HACCP: a worked example | Food Safety Atlas

A complete plan for a chilled cooked chicken curry, made in batches, cooled, stored chilled and reheated for service. The kitchen and every reading are invented. It is a teaching example and must not be copied as a real plan.

Teaching example only. Do not copy this as a real plan. The kitchen, recipe, , readings and frequencies are invented. A real plan comes from your own product, your own equipment and your own , and has to meet the law where you operate. This page is general information, not advice.

stands for and . It is a method for finding the that really matter in one food process, then controlling them at the points where control is essential, with , checks, and records. The method used here is the one in the General Principles of Food Hygiene, CXC 1-1969.

7HACCP principlesCodex CXC 1-1969 §17

12Steps to apply themCodex CXC 1-1969 §19

3CCPs in this example: cook, cool, reheat. Another team could justify a different number.This example

Before HACCP: prerequisite programmes

must already be in place, working and before starts. These cover premises, cleaning, pests, personal hygiene, water, training, suppliers, and maintenance. Without them, a HACCP plan sits on nothing. §18.

Same example on every tab

Each tab fills in one part of one plan. A on the Hazards tab is decided on the CCPs tab, gets its on the table tab, and is checked on the tab.

Limits vary by place

This example uses from the Australian , and , and shows where other places differ. Law changes. Confirm the current rule with your regulator.

Principle	What it asks	Where it is in this example
1	Conduct a and identify control measures	tab
2	Determine the	CCPs tab
3	Establish	table tab, tab
4	Establish a system to control of each CCP	table tab
5	Establish for a deviation from a	table tab
6	the plan, then establish procedures	tab
7	Establish documentation and records	table tab, Audit tab

The twelve Codex steps

Step 1: Team and scopeBring together the right knowledge and say what the plan covers. Scope tab.

Step 2: Describe the productComposition, , , , process, packaging, shelf life, storage. Product tab.

Step 3: Identify intended useWho eats it, how it gets used, and any vulnerable groups. Product tab.

Step 4: Draw the flow diagramEvery step, input, outsourced step, and output. Flow tab.

Step 5: Confirm it on siteWalk the real process, across all stages and hours. Flow tab.

Step 6: Hazard analysis (Principle 1)List per step, rate them, identify control measures. Hazards tab.

Step 7: Determine CCPs (Principle 2)Only for . CCPs tab.

Step 8: Validated critical limits (Principle 3)Measurable or observable, with evidence. table tab.

Step 9: Monitoring (Principle 4)Able to catch a deviation in time. Signed and timed. table tab.

Step 10: Corrective actions (Principle 5)Restore control, isolate the food, decide what happens to it, stop it recurring. table tab.

Step 11: Validation and verification (Principle 6)Prove the plan can work, then keep confirming it does. tab.

Step 12: Documentation and records (Principle 7)The plan, the reasoning and the evidence. table tab, Audit tab.

Sources: Codex CXC 1-1969, Rev. 2022, §17 to §19 (read 3 Nov 2026 from a held copy of the FAO text; check against the official PDF)