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HACCP plan guides

40 practical pages on HACCP plans for restaurant specialized processes and seafood processing, with the FDA guidance behind them. Each guide links to related topics so you (and search engines) can explore the full set.

  1. 01Check your HACCP plan before the health department doesHealth department sent your HACCP plan back, or about to submit one? Upload it and see what's missing against the FDA Food Code: required hazards, critical limits, and 8-201.14 contents.
  2. 02HACCP plans for restaurants and retail food establishmentsYour health inspector asked for a HACCP plan? Draft one for sous vide, vacuum packing, curing, sushi rice, or fermentation, structured the way the FDA Food Code describes.
  3. 03Variances and HACCP plans under Food Code 3-502.11Which processes need a variance and a HACCP plan under FDA Food Code 3-502.11, and how 3-502.12 handles reduced oxygen packaging without a variance.
  4. 04Sous vide HACCP plansDraft a sous vide and cook-chill HACCP plan for your health department: C. botulinum and Listeria controls, cooking, rapid cooling, cold holding, and logs.
  5. 05Vacuum packing and reduced oxygen packaging HACCP plansHACCP plan for reduced oxygen packaging in restaurants, delis, and grocery stores: Food Code 3-502.12 controls, labeling, hold times, and monitoring logs.
  6. 06Sushi rice HACCP plansDraft a HACCP plan for acidified sushi rice held at room temperature: vinegar ratio, pH measurement, critical limits, and corrective actions for your health department.
  7. 07Curing and charcuterie HACCP plansHACCP plan for curing in a restaurant: salami, prosciutto, bresaola, gravlax, and dry aging. Nitrite, pH, water activity, and drying controls.
  8. 08Fermentation and acidification HACCP plansHACCP plan for in-house fermentation and acidification: kimchi, sauerkraut, kombucha, hot sauce, and pickles. pH critical limits, monitoring, and logs.
  9. 09Smoking HACCP plans for restaurantsWhen smoking is a preservation method, Food Code 3-502.11 calls for a variance and HACCP plan. Draft controls for brining, smoking, cooling, and storage.
  10. 10Live shellfish display tank HACCP plansHACCP plan for molluscan shellfish life-support display tanks under Food Code 3-502.11(E): water quality, temperature, tag retention, and cleaning.
  11. 11Seafood HACCP plans drafted from FDA guidanceBuild an FDA seafood HACCP plan with AI hazard analysis, CCPs, and exportable worksheets grounded in the FDA Fish & Fishery Products guide.
  12. 12Smoked salmon HACCP plansDraft a smoked salmon HACCP plan covering C. botulinum, Listeria, parasites, and smoking CCPs with FDA-cited controls.
  13. 13Tuna HACCP plans for processorsCreate a tuna HACCP plan focused on histamine (scombrotoxin), time-temperature abuse, and receiving controls.
  14. 14Shrimp HACCP plan draftingDraft shrimp and prawn HACCP plans covering pathogens, sulfites, cooking CCPs, and supplier controls.
  15. 15Crab and crabmeat HACCP plansBuild crab and crabmeat HACCP plans including pasteurization, Listeria controls, and receiving checks.
  16. 16Oyster HACCP plans for shellfish dealersDraft oyster HACCP plans covering Vibrio, shellfish tags, harvest controls, and cold storage.
  17. 17Lobster HACCP plan draftsCreate lobster HACCP plans for live, cooked, or frozen product with cooking and cold-chain CCPs.
  18. 18Sushi and sashimi HACCP considerationsDraft sushi and sashimi HACCP plans covering parasite destruction freezing, receiving, and cold storage.
  19. 19Frozen fish and seafood HACCP plansCreate frozen fish HACCP plans covering freezing rates, cold storage, glaze, and shipping controls.
  20. 20Vacuum-packed and ROP seafood HACCPDraft ROP and vacuum-packed seafood HACCP plans focused on Clostridium botulinum barriers.
  21. 21Ready-to-eat seafood HACCP plansBuild RTE seafood HACCP plans covering Listeria, post-lethality exposure, and sanitation.
  22. 22Critical Control Points for seafood HACCPLearn how Critical Control Points work in seafood HACCP and draft CCP tables with limits and monitoring.
  23. 23Seafood hazard analysis worksheetsComplete seafood hazard analysis worksheets for biological, chemical, and physical hazards with FDA citations.
  24. 24Clostridium botulinum controls in seafood HACCPUnderstand Clostridium botulinum controls for seafood HACCP plans, especially vacuum-packed products.
  25. 25Histamine and scombrotoxin HACCP controlsDraft histamine controls for tuna, mackerel, mahi, and other scombroid species in your HACCP plan.
  26. 26Parasite destruction freezing for seafoodDocument parasite-destruction freezing regimens for raw-consumed fish in your HACCP plan.
  27. 27Seafood receiving controls in HACCPSet up seafood receiving HACCP controls: temperature checks, supplier approval, and rejection criteria.
  28. 28Cold storage controls for seafood HACCPDocument refrigerated and frozen storage controls for seafood HACCP plans with monitoring logs.
  29. 29Cooking as a Critical Control PointDefine cooking Critical Control Points for seafood with critical limits, monitoring, and verification.
  30. 30Cooling Critical Control Points for seafoodSet cooling CCPs for cooked seafood to prevent pathogen growth during the cool-down window.
  31. 31Metal detection in seafood HACCPAdd metal detection CCPs to seafood HACCP plans with sensitivity checks and reject procedures.
  32. 32Sanitation SSOPs for seafood plantsConnect seafood sanitation standard operating procedures with your HACCP plan for Listeria and hygiene control.
  33. 33Using the FDA seafood HACCP guideHow the FDA Fish & Fishery Products Hazards and Controls Guidance informs your seafood HACCP plan.
  34. 34Seafood HACCP plan templates that match your processUse a structured seafood HACCP plan template workflow — questionnaire, flow, hazards, CCPs, and exports.
  35. 35Monitoring logs for seafood HACCPCreate seafood HACCP monitoring logs for temperatures, cook cycles, and metal detection checks.
  36. 36Corrective actions in seafood HACCP plansWrite corrective actions for seafood HACCP deviations: hold, evaluate, fix cause, and record.
  37. 37HACCP for seafood processorsOverview of HACCP expectations for seafood processors and how to draft a compliant-ready plan.
  38. 38Aquaculture and farmed seafood HACCPDraft HACCP plans for farmed fish and aquaculture products including drug residues and supplier controls.
  39. 39Exportable seafood HACCP document packsExport seafood HACCP plans, worksheets, and logs to PDF, Word, and Excel for audits and customers.
  40. 40Verification and records for seafood HACCPSet up verification activities and recordkeeping for seafood HACCP: calibrations, reviews, and audits.

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