HACCP Procedure Templates

HACCP Template

Get your Hazard Analysis Critical Control Point (HACCP) procedure templates and import them into the Augmented & Connected Worker platform to plan, maintain, and manage the HACCP system.

What is a HACCP Procedure?

An HACCP (Hazard Analysis and Critical Points) is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. The goal is to prevent and eliminate potential hazards to ensure the safety of food products. 

The HACCP procedure involves seven principles. Among them are included hazard analysis,  determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping.

HACCP Templates

HACCP Plan​

Template 1
If you need to:

HACCP Audit Checklist

Template 2

If you need to:

How does a HACCP looks like in the Connected Worker platform?

Digitizing the procedure with the Augmented & Connected Worker platform streamlines HACCP implementation. Frontline workers access it on mobile devices for guidance and direct input. Managers gain real-time data for trend analysis and process optimization, enhancing efficiency, accuracy, and transparency.

Template 1

HACCP Plan Template

Includes all phases, from relevant Critical Control Points (CCPs), to
hazards and critical limits, verifications procedures, and even the monitoring steps associated with your process.

Template 2

HACCP Audit Checklist Template

Monitor and audit all seven HACCP key principles through a detailed checklist.

1. HAZARD ANALYSIS

Identify and access potential biological, chemical, or physical hazards in the food production process. 

2. CRITICAL CONTROL POINTS (CCPs) IDENTIFICATION

Identify the points in the process where control can be applied to prevent or reduce hazards to acceptable levels.

3. CRITICAL LIMITS

Set measurable criteria to determine if a process is under controls at each CCP. 

4. MONITORING OF CCPs

Establish procedures to monitor and control the critical control points. 

5. CORRECTIVE ACTIONS

Define actions to be taken when monitoring indicates that a critical limit has not been met, to bring the process back into control. 

6. VERIFICATION PROCEDURES

Regularly validate and verify that the HACCP system is working effectively. 

7. RECORD KEEPING

Keep detailed records of HACCP plan. its implementation, monitoring results, and corrective actions taken.

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