Violet Wexley Cookie HACCP Plan

Stop hoping "we're careful" is good enough if a health inspector actually asks.

Every commercial kitchen needs a real, written food safety plan — not just good habits, an actual formal document that shows you've thought through where things can go wrong and what you do about it. This is that document, built specifically around cookie production: the hazards, the control points, and the paperwork to back it up.

What's inside:

• Full hazard analysis — including the raw cookie dough risk most food safety plans skip entirely (raw flour and raw eggs are a real, documented hazard, not just a myth)
• Critical control points from ingredient handling through mixing, baking, cooling, decorating, and shipping
• Critical limits and control measures for each stage — including allergen isolation (red-labeled bins, dedicated scoops) and packaging rules for anything shipped with a dairy-based filling
• The no-raw-dough rule spelled out clearly, with the one legitimate exception: a separately formulated, heat-treated Edible/Safe-to-Eat product
• Monitoring procedures and corrective actions — what to check, and exactly what to do when something's out of range
• Built-in CCP Monitoring Log and Plan Review Log, so this stays a living document instead of something you write once and never open again
• A signed Plan Approval page, ready to post or show on request

What's included:

• The Cookie HACCP Plan (PDF — opens on any device, ready to print)

This is yours forever. One-time purchase, no recurring fees, no subscription.

Perfect for anyone who's been asked "do you have a food safety plan?" and didn't have a real answer — or wants one in hand before that question comes up.