Identify and control risks to food safety. Make your job easier by using a digital HACCP template instead of a paper form.
Use this general HACCP plan template to assess the system in place for classifying and controlling food safety risksDownload template
This CCP monitoring checklist is used by a person in charge (PIC) or boss to take a photo of finished products and capture temperatures as evidence of critical limits being met or not.Download template
Use this template to evaluate a finished product's pH.Download template
Use this template for your regular HACCP audit and ensure food safety.Download template
Use this template to record deviations and the corresponding corrective actions taken.Download template
Use this checklist to document the temperature of the food when serving it to the guest. This checklist should be performed randomly 1-2 times per weekDownload template
This plan regulates all cleaning measures and procedures of the company, describes the processes and ensures a standardized implementation.Download template
This template for HACCP pest control in restaurants helps with the regular inspection of rooms for pest infestation.Download template
At least once a year restaurant operators should provide training for all food handlers and documentation of that training.Download template
This check of storage and cooling temperatures should be carried out twice a day. This list helps restaurant businesses to document the temperature of cold rooms, refrigerated counters and refrigerators cleanly.Download template
HACCP forms are used to implement a HACCP concept in companies in food production or food trade. This enables biological, chemical and physical hazards in the storage, transport, use, preparation and sale of perishable goods to be identified and controlled. Digital checklists help employees to monitor the processes more easily and to fully implement the HACCP documentation. The data from the HACCP plan template not only uncovers deficiencies at an early stage, but also proves consistent compliance with the HACCP plan.
The first step before one or more HACCP checklists are drawn up is always the preparation of an HACCP concept or plan. This provides the basis for the subsequent daily, weekly and monthly inspections. For the preparation of a HACCP template, the information from the following areas is of particular importance:
Most companies in the food industry have several HACCP forms in use. This is due to the fact that often different areas of the company have to be checked under different aspects. For example, different data has to be recorded for the cold chain for food than for kitchen cleaning - and usually by different people who are responsible for these areas.
How many HACCP checklists are in use, however, often also depends on the size of the company. In the following, the aspects that should necessarily be covered by checklists are listed using the HACCP example of the catering trade.
The correct storage and cooling of food is essential for ideal hygiene conditions in the company. For an HACCP template in this area, special attention should be paid to the critical points of temperature and storage conditions.
The kitchen is the biggest source of contamination in the catering industry due to a lack of hygiene. This HACCP template checks above all whether the cleaning standards are implemented and adhered to in order to prevent dangers to the customer from the preparation of the food.
Also in the guest room there are numerous areas which can lead to the burning of food if they are not well cared for. This HACCP template therefore deals with the state of cleaning of the objects in the guest room.
Clean toilets are not only part of good manners, they are also indispensable for ideal hygienic conditions. This HACCP template therefore checks the daily and weekly cleaning of the toilet areas, which includes washbasins, floors and the same.
Often these aspects take a back seat to the HACCP concept. HACCP forms can only be filled out correctly and conscientiously if the employees know exactly what they have to pay attention to in food hygiene and their own hygiene. This HACCP template is therefore used to check whether each employee has received training and whether follow-up training has taken place.
A good record is one of the 7 HACCP principles required to obtain HACCP certification. Proper HACCP documentation helps managers and business owners to keep track of the food production and processing processes and the corrective actions taken. Digital HACCP forms make it easier to prove that the possible risk factors of food safety are considered in all production processes. This ensures that the end products are safe and ready for the market.
Digital HACCP applications such as Lumiform help to improve tedious workflows by replacing paper forms, spreadsheets, scanning and faxing with a digital app and software - online or offline. The mobile technology is used to improve the following when using a free HACCP plan template: