Template

HACCP Principle 2: Determine Critical Control Points

by Jack Olseen, from the Community

10+

This HACCP Principle 2 checklist guides teams to determine Critical Control Points across the food production process. Record biological, chemical, and physical hazards, set critical limits, specify monitoring methods, equipment, frequency, and responsible personnel. Document corrective actions for limit deviations and verify activities. Use SafetyCulture to capture data on site and generate audit-ready reports that support ongoing food safety compliance.

With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
HACCP Plan Template for Food Safety
This HACCP plan template helps food businesses perform a structured hazard analysis and establish critical control points across production, handling, and distribution. Use it to identify biological, chemical, physical, and allergen hazards, set critical limits, and define monitoring procedures with what, how, frequency, and responsible personnel. The checklist guides corrective actions when limits are exceeded and records verification through signatures. Ideal for food manufacturing, processing plants, and food service teams seeking to standardize GMP practices and support compliance with HACCP, FSMA, and ISO 22000 requirements.
by Byron Scharneck, from the Community
Downloads: 0
Get
Template
HACCP Principle 3: Define Critical Limits
This HACCP resource focuses on Principle 3: defining critical limits for each critical control point. Record acceptable ranges for time, temperature, and composition, document how limits were determined, and specify corrective actions when thresholds are breached. Use it as a practical guide to maintain product quality and food safety across your production processes.
by Jack Olseen, from the Community
Downloads: 20+
Get
Template
HACCP Principle 5: Corrective Actions Checklist
Use this HACCP Principle 5 corrective actions checklist to identify deviations from critical limits, capture root causes, and define clear corrective steps that prevent unsafe food from reaching customers. Assign owners and due dates, track resolution progress, and verify effectiveness to ensure your food safety plan remains compliant. Record actions taken, follow up on recurring issues, and schedule the next evaluation to drive continual improvement and audit readiness across your HACCP system.
by Jack Olseen, from the Community
Downloads: 10+
Get
Template
Food Safety HACCP Plan Template
Build a robust Food Safety HACCP plan with this ready-to-use template. Document each process step, identify biological, chemical, physical, and allergen hazards, and set clear critical limits for every critical control point. Standardize monitoring procedures with what, how, frequency, and who fields, and capture corrective actions when limits are breached. Include photos, preventive measures, and sign-off to verify completion. Ideal for food production and service teams seeking a practical, compliant approach to hazard analysis and CCP management.
by Quan Anderson, from the Community
Downloads: 10+
Get

HACCP Plan Template for Food Safety

This HACCP plan template helps food businesses perform a structured hazard analysis and establish critical control points across production, handling, and distribution. Use it to identify biological, chemical, physical, and allergen hazards, set critical limits, and define monitoring procedures with what, how, frequency, and responsible personnel. The checklist guides corrective actions when limits are exceeded and records verification through signatures. Ideal for food manufacturing, processing plants, and food service teams seeking to standardize GMP practices and support compliance with HACCP, FSMA, and ISO 22000 requirements.

by Byron Scharneck, from the Community

Get

Template

HACCP Principle 3: Define Critical Limits

This HACCP resource focuses on Principle 3: defining critical limits for each critical control point. Record acceptable ranges for time, temperature, and composition, document how limits were determined, and specify corrective actions when thresholds are breached. Use it as a practical guide to maintain product quality and food safety across your production processes.

by Jack Olseen, from the Community

20+

Get

Template

HACCP Principle 5: Corrective Actions Checklist

Use this HACCP Principle 5 corrective actions checklist to identify deviations from critical limits, capture root causes, and define clear corrective steps that prevent unsafe food from reaching customers. Assign owners and due dates, track resolution progress, and verify effectiveness to ensure your food safety plan remains compliant. Record actions taken, follow up on recurring issues, and schedule the next evaluation to drive continual improvement and audit readiness across your HACCP system.

by Jack Olseen, from the Community

10+

Get

Template

Food Safety HACCP Plan Template

Build a robust Food Safety HACCP plan with this ready-to-use template. Document each process step, identify biological, chemical, physical, and allergen hazards, and set clear critical limits for every critical control point. Standardize monitoring procedures with what, how, frequency, and who fields, and capture corrective actions when limits are breached. Include photos, preventive measures, and sign-off to verify completion. Ideal for food production and service teams seeking a practical, compliant approach to hazard analysis and CCP management.

by Quan Anderson, from the Community

10+

Get

HACCP Principle 2: Determine Critical Control Points

About author

You might also like

HACCP Plan Template for Food Safety

HACCP Principle 3: Define Critical Limits

HACCP Principle 5: Corrective Actions Checklist

Food Safety HACCP Plan Template

You might also like

HACCP Plan Template for Food Safety

HACCP Principle 3: Define Critical Limits

HACCP Principle 5: Corrective Actions Checklist

Food Safety HACCP Plan Template