Haccp Templates Details

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.

QuestionAnswer
Form NameHaccp Blank Form
Form Length13 pages
Fillable?No
Fillable fields0
Avg. time to fill out3 min 15 sec
Other nameshaccp plan, haccp plan example, haccp blank, haccp template

Form Preview Example

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:

 

BRIEF PRODUCT DESCRIPTION:

ADDRESS:

 

 

 

.

 

 

 

 

 

 

 

SIGNATURE:

 

 

DATE:

 

 

 

 

 

 

 

 

 

2.ROP HACCP Plan Summary

CCP

Critical Control Point (CCP)

Hazard

Description

Critical Limits

for each Control

Measure

Monitoring

What

How

Frequency

Who

 

 

 

 

 

 

 

 

Corrective Verification

Action Activities

Record- keeping Procedures

NAME OF FOOD ESTABLISHMENT:

 

BRIEF PRODUCT DESCRIPTION:

ADDRESS:

 

 

 

.

 

 

 

 

 

 

 

SIGNATURE:

 

 

DATE:

 

 

 

 

 

 

 

 

 

3. Refrigeration / Freezer Log

Location/

Unit Description

 

 

Refrigeration / Freezer Log

 

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

Thermometer

ID#

Reference

Thermometer

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

Corrective Action Log

Product:

Lot ID:

 

 

Date / Time:

Designated Food Worker:

 

 

Deviation:

 

 

 

Cause of Deviation:

 

 

 

Cause of Deviation Eliminated

 

By:

 

 

 

CCP Under Control After

 

Corrective Actions Taken:

 

Preventative Measures:

 

 

 

Product Disposition:

 

 

 

Verification (Records Review) by and Date:

________________________________

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

 

 

1st Measurement

2nd Measurement

 

Date

Food Item

(e.g. enter holding)

(e.g. exit holding)

Corrective Action

Time

Temp

Initials

Time

Temp

Initials

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

 

 

 

Receiving Log (Transporting)

 

Date

Time

Vendor

Product Name

Temperature (oF)

Corrective Action Taken

Initials/Date

 

 

or Supplier

 

 

 

 

Manager

Initials/Date

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

or Supplier

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.

11. Food Contact Surface Cleaning & Sanitizing Log

Food Contact Surfaces Cleaning and Sanitizing Log

Date and

Time

Wash

Temperature

Rinse

Temperature

Final Rinse

(Sanitization) Temperature

Heat Sensitive

Tape

(place here)

Sanitizer

Concentration

(in ppm)

Corrective Action

Food Worker

Initials

Verified

By / Date

Instructions: Record time, temperatures/sanitizer concentration, as appropriate and any corrective action taken on this form. The supervisor of the food operation will verify that food workers have taken the required information by visually monitoring foodservice workers and preparation procedures during the shift and by reviewing, initialing, and dating this log daily. This log should be maintained for a minimum of 90 days after the food has been consumed.

12. Food Preparation Log

Food Preparation Log

Date

Start

 

Time

Product Name

Temp

#1

Temp

#2

Amount

Prepared

Corrective Actions

End

Time

Food Worker

Initials

Verified

By / Date

Instructions: Designated foodservice worker will record the date, product name, start and end time of preparation, the two temperature measurements taken, any corrective action taken, and the amount of food prepared. The supervisor of the food operation will verify that foodservice worker is taking the required temperatures and following the proper food preparation procedures by visually monitoring foodservice worker during the shift and reviewing, initialing, and dating the log daily. This log should be maintained for a minimum of 90 days after the food has been consumed.

Flow Chart

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