HACCP, Hazard Analysis and Critical Control Points, is the internationally accepted, science-based method for controlling food safety hazards, and it forms the foundation of Codex Alimentarius guidance and food-safety regulation worldwide. Food manufacturers, caterers, importers, and hospitality operators are expected to run a documented HACCP system, and this toolkit supplies the plan, procedures, and records to build one that inspectors and customers will accept.
What’s included
- A complete HACCP plan template covering all seven principles
- Prerequisite programme (PRP) procedures: cleaning, pest control, personal hygiene, maintenance, and supplier approval
- Hazard analysis worksheets for biological, chemical, physical, and allergen hazards
- Critical control point determination and decision-tree templates
- Critical limit, monitoring, and corrective action documentation
- Verification, validation, and internal audit procedures
- Temperature logs, cleaning schedules, traceability, and receiving records
- Product description, process flow diagram, and CCP monitoring forms
Why it saves you time and worry
The templates follow the recognised sequence of the seven HACCP principles, so your team can work through hazard identification to record-keeping in a logical order rather than guessing what an auditor expects. Everything is editable Microsoft Word and Excel, letting you describe your own products, processes, and control points precisely. You bypass the many hours it takes to research and draft a compliant plan from scratch, and you avoid paying a food-safety consultant to produce documents you can readily tailor yourself, whether you are preparing for a regulatory inspection or a customer audit.
Download the toolkit now and put a credible, well-structured HACCP system in place for your food business.
