[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-351175-105":53,"doc-detail-351175-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","aquaint-haccp-plan-template-hospitality","Aquaint HACCP Plan Template - Hospitality","","Operational HACCP plan template for restaurants, pubs, cafés, and hospitality operations. Includes sections to define business details, plan scope, products and processes covered, customer groups, exclusions, and version and review dates. Provides a step-by-step process framework (delivery/receiving through serving) and hazard tables covering biological, chemical, and physical risks. Specifies control measures, CCP/CP identification, critical/legal limits, monitoring, corrective actions, and guidance to track checks via Aquaint tasks and logs rather than paper.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/aquaint-haccp-plan-template-hospitality/351175/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/aquaint-haccp-plan-template-hospitality/351175.png","ImageObject",442,249,{"name":88,"@type":89},"Miles","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-11","2026-09-22",true,{"@type":98,"interactionType":99,"userInteractionCount":76},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What information must be completed in the HACCP plan template?","Question",{"text":108,"@type":109},"Fill in business name, address, sites covered, HACCP plan scope, version, plan start/completion dates, and next review date. Then specify business type, products/menu, process from start to finish, customers/vulnerable groups, services offered, and exclusions.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How should operational checks be handled according to the template?",{"text":113,"@type":109},"Operational checklists for temperatures, cleaning, and opening checks should be built and tracked as tasks and logs in Aquaint rather than on paper. The HACCP plan should define what must be controlled, without duplicating day-to-day operational checklists.",{"name":115,"@type":106,"acceptedAnswer":116},"What are examples of hazard categories and required controls?",{"text":117,"@type":109},"The tables address biological hazards (e.g., unsafe holding temperatures), chemical hazards (e.g., incorrect labeling or allergen cross-contact), and physical hazards (e.g., damaged packaging or foreign objects). For each step, the template provides control measures, CCP/CP classification, critical/legal limits, monitoring, corrective actions, and how to track in Aquaint.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},351175,1791593927,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":135,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":135,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":76},13056703019404,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","For restaurants, pubs, cafes and hospitality operations  \nUse this template to create your HACCP plan. Operational checklists should be built and tracked in Aquaint (not on paper).  \n| | |\n| --- | --- |\n| Business name | [Insert] |\n| Address | [Insert] |\n| Site(s) covered | [Insert-single site / multiple sites] |\n| HACCP plan for | [Insert-e. g., 'Restaurant kitchen operations'] |\n| Version | [Insert] |\n| Plan start date | [Insert] |\n| Plan completion date | [Insert] |\n| Next review date | [Insert] |\n\n| | | |\n| --- | --- | --- |\n|  |  |  |\n| [Insert] | [Insert] | [Insert] |\n| [Insert] | [Insert] | [Insert] |\n\n\n| [Insert] | [Insert] | [Insert] |\n| --- | --- | --- |\n| [Insert] | [Insert] | [Insert] |\n| [Insert] | [Insert] | [Insert] |\n| [Insert] | [Insert] | [Insert] |\n\nDescribe what this HACCP plan covers. Keep it specific: products, processes, sites, and customer groups. If you manufacture food for retail/wholesale, run a distribution warehouse, or operate in a non-hospitality setting, see Section 8.  \n\n| | |\n| --- | --- |\n| Business type | [Insert] |\n| Products/menu covered | [Insert] |\n| Process covered (start to finish) | [Insert] |\n| Customers / vulnerable groups | [Insert] |\n| Services (eat-in, takeaway, delivery, buffet) | [Insert] |\n| Exclusions (what is not covered) | [Insert] |\n\nList your process steps in order. These steps will be used in the hazard analysis tables that follow.  \n\n| | |\n| --- | --- |\n\n\n| 1 | Delivery & receiving |\n| --- | --- |\n| 2 | Storage (chilled/frozen/dry) |\n| 3 | Preparation |\n| 4 | Cooking |\n| 5 | Hot holding / service |\n\n\n| | |\n| --- | --- |\n| 6 | Cooling (if applicable) |\n| 7 | Cold storage of prepared foods (if applicable) |\n| 8 | Reheating (if applicable) |\n| 9 | Serving |\n\nUse the step tables below. Keep them short and specific. Where you currently use paper checklists (temperatures, cleaning, opening checks), build these as Aquaint tasks and logs instead. The HACCP plan should define what must be controlled, not duplicate operational checklists.  \n| | |\n| --- | --- |\n|  |  |\n| Hazards | Biological: food delivered at unsafe temperatures; Chemical: incorrect labeling/allergens; Physical: damaged |\n\n\n|  | packaging/foreign objects. |\n| --- | --- |\n| Control measures | Approved suppliers only; check temps, packaging integrity, dates and labels at every delivery; segregate any suspect items; store immediately. |\n| CCP/CP | CP (not usually a CCP in hospitality) |\n| Critical / legal limits | Chilled foods aim \u003C=5°C (legal max 8°C); frozen foods solid; packaging intact; within use-by date. |\n| Monitoring | Check and record delivery temperatures and condition for key high-risk foods each delivery. |\n| Corrective actions | Reject affected items; record nonconformance; notify supplier; review supplier if repeated. |\n| How to track in Aquaint | Create a 'Delivery Check' task in Aquaint with required fields (supplier, product, temp, condition, photos). |\n\n| | |\n| --- | --- |\n|  |  |\n| Hazards | Biological: growth if fridges/freezers out of range; Physical: cross-contamination (raw above ready-to-eat); Chemical: chemicals stored near food; allergen cross-contact. |\n| Control measures | Maintain fridge/freezer temps; separate raw and ready-to-eat; label/date; FIFO; store chemicals away from food; covered containers. |\n\n\n| CCP/CP | Legal control point for temperature management |\n| --- | --- |\n| Critical / legal limits | Fridge legal max 8°C (target 0-5°C); freezer \u003C= - 18°C; raw always below ready-to-eat. |\n| Monitoring | Log fridge/freezer temperatures at least twice daily; routine visual checks of segregation and date labels. |\n| Corrective actions | If out of range: move food, adjust/repair equipment, discard if time/temperature compromised; fix segregation issues immediately. |\n| How to track in Aquaint | Use Aquaint temperature logs (or sensor integrations if available) and an 'AM/PM Fridge Check' recurring task. |\n\n| | |\n| --- | --- |\n|  |  |\n| Hazards | Biological: cross-contamination from raw ","cbCaiqmiGzNeQhhY","https://ap.wps.com/l/cbCaiqmiGzNeQhhY","pdf",225195,9,"English","# Business details\n## Plan scope\n# Process steps\n# Hazard analysis by step\n## Delivery & receiving\n## Storage (chilled/frozen/dry)\n## Preparation\n## Cooking\n## Hot holding / service\n## Cooling (if applicable)\n## Cold storage / reheating (if applicable)\n## Serving","[{\"question\":\"What information must be completed in the HACCP plan template?\",\"answer\":\"Fill in business name, address, sites covered, HACCP plan scope, version, plan start/completion dates, and next review date. Then specify business type, products/menu, process from start to finish, customers/vulnerable groups, services offered, and exclusions.\"},{\"question\":\"How should operational checks be handled according to the template?\",\"answer\":\"Operational checklists for temperatures, cleaning, and opening checks should be built and tracked as tasks and logs in Aquaint rather than on paper. The HACCP plan should define what must be controlled, without duplicating day-to-day operational checklists.\"},{\"question\":\"What are examples of hazard categories and required controls?\",\"answer\":\"The tables address biological hazards (e.g., unsafe holding temperatures), chemical hazards (e.g., incorrect labeling or allergen cross-contact), and physical hazards (e.g., damaged packaging or foreign objects). For each step, the template provides control measures, CCP/CP classification, critical/legal limits, monitoring, corrective actions, and how to track in Aquaint.\"}]","Aquaint HACCP Plan Template - Hospitality | PDF",1790092903]