Sample
HACCP plan
The entries in italics are made-up examples, to show how it's filled in.
- Business
- Address
- Machines and sites covered
- Prepared by
- Date
- Review by
We sell chilled, boxed pizzas, baked to order in an automated vending machine. Pizzas arrive [frozen / chilled] from approved suppliers, travel chilled to the machine, are kept there at about 3°C, and are baked until the centre reaches 75°C or above. Nobody handles a pizza after it's baked.
How to use it
- Change every step to match how you actually work. A plan that doesn't match what you do won't satisfy your EHO.
- Everyone who stocks or cleans a machine should know the two critical control points and what to do when a check fails.
- Review the plan once a year, and whenever something changes: a new pizza, supplier, machine, site or way of working.
The process
- Buy
- Deliver
- Store
- Transport
- Load
- In the machine, about 3°C CCP 1
- Bake to 75°C CCP 2
- Sell
CCP: critical control point, a step where a check is essential to make the food safe.
Hazards and controls
| Step | What could go wrong | How we control it | Critical limit or standard | How we check | If a check fails | Records |
|---|---|---|---|---|---|---|
| Buying | Unsafe or contaminated pizzas; allergens not declared | Buy only from approved suppliers, with current spec sheets | Supplier on the approved list; spec sheet held for every pizza | Before the first order, then once a year | Don't buy until the supplier and spec sheet check out | Approved supplier list, Allergen chart and machine notice |
| Delivery | Bacteria grow in food that arrives warm; thawed or damaged packs; short dates | Check the temperature, packaging and dates of every delivery | Frozen -18°C or colder (up to -15°C briefly during delivery); chilled 5°C or below; packs intact | Every delivery | Reject and return it, and tell the supplier | Deliveries and loading record |
| Storage before loading | Bacteria grow if the freezer or fridge is too warm | Freezer at -18°C or colder; fridge at 3 to 4°C; stock covered, oldest used first | Freezer -18°C or colder; fridge 5°C or below | Every working day | Find the cause, move the stock, decide what happens to it and record it | Temperature log, Corrective action log |
| Transport to the venue | Pizzas warm up on the way | Cool boxes with ice packs, or a refrigerated van, straight to the machine | 5°C or below on arrival (frozen pizzas still frozen) | Probe a pack on arrival [weekly], and in hot weather | Don't load anything above 5°C; decide what happens to it and record it | Temperature log, Corrective action log |
| Loading the machine | Contamination from hands or packaging; old stock sold; the wrong pizza in a slot | Clean hands; each box labelled with its use-by; oldest sold first; check each pizza matches its menu slot | Nothing past its use-by; every pizza in its own slot | Every visit | Remove anything past its use-by; fix the slot and the menu | Deliveries and loading record, Waste log |
| In the machine CCP 1 | Bacteria grow if the machine warms up, or pizzas are kept too long | Machine set at about 3°C, with temperature alerts in the app; use-by set from the maker's advice | 5°C or below | App alerts at all times; reading recorded at every visit | Don't sell until it's back at 5°C or below. Check the app's history for how long it was warm, fix the cause (call iPlaySmart for a fault), decide what happens to the stock and record it | Temperature log, Corrective action log |
| Baking CCP 2 | Bacteria survive if the centre doesn't get hot enough | Oven time and temperature set for each pizza; test bakes probed | Centre at 75°C or above (or an equivalent such as 70°C for 2 minutes) | Probe a test pizza for every new pizza or setting change, then [weekly] | Take the pizza off sale, change the settings and test again. Check the oven if it's a fault | Core temperature checks, Corrective action log |
| Selling | Allergic reactions; contamination at the hatch | Allergens on screen and on a notice at the machine; pizza in its box on a grill; hatch cleaned every visit | Allergen information correct for every pizza on sale | Every visit, and whenever the menu changes | Update the notice and screen, or take the pizza off the menu until they're right | Allergen chart and machine notice, Cleaning schedule and sign-off |
What the plan relies on
| Programme | What we do | Records |
|---|---|---|
| Cleaning | To the cleaning schedule, signed off | Cleaning schedule and sign-off |
| Pest control | The venue's contractor covers the machine; reports kept; signs of pests checked at every visit | Cleaning schedule and sign-off |
| Training | Food hygiene training before anyone stocks or cleans a machine | Training record |
| Personal hygiene | Clean clothes, hands washed before loading; nobody handles food until 48 hours free of vomiting or diarrhoea | – |
| Maintenance | Serviced as iPlaySmart's manual says; faults recorded | Corrective action log |
| Thermometers | Checked monthly in iced and boiling water | Thermometer calibration log |
| Waste | Out-of-date and damaged stock removed and recorded | Waste log |
| Recalls | FSAI alerts, and a written recall procedure | Recall procedure |
Reviews
| Date | Why it was reviewed | What changed | Reviewed by |
|---|---|---|---|
| [Date] | First version | Plan written | [Name] |
| [Date] | New pizza added | Pepperoni added to the allergen chart; bake time set and probed | [Name] |