What it does
HACCP (Hazard Analysis and Critical Control Points) is the usual way food businesses plan safety: find what could go wrong at each step, decide which steps are critical, and set limits, checks and records for those. This page is a fill-in template that follows the same order:
- Product description: name, ingredients, intended use and consumers, packaging, storage, shelf life, allergens and the team.
- Process flow: the steps from receiving to dispatch, one per line.
- Hazards: for each step, the biological, chemical and physical hazards and the control measure for each.
- CCP decision questions: up to five yes/no questions, asked in turn, that decide whether the step is a critical control point (CCP) for that hazard. They follow the general idea of the widely used Codex decision tree, in our own words. Changing an earlier answer clears the answers that no longer apply.
- For each CCP: the critical limit, monitoring, corrective action, verification and records.
The summary lists what is still missing (for example a CCP without a corrective action, or a hazard on a step you have since removed), and shows the hazard analysis and the HACCP plan as tables. Download it as a PDF or Word file to print, an image, or a CSV to open in a spreadsheet.
How to use it
- Write the steps first; each hazard then picks its step from a list.
- Add one hazard at a time. Be specific: “Salmonella survives cooking” is more useful than “bacteria”.
- Answer the questions honestly. A step that needs a control but has none is marked “change the step”, because the plan is not complete until a control exists.
- Critical limits must be measurable (a temperature and time, a pH, a metal detector test piece) and come from your own validation and the rules where you work.
Your data
The plan stays on this page and is never sent anywhere. If you tick Remember this plan in this browser, it is kept in this browser’s storage on this device so it is still here next visit. Clear saved plan deletes it.
Worked example
Press Use the example: a made-up chilled cooked chicken and pasta salad with 7 steps and 5 hazards. The summary shows 7 steps, 5 hazards, 3 CCPs: cooking (CCP 1, biological), cooling (CCP 2, biological) and the allergen hazard at mixing (CCP 3, chemical), because no later step removes it. Pathogens on the raw chicken at receiving are not a CCP because cooking controls them later. The summary lists two things still to do: CCP 2 has no corrective action, verification or records, and CCP 3 has none of its details. Square brackets mark the places for your own validated figures.
FAQ
Is this an approved plan? No. It is a template to organise your own plan, not legal advice. Check the official source and your local food authority for what your business needs.
Can I share it with my team? Download the PDF or Word file and share that.
Is anything uploaded? No. Everything runs in your browser and works offline.
Where the numbers come from
- The seven HACCP principles and the decision-tree approach to finding critical control points are general food-safety knowledge (Codex Alimentarius General Principles of Food Hygiene). The questions on this page are written in fibub's own words; no regulatory text is copied.
- The decision logic was checked on all 243 combinations of answers against an independent Python version; the plan tables, CSV and saved-plan reading have their own checks.
- The example plan is made up to show how the template is filled in. Values in square brackets are placeholders for your own validated figures.
Standard scientific values, such as constants, atomic weights and melting points, are facts found in every textbook; we name where ours were checked. If you are an author or publisher and want a value, a credit or a table changed or removed, tell us and we will act quickly.
Last updated 2026-11-09.