Blank HACCP plan template

Miselup · 2026-10-06 · Codex CXC 1-1969 (2020)

Complete for the business: confirm local requirements, justify limits, validate controls and approve the plan before use. This form does not establish that controls were performed.

Identity and document control
Business and address 
Country and applicable requirements 
Product / family 
Edition and date 
Prepared / reviewed / approved by 
Prerequisites and references 
Next review and record retention 

The 12 plan steps

1. HACCP team and scope · Preliminary step

Names, roles, competence, lead and deputy; site, activities and processes covered. Identify who writes, reviews and approves the plan.

Content / responsible person / evidence:


2. Product description · Preliminary step

Ingredients, allergens, relevant properties, processing, packaging, storage and justified shelf life. Group products only when their hazards and controls are comparable.

Content / responsible person / evidence:


3. Intended use · Preliminary step

Serving and consumption, intended consumers and vulnerable groups. Include reasonably foreseeable misuse.

Content / responsible person / evidence:


4. Process flow diagram · Preliminary step

Every stage in sequence, inputs, waits, returns, storage and leftover disposal. Include outsourced stages within the scope.

Content / responsible person / evidence:


5. On-site confirmation of flow · Preliminary step

Walk the process during actual work; record the person, date, shifts observed and corrections. Check that the diagram matches practice.

Content / responsible person / evidence:


6. Conduct a hazard analysis · Principle 1

For each stage, list biological, chemical and physical hazards, including allergens; origin, likelihood, severity, significance, control and reasons for inclusion or exclusion.

Content / responsible person / evidence:


7. Determine critical control points (CCPs) · Principle 2

Explain where control of a significant hazard is essential. Record the decision method and answers, including hazards managed through prerequisites.

Content / responsible person / evidence:


8. Establish critical limits · Principle 3

Parameter, unit, limit, scope and source for each CCP; justification for each limit. Separate legal requirements, operator limits and working targets.

Content / responsible person / evidence:


9. Establish a system to monitor CCPs · Principle 4

What, how, where, when and by whom; instrument, representative sampling and record. Monitoring must detect a deviation in time to act.

Content / responsible person / evidence:


10. Establish corrective actions · Principle 5

Actions for the process and the food, who decides disposition, how control is restored and recurrence prevented. Keep the incident and decision.

Content / responsible person / evidence:


11. Establish verification procedures · Principle 6

Record review, observation, instrument checks and results; assign people, frequencies and review triggers. Also document control-measure validation before implementation, with evidence kept separate from routine verification.

Content / responsible person / evidence:


12. Establish documentation and records · Principle 7

Version, approval, review date, procedures, forms, records and evidence; access, retention and change control. Blank forms do not demonstrate execution.

Content / responsible person / evidence:


Blank hazard analysis
StageHazard / originLikelihood / severitySignificance and reasonMeasure / responsible personPrerequisite or CCP and rationale
      
      
      
      
      
Blank CCP table
Stage / CCPHazardMeasureLimit / unit / sourceMonitoring / person / frequencyCorrective action / dispositionValidation / verificationRecord
        
        
        
        
        

Reference template and example: https://miselup.pro/en/appcc/haccp-plan-template/