Templates and records · HACCP

HACCP templates and records

Eleven records that hold up a HACCP system: the seven principles, the product description and the prerequisites that Regulation (EC) 852/2004 requires of every food business operator.

In one sentence

HACCP requires every food business operator in the EU, under Article 5 of Regulation (EC) 852/2004, to document the hazard analysis, the critical control points with their limits, monitoring, corrective actions and verification, and to keep records commensurate with the size of the business that show the plan is being applied; the prerequisites of cleaning, pest control, training and traceability are the foundation without which the plan does not stand.

Content reviewed on 17 October 2026

Obligation: Article 5 of Regulation (EC) 852/2004 For every food business operator, except primary production
Methodology: Codex CXC 1-1969, 2020 revision 7 principles applied in 12 steps
Records: Commensurate with size and nature Article 5(2)(g); kept for an appropriate period (Article 5(4))
Prerequisites: Annex II to Regulation (EC) 852/2004 Premises, cleaning, pests, water, staff, training
Traceability: Article 18 of Regulation (EC) 178/2002 One step back and one step forward

Contents

HACCP templates and records

Clause references cite the points of Article 5(2) of Regulation (EC) 852/2004, which lists the HACCP principles; they are applied following Codex CXC 1-1969, revised in 2020.

Frequently asked questions

What people ask us before getting started

Which HACCP records are mandatory?

Those that show the plan is being applied: monitoring of each CCP, corrective actions when there are deviations, and verification. The Regulation requires them to be commensurate with the nature and size of the business, so a small kitchen does not need the same as a factory, but it does need the essentials.

Does a small establishment have to have a HACCP plan?

It must apply procedures based on HACCP principles. The Regulation allows flexibility, and in some cases guides to good hygiene practice are enough to control the hazards, but the obligation to analyse hazards and document the essentials remains.

How do these records differ from those for IFS or BRCGS?

This is the legal minimum and the common methodology. IFS Food and BRCGS start from the same place and add requirements: KO requirements, traceability time limits, more rigorous validation. Several sheets link to their equivalents in those standards.

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Sources

Where each figure comes from

References to the official text in force. If a standard is revised, this page is updated and the review date says so.

Regulation (EC) No 852/2004 on the hygiene of foodstuffs (Article 5 and Annex II) EUR-Lex · 29 April 2004
General Principles of Food Hygiene, CXC 1-1969 Codex Alimentarius (FAO/WHO) · 2020 revision
Regulation (EC) No 178/2002 laying down the general principles and requirements of food law (Articles 18 and 19) EUR-Lex · 28 January 2002

HACCP templates and records

In one sentence

HACCP templates and records

Description and flow diagram

Hazard analysis

CCP determination

HACCP control chart

CCP monitoring sheet

Corrective actions

Verification plan

Cleaning plan

Pest control

Food handler training

Traceability record

What people ask us before getting started

Which HACCP records are mandatory?

Does a small establishment have to have a HACCP plan?

How do these records differ from those for IFS or BRCGS?

Keep your HACCP records without loose templates

Related pages

HACCP, without folders or surprises

HACCP · Hazard analysis (HACCP)

Where each figure comes from