Compliance & Safety
HACCP Plan Template for Restaurants
Build a written HACCP plan the health department will accept: cover page, process flow diagram, hazard analysis, CCP decision tree, critical limits, monitoring, corrective actions, verification, and records. Pre-filled with a sous vide cook-chill example that follows FDA Food Code 3-502.12, so it pairs with your temperature logs and SOPs from day one.
Pre-filled with a sous vide cook-chill chicken example, the most common reason a restaurant needs a written plan. Work through the tabs in order. Every field is editable.
Cover
Who, what, and which process. Reviewers read this first.
HACCP Plan
Harvest Table
412 E 6th St, Austin, TX 78701
Product: Sous vide chicken breast, cook-chill for later service
Process: Reduced oxygen packaging (ROP) cook-chill / sous vide per FDA Food Code 3-502.12(D)
HACCP team lead: Maria Santos, Executive Chef (CFPM)
Team: Devon Park (Sous Chef), Lena Ortiz (GM), Tom Reyes (AM Prep Lead)
Date: August 24, 2026
Version: 1.0
Process Flow Diagram
- Receiving (raw chicken, 41°F or below, approved supplier)
- Cold storage (walk-in, 41°F or below, bottom shelf)
- Portioning & seasoning (6 oz breasts, salt, no raw garlic in oil)
- Vacuum sealing (oxygen-barrier bag, sealed before cooking)
- Sous vide cook (immersion circulator water bath)
- Rapid chill in sealed bag (50/50 ice-water bath)
- Labeled refrigerated storage (name, date packaged, use-by)
- Reheat & finish (bath or sear) for service
- Hot holding or immediate service
Principle 1: Hazard Analysis
| Step | Type | Hazard | Significant? | Justification | Control |
|---|---|---|---|---|---|
| Receiving | Biological | Salmonella / Campylobacter growth if delivered above 41°F | No | Controlled by receiving SOP (reject above 41°F) and later cook step kills pathogens. | Prerequisite: receiving SOP, approved supplier list |
| Portioning & seasoning | Biological | Cross-contamination to ready-to-eat foods | No | Controlled by color-coded boards, dedicated station, handwashing and sanitizer SOPs. | Prerequisite: cross-contamination and handwashing SOPs |
| Vacuum sealing | Biological | Anaerobic environment favors Clostridium botulinum and Listeria monocytogenes | Yes | ROP removes oxygen, which removes the normal spoilage warning. Controlled by cook, chill, and cold-hold limits downstream (3-502.12). | Controlled at CCP 1, CCP 2, CCP 3 |
| Sous vide cook | Biological | Survival of Salmonella and Campylobacter if undercooked | Yes | Cooking is the only kill step for vegetative pathogens. Water-bath temperature alone does not prove internal temperature. | CCP 1: cook to 165°F internal, 15 seconds (3-401.11) |
| Rapid chill | Biological | Spore outgrowth (C. perfringens, C. botulinum) during slow cooling | Yes | Sealed bags cool slowly in air. Spores survive cooking and germinate between 135°F and 41°F. | CCP 2: 135°F to 70°F in 2 hrs, to 41°F within 6 hrs total (3-501.14) |
| Refrigerated storage | Biological | Listeria and non-proteolytic C. botulinum growth over time at 41°F | Yes | Both can grow slowly at refrigeration temperatures inside a sealed bag. Shelf life is the control. | CCP 3: 41°F or below, discard 7 days from packaging (3-502.12) |
| Reheat & finish | Biological | Pathogen growth if reheated slowly or held below 135°F | Yes | Product may sit in the danger zone during reheating and holding. | CCP 4: reheat to 165°F within 2 hrs if hot held (3-403.11) |
| Vacuum sealing | Physical | Bag fragments or seal failure | No | Visual seal check at sealing and again before cook. Low severity. | Prerequisite: seal inspection SOP |
| Portioning & seasoning | Chemical | Sanitizer residue on contact surfaces | No | Controlled by sanitizer concentration test strips (200 ppm quat). | Prerequisite: sanitizer SOP and test-strip log |
Principle 2: Critical Control Points
- CCP 1: Sous vide cook (Salmonella, Campylobacter (biological))
- CCP 2: Rapid chill in sealed bag (C. perfringens and C. botulinum spore outgrowth (biological))
- CCP 3: Labeled refrigerated storage (Listeria, non-proteolytic C. botulinum (biological))
- CCP 4: Reheat & finish (Pathogen growth during reheating and holding (biological))
Principles 3, 4, 5: Critical Limits, Monitoring, Corrective Actions
| CCP | Critical limit | Monitoring (what / how / when / who) | Corrective action | Verification | Records |
|---|---|---|---|---|---|
| CCP 1 Sous vide cook | Water bath set to 165°F. Internal temperature of the thickest breast reaches 165°F and holds 15 seconds (3-401.11(A)(3)). No lower time/temperature combination without an approved variance. | What: Bath temperature and internal product temperature How: Circulator display plus calibrated thin-probe thermometer through foam tape on the thickest bag When: Every batch: bath at start, product at end of cook Who: Sous chef or trained prep lead | If below 165°F, continue cooking and re-check. If bath fell below 130°F for more than 2 hours or time is unknown, discard batch. Log the deviation. | Chef reviews cook log daily. Probe calibrated in ice water weekly (32°F). Circulator checked against probe monthly. | Sous Vide Cook Log; Thermometer Calibration Log |
| CCP 2 Rapid chill in sealed bag | From 135°F to 70°F within 2 hours, and from 135°F to 41°F within 6 hours total (3-501.14). Bags cooled in 50/50 ice-water bath, fully submerged. | What: Product temperature and elapsed time How: Probe a sacrificial bag or use the same taped bag; timer starts when bags leave the bath When: At 2 hours and at 41°F for every batch Who: Sous chef or trained prep lead | If above 70°F at 2 hours: reheat to 165°F and restart cooling once, or discard. If above 41°F at 6 hours: discard. Log the deviation and cause. | Chef reviews cooling log daily; ice-bath ratio checked at each use | Cooling Log |
| CCP 3 Labeled refrigerated storage | Held at 41°F or below in a unit with continuous electronic time/temperature monitoring. Consumed or discarded within 7 days of packaging (3-502.12(D)). Label shows product name and date packaged. | What: Unit temperature, label date, monitoring system status How: Read electronic monitor and unit thermometer; check labels during line check When: Twice daily (open and close); labels at every pull Who: Opening and closing manager | If above 41°F for more than 4 hours cumulative, discard. Product past 7 days: discard. Unlabeled bags: discard. Log and repair unit. | GM reviews temperature log and electronic monitoring data weekly | Refrigeration Temperature Log; Electronic Monitor Export; ROP Product Label Log |
| CCP 4 Reheat & finish | Reheat to 165°F for 15 seconds within 2 hours if product will be hot held (3-403.11). Hot hold at 135°F or above. Product reheated for immediate service may be served at any temperature. | What: Internal temperature after reheat; hot-holding temperature How: Calibrated probe thermometer When: Each reheat batch; hot holding every 2 hours Who: Line lead on duty | If 165°F not reached within 2 hours, discard. If hot holding drops below 135°F for unknown time, discard. | Chef reviews reheat and hot-holding log daily | Reheating Log; Hot-Holding Temperature Log |
Principle 6: Verification
- Executive chef initials every CCP log daily and signs a weekly summary
- Probe thermometers calibrated weekly in ice water (32°F) and after any drop
- Immersion circulator display checked against a calibrated probe monthly
- Electronic refrigeration monitor visually checked twice daily for proper operation
- Quarterly internal audit of the plan against the current menu and equipment
- Annual review with the health department; plan re-validated if product, equipment, or process changes
Principle 7: Record-Keeping
- Sous Vide Cook Log (batch, bath temp, internal temp, time, initials)
- Cooling Log (start time, 2-hour temp, time reached 41°F, initials)
- Refrigeration Temperature Log plus electronic monitor exports
- ROP Product Label Log (product, date packaged, use-by, quantity)
- Reheating and Hot-Holding Log
- Thermometer Calibration Log
- Corrective Action Log (what happened, product disposition, who, when)
- Employee training records for every person who handles ROP product
- All records kept on site for at least 6 months (3-502.12(D))
Employee Training Plan
Every employee who packages, cooks, chills, or stores ROP product completes a documented training on this plan before working unsupervised, and again annually. The executive chef holds a current Certified Food Protection Manager credential. Training covers the four CCPs, critical limits, how to use the logs, and what to do when a limit is missed.
Person in charge signature / date
Regulatory authority review / date
What Is a HACCP Plan?
HACCP (Hazard Analysis Critical Control Point) is a written system that identifies where a specific food process can make someone sick and pins a measurable control on each of those points. It is not a general food safety manual. A HACCP plan covers one product and one process, so a restaurant running sous vide chicken and house-cured bacon needs two plans. General practices like handwashing, cleaning, and receiving live in your SOPs as prerequisite programs.
Most restaurants never need a written HACCP plan. The FDA Food Code only requires one when you run a “special process” listed in section 3-502.11 or 3-502.12. If you cook, cool, and serve conventionally, you are covered by the Code’s standard rules and a solid set of SOPs.
When Is a HACCP Plan Required for a Restaurant?
FDA Food Code 3-502.11 (2022 edition, adopted with local edits by most states) lists the processes that need a variance from the health department before you start. A variance application is almost always submitted with a HACCP plan. Your state or county may add processes, so confirm with your local inspector before you buy the equipment.
| Special process | What you need |
|---|---|
| Reduced oxygen packaging (vacuum, sous vide, cook-chill, MAP) | Variance, unless you meet every criterion in 3-502.12. Cook-chill and sous vide still need a HACCP plan filed with the health department even without a variance. |
| Smoking food to preserve it (not just for flavor) | Variance and HACCP plan. Smoking that meets 3-401.11 cook temps for flavor only does not. |
| Curing food (bacon, pancetta, salami, gravlax) | Variance and HACCP plan. |
| Using additives or vinegar to preserve food or make it non-TCS (acidified sushi rice, pickles held at room temp) | Variance and HACCP plan. |
| Live molluscan shellfish display tank | Variance and HACCP plan. |
| Sprouting seeds or beans on site | Variance and HACCP plan. |
| Custom processing animals for personal use | Variance and HACCP plan. |
| Any other method your regulatory authority decides needs one | Variance at the health department's discretion (3-502.11(G)). |
Source: FDA Food Code 3-502.11 and 3-502.12 as adopted in state codes (Delaware 16 Admin. Code 3-502.11, 3-502.12). Fish may not be ROP-packaged at all unless it stays frozen before, during, and after packaging.
The Sous Vide and Cook-Chill Numbers Reviewers Look For
The example plan above follows 3-502.12(D), the path that lets you run cook-chill or sous vide without a full variance as long as you file a HACCP plan and hit these limits. Each one maps to a CCP in the template.
Cook
Full 3-401.11 temperature: 165°F for poultry, 155°F for ground meat, 145°F for whole cuts and fish. A lower time-temperature combo needs a variance with supporting science.
Seal
Bag sealed before cooking, or immediately after cooking and before the food drops below 135°F.
Chill
135°F to 70°F within 2 hours, and to 41°F within 6 hours total (3-501.14), inside the sealed bag.
Hold
41°F or below for no more than 7 days from packaging. Or chill to 34°F within 48 hours of reaching 41°F for up to 30 days. Frozen: no limit.
Monitor
Refrigeration with continuous electronic time/temperature monitoring, visually checked twice a day.
Label & keep
Product name and date packaged on every bag. Records kept on site at least 6 months. Documented staff training.
Practice these numbers with the ServSafe practice test and log them daily with the food temperature log.
The 7 HACCP Principles in Operator Language
FDA’s HACCP Principles & Application Guidelines (1997, still the reference) define the seven principles. Here is what each one means on a restaurant line, and what the builder above asks you to fill in.
CCP vs. Prerequisite Program: Why Handwashing Is Not a CCP
FDA’s guidelines say HACCP is built on a foundation of prerequisite programs (good manufacturing practices, the Food Code basics) that are “established and managed separately from the HACCP plan.” Handwashing, sanitizer strength, pest control, supplier approval, and your cleaning checklist protect every food in the building. A CCP is specific to one hazard in one process, has a measurable limit, and is the last place you can stop the hazard. Handwashing has no measurable limit you can log per batch, and the cook step downstream kills what dirty hands leave behind. So it fails Q3 and Q4 of the decision tree and stays a prerequisite.
CCP (goes in the plan)
- Cook to 165°F for 15 seconds
- Chill 135°F to 70°F within 2 hours, then to 41°F within 6 hours total
- Cold hold at 41°F, discard day 7
- Reheat to 165°F within 2 hours
Prerequisite (goes in SOPs)
- Handwashing and glove use
- Sanitizer at 200 ppm quat, tested per shift
- Approved suppliers, reject above 41°F
- Color-coded boards, allergen separation
Common Mistakes Reviewers Send Back
Listing handwashing, cleaning, or receiving as CCPs
Those are prerequisite programs. A plan with 12 CCPs tells the reviewer you cannot tell a hazard from a housekeeping task. Restaurant processes usually have 2 to 4 CCPs.
Critical limits without numbers
'Cook until done' or 'cool quickly' get sent back. Write the temperature, the time, and the Food Code section it comes from.
Sous vide at 140°F chicken with no science attached
Anything below 3-401.11 temperatures needs a variance and validated time-temperature data (8-201.14(E)). Attach the source or cook to 165°F.
Monitoring by 'staff' or 'kitchen'
Name a position. The reviewer wants to know who initials the log on a Tuesday night when the chef is off.
Flow diagram that skips steps
If bags sit on a speed rack between the bath and the ice bath, that is a step. Reviewers walk the kitchen to compare the diagram with reality.
No training plan
8-201.14(C) requires a food employee and supervisory training plan. Two sentences on who gets trained, when, and how it is documented is enough.
How the Plan Connects to Daily Logs
The plan is the promise; the logs are the proof. Each CCP names a record in its last field, and those records are what the inspector asks for on the next visit. For the sous vide example that is four logs: cook, cooling, refrigeration, and reheat. Print them from the food temperature log template, keep them by the circulator, and have the chef initial them daily. Your recipe cards double as the formulation record 8-201.14(B) asks for. If you are still designing the kitchen, our guide to starting a restaurant covers when to bring the health department in on special processes.
Rule of thumb: if a CCP does not point to a log that a real person initials on a real schedule, the CCP is not being monitored, and the plan will fail its first verification.
Related Tools & Guides
Food Temperature Log Template
The daily monitoring records every CCP in this plan points to
Restaurant SOP Template
Write the prerequisite programs your HACCP plan depends on
ServSafe Practice Test
Cook temps, cooling rules, and the science behind each critical limit
Restaurant Cleaning Checklist
Sanitation prerequisite program, station by station
Recipe Card Template
Document the formulation reviewers ask for under 8-201.14(B)