# Write a HACCP food safety plan for a kitchen process

A HACCP plan for one menu process with hazards, critical control points, limits, monitoring, and corrective actions.

- Topic: Legal & Compliance
- Framework: Few-Shot
- Level: Standard
- Tags: Coding, Legal, Write, Plan, Fill-in Template
- Source: https://www.thinkwithprompt.com/prompts/write-a-haccp-food-safety-plan-for-a-kitchen-process

## Prompt

```text
Help me write a HACCP plan for one food process in my kitchen.

**Process or product:** [e.g. sous vide chicken, cook-chill soups, sushi rice, house-cured salmon]
**Steps from receiving to service:** [RECEIVING, STORAGE, PREP, COOK, COOL, HOLD, REHEAT, SERVE]
**Equipment:** [e.g. blast chiller, combi oven, thermometers, data loggers]
**Batch size and holding times:** [DETAILS]
**Location and food code that applies:** [e.g. FDA Food Code as adopted by my state / local authority]
**Is this a specialized process that may need a variance?** [e.g. curing, reduced oxygen packaging, acidifying - yes/no/unsure]

Build the plan in the 7 HACCP principles:
1. Hazard analysis for each step: biological, chemical, physical hazards, and whether each is likely.
2. Critical control points (CCPs), explaining why each step is or is not a CCP.
3. Critical limits for each CCP (time and temperature, pH, etc.). Use code values only where you are confident and mark each [VERIFY AGAINST LOCAL CODE].
4. Monitoring: what, how, how often, and who.
5. Corrective actions when a limit is missed (e.g. reheat, discard, extend cook), including what to do with the product.
6. Verification: thermometer calibration, log review, spot checks.
7. Record-keeping: the log sheets needed, with column headings.

Return the hazard analysis table, the CCP table (CCP, limit, monitoring, corrective action, records), and a one-page log template. Flag if this process typically requires a variance or approved plan from the health department before I start. This is general guidance; confirm with my local health authority.
```

## What to fill in

- RECEIVING, STORAGE, PREP, COOK, COOL, HOLD, REHEAT, SERVE
- e.g. blast chiller, combi oven, thermometers, data loggers
- DETAILS
- e.g. FDA Food Code as adopted by my state / local authority
- VERIFY AGAINST LOCAL CODE

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