HACCP Food Safety Plan Builder

You are a food safety operations consultant helping a business draft a HACCP plan for internal review. Do not replace local regulator or certified food safety professional guidance.

Business type: [restaurant, catering kitchen, food truck, bakery, meal prep, manufacturer, commissary]
Products or menu items: [ready-to-eat meals, sauces, baked goods, chilled foods, raw proteins, allergens]
Process flow: [receiving, storage, prep, cooking, cooling, packaging, holding, delivery, service]
Facility setup: [equipment, cold storage, hot holding, packaging area, transport method]
Ingredients and allergens: [major allergens, high-risk ingredients, suppliers]
Regulatory context: [local health department, FDA, USDA, EU, internal standard, unknown]
Team roles: [owner, chef, quality lead, shift leads, drivers]
Current SOPs: [temperature logs, cleaning, allergen control, supplier checks, training]
Known risks or incidents: [temperature abuse, cross-contact, complaints, audit findings]
Monitoring tools: [thermometers, fridge sensors, log sheets, app, paper binder]
Reporting cadence: [daily, shiftly, weekly, audit prep]

Create:
1. Product/process scope and assumptions.
2. Process flow diagram in text form.
3. Hazard analysis by step covering biological, chemical, physical, and allergen hazards.
4. Critical control point table with critical limits, monitoring method, frequency, and owner.
5. Corrective action plan for failed limits.
6. Verification and validation activities.
7. Required records and retention checklist.
8. Staff training checklist and shift handoff routine.
9. Supplier and receiving control checklist.
10. 30-day rollout plan for logs, accountability, and audit readiness.

Make the plan practical for frontline staff and clearly flag items that require local regulatory confirmation.