HACCP plan outline (free)
- Business and food handled
- Process flow by step
- Hazards at each step
- Critical control points
- Critical limits
- Monitoring at each point
Modeled on: Regulation (EC) No 852/2004, Article 5; D.Lgs. 193/2007
Restaurants, caterers and food producers in the EU
What food business do you run?
Free HACCP plan outline for EU food businesses: hazards, critical control points, limits, monitoring and corrective actions, step by step.
- Free to read
- No sign-up until the draft
- Hands off to the right door
ePlan fills in
- Company (Registro Imprese)
- Activity code (ATECO)
- Process steps
- Critical control points
How it works
HACCP plan outline, from one answer
- Describe your food business and the steps your food goes through.
- ePlan lays out hazards, control points and limits for each step.
- Fill in the free outline. Contractors working in your kitchen or plant? Start a DUVRI draft.
What you get
HACCP plan outline and 2 more documents
The check is free. The paperwork after it is drafted at the DUVRI door.
Daily temperature log
- Equipment and limit
- Reading and time
- Action taken
DUVRI for contractors on your premises (paid draft)
- Overlapping activities
- Interference risks
- Measures
From public data
What ePlan fills in, and from where
- Company dataRegistro Imprese (Italian business register)
- Activity code (ATECO)ISTAT ATECO classification
€1,000–6,000
is the fine in Italy for a food business that has not put HACCP-based self-check procedures in place
Source: D.Lgs. 193/2007, art. 6(6), Normattiva
Ready for the paperwork?
Draft the DUVRI when a contractor works on your premises: shared risks, measures and coordination. For Italian client employers. Free to read.
Questions
HACCP Plan: what people ask
Does every food business need HACCP?
Food business operators must set up, carry out and keep a permanent procedure, or procedures, based on HACCP principles.
What are the HACCP principles?
They start with: identifying hazards to prevent, remove or reduce; finding the critical control points; setting critical limits at them; setting up monitoring at those points; and setting corrective actions for when a point is out of control.
What is the fine in Italy?
€1,000 to €6,000 for a food business that has not put HACCP-based self-check procedures in place. A further fine of €1,000 to €6,000 applies for failing to fix shortcomings within the time the authority sets.
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HACCP Plan: check it free
Answer it and ePlan opens the DUVRI door, which drafts the paperwork.