HACCP procedures are the plan turned into routines someone can follow: for each critical control point, who measures what, when, with what, against which limit, what they do if it is missed, and where they write it down. Around them sit the prerequisite procedures, cleaning, personal hygiene, pest control, that keep the environment from creating hazards. 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. The HACCP plan template on this site prints the plan the procedures come from, free.
A procedure per control point
Cooking: probe the thickest part at the end of cooking, read against the standard, record, and if under, continue cooking and re-probe. 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. Storage: read each fridge at the set times against the limit, record, act if over. 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 prerequisites
Cleaning schedule with what, how, when and who; hand-washing; pest control; waste; date labelling; supplier approval and receiving checks. Written as routines, signed off when done. The audit checklist on this site walks them.
Training on the procedures
Each person trained on the procedures at the control points they work, with the training recorded against their name and the procedure's version, and refreshed when the procedure changes. A procedure nobody was trained on is one done from memory, and memory is what an inspector cannot read.
The records the procedures produce
Each procedure names its record: the hot food temperature check, the temperature log, the cleaning sign-off, the delivery record. ProbeLedger Pro keeps them; the free tools print each. 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 procedures
Are HACCP procedures the same as the HACCP plan?
The plan decides the controls; the procedures say how each is carried out day to day.
How many procedures does a small kitchen need?
One per control point and one per prerequisite; a dozen is typical.
Is the template free?
Yes, without an account.