Example result
Here's what you get — a real example generated by the tool:
# HACCP Plan — Rosa's Taco Truck
## 1. Business & Scope
- Business Name: Rosa's Taco Truck
- Business Type: Food Truck
- Food Products Covered: Beef tacos, chicken tacos, rice and beans, fresh guacamole
- Plan Prepared: (enter date) | Reviewed by: (enter name/title)
## 2. Product Description
| Product | Key Ingredients | Intended Use | Storage Method |
| --- | --- | --- | --- |
| Beef Tacos | Ground beef, corn tortillas, onion, cilantro | Immediate consumption | Refrigerated raw, hot-held cooked |
| Chicken Tacos | Raw chicken thigh, tortillas, lime | Immediate consumption | Refrigerated raw, cooked to order |
| Rice & Beans | Cooked rice, pinto beans | Side dish | Cooked, hot-held |
| Guacamole | Avocado, lime, raw onion | Topping | Prepared daily, cold-held |
## 3. Process Flow
1. Receiving
2. Cold Storage
3. Prep/Assembly
4. Cooking
5. Hot Holding
6. Cold Holding (guacamole)
7. Serving
## 4. Hazard Analysis (Principle 1)
| Process Step | Hazard (B/C/P) | Significant? | Justification | Preventive Measure |
| --- | --- | --- | --- | --- |
| Receiving | B – Pathogens (Salmonella, E. coli) | Y | Raw ground beef/chicken can arrive contaminated or temperature-abused | Reject deliveries above 41°F; verify supplier temp logs |
| Cooking (beef) | B – Surviving pathogens | Y | Undercooking leaves pathogens viable | Cook to 155°F (68°C) for 15 sec |
| Cooking (chicken) | B – Salmonella | Y | Poultry requires higher kill-step temp | Cook to 165°F (74°C) for 15 sec |
| Hot Holding | B – Bacterial growth | Y | Time-temp abuse allows regrowth | Hold at ≥135°F (57°C) |
| Guacamole prep | B – Cross-contamination | Y | Raw onion/produce handled near raw meat prep area | Dedicated cutting board; handwashing between tasks |
## 5. Critical Control Points & Critical Limits (Principles 2-3)
| CCP # | Process Step | Hazard Controlled | Critical Limit |
| --- | --- | --- | --- |
| CCP-1 | Cooking ground beef | Pathogen survival | 155°F (68°C) for 15 seconds |
| CCP-2 | Cooking chicken | Salmonella survival | 165°F (74°C) for 15 seconds |
| CCP-3 | Hot holding | Bacterial regrowth | ≥135°F (57°C) |
| CCP-4 | Cold holding (guacamole) | Bacterial growth | ≤41°F (5°C) |
## 6. Monitoring, Corrective Action, Verification & Record-Keeping (Principles 4-7)
| CCP # | Monitoring | Frequency | Who | Corrective Action | Verification | Records |
| --- | --- | --- | --- | --- | --- | --- |
| CCP-1 | Probe thermometer at thickest point of patty | Every batch | Line cook | Continue cooking until limit met | Owner reviews log daily | Cooking Temp Log |
| CCP-2 | Probe thermometer at thickest point | Every batch | Line cook | Continue cooking until limit met | Owner reviews log daily | Cooking Temp Log |
| CCP-3 | Steam table thermometer | Every 2 hours | Line cook | Reheat to 165°F or discard | Owner spot-checks | Hot Holding Log |
| CCP-4 | Cooler/cold-well thermometer | Every 2 hours | Line cook | Move to working cooler or discard | Owner spot-checks | Cold Holding Log |
## 7. Supporting Record-Keeping Logs
- Receiving Log
- Cooking Temperature Log
- Hot Holding Temperature Log
- Cold Holding Temperature Log
- Corrective Action Log
## 8. Plan Review & Signature
Prepared By: _____________ Title: _____________ Date: _____________
Reviewed By: _____________ Title: _____________ Date: _____________
This plan should be reviewed annually or whenever the menu or process changes.
Frequently Asked Questions
What file format do I get?
You get a professional .docx Word document with a hazard analysis table and a critical control point (CCP) table formatted for health inspectors — not a text summary. Open it in Word, Google Docs, or any word processor.
Why is this cheaper than a food safety consultant?
Food safety consultants typically charge $500-1500 to write a custom HACCP plan for a small food business. This tool generates the same hazard analysis and CCP table structure for a one-time payment of €24.99.
Will this plan pass my health inspection?
The plan follows the NACMCF 7-principle HACCP framework and FDA Food Code critical limits used by inspectors nationwide, built from the specific ingredients and process steps you describe. Inspectors may still ask you to adjust details specific to your facility, so review it against your local health department's requirements before your inspection.
Do I need food safety training to use this?
No. You just describe your menu items and process steps in plain language — the tool identifies the hazards, critical control points, and critical limits for you, which is the part most small operators get stuck on with blank government templates.
How fast do I get my HACCP plan?
Within 30 seconds after payment. You'll see the plan on screen and can download the .docx file immediately.
Can I edit the plan after I download it?
Yes. It's a standard Word document, so you can edit any section, add your facility's specific details, or update it when your menu or process changes.
Can I get a refund?
Yes. If the HACCP plan doesn't match your business, contact us within 24 hours for a full refund, no questions asked.