HACCP plan template

How to use it

1. Walk through your kitchen from delivery to serving. The sheet lists the usual steps: cross out any you don’t have and add your own.
2. For each step, write the hazards: biological (bacteria), chemical (cleaning products), physical (glass, metal) and allergens.
3. Write how you control each hazard, and the critical limit where there is one, for example a core of 75 °C when cooking.
4. Write how you check it, how often and who does it, then what you do if a check fails.
5. Name the record that proves it, such as the fridge log or the cooking log, and keep those records every day.
6. Review the plan at least once a year, and whenever the menu, equipment or the way you work changes.

The FSAI guidance figures

• Chilled food: 0–5 °C
• Frozen food: −18 °C or colder
• Cooking: a core of 75 °C, or an equivalent such as 70 °C for 2 minutes
• Reheating: a core of 70 °C or above, once only
• Hot holding: 63 °C or above

These are guidance figures. Use the limits in your own food safety management system, and see the FSAI Safe Catering pack and food safety temperatures explained.

Not sure where to start? Read how to write a HACCP plan and what HACCP is. Small catering businesses can also use the FSAI Safe Catering pack, which is built on the same principles.

When paper gets hard to keep up

Paper sheets get missed on busy days, filled in at the end of a shift, and lost when you need them. A plan is only as good as the daily records behind it. In Hygivo, the checks from your plan come up on your team’s phones, failed checks ask what was done, and the owner sees what’s been missed. Records and the inspection view in Hygivo.

This is general information, not advice for your business. Your food safety management system (HACCP plan) and FSAI guidance are the reference. Hygivo is not affiliated with or endorsed by the FSAI.