Food Safety HACCP Plan Kit for Small Kitchens: HACCP Template, SOPs and Logs

Full description

This kit is for owners, head chefs and managers of small kitchens in restaurants, cafés and hotels who need a written food safety system they can use this week. It gives you the plan, the procedures and the records in one package. A worked example for a fictional Sample Café shows what a finished entry looks like. Replace it with your own menu, steps and limits.

Save with a bundle: this template is also in the Restaurant & Café Operations Bundle, 17 templates for $39 instead of $116. All 141 templates are in the All-Access Hospitality Template Library for $79.

What is inside

• HACCP_Plan_Template.docx (16 pages): business scope, team, product groups, process flow, 13 prerequisite programmes, hazard analysis with 19 scored example hazards, CCP decision questions, six example CCPs, editable critical limits with a "verify with your authority" column, monitoring, corrective actions, verification, records, review and sign-off. Appendices hold blank worksheets, a worked cooling example and a glossary.
• Food_Safety_SOPs.docx (24 pages): 22 SOPs in one layout. Topics: supplier approval, receiving, dry storage, chilled and frozen storage, labelling, thawing, cross-contamination, cooking, hot holding, cooling, reheating, allergens, cleaning, dishwashing, chemicals, pest control, hand hygiene, illness exclusion, probe calibration, recall, training and waste.
• Food_Safety_Workbook.xlsx (13 tabs, 4,327 formulas, 4 charts): Start Here, Dashboard, Settings (18 limits), Lists, Temp_Log, Cook_Reheat_Log, Cooling_Log, Cleaning_Schedule, Supplier_Register, Allergen_Matrix, Training_Records, Corrective_Actions and Audit_Scoring (56 weighted requirements in 8 sections). Sample data fills every tab: 140 temperature readings, 43 cook and reheat records, 24 cooling batches, 30 cleaning tasks, 20 suppliers, 25 dishes, 61 training records and 14 corrective actions.
• Log_Sheets.pdf and Log_Sheets.docx: 20 A4 landscape sheets, LS-01 to LS-20, for temperatures, receiving, cooking, cooling, reheating, thawing, cleaning, dishwashing, calibration, corrective actions, illness, training, pests, allergens, suppliers, recalls, visitors, monthly sign-off and date labels.
• README.txt and LICENSE-and-Terms.txt.

How it works

1. Open the workbook and read Start Here. Check every limit on the Settings tab against your authority and your own plan.
2. Fill in the HACCP plan template: scope, process flow, hazards, CCPs and critical limits.
3. Adapt the SOPs. Change each [bracketed] value, add owners and dates, then train your team.
4. Log readings in the workbook or on the printed sheets. Red flags show out-of-range readings, missed cleaning, expired training and overdue actions.
5. Run the audit each month. Read the Dashboard and close the corrective actions.

Details

• Formats: DOCX (2 files), XLSX (1 file), PDF (1 file, plus its DOCX source), TXT (2 files).
• Language: English. Paper size: A4. Units: metric (°C).
• Software: Microsoft Word and Excel, or compatible apps. The PDF opens in any reader.
• Delivery: digital download. No physical item is shipped.

Good to know

• All names, readings, dates and limits are illustrative samples. Critical limits are editable inputs marked "verify with your authority". Replace them before you rely on any output.
• This kit is a working tool, not legal or professional advice. Food safety rules differ by country. Verify local requirements.
• Single-user license: use it for your own kitchen or the properties you manage. Do not redistribute.

FAQ

Do I need special software? You need Word and Excel, or compatible apps, to edit the files. The log sheets also come as a PDF for printing.

Does the workbook work in Google Sheets? You can upload it to Google Sheets. The formulas and drop-downs are standard. Charts and conditional formatting may look different, so test it before you use it for records.

Can I edit everything? Yes. All Word and Excel files are fully editable. Limits live on the Settings tab. Blue cells are inputs and black cells are formulas.

Is the HACCP plan ready to submit to an inspector? No. It is a template with a worked example. You must fill it in for your own kitchen and confirm the limits with your authority.

Can I get a refund? This is a digital product, so it cannot be returned. Check the contents list and the previews before you buy. Contact the store if a file does not open.

Who is it for? Small restaurants, cafés, hotel kitchens, caterers and cloud kitchens that need a simple written system for food safety.