The 7 principles of HACCP are the method, and the FDA's guidelines cited below are their source. The FDA's HACCP principles and application guidelines, cited below, describe HACCP as a systematic approach to the identification, evaluation and control of food safety hazards based on seven principles. Each leaves something behind: a hazard table, a list of control points, a limit at each, a monitoring record, a corrective action written in advance, a verification routine, and the records. The HACCP plan template on this site prints the first six from the kitchen's processes, free; the paid product keeps the seventh.
One and two
Hazard analysis at each step; critical control points where control is essential. The gov.uk guidance for food businesses, cited below, says a food safety management system must meet the Hazard Analysis and Critical Control Point principles, and describes critical control points as the points when you need to prevent, remove or reduce a hazard in your work process.
Three and four
Limits and monitoring. The same guidance gives the cooking standard as 70°C for 2 minutes, or the equivalents it lists, 75°C for 30 seconds among them. The Food Standards Agency's cooking-your-food guidance, cited below, gives the danger zone as between 8 and 63°C, where bacterial growth occurs, and says leftovers must be cooled and put in the fridge within two hours and eaten within 48 hours. The hot food temperature check and the temperature log planner on this site are the monitoring records.
Five and six
Corrective actions written before the miss: what happens to the food, the equipment and the record when a limit is not met. Verification: the probe calibrated against a known reference, the records reviewed for gaps and patterns, the plan audited against the menu when it changes. The audit checklist on this site is the walk.
Seven
Records for every trading day, the evidence for the other six. ProbeLedger Pro keeps them. FoodDocs lists its Lite plan at $99 per site per month billed monthly or $79 billed annually, and its Standard plan at $199 per site per month, with a free 14-day trial, on its pricing page cited below. ProbeLedger Pro is $49 per month for the whole site.
Questions people ask about 7 principles of haccp
Are the principles in a fixed order?
Yes; each depends on the one before.
Which principle do kitchens most often skip?
Verification, and the cooling record under monitoring.
Is the template free?
Yes, without an account.