HACCP Plan Example: A Practical Template for Restaurants

How do you write the scope of a HACCP plan?

The scope clearly states which address, production area, product group, process and shift it covers. Instead of a broad statement like “restaurant production”, define process families such as cooked-and-served-immediately dishes, cooked-and-reheated products, or cold-prepared salads.

If storage, transport or outsourced production is excluded, state the reason and how it is controlled. An unclear plan boundary creates a gap in responsibility and traceability.

HACCP team and product description

It helps to include a chef or production manager who knows the operation, someone with hygiene/food-safety knowledge, and a maintenance or purchasing representative. In a small business one person may take on multiple roles; external expert support can be brought in when needed.

• Product or product-family name and main ingredients
• Processing steps applied and packaging format
• Shelf life and storage/transport conditions
• Service method and consumption instructions
• Vulnerable consumer groups and allergens
• Distribution area and expected consumption time

Sample process flow diagram

Once the flow diagram is drafted at the desk, it must be verified step by step during production. Temporary holding, reprocessing, leftover product, samples, returns and waste flows are frequently forgotten.

1. Receiving from an approved supplier
2. Dry, cold or frozen storage
3. Controlled thawing
4. Raw product prep
5. Cooking
6. Immediate service or controlled hot-holding
7. Or: rapid cooling and cold storage
8. Reheating when required
9. Portioning, packing or service

How do you fill in the hazard analysis table?

For each process step, list the possible hazard, assess it against product and supplier risk, define the control measure, and classify it as a prerequisite, operational control, or potential critical control point.

• Receiving: cold-chain loss, packaging damage, wrong allergen data → approved supplier, temperature/label check, rejection criteria
• Prep: cross-contamination and allergen contact → area/time separation, colour coding, verified cleaning
• Cooking: insufficient pathogen reduction → verified time-temperature application (may be a critical control point)
• Cooling: microbial growth or toxin formation → portion reduction, rapid cooling, time-temperature monitoring (may be a critical control point)
• Service: temperature loss, recontamination, wrong allergen data → protective containers, time/temperature control, correct information

Important: the entries above are illustrative examples. Critical control points and limits must be set for each business by a competent team, based on the product, process, regulation and valid scientific evidence.

What columns belong in the critical control plan?

• Name of the critical control point and the hazard it controls
• Critical limit and its basis
• Monitored parameter, method and measuring tool
• Monitoring frequency and responsible role
• Process correction on deviation
• Isolation of the affected product and disposition decision
• Root cause and corrective action preventing recurrence
• Verification method, frequency and responsible person
• Record form used and retention period

How do you write a corrective action example?

“Measure again” is not enough on its own. When a deviation occurs, both the process must be corrected and the product of uncertain safety must be brought under control — for example, if the cooking limit was not met: continue processing if suitable, re-measure, isolate the batch identity, and record the results.

The authority and basis for deciding a product is safe must be defined in advance. A product of uncertain safety must not go to routine service. The root cause — equipment, recipe, staff or capacity related — is then investigated.

Verification and updating the plan

• Regular review of critical records by the responsible person
• Checking/calibration of thermometers and measuring devices
• On-site observation of staff practice
• Verifying cleaning and process controls with analysis when needed
• Traceability and recall drills
• Evaluating trends in complaints, returns, non-conformances and test results
• Plan revision on menu, recipe, equipment, supplier or layout change

A simple record-set example

The number of records should match the business's risk. Simple forms for receiving, critical cooking/cooling, cold storage, cleaning verification, allergen changes, measuring-device checks and corrective action can form the basis for most restaurants.

Forms should show date-time, product/batch, measurement, acceptance criterion, responsible person and the deviation action in one place. Write a clear result rather than marks that need later interpretation.