Blank HACCP Plan Application

Company Name:                               
Product Name:                               
Date:                               
HACCP Team Leader:                               
Contact Information:                               

I. Introduction

• Purpose of HACCP Plan:
  Briefly describe the purpose of this HACCP plan
  

• Scope of the HACCP Plan:
  Specify the scope

II. Hazard Analysis

• Process Step:
  Identify each step in the food production process.
  

• Potential Hazards:
  List all potential biological, chemical, or physical hazards at each step.
  

• Preventive Measures:
  Describe actions that will prevent hazards at each step.

III. Critical Control Points (CCPs)

• Process Step:
  Identify the critical control points (steps where hazards can be controlled).
  

• Hazards Controlled:
  Indicate which hazards are being controlled at this CCP.
  

• Justification for CCP:
  Explain why this step is critical.

IV. Critical Limits

• Critical Limit for Each CCP:
  Define specific measurable criteria that must be met to control the hazard.
  

• Monitoring Procedures:
  Describe how and when the critical limits will be monitored.

V. Corrective Actions

• Action to be Taken if a Critical Limit is Exceeded:
  List corrective actions if the CCP is not met.
  

• Person Responsible for Corrective Action:
  Name the responsible personnel.

VI. Verification Procedures

• Verification Activities:
  Describe the procedures to verify the HACCP plan is working effectively.
  

• Frequency:
  How often verification will be conducted?

VII. Record-Keeping

• Types of Records Maintained:
  List the types of records that will be kept.
  

• Location of Records:
  Specify where the records will be stored and how long they will be retained.

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