Unlock hundreds more features
Save your Form to the Dashboard
View and Export Results
Use AI to Create Forms and Analyse Results

Forgot Password?
Get Started
OR
Sign UpLogin With Facebook
Sign UpLogin With Google

HACCP Plan Form Template

Streamline Your Food Safety Compliance Efforts

Navigating the complexities of food safety regulations can be overwhelming, but a clear HACCP plan helps ensure compliance and safety. This template supports food industry professionals by providing a structured way to identify hazards and outline critical control points. You can easily customize it for various assessments, maintain WCAG-aligned labels for accessibility, and effortlessly share with your team. Start building a safer food environment and improve your workflow with this engaging HACCP plan template.

Use this Template (FREE) Live Preview
Business name (legal entity)
Facility address
Primary HACCP contact
Contact email
HACCP team leader
List team members and roles
Product name(s) covered by this plan
Product category (select all that apply)
Please Specify:
Required storage condition(s)
Frozen at or below -18 C (0 F)
Refrigerated 0-5 C (32-41 F)
Ambient
Hot-held at or above 60 C (140 F)
Other
Please Specify:
Intended use
Ready-to-eat without further processing
Cook before consumption
Heat and serve
Further processing by customer
Ingredient for food service/manufacturing
Food allergens present (select all that apply)
Please Specify:
List the process flow steps in order (from receiving to distribution)
Briefly summarize how the prerequisite programs are implemented
Select applicable prerequisite programs
Please Specify:
Summarize the hazard analysis by step (identify significant biological, chemical, and physical hazards and controls)
Does the hazard analysis identify any Critical Control Points (CCPs)?
Yes
No
List each CCP and the associated process step and hazard
Enter the critical limits for each CCP
Describe monitoring procedures for each CCP
Describe corrective actions for each CCP
List the records maintained for each CCP
Briefly describe validation studies, scientific references, or regulatory guidance used
Is validation of control measures documented?
Yes
No
Roles that require HACCP and food safety training
Most recent HACCP training date
Does your traceability system cover one step forward and one step back?
Yes
No
Has a mock recall been conducted in the last 12 months?
Yes
No
Senior management approver name
Approval date
Plan review frequency
Every 6 months
Annually
Every 2 years
Upon significant change
As required by regulation
{"name":"Business name (legal entity)", "url":"https://www.quiz-maker.com/QPREVIEW","txt":"Business name (legal entity), Facility address, Primary HACCP contact","img":"https://www.quiz-maker.com/3012/images/ogquiz.png"}
Paper art illustration depicting a HACCP plan form template for article about FormCreatorAI

When to use this form

Use this form when you handle, prepare, or package food and need a documented system to control hazards. It suits restaurants, commissaries, caterers, food trucks, and small processors. Capture your process flow, risks, critical control points, monitoring logs, and corrective actions so you pass audits and keep guests safe. Build or update it before opening a new line, adding allergens, changing suppliers, or after an inspection finding. Pair it with the PPE Assessment form to confirm staff can safely check temperatures, chemicals, and sanitation. If you run broader operational reviews, the Army risk assessment form helps your team score risks and prioritize fixes across shifts.

Must Ask HACCP Plan Questions

  1. Which biological, chemical, and physical hazards could occur at each step of your process?

    This drives a structured analysis so you target controls where risk exists. For intentional or security-related concerns, pair your review with the Threat assessment form to close gaps.

  2. What are your critical control points and the critical limits for each one?

    Clear limits create pass/fail rules that remove guesswork. Auditors expect specific, science-based values tied to your products and methods.

  3. How will you monitor each critical control point, how often, and who is responsible?

    Defined methods, frequency, and ownership make monitoring repeatable and traceable. This also helps you plan staffing, tools, and training without gaps.

  4. What corrective actions will you take when a critical limit is not met, and who will document them?

    Preapproved steps speed recovery and protect product when limits fail. Good documentation shows control and due diligence during inspections.

  5. How will you verify and validate the plan, and how will you maintain records?

    Verification and validation prove the system works and stays current. Solid records support trend analysis, faster audits, and continuous improvement.

More Forms

Copy/Edit Form Send to Recipients Make a Form w/AI Form Builder Must Ask Questions
  • 100% Free - No Catches
  • Collect Responses Today
  • Tailor to your Look & Feel