HACCP Plan

Store Name

Street Address

City State Zip Code

Product/Process Date

(1) (2) (3) (4) (5) (6) (7)

Critical Significan Critical
Control t Hazards Limits for Monitoring
Poin each What How Freq- Who
(CCP) Preventative uency
Measure
Preparing Chemical Hazard may Monitor the Checking Storage This is done by
Seg
Meat and Hazard unlikely products every storage monitoring the person who
che
Vegetables occur when based on where they should be is assigned in
ingr
chemicals usage and keep tools held daily preparing the
plac
are properly storing such as knife food.
put in and cutting
storage boards to
identify and
secure that
those tools
are safe to be
use.

Cooking Biological In order to kill Materials to Sensory Make sure This is done by Pro
meat, hazard the bacteria (if be used in evaluation to record the person who req
vegetables there are any) cooking must the is assigned in insp
 you must reach be monitor temperature preparing the seg
the right such as every time food.
temperature thermometer
when cooking

Cooling Physical Do not use Monitoring Sensory Check it This is done by Hol
meat, hazard knives, the tools to be evaluation daily the person who tha
vegetable chopping used if it is is assigned in to m
boards, and clean or preparing the too
other sanitized food. bef
materials before Wa
that are not handling the the
washed and raw to cook wat
saniti zed. foods
Ma
cha
or r
whe
raw