0
Process Steps
T2 flow diagram
0
Hazards ID'd
T3 analysis
0
Significant
Score ≥ 4
0
CCPs
T4 decision tree
0%
Plan Readiness
Overall progress
Readiness by section
Hazard summary by type
Biological
0
Chemical
0
Physical
0
EU Regulatory Reference
Framework per Regulation (EC) No 852/2004 (Article 5) and Commission Notice 2016/C 278/01. Critical limits must be scientifically validated. Consult a qualified food safety professional before finalising your plan. This tool does not constitute regulatory or legal advice.
Template 1 · Product Description
Template 1 · Preparatory Step
Product Description
Define and document the product — the foundation of your HACCP scope
EU Guidance EC 852/2004Fully describe the product including physico-chemical characteristics (pH, aW, Brix, % salt), processing, packaging, shelf life, and intended use. Consider vulnerable consumer groups. (Commission Notice 2016/C 278/01, §3.2–3.3)
Company & Product
Physico-Chemical Characteristics
Packaging, Shelf Life & Distribution
Intended Use & Consumer
Template 2 · Process Flow Diagram
Template 2 · Preparatory Step
Process Flow Diagram
Map every step from raw material receipt to dispatch — then verify on the production floor
EU Guidance Commission Notice 2016/C 278/01The flow diagram must cover all steps in sequence including: raw material storage conditions, temperature/time (T/t) profiles for all steps, possible delays between steps, product recycling loops, and floor plan zoning (high/low hygiene areas). It MUST be verified by walking the production line — what is written must equal what actually happens, including night shifts and weekends.
Flow Diagram Verification
Note: Step numbers assigned here carry through to Template 3 hazard analysis. Any discrepancies found during verification must be corrected before proceeding.
Template 3 · Hazard Analysis (Principle 1)
Template 3 · Principle 1
Hazard Analysis Worksheet
Identify, score and control all biological, chemical and physical hazards at each process step
Risk Scoring Guide Codex AlimentariusSeverity × Likelihood = Risk Score. Score ≥ 4 = Significant Hazard → requires CCP or OPRP evaluation. Consider: likely occurrence, severity of adverse health effects, qualitative/quantitative hazard presence, microbial survival/growth potential, toxin production conditions, and consumer vulnerability (including immunocompromised, elderly, infants, pregnant).
Severity1 = Minor discomfort / self-limiting
2 = Medical attention needed
3 = Hospitalisation or death
2 = Medical attention needed
3 = Hospitalisation or death
Likelihood1 = Unlikely — rarely occurs
2 = Possible — occurs occasionally
3 = Likely — occurs regularly
2 = Possible — occurs occasionally
3 = Likely — occurs regularly
ThresholdScore ≥ 4 → Significant hazard
Requires CCP or OPRP
→ Enter in Template 4
Requires CCP or OPRP
→ Enter in Template 4
| Step # | Hazard Description | Type | Severity | Likelihood | Score | Significant? | Control Measure(s) |
|---|
Template 4 · CCP Determination (Principle 2)
Template 4 · Principle 2
CCP Determination — Decision Tree
Apply the Codex Alimentarius 4-question decision tree to each significant hazard from Template 3
Codex / EU Decision Tree Commission Notice 2016/C 278/01 p.29Apply to each significant hazard (risk score ≥ 4) identified in Template 3. For hazards relating to raw materials, skip Q2 as it refers to process steps only. Consider all possible control measures at all process stages when answering Q2. The 5 possible outcomes are: modify & recheck → CCP (Q2=Y) → Not CCP (Q3=N) → Not CCP (Q4=Y) → CCP (Q4=N).
Template 5 · HACCP Control Chart (Principles 3–5)
Template 5 · Principles 3, 4 & 5
HACCP Control Chart
The core HACCP plan document — define critical limits, monitoring, and corrective actions for each CCP
Critical Limits must be scientifically validated Principle 3Monitoring must specify: WHAT is measured · HOW (instrument/method) · WHO is responsible · HOW OFTEN. Corrective actions must address both: (1) the disposition of affected product AND (2) the root cause of the deviation. Verification activities confirm the HACCP system is working effectively (e.g. calibration records, supervisory checks, end-product microbiological testing).
| CCP No. | Process Step | Hazard | Critical Limit(s) | Monitoring Procedure | Frequency & Responsibility | Corrective Action(s) | Verification & Records |
|---|
Template 6 · CCP Monitoring Log (Principle 4)
Template 6 · Principle 4
CCP Monitoring Log
Record all monitoring results at each CCP during production — one log per CCP per shift
Principle 4 — Monitoring Requirements CodexComplete one log per CCP per production day or shift as applicable. Monitoring must be carried out in real time. If a result falls outside the critical limit, a Corrective Action Report (Template 7) must be raised immediately and the relevant product held pending disposition decision.
Log Header
Monitoring Record
| Time | Measurement / Observation | Result | Within Limit? | Corrective Action Taken | Operator Init. |
|---|
Retain completed monitoring logs for a minimum of 2 years beyond product shelf life, or per your document control procedure and applicable legislation.
Template 7 · Corrective Action Report (Principle 5)
Template 7 · Principle 5
Corrective Action Report (CAR)
Complete one CAR per CCP deviation — address both affected product disposition and root cause
Principle 5 — Corrective Actions Codex / EC 852/2004Every deviation from a critical limit requires a Corrective Action Report. The CAR must address: (1) immediate disposition of all potentially affected product — hold, rework, destroy, or return; AND (2) root cause analysis to prevent recurrence. Use structured RCA tools (5-Why, Fishbone/Ishikawa). Retain all CARs as quality records.
Deviation Details
Immediate Product Disposition
Root Cause Analysis
Corrective & Preventive Actions (CAPA)
| Action Required | Responsible Person | Target Date | Status |
|---|
Sign-off
Quality Manager
Production Manager
HACCP Team Leader
Template 8 · Verification & Annual Review (Principles 6–7)
Template 8 · Principles 6 & 7
HACCP Verification & Annual Review
Confirm the plan remains effective — at least annually and after any significant change
Principles 6 & 7 — Verification & Documentation EC 852/2004 Art.5Verification confirms that HACCP-based procedures are working effectively. Records must be retained beyond the product shelf life for traceability purposes (Regulation EC 178/2002). The HACCP plan must be reviewed whenever there is a change to the product, process, legislation, or when a significant food safety incident occurs. Expert HACCP guidance materials may be used as documentation (Commission Notice 2016/C 278/01 §10).
8.1 Review Triggers — tick all that apply
8.2 Verification Activities Completed
8.3 Changes Made to HACCP Plan
| Section / Template Changed | Description of Change & Reason | Date | New Version No. |
|---|
8.4 Annual Review Sign-off
HACCP Team Leader
Technical / QA Manager
Senior Management