)
For each significant hazard, answer the decision questions in order. Q1: Do control measures exist at this step? Q2: Does this step eliminate the hazard or reduce it to an acceptable level? Q3: Could contamination occur at or increase to unacceptable levels? Q4: Will a later step eliminate or reduce the hazard to an acceptable level? A step that answers Q2 "yes", or Q3 "yes" and Q4 "no", is a CCP.
Step
Significant hazard
Q1
Q2
Q3
Q4
CCP? (number it)
7. CCP monitoring plan (Principles 3–5)
One row per CCP. Critical limits must cite their source (regulation, process authority, validation study) in section 10. Corrective actions must address both the product and the cause.
CCP
Critical limit
What is monitored
How
Frequency
Who
Corrective action
Records
Verification
8. Corrective action log (Principle 5)
Date
CCP
Deviation
Product disposition
Cause / fix
Recorded by
9. Verification schedule (Principle 6)
Verification activity
Frequency
Responsible
Record
Monitoring instrument calibration
Review of monitoring records
Review of corrective-action records
Product / environmental testing (as applicable)
Full plan reassessment
10. Records and supporting documents (Principle 7)
List every record generated by this plan and where it is kept, plus the validation sources for each critical limit (regulation citation, process authority letter, or study).
