HACCP Plans Made Easy

 
 

HAzard. analysis. critical. control. point.

What Is a HACCP Plan?

A HACCP plan (Hazard Analysis and Critical Control Points) is a written food safety plan that shows how a food business identifies, controls, and prevents food safety risks before they cause harm.

In simple terms, a HACCP plan explains:

  • Where food safety problems could occur

  • How those risks are controlled

  • What temperatures, procedures, and checks are used

  • What to do if something goes wrong

Health departments and inspectors use HACCP plans to confirm that a business understands its food safety risks and has controls in place to protect the public.

Who Needs a HACCP Plan?

A HACCP plan is required for one ore more of the following reasons:

  • Prepares potentially hazardous foods

  • Cooks, cools, reheats, or hot-holds food

  • Prepares food in advance of service

  • Handles meat, seafood, dairy, cooked foods, or time/temperature controlled foods

  • Operates under FDA or USDA oversight

  • Is opening, remodeling, or changing food processes

  • Is classified as a moderate or high-risk food operation

Common businesses that need HACCP plans include:

  • Restaurants and catering operations

  • Food trucks and mobile food units

  • Commissary kitchens

  • Food manufacturers and processors

  • Meat, poultry, seafood, dairy, and juice processors

  • Start-up food businesses and co-packers

Why a HACCP Plan Matters

A HACCP plan is not just paperwork. It is a regulatory requirement designed to:

  • Prevent foodborne illness

  • Reduce inspection violations

  • Protect customers and your business

  • Demonstrate compliance to inspectors and regulators

Without a compliant HACCP plan, businesses can face:

  • Delayed openings

  • Failed inspections

  • Fines or enforcement actions

  • Required menu or process changes

How Our Company Creates HACCP Plans

We create custom, business-specific HACCP plans that are written to meet local, state, and federal regulatory requirements.

We do not use generic templates.

Every HACCP plan we write is based on:

  • Your specific menu or products

  • Your actual food flow and processes

  • Your equipment and facility layout

  • Applicable FDA, USDA, and local health department regulations

What’s Included in Our HACCP Plans

Our HACCP plans typically include:

  • Hazard analysis specific to your operation

  • Identification of critical control points (CCPs)

  • Critical limits (such as temperature and time requirements)

  • Monitoring procedures

  • Corrective actions

  • Verification procedures

  • Required records and logs

  • Regulatory language inspectors expect to see

Each plan is written in clear, inspector-ready language and structured to align with regulatory review standards.

Regulatory Compliance You Can Trust

Our HACCP plans are developed to comply with:

  • FDA Food Code requirements

  • USDA HACCP regulations (when applicable)

  • State and county health department standards

  • Plan review and inspection requirements

We stay current with regulatory updates to ensure your HACCP plan remains accurate, defensible, and compliant.

HACCP Plans for Any Business

We can write HACCP plans for:

  • New businesses applying for licenses

  • Existing businesses updating menus or processes

  • Businesses preparing for inspections

  • Businesses that failed an inspection or need corrective action

  • Businesses operating in multiple jurisdictions

Whether you are a small operation or a large facility, we tailor each plan to meet your specific regulatory obligations.

Our Goal

Our goal is simple:
To give you a regulatory-compliant HACCP plan that:

  • Passes plan review

  • Supports successful inspections

  • Protects your customers

  • Protects your business