HACCP Food Safety Plan Template, EU 14 Allergen Matrix & Kitchen Logs, Editable for Home Bakers Caterers Food Trucks Cafes Ireland UK EU

A complete EU food-safety record system for a small food business — built on EU food hygiene law and the EU 14-allergen rule, editable in minutes.

Built for home bakers, cottage-food sellers, food trucks, caterers and small cafés in the EU / UK / Ireland — where US (FDA) HACCP templates use the wrong allergen list and the wrong temperatures. Open it, drop in your business details, adapt it to your real products, and you have the paperwork an Environmental Health Officer expects to see.

What's inside (8 documents):1. HACCP Plan — based on Reg. (EC) 852/2004 and the Codex 7 principles: business & product description, biological/chemical/physical hazard analysis, critical control points, limits, monitoring, corrective actions, verification & record-keeping2. Allergen Matrix — the EU 14 allergens as a per-dish declaration grid, plus a ready customer allergen-information statement3. Temperature Monitoring Log — fridge, freezer, cooking, hot-hold, cooling & reheat, with EU/UK safe ranges noted4. Cleaning Schedule & Record — area, frequency, product, who, signed5. Supplier & Traceability Log — one-step-back / one-step-forward + goods-in checks6. Staff Hygiene Training & Fitness-to-Work — training record + illness / return-to-work declaration7. Allergen Cross-Contamination Control Policy8. Buyer Guide — how to adapt & use the pack

Why this pack:- ✅ EU 14-allergen framework (Reg. (EU) 1169/2011) — not the US "big 8"- ✅ HACCP on Reg. (EC) 852/2004 + Codex 7 principles, with a worked hazard-analysis example to edit- ✅ EU/UK/Ireland safe temperatures (°C) and traceability rules — not FDA boilerplate- ✅ Editable (Word/Google Docs) + ready-to-print PDF

Format: Instant digital download. Editable .docx + ready-to-print .pdf.

Please note: Templates only, and food safety is safety-critical. A HACCP plan and allergen information must be adapted to your real products, equipment, process and suppliers — and the allergen and temperature details must be accurate, because errors can make people seriously ill. These are not legal, food-safety or regulatory advice. Have your Environmental Health Officer or a food-safety consultant review your completed plan and allergen information before you rely on it.