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HACCP plan template

HACCP plan template

You can use this HACCP plan template to identify hazards, establish critical control points, and track food safety processes with precision.

Use this template
or download pdf
HACCP plan template

You can use this HACCP plan template to identify hazards, establish critical control points, and track food safety processes with precision.

Use this template
or download pdf

About the HACCP plan template

Meeting food safety standards involves complying with regulations and having a robust hazard analysis process. A HACCP plan template is your practical solution to document every step of your Hazard Analysis and Critical Control Points (HACCP) system. Designed for food industry professionals, this template helps you identify potential risks, implement control measures, and track compliance—all in one streamlined document.

A step-by-step guide to using a HACCP plan template

Here’s how you can manage food safety effectively with the template:

  1. Start by customizing the general information section. Add participant names, roles, and details about the product or process you’re analyzing. Include photos or diagrams of your flow process to create a clear visual reference.
  2. Define critical control points (CCPs). Use the template to pinpoint high-risk steps in your process. For each CCP, describe the significant hazards, critical limits, and the equipment you’ll use to monitor compliance. For example, if temperature control is vital, specify exact thresholds and the tools needed for measurement.
  3. Assign monitoring tasks. Add the name of the person responsible for monitoring each CCP. Clearly define how they’ll track compliance, the frequency of checks, and the corrective actions to take if limits are exceeded.
  4. Document corrective actions thoroughly. If a critical limit is breached, explain the steps to restore control and handle potentially unsafe products. Include these actions in the template to keep records clear and auditable.
  5. Finalize with comments and sign-off. Use the comments section to provide recommendations or insights based on your findings. The inspector’s signature confirms the process is complete and ready for implementation.

How to customize your HACCP plan template

You can edit the HACCP plan template so it reflects the specifics of your operations.

Feel free to reorganize sections or fields to emphasize key areas like critical control points (CCPs) or monitoring procedures, depending on what matters most in your operations.

It’s also possible to use the app’s editing features to adjust response types. For example, replace text fields with dropdown menus for frequently chosen answers or add a photo upload option for visual records of inspections. You can add notes and instructions directly into the template so that frontline staff follow consistent processes.

If you manage multiple teams or facilities, scale the template by creating versions for different departments. Each version can include unique requirements while still adhering to your overall food safety framework.

Get started with Lumiform’s HACCP plan template today

Every step of your HACCP process matters, and this template is designed to keep you ahead. Use it to build a system that identifies hazards, tracks critical points, and keeps your team aligned. With its clear structure and practical tools, this template makes food safety compliance easier to manage, whether you’re in production, storage, or distribution.

Related categories

  • Health and safety management templates
  • Quality management templates
  • Food manufacturing templates
  • Hospitality templates
  • Food safety templates
  • HACCP templates
Preview of the template
Page 1
Facility and Product Description
Facility Name
geolocation!!!
Product Name
Product Description
Ingredients
Packaging
Intended Use
Shelf Life
Storage Conditions
Hazard Analysis
List potential biological hazards
List potential chemical hazards
List potential physical hazards
Determine and justify critical control points (CCPs)
Critical Control Points
CCP 1 - Identify
CCP 1 - Critical Limits
CCP 1 - Monitoring Procedures
CCP 1 - Corrective Actions
CCP 1 - Verification Procedures
CCP 1 - Records
CCP 2 - Identify
CCP 2 - Critical Limits
CCP 2 - Monitoring Procedures
CCP 2 - Corrective Actions
CCP 2 - Verification Procedures
CCP 2 - Records
Validation and Verification
Validation Procedures
Verification Procedures
Records and Documentation
List all HACCP records
Record Retention Policy

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Related resources

Access a complete set of resources aimed at maximizing safety, quality, and operational excellence, including detailed guides, related templates, and real-world use cases.

Topic guides

Read in-depth guides covering key topics related to this article.

HACCP guide: A step-by-step plan for food safetyEverything you need to create effective inspection checklists with LumiformHow To Achieve Commercial Kitchen Hygiene
See all topic guides

Template collections

See comprehensive collections of best practice templates related to this topic.

10 free HACCP plan templates to improve food safety10 free equipment preventive maintenance checklists16 free kitchen cleaning checklists
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Use cases

Check out how the Lumiform software can be utilized for related use cases.

HACCP softwareRestaurant inspection appCleaning app
See all use cases

Other resources

Explore all the additional resources we offer to assist you in mastering this topic.

3 benefits of HACCP software7 steps of HACCP5 reasons workflow automation improves food safetyModernize your restaurant technology with digitalization

Frequently asked questions

How do I identify critical control points (CCPs) for my specific operation?

To identify CCPs, analyze each step of your process to pinpoint where hazards can be prevented, eliminated, or controlled. Ask whether a hazard at this stage could cause harm if not controlled. Use decision trees or industry-specific guidelines to determine if a step qualifies as a CCP.

Can a HACCP plan address non-food safety risks in my facility?

HACCP is mainly designed for food safety, but its systematic approach can extend to managing other risks. For example, you can adapt it to control allergens, sanitation, or even equipment maintenance. Identifying hazards, setting control points, and monitoring them can improve overall operational safety.

What’s the difference between a HACCP plan and a food safety plan?

A HACCP plan focuses on identifying and controlling specific hazards through critical control points, making it highly systematic and technical. A food safety plan, on the other hand, is broader and includes additional elements like allergen management, supplier programs, and sanitation practices.


This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.
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