A HACCP plan template UK businesses can rely on has to carry the UK's own standards as its limits and be built from the kitchen's own processes. 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. 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 HACCP plan template on this site takes the kitchen's processes and prints the plan with those limits at the critical control points, free and without an account; the paid product keeps the records the plan calls for.
The processes and the flow
Grouped by how food moves: cooked and served hot, cooked and cooled, served raw, reheated. Each with its steps from receiving to serving. The template counts the steps and prints the flow as the plan's structure.
The hazards and the critical control points
At each step, the biological, chemical, physical and allergen hazards, and whether this step is where the hazard is prevented, removed or reduced. The decided points are the critical control points; a small kitchen has a handful.
The limits and the monitoring
The FSA's cooking standard, the danger zone for chilled storage and hot holding, the cooling time for leftovers, from the guidance cited below. Each with a monitoring routine and a record: the hot food temperature check and the temperature log planner on this site.
Corrective actions, verification, records
What to do when a limit is missed, written in advance. The probe calibrated, the records reviewed, the plan checked against the menu when it changes. The records kept for every trading day. ProbeLedger Pro keeps them; the audit checklist is the verification walk. 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 haccp plan template uk
Is this the same as Safer Food Better Business?
Same principles; this template is written for the kitchen's own processes rather than as a general pack.
Do I need to send the plan to the council?
No; it is kept on the premises and shown at inspection.
Is the template free?
Yes, without an account.