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HACCP Plan Template

Hazard Analysis and Critical Control Points (HACCP) food safety plan template. Identifies risks in your catering operation and controls to ensure food safety.

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What's Included

Format: Microsoft Word Document (DOCX)
File: vendorpad-haccp-plan.docx
Category: Compliance & Food Safety
Ready to customise for your business
Free to download — no account needed

How to Use This Template

This template helps you create a Hazard Analysis and Critical Control Points plan for your food operation. It includes sections for identifying hazards at each stage of food preparation (delivery, storage, preparation, cooking, cooling, reheating, serving), setting critical limits (minimum cooking temperatures, maximum storage times, cooling rates), monitoring procedures, and defining corrective actions when limits are breached.

Work through each stage of your food preparation process and identify what could go wrong — bacterial contamination, cross-contamination, allergen contact, physical contamination, or chemical contamination. For each hazard, define how you'll control it, how you'll monitor it, and what you'll do if something goes wrong. For example: "Burgers must reach 75C core temperature, checked with a calibrated probe. If not reached, continue cooking. If temperature cannot be achieved, discard."

HACCP documentation is a legal requirement for all food businesses under retained EU food safety law (Regulation 852/2004). Environmental health officers will ask to see your HACCP plan during inspections, and it's essential for achieving a food hygiene rating of 4 or 5. Without it, you're capped at a 3 at best.

Who This Is For

Caterers & food vendors
Street food traders

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