What is a HACCP Plan Template?
A HACCP plan template is a written document used by businesses as a guide in implementing the principles of HACCP in many food establishments. Also known as the Hazard Analysis and Critical Control Points plan, it is a food safety monitoring system that helps identify and control biological, chemical, and physical hazards within the storage, transportation, use, preparation, and sale of perishable goods. It also determines critical control points (CCP) in the process of food production. Creating a HACCP plan mitigates the risks of food contamination and avoids legal issues caused by foodborne illnesses.
Why do I need it?
Having a HACCP plan is a cost-effective way to manage food safety and sanitation systems which is essential to the success of your food business. HACCP Compliance benefits your food business in many ways, some of which are:
- Avoid costly fines caused by food safety and hygiene offences
- Build a strong reputation that attracts more customers
- Improve quality and safety of food products
- Reduces downtime and boosts productivity
- Provides due diligence defense
What to Include in a HACCP Plan Template
Since a HACCP plan requires a very specific set of items to go through, a HACCP plan template typically includes the following elements:
- Title Page – Add the key information needed for the specific use such as reference number, establishment name, intended use and consumer, and important dates to note.
- Process – Specify the manufacturing procedure to be assessed. A manufacturing process can comprise multiple steps so make sure to include all of these.
- Hazard analysis – Identify potential hazards in the food production process including biological, chemical, and physical hazards. This analysis helps determine the CCPs where control measures can be implemented.
- CCPs – Determine the critical control points in the production process where control measures can be implemented to prevent, eliminate, or reduce the identified hazards.
- Critical limits – Define the specific criteria for each CCP that must be met to prevent or eliminate the hazard, such as temperature, pH, time, and moisture.
- Monitoring procedures – Establish how the CCPs will be monitored, who will perform the monitoring, and how frequently. Monitoring ensures that the critical limits are being met and that the control measures are working effectively.
- Corrective action – Specify the actions that will be taken if the critical limits are not met, such as adjusting the process, reworking the product, or discarding it totally.
- Completion – Complete the template used by adding a digital signature of the assigned employee.
How to Write a HACCP Plan with a Template
An effective HACCP Plan follows seven principles. Here’s a quick structured guide on how to start developing your HACCP plan using a checklist in three general steps.
Principle #1: Write Down Your Process
Building a HACCP Plan begins with listing down the steps in the production process. This step involves conducting the HACCP principle of conducting a hazard analysis. Therefore, you have to write down the following information:
- General description of the step or process;
- Likelihood of potential hazards it’s exposed to (e.g., biological, chemical, or physical);
- Preventive measures including photos of the process or procedure for a more comprehensive plan.
Principle #2: Determine CCPs and Establish Critical Limits & Monitoring Procedures
In this step, you will need to identify which processes a critical control point (CCP) must be applied to eliminate food safety hazards (e.g., receiving, sorting, handling, or testing). As you write down critical control points, a critical limit should also be specified. A critical limit is the minimum or maximum value that must be met by the control measure to prevent, eliminate or reduce the hazard.
After establishing the critical limits, a monitoring procedure should then be provided to help the staff track that each limit has been met. This enables staff to maintain food safety during the food production process. Monitoring procedures can be written by defining the following:
- What is being monitored?
- How should it be measured?
- How frequent should it be checked?
- Who is responsible for checking?
Example:
| Critical Control Point (CCP) | Critical Limit | Monitoring Procedure |
| Testing | pH of 4.6 or below | Use a pH meter to measure the pH of the finished product. This should be done for every batch by the Chef in charge or any other designated employee. |
Principle #3: Provide a Corrective Action
Corrective actions are the steps taken when deviation occurs during the food production process. This allows staff members to take the proper action needed to prevent contamination or any other foodborne illnesses. Corrective actions can vary to either, recooking or reheating or disposal.
Example of a corrective action: If the finished product is slurry and did not meet the critical limit, the food product and its batch should be discarded.
FAQs about HACCP Plan
It is not mandatory for most businesses in the food industry to have a HACCP plan or system. However, it is critical to have a food safety management system to significantly control health hazards. Such is an ultimate responsibility of food businesses in the industry.
Establishing critical limits can help in distinguishing safe and acceptable products from unsafe and unacceptable. A critical limit is a standard that must be met to prevent, eliminate, or reduce the occurrence of food safety hazards. Examples of this include measuring time, temperature, and other measures derived from regulatory standards.
Corrective actions must be identified and developed once CCPs have been determined. A corrective action details the steps to take if critical limits for a CCP are not met. In a haccp plan, corrective actions should be written specific to each hazard and CCP.
Jona Tarlengco