HACCP EngineYour inspector asked for a HACCP plan. Have a draft today.
Sous vide, vacuum packing, curing, sushi rice, fermenting? HACCP Engine drafts the health-department HACCP plan for your specialized process, including hazards, critical limits, corrective actions, and the logs. Answer questions about your kitchen and get a complete draft in one sitting.
Draft and preview free. $149 one-time to download and submit. No subscription.
Processes that need a HACCP plan
The FDA Food Code (3-502.11 and 3-502.12) requires a HACCP plan, and often a variance, before a food establishment does any of these.
Sous vide / cook-chill
Short ribs, eggs, proteins cooked in sealed bags then chilled and held
Food Code 3-502.12 (ROP without a variance) or 3-502.11(D)
Vacuum packing / reduced oxygen packaging (ROP)
Vacuum-sealing raw or cooked meats, fish, cheese for storage or retail
Food Code 3-502.12 or 3-502.11(D)
Acidified sushi rice held without temperature control
Sushi rice acidified with vinegar and held at room temperature
Food Code 3-502.11(C)
Curing / dry aging / charcuterie
Salami, prosciutto, bresaola, cured salmon, dry-aged beef
Food Code 3-502.11(B)
Smoking as a preservation method
Cold- or hot-smoked fish, house-smoked sausage held as a preserved food
Food Code 3-502.11(A)
Fermentation / acidification
Kimchi, sauerkraut, kombucha, pickles, hot sauce, fermented vegetables
Food Code 3-502.11(C) or (G)
Live molluscan shellfish display tank
Oyster, clam, or mussel life-support display tanks
Food Code 3-502.11(E)
Sprouting seeds or beans
In-house bean sprouts, microgreens sprouted from seed
Food Code 3-502.11(H)
Custom processing of animals
Processing game or animals brought in for personal use
Food Code 3-502.11(F)
What you get
Tell us your process
Your health department, the food, your equipment, and how long you hold it.
Review the flow
The AI drafts your steps. Drag, rename, or add your own.
Check hazards & CCPs
Critical limits, monitoring, and corrective actions, each with an FDA citation.
Download & submit
Plan plus logs in PDF, Word, and Excel. Sign it and send it in.
Pay once per plan
Draft and preview for free. Pay only when you need to download and submit.
- Draft up to 3 HACCP plans with AI
- Process flow, hazard analysis & CCPs
- Preview every document before you pay
- No credit card required
- Full plan for one specialized process or product
- Hazard analysis, CCPs, critical limits & corrective actions
- Monitoring, corrective action & verification logs
- Download PDF, Word & Excel — edit anytime
- One-time payment — no subscription
- For food-safety consultants & multi-product processors
- Up to 50 HACCP plans — every plan unlocked
- AI hazard & CCP analysis (100 runs/mo)
- Regulation Assistant (300 msgs/mo)
- PDF, Word & Excel export with your firm's branding
- Version history, templates & audit log
- Unlimited collaborators
Multi-site & corporate rollouts
- Unlimited HACCP plans across facilities
- Multi-site administration
- Dedicated onboarding & training
- Custom integrations & SSO
- Priority support & SLA options
Seafood processor?
HACCP Engine also drafts seafood HACCP plans under 21 CFR Part 123, grounded in the FDA Fish and Fishery Products Hazards and Controls Guidance (the Blue Book).
Questions
- Will my health department accept it?
- Each health department reviews plans itself, and many have their own forms or extra requirements. HACCP Engine drafts a complete plan in the structure the FDA Food Code lays out, so you start from a full draft instead of a blank page. You review it, fill in anything specific to your kitchen, and submit it.
- Do I also need a variance?
- Often, yes. Under Food Code 3-502.11, processes like curing, smoking for preservation, and acidifying sushi rice usually need a variance along with the HACCP plan. Vacuum packing and sous vide may not need one if you meet 3-502.12. Your plan lists the Food Code section for each process so you can ask your inspector the right question.
- Is this a subscription?
- No. Drafting and previewing are free. When the plan is ready, unlocking it costs $149 once. Consultants who write plans for many clients can use Pro instead.
- Does this replace a food-safety professional?
- No. It does the drafting work. A person who knows your operation needs to review and sign the plan, and some jurisdictions require a certified or qualified reviewer.