# 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.

<!--
Guidance: How to use this template
- This plan is for food service: many dishes, small batches, cooking
  to order. A manufacturer making one product line should use the ISO
  22000 hazard control plan instead (`compliance/iso-22000-haccp-plan`).
- Group dishes by preparation process (section 3) rather than writing
  one HACCP study per dish. Most kitchens need three or four flows.
- Write the limits your regulator enforces. The FDA Food Code is a
  model code that applies only where a state or local authority adopts
  it, and many authorities still use an earlier edition. In the EU,
  Regulation (EC) No 852/2004 Article 5 asks food business operators to
  run procedures based on HACCP principles; in England and Wales
  the Food Standards Agency's "Safer Food, Better Business" packs are a
  common format. Check your own regulator.
- Common pitfall: a plan written for the inspector and filed. If the
  logs in section 6 are not filled in on the line every day, the plan
  does not work. Keep the forms short and next to the equipment.
- The examples use a fictional 90-cover restaurant, Brasserie Okkenden.
  Delete them.
-->

## Document control

<!-- Guidance: Review the plan when the menu, equipment, supplier or law changes, after any food safety complaint or inspection finding, and at least once a year. -->

| Field | Value |
|---|---|
| Document ID | [HOS-FSP-001] |
| Version | [1.0] |
| Status | [Draft / Approved] |
| Business | [*Example:* Brasserie Okkenden (fictional), 90 covers, lunch and dinner] |
| Address and registration or permit number | [Detail] |
| Regulator and code in force | [*Example:* County environmental health, state food code based on FDA Food Code (edition [YYYY])] |
| Owner (person in charge) | [@head-chef] |
| HACCP team | [Names and roles] |
| Last updated | YYYY-MM-DD |
| Next review | YYYY-MM-DD |
| Classification | [Internal; available to the regulator on request] |

### Approvals

| Role | Name | Signature | Date |
|---|---|---|---|
| Head chef (plan owner) | [Name] | [Signature] | YYYY-MM-DD |
| General manager | [Name] | [Signature] | YYYY-MM-DD |
| Food safety adviser (if used) | [Name] | [Signature] | YYYY-MM-DD |

### Revision history

| Version | Date | Author | Change |
|---|---|---|---|
| 1.0 *(Example)* | 2026-10-30 | Head chef | First issue for the autumn menu |

## 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

<!-- Guidance: Codex steps 1 to 3: assemble the team, describe the food, and identify intended use and users. Say who eats your food. A care-home menu or a children's menu changes the hazard analysis. -->

**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.**

| Name | Role | HACCP responsibility | Training |
|---|---|---|---|
| [Name] *(Example)* | Head chef | Plan owner, verification | Certified food protection manager, YYYY |
| [Name] *(Example)* | Sous-chef | Daily log review, corrective actions | HACCP level 3 or equivalent, YYYY |
| [Name] *(Example)* | Restaurant manager | Front of house, allergens, guest complaints | Allergen awareness, YYYY |
| [Name] | [Role] | [Responsibility] | [Training] |

**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

<!-- Guidance: Codex calls these good hygiene practices (GHPs). They control general hazards so that the HACCP part can focus on the steps that need precise control. If a programme is weak, a CCP will not save you. -->

| ID | Programme | What we do | Record | Owner |
|---|---|---|---|---|
| PRP-01 | Approved suppliers | Buy only from suppliers with a valid registration or inspection; keep a list with contact and products | Supplier list, delivery notes | Head chef |
| PRP-02 | Receiving | Check temperature, packaging, dates and labels on delivery; reject what fails | Receiving log (section 6) | Receiving cook |
| PRP-03 | Storage | Raw below ready-to-eat; covered, labelled and dated; first in, first out | Date labels, weekly check | Sous-chef |
| PRP-04 | Cleaning and sanitising | Schedule in section 9 | Cleaning sign-off sheet | Kitchen porter lead |
| PRP-05 | Pest control | Contract with licensed pest control; proofing, monthly visits | Pest contractor reports | General manager |
| PRP-06 | Personal hygiene and staff health | Section 10 | Illness reporting log | Head chef |
| PRP-07 | Training | Induction, refresher, food allergy awareness | Training record | Restaurant manager |
| PRP-08 | Equipment maintenance and calibration | Service fridges and dishwasher, calibrate probes monthly | Calibration log | Sous-chef |
| PRP-09 | Water and ice | Mains water; ice machine cleaned per manufacturer | Cleaning record | Bar manager |
| PRP-10 | Waste | Lidded bins, removed daily, bin area cleaned weekly | Cleaning sign-off sheet | Kitchen porter lead |
| PRP-11 | Allergen management | Section 11 and the allergen matrix | Allergen matrix version | Head chef |
| PRP-[NN] | [Programme] | [Practice] | [Record] | [Owner] |

## 3. Menu flows by preparation process

<!-- Guidance: Codex steps 4 and 5: draw the flow and confirm it on the floor during service. The FDA Food Code Annex 4 groups retail food into three processes by how many times food passes through the temperature danger zone. Put every menu item into one of them, then add special processes (sous vide, curing, reduced oxygen packaging) that need their own plan or regulator approval. -->

| Process | Description | Menu items *(Example)* |
|---|---|---|
| Process 1: no cook step | Food received, stored, prepared and served without cooking | Salads, oysters, steak tartare, cut fruit |
| Process 2: same-day service | Food cooked and served or hot held the same day | Grilled fish, steaks, fries, soups made and served on the day |
| Process 3: complex preparation | Food cooked, cooled, stored and reheated, often over several days | Braised short rib, stocks, sauces, cooked rice for staff meals |
| Special processes | Need a variance or extra controls under most codes | [*Example:* none; sous vide not used] |

```mermaid
flowchart TD
  R["Receive"] --> S["Store cold or frozen"]
  S --> P["Prepare"]
  P --> P1["Process 1: hold cold and serve"]
  P --> C["Cook: CCP-1"]
  C --> P2["Process 2: hot hold CCP-3 or serve"]
  C --> CL["Cool: CCP-2"]
  CL --> CS["Cold hold and date mark CCP-3"]
  CS --> RH["Reheat for hot holding: CCP-4"]
  RH --> HH["Hot hold CCP-3 and serve"]
```

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

<!-- Guidance: Codex step 6, principle 1. For each process step, list biological, chemical (including allergens) and physical hazards that are reasonably likely, judge severity and likelihood, and name the control measure. Use your own words and evidence, such as outbreak history for the food type and the regulator's guidance. -->

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.

| ID | Step | Hazard | Type | Sev. | Lik. | Score | Significant | Control measure |
|---|---|---|---|---|---|---|---|---|
| HAZ-01 *(Example)* | Receive chilled meat | Growth of pathogens if delivered warm | B | 3 | 2 | 6 | Yes | Receiving temperature check (PRP-02) |
| HAZ-02 *(Example)* | Cook poultry, meat, fish | Survival of Salmonella, Campylobacter, E. coli O157 | B | 3 | 3 | 9 | Yes | Cook to limit: CCP-1 |
| HAZ-03 *(Example)* | Cool braises and stocks | Spore formers (Clostridium perfringens, Bacillus cereus) germinate and grow | B | 3 | 3 | 9 | Yes | Two-stage cooling: CCP-2 |
| HAZ-04 *(Example)* | Cold and hot holding | Growth of pathogens and toxin formation | B | 3 | 2 | 6 | Yes | Holding temperatures and date marking: CCP-3 |
| HAZ-05 *(Example)* | Reheat for hot holding | Survivors of cooling grow during slow reheat | B | 3 | 2 | 6 | Yes | Rapid reheat to limit: CCP-4 |
| HAZ-06 *(Example)* | Prepare Process 1 foods | Contamination from hands and raw foods | B | 3 | 2 | 6 | Yes | Handwashing, no bare-hand contact with ready-to-eat food, separation (PRP-03, PRP-06) |
| HAZ-07 *(Example)* | All steps | Undeclared allergen or cross-contact | C | 3 | 2 | 6 | Yes | Allergen management (PRP-11) |
| HAZ-08 *(Example)* | Cleaning | Chemical residues in food | C | 2 | 1 | 2 | No | Chemicals stored apart, rinse and sanitiser at label strength (PRP-04) |
| HAZ-09 *(Example)* | Prepare | Glass, metal, plastic fragments | P | 2 | 1 | 2 | No | Glass policy, equipment checks (PRP-08) |
| HAZ-[NN] | [Step] | [Hazard] | [B/C/P] | [1-3] | [1-3] | [n] | [Yes/No] | [Control] |

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

## 5. Critical control points and critical limits

<!-- Guidance: Principles 2 and 3. A CCP is a step where control is essential and where a measurable limit tells you safe from unsafe. Use the CCP determination tools in the annexes of Codex CXC 1-1969 or FDA Food Code Annex 4 if a step is unclear. The limits below are the FDA Food Code 2026 values, checked in the published text on 2026-10-30; replace them with the limits your regulator enforces. -->

| CCP | Step | Critical limit *(Example: FDA Food Code 2026)* | Code reference |
|---|---|---|---|
| CCP-1a | Cook poultry, stuffed foods | 74°C (165°F) for less than 1 second (instantaneous) | § 3-401.11(A)(3) |
| CCP-1b | Cook ground or comminuted meat and fish, eggs not for immediate service | 68°C (155°F) for 17 seconds, or a time and temperature from the code chart | § 3-401.11(A)(2) |
| CCP-1c | Cook fish, intact meat, eggs broken to order for immediate service | 63°C (145°F) for 15 seconds | § 3-401.11(A)(1) |
| CCP-2 | Cool cooked food | From 57°C (135°F) to 21°C (70°F) within 2 hours, and to 5°C (41°F) or less within 6 hours in total | § 3-501.14(A) |
| CCP-3a | Hot holding | 57°C (135°F) or above | § 3-501.16(A)(1) |
| CCP-3b | Cold holding | 5°C (41°F) or less | § 3-501.16(A)(2) |
| CCP-3c | Date marking of ready-to-eat food held over 24 hours | Use, sell or discard within 7 days at 5°C (41°F) or less; day of preparation is day 1 | § 3-501.17(A) |
| CCP-4 | Reheat for hot holding | All parts to at least 74°C (165°F) for 15 seconds, within 2 hours | § 3-403.11(A), (D) |

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

<!-- Guidance: Principle 4. Say what is measured, how, how often and by whom. Use a calibrated probe, cleaned and sanitised between foods. Log the actual reading, not a tick. -->

| CCP | What | How | Frequency | Who |
|---|---|---|---|---|
| CCP-1 | Core temperature at the thickest part | Probe thermometer | Every batch; every grilled item of poultry or minced meat | Cook on the station |
| CCP-2 | Temperature at 2 hours and at end of cooling | Probe, cooling log | Every batch | Cook who started the cooling |
| CCP-3 | Hot and cold holding units and food | Unit display and probe in food | At opening, every [4] hours, at close | Section chef |
| CCP-4 | Core temperature after reheat | Probe | Every batch | Section chef |

**Cooling log *(Example)*.**

| Date | Food | Batch | Time at 57°C | Temp 2 h later (limit 21°C) | End time | End temp (limit 5°C) | Within 6 h of 57°C | Initials |
|---|---|---|---|---|---|---|---|---|
| 2026-10-28 *(Example)* | Short rib braise | SR-1028 | 15:20 | 19°C at 17:20 | 21:00 | 4°C | Yes | [AB] |
| 2026-10-28 *(Example)* | Veal stock | ST-1028 | 16:30 | 24°C at 18:30 | n/a | n/a | Fail at 2 h, see CA-02 | [CD] |
| YYYY-MM-DD | [Food] | [Batch] | HH:MM | [°C at HH:MM] | HH:MM | [°C] | [Yes / no] | [ ] |

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)*.**

| Date | Unit | 07:00 | 11:00 | 15:00 | 19:00 | 23:00 | Initials |
|---|---|---|---|---|---|---|---|
| 2026-10-28 *(Example)* | Walk-in cooler (limit 5°C or less) | 3°C | 4°C | 3°C | 4°C | 3°C | [EF] |
| 2026-10-28 *(Example)* | Hot-holding cabinet (limit 57°C or above) | n/a | 66°C | 64°C | 65°C | n/a | [EF] |
| YYYY-MM-DD | [Unit] | [°C] | [°C] | [°C] | [°C] | [°C] | [ ] |

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

## 7. Corrective actions

<!-- Guidance: Principle 5. Decide in advance what to do when a limit is missed, so the cook on the line does not have to improvise. Each action says what happens to the food and how the cause is fixed. -->

| ID | Deviation | Action on the food | Action on the cause | Record |
|---|---|---|---|---|
| CA-01 | Cooking: core temperature below limit | Continue cooking until the limit is reached | Check oven or grill calibration, batch size | Cooking note |
| CA-02 | Cooling: above 21°C at 2 hours | Reheat to 74°C (165°F) and restart cooling, or discard, as your regulator allows | Use shallower pans or the blast chiller; split batches | Cooling log |
| CA-03 | Cooling: above 5°C at 6 hours | Discard | Review cooling method and batch size | Cooling log, waste log |
| CA-04 | Cold holding above 5°C | Check food temperature; if above limit for an unknown time, discard; else move to a working unit | Call for repair, check door seals | Holding log, maintenance request |
| CA-05 | Hot holding below 57°C | Reheat to 74°C if held below limit for less than [2] hours, else discard | Check cabinet setting, pre-heat time | Holding log |
| CA-06 | Date mark expired or missing | Discard | Retrain on labelling | Waste log |

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

<!-- Guidance: Principles 6 and 7. Validation asks whether the limits and methods can control the hazard before you rely on them. Verification asks whether the plan is being followed and works. Records prove both. -->

**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.**

| Activity | Frequency | Who |
|---|---|---|
| Review and sign daily logs | Daily | Sous-chef |
| Probe thermometer calibration (ice water 0°C, plus or minus 1°C) | Monthly and after a drop | Sous-chef |
| Observe a full cooling and reheating cycle | Monthly | Head chef |
| Internal hygiene audit against this plan | Quarterly | General manager |
| Full plan review | Yearly and on change | HACCP team |

**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

<!-- Guidance: Name the item, the method, the chemical and its strength, the frequency and who signs. Use chemicals at the strength and contact time on the label, and test sanitiser strength with test strips. -->

| Item | Method | Chemical and strength | Frequency | Sign-off |
|---|---|---|---|---|
| Food-contact surfaces | Clean, rinse, sanitise, air dry | [Sanitiser] at label strength, test strips | After each task and every 4 hours in continuous use | Section chef |
| Chopping boards | Dishwasher or 3-sink method | [Detergent, sanitiser] | After each use | Kitchen porter |
| Dishwasher | Check wash and rinse temperatures or chemical level | Per manufacturer | Each service | Kitchen porter lead |
| Fridges and walk-in | Empty, clean, sanitise | [Chemical] | Weekly | Sous-chef |
| Floors and drains | Clean | [Chemical] | Daily | Kitchen porter |
| Extraction canopy and filters | Degrease | Contractor | [Quarterly] | General manager |
| Vomit or diarrhoea event | Follow the written clean-up procedure, with a disinfectant effective against norovirus | [EPA-registered or locally approved product] | When it happens | Duty manager |

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

<!-- Guidance: Ill food workers cause many outbreaks. Staff must know which symptoms and diagnoses they report, and managers must know when to exclude or restrict them. -->

**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.**

| Training | Who | When | Record |
|---|---|---|---|
| Food hygiene induction and this plan | All kitchen and service staff | Before first shift | Training record |
| Certified food protection manager or equivalent | Person in charge on each shift | Before acting as person in charge | Certificate copy |
| Food allergy awareness | All staff | Induction and yearly | Training record |
| Food defence awareness (2026 edition, § 2-103.11(R)) | All staff | Induction | Training record |
| Monitoring and corrective actions for each CCP | Cooks | Before working the station | Sign-off |

## 11. Allergen management

<!-- Guidance: Allergens are a chemical hazard in this plan (HAZ-07). Keep the details in the allergen matrix and reference it here. -->

- 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

<!-- Guidance: Keep definitions short and in your own words. Point to the official text for the exact legal meaning. -->

| Term | Meaning in this plan |
|---|---|
| HACCP | Hazard analysis and critical control point: a system to identify, evaluate and control significant food safety hazards |
| CCP | Critical control point: a step where control is essential and a critical limit applies |
| Critical limit | The measurable value that separates acceptable from unacceptable at a CCP |
| Prerequisite programme (PRP) | Basic hygiene conditions and practices that support the HACCP plan; Codex calls them good hygiene practices |
| Time/temperature control for safety (TCS) food | Food that needs time or temperature control to limit pathogen growth or toxin formation |
| Validation | Evidence, before use, that a control measure can control the hazard |
| Verification | Checks that the plan is followed and works |
| Person in charge | The individual present who is responsible for the operation at the time |

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.