# HACCP Plan Template (UK) Free editable template from Haccora — This template follows the Codex HACCP principles used by UK enforcement officers and complements Safer Food, Better Business (SFBB) style documentation. Replace every bracketed prompt with your own detail. Keep dated records; a plan without records is not enough at inspection. --- ## 1. Business details and scope | Field | Your detail | | --- | --- | | Trading name | [ ] | | Site address | [ ] | | Local authority | [ ] | | Food business operator (FBO) | [ ] | | Activities covered by this plan | [e.g. delivery, storage, prep, cook, hot hold, chill, service, delivery to customers] | | Date written | [ ] | | Next review date | [ ] | ### HACCP team | Name | Role | Food safety training | Responsibility | | --- | --- | --- | --- | | [ ] | [ ] | [e.g. Level 3] | [ ] | ## 2. Product description and intended use | Field | Your detail | | --- | --- | | Product / menu groups | [ ] | | Key ingredients and allergens | [ ] | | Storage conditions | [ ] | | Shelf life / use-by approach | [ ] | | Intended consumer | [ ] | | Vulnerable groups served | [e.g. children, elderly, pregnant customers, allergic customers] | ## 3. Process flow diagram List every step from delivery to service. Verify the diagram on the floor and sign below. 1. Delivery / goods in 2. Dry, chilled and frozen storage 3. Preparation (including allergen separation) 4. Cooking 5. Cooling 6. Hot holding / chilled display 7. Reheating 8. Service / packing (including PPDS labelling) 9. Waste Diagram verified by: [name] — Date: [ ] ## 4. Hazard analysis Hazard types: B = biological, C = chemical, P = physical, A = allergenic. | Step | Hazard (B/C/P/A) | Cause | Likelihood | Severity | Control measure | CCP? | | --- | --- | --- | --- | --- | --- | --- | | Delivery | B — pathogen growth | Chilled goods above 8°C | | | Check and record delivery temperature; reject if out of spec | Y/N | | Storage | B — cross-contamination | Raw stored above ready-to-eat | | | Segregate; raw below ready-to-eat; covered and dated | Y/N | | Preparation | A — allergen transfer | Shared boards / utensils | | | Dedicated equipment, cleaning between tasks, recipe allergen matrix | Y/N | | Cooking | B — survival of pathogens | Undercooking | | | Core temperature 75°C for 30 seconds (or equivalent) | Y | | Cooling | B — pathogen growth | Slow cooling | | | Cool to 8°C or below within 90 minutes | Y | | Hot holding | B — pathogen growth | Below 63°C | | | Hold at 63°C or above; record every [x] hours | Y | | Reheating | B — survival of pathogens | Under-reheating | | | Reheat to 75°C (82°C in Scotland) | Y | | Service / PPDS | A — mislabelling | Missing allergen info | | | Full ingredient label with allergens emphasised | Y | ## 5. Critical control points, limits and monitoring | CCP | Critical limit | Monitoring: what & how | Frequency | Who | Record | | --- | --- | --- | --- | --- | --- | | Cooking | Core 75°C / 30s | Calibrated probe, thickest part | Every batch | Chef on duty | Cook log | | Cooling | 8°C within 90 min | Probe at start and end | Every batch | Chef on duty | Cool log | | Hot hold | ≥ 63°C | Probe each unit | Every 2 hours | Supervisor | Hot-hold log | | Chilled storage | ≤ 8°C (aim 1–5°C) | Fridge/freezer check | Open and close | Assigned staff | Temperature log | | Reheat | ≥ 75°C (82°C Scotland) | Probe centre | Every batch | Chef on duty | Reheat log | | Allergen / PPDS | Correct, complete label | Label check against recipe | Every batch | Supervisor | Label check log | ## 6. Corrective actions | Deviation | Immediate action | Product decision | Preventive action | Recorded by | | --- | --- | --- | --- | --- | | Fridge above 8°C | Move stock, call engineer | Assess time/temperature; discard if unsafe | Increase check frequency, service unit | [ ] | | Undercooked food | Continue cooking, re-probe | Do not serve until limit met | Retrain, review cook times | [ ] | | Missed check | Complete now, note reason | Assess affected stock | Reminder schedule, supervisor sign-off | [ ] | | Wrong allergen label | Withdraw item | Do not sell | Re-check recipe matrix, retrain | [ ] | ## 7. Verification and review - Weekly: manager reviews completed records and signs. - Monthly: probe calibration check (ice/boiling water) recorded. - Quarterly: internal audit against this plan. - Annually, or after any menu, equipment, process or supplier change: full plan review. | Review date | Reviewed by | Changes made | | --- | --- | --- | | [ ] | [ ] | [ ] | ## 8. Supporting records to keep - Daily opening and closing checks - Fridge, freezer, cook, cool, hot-hold and reheat temperatures - Cleaning schedule sign-offs - Delivery and supplier approval records - Allergen matrix and PPDS labels - Staff training certificates, inductions and fitness-to-work declarations - Pest control, waste and maintenance records - Complaints, incidents and corrective actions ## 9. Allergen and PPDS checklist (Natasha's Law) - [ ] Every recipe has a completed allergen matrix (14 UK allergens) - [ ] Pre-packed for direct sale items carry full ingredient labels with allergens emphasised - [ ] Front of house has the same allergen information as the kitchen - [ ] Substitutions and specials update allergen information the same day - [ ] Staff trained on allergen questions and cross-contact controls --- Haccora turns this plan into scheduled checks, automatic corrective actions and a dated inspection pack. Start free at . This template is provided for general guidance and is not legal advice. You remain responsible for your own food safety management system.