[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-351170-105":53,"doc-detail-351170-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-template-hazard-analysis-critical-control-point-haccp-plan-form","HACCP PLAN TEMPLATE - Hazard Analysis Critical Control Point (HACCP) Plan Form","","HACCP plan template for food safety that explains how to identify hazards in the food production process and design controls to reduce risks to a safe level. Includes a written plan addressing critical control points (CCPs) where illness or injury could occur without hazard control, with submission instructions to the North Dakota Department of Health and Human Services. Provides sections to record establishment information, HACCP team, reasons for submission, food/activity categories, product details, intended use, shelf life, facility layout, equipment and materials, food flow diagram, and hazard analysis with CCP determination.",{"@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-template-hazard-analysis-critical-control-point-haccp-plan-form/351170/",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-template-hazard-analysis-critical-control-point-haccp-plan-form/351170.png","ImageObject",442,249,{"name":88,"@type":89},"Oliver","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-17","2026-09-22",true,{"@type":98,"interactionType":99,"userInteractionCount":8},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What is the purpose of an HACCP plan in this template?","Question",{"text":108,"@type":109},"It is a preventive approach to food safety that identifies hazards in the food production process and designs measurements to reduce those hazards to a safe level.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"What must the completed plan include regarding CCPs?",{"text":113,"@type":109},"The plan must address identified critical control points (CCPs) where illness or injury is reasonably likely in the absence of hazard control, and it must include CCPs for each identified hazard.",{"name":115,"@type":106,"acceptedAnswer":116},"Who should receive the completed HACCP plan and related documents?",{"text":117,"@type":109},"Submit the completed HACCP plan and all related documents to the North Dakota Department of Health and Human Services, Food and Lodging Unit by email, fax, or mail.","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},351170,1791505064,{"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":8,"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":141},8796095461610,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","HACCP PLAN TEMPLATE  \nDEPARTMENT OF HEALTH AND HUMAN SERVICES SFN 62404 (09-2023)  \nHazard analysis critical control point (HACCP) is a preventive approach to food safety. It identifies food safety hazards in the food production process and designs measurements to reduce those hazards to a safe level. HACCP includes having a written plan that addresses identified critical control points (CCPs) where illness or injury is reasonably likely to occur in the absence of the hazard’s control.  \nSubmit the completed HACCP plan and provide all documents relating to your establishment’s HACCP plan to the North Dakota Department of Health and Human Services, Food and Lodging Unit by email ([foodandlodging@nd.gov](foodandlodging@nd.gov)), fax (701-328-0340), or mail (1720 Burlington Dr, Ste A, Bismarck, ND 58504-7736) . If you have further questions, please contact us at: 701-328-1291.  \nEstablishment Information  \n\n| Establishment Name | License Number | Date |  |\n| --- | --- | --- | --- |\n| Establishment Address | City | State | Zip Code |\n| Owner/Corporate Name |  |  |  |\n| Mailing Address (if different) | City | State | Zip Code |\n| Primary Contact for HACCP Plan |  |  |  |\n| Primary Contact Email Address | Primary Contact Telephone Number |  |  |\n\nHACCP Team  \n\n| Name | Job Title or Description |\n| --- | --- |\n|  |  |\n|  |  |\n|  |  |\n|  |  |\n|  |  |\n|  |  |\n\nTemplate adapted from the Minnesota Department of Health  \nSFN 62404 (09-2023) Page 2 of 22  \nReason for this HACCP plan*  \nPlease check one of the following:☐ New HACCP plan submittal ☐ Modification of existing HACCP plan  \nActivity or food category  \nPlease check one or more of the following:☐ Curing food  \n☐ Custom processing animals for personal use  \n☐ Operating and maintaining molluscan shellfish tanks  \n☐ Reduced oxygen packaging (ROP) -ROP methods include vacuum packaging, cook-chill, sous vide, modified atmosphere packaging (MAP), and controlled atmosphere packaging (CAP)  \n☐ Smoking food as a method of food preservation rather than as a method of flavor enhancement ☐ Sprouting seeds or beans  \n☐ Using food additives or adding components, such as vinegar, to preserve food rather than as a method of  \nflavor enhancement, or to render the food so that it is not time and temperature control for safety food ☐ Other:  \n*Please consult with the Regulatory Authority to determine if a variance is required.  \nSFN 62404 (09-2023) Page 3 of 22  \nProduct details  \nProvide product name, ingredients list, recipe/directions, and process description. Additional scientific documentation, as required by the Regulatory Authority, addressing the food safety concerns involved for this HACCP activity shall be provided.  \n\n| Product Name |\n| --- |\n| Ingredients List |\n| Recipe |\n| Directions |\n| Process Description |\n\nSFN 62404 (09-2023) Page 4 of 22  \nIntended use and consumer  \nPlease check one or more of the following to indicate how the product will be used.☐ Ready-to-eat; served in the food establishment to consumers.  \n☐ Ready-to-eat; distributed to satellite location; served at satellite location to consumers.☐ Ready-to-eat; packaged and sold in the food establishment for home use.  \n☐ Ready-to-eat; packaged and sold wholesale to another food establishment for retail sale.☐ Raw; served in the food establishment to consumers.  \n☐ Raw; distributed to satellite location; served at satellite location to consumers.  \n☐ Raw; packaged and sold in the food establishment for home use.  \n☐ Raw; packaged and sold wholesale to another food establishment for retail sale.  \n☐ Other:  \nShelf life  \nFor each storage method included in this HACCP plan, indicate the maximum time products will be stored.  \nSFN 62404 (09-2023) Page 5 of 22  \nLayout of production area  \nProvide a hand drawing, blueprint, or other diagram of the production area. Include all areas involved with this HACCP activity. Important details may include: sink types and locations, equipment locations, receiving, storage, preparation, a","cbCaijrs2hK3wl2x","https://ap.wps.com/l/cbCaijrs2hK3wl2x","pdf",564034,22,"English","# Establishment Information\n# HACCP Team\n# Reason for this HACCP plan\n# Activity or food category\n# Product details\n# Intended use and consumer\n# Shelf life\n# Layout of production area\n# Equipment and materials\n# Food flow diagram\n# Hazard analysis\n# HACCP Plan CCP Chart","[{\"question\":\"What is the purpose of an HACCP plan in this template?\",\"answer\":\"It is a preventive approach to food safety that identifies hazards in the food production process and designs measurements to reduce those hazards to a safe level.\"},{\"question\":\"What must the completed plan include regarding CCPs?\",\"answer\":\"The plan must address identified critical control points (CCPs) where illness or injury is reasonably likely in the absence of hazard control, and it must include CCPs for each identified hazard.\"},{\"question\":\"Who should receive the completed HACCP plan and related documents?\",\"answer\":\"Submit the completed HACCP plan and all related documents to the North Dakota Department of Health and Human Services, Food and Lodging Unit by email, fax, or mail.\"}]","HACCP PLAN TEMPLATE - Hazard Analysis Critical Control Point (HACCP) Plan Form | PDF",1790092896,8]