Use this general HACCP plan template to assess the system in place for classifying and controlling food safety risks. Start your inspection by identifying the united team of people who are aware of the product and process. Take and attach a photo of the examined flow diagram then assess the standard working procedure by identifying the crucial control point/s. Note the CCP and identify the danger. Select the equipment to be used for controlling and define how to keep the method under control. Register the procedures you will follow if a crucial limit is passed. End the inspection with recommendations and generate details on the spot report.