Guides/HACCP plans for restaurants and retail food establishments
HACCP plans for restaurants and retail food establishments
Most restaurants never need a written HACCP plan. Then they start vacuum packing, cooking sous vide, curing meat, or holding sushi rice at room temperature, and the health department asks for one. HACCP Engine drafts that plan from a short questionnaire about your kitchen.
When a restaurant needs a HACCP plan
The FDA Food Code lists specialized processes in section 3-502.11 that need a variance, and section 8-201.13 says when a HACCP plan must be submitted. Reduced oxygen packaging done without a variance under 3-502.12 also needs a HACCP plan. Your state or county adopts its own edition of the Food Code, so check with your inspector which rules apply to you.
What goes in the plan
Food Code 8-201.14 describes the contents: general information about your establishment, the foods involved, a flow diagram, ingredients and equipment, the critical control points with their critical limits, monitoring and corrective actions, standard operating procedures, a training plan, and the records you keep. HACCP Engine fills in each section from your answers.
Draft free, pay once to submit
Build the whole plan and preview every page for free. When it's ready, a one-time payment unlocks PDF, Word, and Excel downloads of the plan and its logs.
Draft this with HACCP Engine
Answer a guided questionnaire, generate FDA-grounded hazard analysis and CCPs, then export worksheets for professional review.
More guides in this cluster
- Variances and HACCP plans under Food Code 3-502.11
- Sous vide HACCP plans
- Vacuum packing and reduced oxygen packaging HACCP plans
- Sushi rice HACCP plans
- Curing and charcuterie HACCP plans
- Fermentation and acidification HACCP plans
- Smoking HACCP plans for restaurants
- Live shellfish display tank HACCP plans
- All guides