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Haccp template 2026

The document provides guidelines from the Maryland Department of Health and Mental Hygiene for submitting a Hazard Analysis Critical Control Point (HACCP) plan for food service facilities. It outlines the requirements for priority assessment, general food handling procedures, and necessary contents and formatting for HACCP plans. The document emphasizes the importance of identifying critical control points, monitoring procedures, corrective actions, and employee training to ensure food safety in high and moderate priority establishments.

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Click ‘Get Form’ to open the HACCP template in the editor.
Begin with the 'Priority Assessment Information' section. Provide a detailed menu or description of foods you will serve, and specify your food service system.
In the 'General Food Handling Information' section, describe how you will source your foods, prevent cross-contamination, and outline your cooling and thawing methods.
Move to the 'HACCP Plan Required Contents'. Identify Critical Control Points (CCPs) for cooking, cooling, and reheating processes. Document critical limits and monitoring procedures for each CCP.
Complete the 'HACCP Plan Formatting Instructions' by choosing a format that is user-friendly for your staff. You can list each CCP separately or create flow diagrams as needed.
Finally, ensure all sections are filled out accurately before saving your document. Utilize our platform's features to review and make any necessary adjustments.

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Why are the 7 principles of HACCP important?

Hazard Analysis and Critical Control Points (HACCP) is a process control system aimed to identify and put a stop to microbial and other hazards in food production.

What are the 7 steps of HACCP plan?

Theres a lot of technical writing and knowledge required to create an approvable HACCP plan. You need to have a deep knowledge of food code, because you need to know both where your hazards and critical control points are, but how to deviate in a safe manner. You need to have diagrams.

Can I write my own HACCP plan?

Hazard Analysis Critical Control Point (HACCP) Program is a comprehensive food safety control plan that includes a step-by-step description of the food processing, packaging and storage procedures, food contact surface cleaning and sanitizing procedures; lot identification procedures; and training procedures.

How many steps are in a HACCP plan?

The decision about process categories completes the preliminary steps that prepare you to develop a HACCP system. You have completed steps 1 through 5 in the following diagram. Now your team applies the seven principles of HACCP (steps 6 through 12) and develops a HACCP plan specific to your establishment.

What are the 7 steps to a HACCP plan?

Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.