Restaurant Food Safety Plan Template (HACCP)

Food Safety Plan: [Restaurant or kitchen name]

A HACCP-based food safety plan for a restaurant, hotel kitchen, café or caterer: the business and team, prerequisite programmes, menu flows grouped by preparation process, hazard analysis, critical control points (CCPs) with critical limits, temperature logs, corrective actions, cleaning, staff health and training, and verification. It applies the seven HACCP principles of the Codex General Principles of Food Hygiene (CXC 1-1969, revised 2020 and 2022) and uses the US FDA Food Code 2026 as the worked example of retail limits. Replace every [bracketed] value and every row marked Example. This is a documentation format, not legal or food safety advice: take limits from the law your regulator enforces, check the current official text and ask a qualified professional.

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Approvals

Revision history

Contents

1. Scope, business and team
2. Prerequisite programmes
3. Menu flows by preparation process
4. Hazard analysis
5. Critical control points and critical limits
6. Monitoring and temperature logs
7. Corrective actions
8. Verification, validation and records
9. Cleaning and sanitising schedule
10. Staff health, hygiene and training
11. Allergen management
12. Glossary and references

1. Scope, business and team

Scope. [Example: All food prepared and served at Brasserie Okkenden: restaurant, terrace, private dining and off-site catering for up to 120 guests. Excludes packaged drinks and bought-in ice cream served in the original container.]

Who we serve. [Example: General public, including children. Raw and undercooked items (steak tartare, eggs cooked to order, oysters) carry a consumer advisory on the menu. Off-site events may include older or immunocompromised guests; the event menu avoids raw animal foods.]

HACCP team.

Equipment list. [Walk-in cooler, reach-in fridges, freezers, blast chiller, combi oven, char-grill, fryers, hot-holding cabinet, dishwasher, probe thermometers with IDs.]

2. Prerequisite programmes

3. Menu flows by preparation process

Flow confirmed on site: [name], YYYY-MM-DD, during [lunch / dinner] service. Changes found: [Example: braise is portioned before cooling, added to the flow].

4. Hazard analysis

Assessment criteria: a hazard is significant if, without control, it is likely to occur and could cause illness or injury. Severity and likelihood are scored 1 (low) to 3 (high); a product of 6 or more, or any severity 3 hazard that the next step does not remove, is significant.

B = biological, C = chemical (including allergens), P = physical.

5. Critical control points and critical limits

Notes on the limits:

• Whole meat roasts have their own time and temperature table in § 3-401.11(B). Use it if you roast beef or pork joints.
• Food prepared from ambient ingredients (for example tuna salad) must reach 5°C (41°F) within 4 hours (§ 3-501.14(B)).
• The 2026 edition lists acceptable cooling methods in § 3-501.15, including shallow pans, smaller portions, ice baths, rapid cooling equipment and food at a depth of no more than 2 inches; check the section for the conditions.
• Time as a public health control (§ 3-501.19) lets you hold some food without temperature control for up to 4 hours, with written procedures. If you use it, add it as a separate CCP with its own log.
• Raw or undercooked animal foods served on request need a consumer advisory (§ 3-603.11).

6. Monitoring and temperature logs

Cooling log (Example).

The cook starts the clock when the core of the food falls to 57°C (135°F) and records that time in the first time column.

Holding log (Example).

Receiving log. [Date, supplier, product, temperature, packaging, dates, accepted or rejected, initials.]

7. Corrective actions

In the Example cooling log, batch ST-1028 was at 24°C at 2 hours. The cook reheated it to 74°C, split it into shallow pans and restarted cooling (CA-02); the restart is a new log row.

8. Verification, validation and records

Validation. [Example: critical limits taken from the food code adopted by the regulator; blast chiller cooling time for a 5 kg braise in 50 mm pans tested 3 times before use, all below 21°C within 2 hours and 5°C within 6 hours.]

Verification activities.

Records kept. Logs, corrective actions, training, supplier list, pest reports, cleaning sheets and calibration records, kept for [at least 12 months or the period your regulator requires].

Food safety management system. The FDA Food Code 2026 adds § 8-201.15: where it is adopted, a written food safety management system becomes required within four years of adoption, unless the regulator exempts low-risk establishments. This plan, the prerequisite programmes and the records together can form that system; check what your regulator expects.

9. Cleaning and sanitising schedule

The 2026 Food Code sets the clean-up procedure for vomiting and diarrhoeal events in § 2-502.11 and adds a new Part 4-10 on disinfecting equipment and utensils. Check the details if your regulator adopts this edition.

10. Staff health, hygiene and training

Illness policy. The 2026 Food Code asks for a written employee illness policy (§ 2-501.11). Staff report vomiting, diarrhoea, jaundice, sore throat with fever, infected cuts on hands, and diagnoses named in the code or by the regulator, before starting work. The person in charge excludes or restricts the worker as the code or regulator sets out and records the decision.

Hygiene rules.

• Wash hands at the hand sink on entry, after raw food, after breaks and toilets, and when changing tasks.
• No bare-hand contact with ready-to-eat food: use utensils or single-use gloves.
• Clean uniform, hair restrained, no jewellery on hands and arms except a plain ring (the 2026 edition sets this in § 2-303.11).
• Eat, drink and smoke only in designated areas.

Training.

11. Allergen management

• The allergen matrix (hospitality/allergen-matrix) lists the allergens in each dish and the cross-contact controls.
• Recipe cards (hospitality/recipe-cost-card) record allergens for every recipe; any change updates the matrix before service.
• Front of house asks every table about allergies and follows the matrix procedure.
• An allergic reaction is handled as a guest incident (hospitality/guest-incident-report) and triggers a review of this plan.

12. Glossary and references

References (checked 2026-10-30):

• Codex Alimentarius, General Principles of Food Hygiene, CXC 1-1969, revised 2020 and 2022 (FAO and WHO, published 2023): https://codex.fao.org/codex-texts/find-a-codex-text
• US FDA, Food Code 2026, and Summary of Changes in the 2026 Food Code: https://www.fda.gov/food/fda-food-code/food-code-2026 and https://www.fda.gov/food/fda-food-code/summary-changes-2026-fda-food-code
• EU, Regulation (EC) No 852/2004 on the hygiene of foodstuffs, Article 5: https://eur-lex.europa.eu/eli/reg/2004/852/oj (check the consolidated text)
• UK Food Standards Agency, guidance for food businesses: https://www.gov.uk/government/publications/allergen-guidance-for-food-businesses and the "Safer Food, Better Business" packs on the FSA website
• Related library templates: compliance/iso-22000-haccp-plan, ops/sop, hospitality/allergen-matrix

Standard and licence note

Based on the HACCP principles in the Codex General Principles of Food Hygiene (CXC 1-1969, revised 2020 and 2022) and the FDA Food Code 2026, both public texts, with section numbers and limit values taken from the FDA published edition on 2026-10-30. The text, structure and fictional examples are original and are not a copy of either source. Food codes differ by country, state and city: check the current official version your regulator enforces before use. Template licence: MIT.