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Haccp plan template 2026

The document provides a comprehensive set of downloadable HACCP (Hazard Analysis Critical Control Point) forms and logs designed for food establishments to ensure food safety. It includes templates for hazard analysis, critical control points, temperature monitoring, corrective actions, and various logs for tracking refrigeration, cooking, cooling, receiving, and cleaning processes. Each section outlines specific instructions for foodservice workers and supervisors to maintain compliance with food safety standards.

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Click ‘Get Form’ to open the HACCP plan template in the editor.
Begin with the Hazard Analysis Table. Fill in the 'Processing Step' and identify potential hazards (Chemical, Physical, Biological) associated with each step. Provide justification for whether each hazard is significant and indicate if it is a Critical Control Point (CCP).
Move to the ROP HACCP Plan Summary. Document the CCP, hazard description, critical limits for control measures, and monitoring procedures including what will be monitored, how, and frequency.
Complete the Refrigeration/Freezer Log by entering location/unit description, date, time, temperature readings, and corrective actions taken. Ensure food worker initials are recorded.
For the Thermometer Calibration Log, record calibration details including date, time, thermometer ID#, and any adjustments required. Supervisor verification is essential.
Continue filling out logs for Corrective Actions, Cooking & Reheating Temperatures, Holding Times & Temperatures, Receiving Logs, Cooling Temperature Logs, Damaged or Discarded Product Logs, Food Contact Surface Cleaning & Sanitizing Logs, and Food Preparation Logs as per instructions provided in each section.

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