[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-242657-105":53,"doc-detail-242657-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","haccp-plan-forms-blank-templates","HACCP Plan Forms - Blank Templates","","Blank HACCP documentation templates for food safety management, including a Hazard Analysis Table for assessing chemical, physical, and biological hazards and determining whether steps are significant and/or CCPs. Provides an ROP HACCP Plan Summary for recording CCPs, critical limits, monitoring methods, corrective actions, verification activities, and recordkeeping procedures. Includes operational logs for refrigeration/freezer temperatures, thermometer calibration, corrective actions, cooking and reheating temperatures, and holding times, with supervisor verification and retention for at least 90 days after consumption.",{"@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/haccp-plan-forms-blank-templates/242657/",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/haccp-plan-forms-blank-templates/242657.png","ImageObject",442,249,{"name":88,"@type":89},"Pentious","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-08","2026-09-12",true,{"@type":98,"interactionType":99,"userInteractionCount":15},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What information is recorded in the Hazard Analysis Table?","Question",{"text":108,"@type":109},"The table captures each processing step, potential hazards across chemical, physical, and biological categories, whether the hazard is significant, justification, preventive measures, and whether the step is a CCP.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"What does the ROP HACCP Plan Summary include?",{"text":113,"@type":109},"It records each CCP with hazard descriptions, critical limits for control measures, monitoring details (what, how, frequency, who), corrective actions, verification activities, and recordkeeping procedures.",{"name":115,"@type":106,"acceptedAnswer":116},"How should logs like refrigeration and cooking temperature records be verified and maintained?",{"text":117,"@type":109},"Supervisory staff visually monitor during shifts, review logs daily by initialing and dating them, and maintain the records for at least 90 days after the food has been consumed.","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},242657,1790501614,{"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":15,"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":47},1374404730887,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Downloadable Blank HACCP Forms & FlowChart  \n1. Hazard Analysis Table  \n\n| \u003Cbr>PROCESS STEP |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- |\n| Processing Step | Potential Hazards (C) Chemical (P) Physical (B) Biological | \u003Cbr>\u003Cbr>Is this potential food safety hazard significant? | Justification of Decision | Preventive Measures | Is this step a CCP? |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n|  |  |  |  |  |  |\n\nNAME OF FOOD ESTABLISHMENT:  BRIEF PRODUCT DESCRIPTION:  ADDRESS:  . SIGNATURE:  DATE:   \n2. ROP HACCP Plan Summary  \n\n| CCP |  |  |  |  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |\n| Critical Control Point (CCP) | Hazard Description | Critical Limits for each Control Measure | Monitoring |  |  |  | Corrective Action | Verification Activities | \u003Cbr>\u003Cbr>Recordkeeping Procedures |\n|  |  |  | What | How | Frequency | Who |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |\n\nNAME OF FOOD ESTABLISHMENT:  BRIEF PRODUCT DESCRIPTION:  ADDRESS:  . SIGNATURE:  DATE:   \n3. Refrigeration / Freezer Log  \n\n| \u003Cbr>Refrigeration / Freezer Log |  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- |\n| Location/ Unit Description | Date | Time | Temperature | Corrective Action | Food Worker Initials | Manager Initials / Date |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n\nInstructions: A designated foodservice employee will record the location or description of holding unit, date, time, air temperature, corrective action, and initials on this Log. The supervisor of the food operation will verify that foodservice workers have taken the required temperatures by visually monitoring food workers during the shift and reviewing, initialing, and dating this log daily. This log should be maintained for a minimum of 90 days after the food has been consumed.  \n4. Thermometer Calibration Log  \n\n| Thermometer Calibration Log |  |  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- | --- |\n| Date | Time | Test Thermometer\u003Cbr>ID\\# | Reference Thermometer Reading | Test Thermometer\u003Cbr>Reading | Adjustments Required\u003Cbr>(Yes / No) | Corrective Action | Initials |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n\nVerification (Records Review) by and Date:    \nInstructions: Foodservice workers will record the calibration temperature and corrective action taken each time thermometer is calibrated. The supervisor of the food operation will verify that foodservice employees are using and calibrating thermometers properly by making visual observations of employee activities during all hours of operation. The supervisor of the operation will review and initial the log daily. This log should be maintained for a minimum of 90 days after the food has been consumed.  \nThermometers intended for measuring hot temperature items, such as cooked product, will be calibrated in hot water, while those used for taking lower temperatures will be calibrated in ice water. All thermometers will be calibrated within + or – 2 degrees F.  \n5. Corrective Action Log  \n\n| \u003Cbr>Corrective Action Log |  |\n| --- | --- |\n| Product: | Lot ID: |\n| Date / Time: | Designated Food Worker: |\n| Deviation: |  |\n| Cause","cbCaieHkmPlxsEMd","https://ap.wps.com/l/cbCaieHkmPlxsEMd","pdf",69034,13,"English","# Hazard Analysis Table\n# ROP HACCP Plan Summary\n# Refrigeration / Freezer Log\n# Thermometer Calibration Log\n# Corrective Action Log\n# Cooking & Reheating Temperature Log\n# Holding Times & Temperatures","[{\"question\":\"What information is recorded in the Hazard Analysis Table?\",\"answer\":\"The table captures each processing step, potential hazards across chemical, physical, and biological categories, whether the hazard is significant, justification, preventive measures, and whether the step is a CCP.\"},{\"question\":\"What does the ROP HACCP Plan Summary include?\",\"answer\":\"It records each CCP with hazard descriptions, critical limits for control measures, monitoring details (what, how, frequency, who), corrective actions, verification activities, and recordkeeping procedures.\"},{\"question\":\"How should logs like refrigeration and cooking temperature records be verified and maintained?\",\"answer\":\"Supervisory staff visually monitor during shifts, review logs daily by initialing and dating them, and maintain the records for at least 90 days after the food has been consumed.\"}]","HACCP Plan Forms - Blank Templates | PDF",1789192965]