HACCP Plan Example for Restaurants: Ensuring Food Safety and Compliance

HACCP Plan Example for a Restaurant

Restaurant HACCP must control high-risk points across receiving, cold storage, prep, cooking, hot holding, cooling, reheating, and service. This example is designed for mixed menu kitchens with busy service periods.

Search intent

Primary intent: commercial investigative.

• restaurant haccp template example
• restaurant ccp examples cooking cooling
• food safety records for restaurants

What you will learn

• A model CCP set for a typical restaurant workflow
• How to choose practical limits staff can monitor during service rushes
• How to evidence control when inspectors ask for proof

Fast answer

A restaurant HACCP plan should include at minimum CCPs for cooking, cooling where applicable, reheating, and hot holding, with clear records and escalation rules for failures.

Quick reference table

UK vs EU practical differences

• Core hygiene obligations are aligned through HACCP-based procedures.
• Some authorities emphasize documented allergen communication controls more heavily in mixed-service venues.
• Imported ingredient traceability checks may be deeper in certain EU jurisdictions depending on supply chain complexity.

Compliance references

• Regulation (EC) 852/2004 Annex II
• Regulation (EU) 1169/2011 allergen information

Common mistakes and fixes

• Mistake:
  • One limit for all products. Fix: Use product-specific limits for poultry, minced meat, sauces, and ready-to-eat items.
• Mistake:
  • Cooling monitored once at the end. Fix: Log staged cooling checkpoints and total cooling time.
• Mistake:
  • Reheat done by appearance only. Fix: Probe center temperature to defined limit before service.

What auditors ask for as evidence

• Opening and service temperature logs for fridges and hot holding
• Cook, cool, and reheat logs for high-risk dishes
• Allergen matrix linked to current menu and specials
• Training records for line cooks and supervisors

Enforcement-style examples

• Undercooked poultry findings commonly follow missing probe records.
• Poor cooling controls in large batches are a frequent root cause in complaints.
• Cross-contact failures in allergen service can lead to severe enforcement outcomes.

Action plan

1. Classify menu items by risk and process path.
2. Set CCPs for cooking, cooling, reheating, and holding.
3. Assign monitoring ownership by station and shift.
4. Run a weekly verification spot-check with management sign-off.
5. Review controls when menu or equipment changes.

Final checklist

• Menu-specific hazard analysis complete
• CCP logs completed in real time
• Corrective actions documented with disposition
• Verification checks completed and signed

Frequently asked questions

Is cooking always a CCP in restaurants?

Not always, but in many high-risk operations it is treated as a CCP due to direct pathogen control.

Can I combine cooling and reheating in one record?

You can, if the log still captures distinct limits, timestamps, and corrective actions per step.

Do I need separate controls for buffet service?

Yes. Buffet and self-service add holding and cross-contact risks that need explicit controls.

What records are checked first?

Usually temperature records, corrective actions, allergen controls, and staff competency evidence.

Related resources

• HACCP for restaurants complete guide
• Temperature control in HACCP
• Generate a restaurant HACCP plan

Use this structure as your baseline and adapt critical limits to your menu, equipment capacity, and local authority expectations.