Generate a free HACCP-based food safety plan — hazard analysis, critical control points, monitoring and corrective actions, aligned with the FSANZ Food Standards Code. Free PDF.
A HACCP plan is a written food safety system built on hazard analysis. It identifies where hazards can occur in your process, sets critical control points with measurable limits, and defines how you monitor, correct, verify and record them. It manages food safety proactively rather than relying on end-product checks.
The seven principles are: conduct a hazard analysis, determine the critical control points, establish critical limits, establish monitoring, establish corrective actions, establish verification, and establish record keeping. This tool guides you through each principle so your plan covers all seven in order.
A general food safety plan documents your everyday controls like cleaning and temperatures. A HACCP plan is more structured, starting from a formal hazard analysis and focusing on critical control points with measurable limits. HACCP is often expected for higher-risk businesses or where an auditor or customer requires it.
A critical control point is a step where control is essential to prevent, eliminate or reduce a food safety hazard to a safe level, such as cooking, cooling or cold storage. At each one you set a measurable critical limit, for example cooking potentially hazardous food to 75C core, and monitor it.
It varies by state and by the type of food business. Some higher-risk activities require a formal, auditable food safety program that is often HACCP-based, while many lower-risk venues do not. Check with your local council or state regulator to confirm what applies to your business.
Yes. This tool gives you a free PDF plan, and FoodSafety HQ can run the monitoring digitally, so checks at each critical control point are recorded on a phone, out-of-limit readings trigger corrective actions, and verification records are stored automatically for audits.