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HACCP record-keeping form example

HACCP record-keeping form example

Keep food safety on track with this form. Document temperatures, critical control points, and corrective actions clearly and consistently to meet compliance standards.

Use this template
or download pdf
HACCP record-keeping form example

Keep food safety on track with this form. Document temperatures, critical control points, and corrective actions clearly and consistently to meet compliance standards.

Use this template
or download pdf

About the HACCP record-keeping form example

Keeping food safety on point requires reliable, consistent reporting. A HACCP record-keeping form example helps you and your team document critical details—like receiving temperatures, cooking logs, and cooling times—without missing a step. Whether you’re managing a restaurant kitchen, food production line, or catering business, this template simplifies tracking key processes to stay compliant and keep food safe.

A step-by-step guide to using a HACCP record-keeping form

Follow these steps to add the form to your workflow:

  1. Set up and customize the form. Start by tailoring the template to match your operation’s needs. Adjust sections like receiving, cooking, cooling, and holding temperatures. This way, the form reflects your team’s critical control points (CCPs).
  2. Train your team on proper usage. Walk your team through each section of the form. Show them how to record key details—like supplier names, temperature readings, and corrective actions. Highlight why accuracy matters for food safety compliance.
  3. Implement the form in daily workflows. Use the form during day-to-day tasks. For example, a kitchen manager can log receiving temperatures when deliveries arrive, while chefs record cooking times and final temperatures. Consistent use minimizes oversight.
  4. Monitor and review completed forms. Assign someone—like a supervisor—to review entries regularly. Check for missing data, ensure corrective actions are noted where necessary, and verify compliance with your HACCP plan.
  5. Analyze results for continuous improvement. Use collected data to identify trends, such as recurring temperature issues or supplier inconsistencies. This allows you to improve processes and address potential risks before they escalate.

Best practices for using a HACCP record-keeping form

Here’s how you can improve your food safety practices with the form.

Log entries in real-time to capture accurate information while tasks are fresh. For example, record delivery temperatures as shipments arrive to ensure data is reliable and avoids gaps caused by forgetting details later. Make this a non-negotiable habit for all team members.

Double-check temperature accuracy with properly calibrated tools. Even small errors can lead to unsafe food conditions, missed hazards, or compliance issues. Use digital thermometers for speed and precision, and train staff to take multiple readings when in doubt.

Edit fields based on your CCPs to tailor the form to your operation’s unique needs. Whether it’s monitoring specific cooking temperatures or cooling times, customizing the form makes it easier for staff to focus on what’s most critical.

Download Lumiform’s HACCP record-keeping form today

Keep your team on top of food safety processes with an HACCP record-keeping form. This template makes it easy to record temperatures, critical control points, and corrective actions without missing a step. It’s organized, reliable, and ready to use whenever you need it.

Categories

  • Health and safety management templates
  • Food manufacturing templates
  • Food safety templates
  • HACCP templates
Preview of the template
Page 1
General Information
Facility Name
geolocation!!!
Date
Shift
Receiving
Received Supplier Name
Item Received
Quantity Received
Receiving Temperature (if applicable)
Acceptable Temperature Range
Receiving Inspection Pass
Corrective Action Taken (if no)
Preparation
Preparation Step
Critical Control Point (if applicable)
Critical Limit
Monitoring Procedure
Monitoring Frequency
Corrective Action Taken (if limit exceeded)
Cooking
Product Cooked
Cooking Temperature
Cooking Time
Cooking Inspection Pass
Corrective Action Taken (if no)
Cooling
Product Cooled
Cooling Start Time
Cooling End Time
Cooling Temperature at 2 Hours
Cooling Temperature at 4 Hours
Cooling Inspection Pass
Corrective Action Taken (if no)
Reheating
Product Reheated
Reheating Temperature
Reheating Time
Reheating Inspection Pass
Corrective Action Taken (if no)
Holding
Product Held
Holding Temperature
Holding Start Time
Holding End Time
Holding Inspection Pass
Corrective Action Taken (if no)
Monitoring Procedures
Person Responsible for Monitoring
Monitoring Frequency
Monitoring Methods
Monitoring Records Maintained
Verification
Person Responsible for Verification
Verification Activities
Verification Frequency
Verification Records Maintained
Validation
Person Responsible for Validation
Validation Activities
Validation Frequency
Validation Records Maintained
Corrective Actions
Person Responsible for Corrective Actions
Corrective Action Procedures
Corrective Action Records Maintained
Documentation and Records
Records Maintained
Record Retention Period
Documentation Procedures
Documentation Records Maintained
Training
Training Program in Place
Personnel Trained
Training Frequency
Training Records Maintained
Final Review
Reviewed by
Date Reviewed
HACCP Plan Up-to-Date
Corrective Actions Taken

Frequently asked questions

What are common mistakes when documenting HACCP processes?

Common mistakes include recording data after tasks are completed, which can lead to inaccuracies, and failing to double-check temperature readings. Another issue is incomplete corrective action details, such as omitting the steps taken to fix a problem. Skipping regular reviews also makes it harder to catch errors early and stay compliant.

Who is responsible for maintaining accurate HACCP records in a team?

Chefs, kitchen managers, or quality assurance officers are often responsible for accurate HACCP records. However, supervisors or managers should review the records regularly to confirm accuracy and identify trends. Assigning clear roles ensures consistent documentation and accountability across the team.

What types of corrective actions should be on a HACCP form?

For corrective actions, document how specific issues were addressed, such as rejecting deliveries that don’t meet temperature requirements or adjusting cooking times if a product doesn’t reach the safe zone. Include detailed notes on what went wrong, the immediate fix, and any follow-up steps to prevent similar problems.

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.