Haccp blank form is an important document to have when implementing a haccp plan in your food service business. This document outlines the specific steps that are to be followed in order to reduce the risk of contamination and foodborne illness. By using a haccp blank form, you can ensure that your business is following all safety guidelines and taking necessary precautions to protect your customers. Having a haccp plan in place can help improve your business' reputation and bottom line. For more information on haccp blank forms, please visit our website today.
If you wish to know various specific details about the PDF you are going to use, here's the facts you might want to go through before filling in the haccp blank form.
| Question | Answer |
|---|---|
| Form Name | Haccp Blank Form |
| Form Length | 13 pages |
| Fillable? | No |
| Fillable fields | 0 |
| Avg. time to fill out | 3 min 15 sec |
| Other names | haccp plan, haccp plan example, haccp blank, haccp template |
Downloadable Blank HACCP Forms & Flow Chart
1. Hazard Analysis Table
PROCESS STEP
Processing Step
Potential Hazards
(C)Chemical
(P)Physical
(B)Biological
Is this potential food safety hazard significant?
Justification of Decision
Preventive Measures Is this step a CCP?
NAME OF FOOD ESTABLISHMENT: |
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BRIEF PRODUCT DESCRIPTION: |
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2.ROP HACCP Plan Summary
CCP
Critical Control Point (CCP)
Hazard
Description
Critical Limits
for each Control
Measure
Monitoring
What |
How |
Frequency |
Who |
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Corrective Verification
Action Activities
Record- keeping Procedures
NAME OF FOOD ESTABLISHMENT: |
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3. Refrigeration / Freezer Log
Refrigeration / Freezer Log
Location/
Unit Description
Date
Time
Temperature
Corrective Action
Food Worker
Initials
Manager
Initials / Date
Instructions: A designated foodservice employee will record the location or description of holding unit, date, time, air temperature, corrective action, and initials on this Log. The supervisor of the food operation will verify that foodservice workers have taken the required temperatures by visually monitoring food workers during the shift and reviewing, initialing, and dating this log daily. This log should be maintained for a minimum of 90 days after the food has been consumed.
4. Thermometer Calibration Log
Thermometer Calibration Log
Date Time
Test Reference
Thermometer Thermometer
ID# Reading
Test
Thermometer
Reading
Adjustments Required
(Yes / No)
Corrective Action
Initials
Verification (Records Review) by and Date: ________________________________
Instructions: Foodservice workers will record the calibration temperature and corrective action taken each time thermometer is calibrated. The supervisor of the food operation will verify that foodservice employees are using and calibrating thermometers properly by making visual observations of employee activities during all hours of operation. The supervisor of the operation will review and initial the log daily. This log should be maintained for a minimum of 90 days after the food has been consumed.
Thermometers intended for measuring hot temperature items, such as cooked product, will be calibrated in hot water, while those used for taking lower temperatures will be calibrated in ice water. All thermometers will be calibrated within + or – 2 degrees F.
5. Corrective Action Log
Product:
Date / Time:
Deviation:
Cause of Deviation:
Cause of Deviation Eliminated By:
CCP Under Control After Corrective Actions Taken:
Preventative Measures:
Corrective Action Log
Lot ID:
Designated Food Worker:
Product Disposition:
Verification (Records Review) by and Date: |
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6. Cooking & Reheating Temperature Log
Cooking and Reheating Temperature Log
Date and Time
Food Item
Internal
Temperature /
Time
Internal
Temperature /
Time
Corrective Action Taken
Initials |
Verified By / Date
Instructions: Record product name, time, the two temperatures/times, and any corrective action taken on this form. The supervisor of the food operation will verify that food workers have taken the required cooking temperatures by visually monitoring food workers and preparation procedures during the shift and reviewing, initialing, and dating this log daily. This log should be maintained for a minimum of 90 days after the food has been consumed.
7. Holding Times & Temperatures
Holding Times and Temperatures
Date |
Food Item |
1st Measurement |
2nd Measurement |
Corrective Action |
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(e.g. enter holding) |
(e.g. exit holding) |
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Time |
Temp |
Initials |
Time |
Temp |
Initials |
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Supervisory Employee’s Initials and Date: ______________________
Instructions: Take and record the temperature of the food when placed in holding units and when removed from holding units. If pans are moved directly from ovens to holding units, simply record the end cooking temperature on this form.
8. Receiving Log
Date |
Time |
Vendor |
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Receiving Log (Transporting)
Product Name |
Temperature (oF) |
Corrective Action Taken |
Initials/Date |
Manager |
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Initials/Date |
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Instructions: Use this Log for deliveries or receiving foods from suppliers. Record any temperatures and corrective action taken on the Receiving Log. The supervisor of the food operation will verify that foodservice workers are receiving products using the proper procedure by visually monitoring foodservice workers during the shift and reviewing the log daily. The Receiving log should be maintained for a minimum of 90 days after the food has been consumed.
9. Cooling Temperature Log
Cooling Temperature Log
Date
Food Item
Time / Temp
Time / |
Temp |
Time / Temp
Time / Temp
Time / Temp
Time / Temp
Corrective Actions Taken
Initials
Verified
By / Date
Instructions: Record temperatures every hour during the cooling cycle. Record corrective actions, if applicable. If no foods are cooled on any working day, indicate “No Foods Cooled” in the Food Item column. The supervisor of the food operation will verify that the designated food worker is cooling food properly by visually monitoring the food worker during the shift and reviewing, initialing, and dating the log daily. The Cooling Log should be kept for a minimum of 1 year.
10. Damaged or Discarded Product Log
Damaged or Discarded Product Log
Date |
Time |
Vendor |
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Product Name
Temperature
Corrective Action Taken
Initials/Date
Manager
Initials/Date
Instructions: Designated food worker will record product name, quantity, action taken, reason, initials, and date each time a food or food product is damaged and/or will be discarded. The supervisor the food operation will verify that food workers are discarding damaged food properly by visually monitoring foodservice workers during the shift and reviewing, initialing, and dating this log daily. The Damaged or Discarded Product Log should be. maintained for a minimum of 90 days after the food has been consumed.