Templates and records · ISO 22000 · Clause 8.5.4

ISO 22000 HACCP/OPRP plan (hazard control plan) template

A table for each control point: which hazard it controls, against which limit or criterion, how it is monitored, who does it and what happens if it fails. It is the first thing the auditor opens.

In one sentence

The hazard control plan — the HACCP/OPRP plan — brings together for each CCP and each OPRP the hazard controlled, the control measure, the critical limit or action criterion, the monitoring method and frequency, corrections and corrective actions, responsibilities and records, and clause 8.5.4 of ISO 22000 requires it to be maintained as documented information.

Content reviewed on 17 October 2026

Where the standard requires it: ISO 22000 · Clause 8.5.4 Clauses are cited using the numbering of ISO 22000:2018, the current edition. ISO is preparing a third edition that may renumber them; when it is published it will have its own transition period.
Type of information: Mandatory document Documented information to be maintained (8.5.4)
Who fills it in: The food safety team It draws up and approves the plan; those responsible for monitoring each point must know their part
When: After the analysis and validation It is updated with every change affecting hazards, measures or limits (8.6)
How long it is kept: Current and previous versions It is a maintained document; superseded versions show which controls were in force when each batch was made

What the standard requires

What ISO 22000 demands and what it leaves to your judgement

For each CCP, measurable critical limits must be set, and for each OPRP, measurable or observable action criteria, so that you can tell whether the hazard is still below its acceptable level. The justification for both is also retained.

Each point has its own monitoring system: methods, frequency, monitoring procedures, responsibilities and records. For CCPs, monitoring must detect any failure in time for the affected product to be isolated and evaluated.

The plan also defines what to do if the limit or criterion is not met: corrections and corrective actions, and that the product is not released without going through the handling of potentially unsafe product. It is implemented and maintained, and evidence that it is being applied is retained.

Read it in context: Hazard control and the HACCP/OPRP plan, in the ISO 22000 Academy

Structure

Fields the template should include

CCP or OPRP identifier and process step
Significant hazard controlled
Control measure
Critical limit (CCP) or action criterion (OPRP) and its justification
Monitoring: what, how, how often and by whom
Immediate correction if not met
Corrective action and person responsible
Handling of affected product
Records generated
Planned verification

Example

Example: two points from the pumpkin soup plan

Company, people and figures are fictitious: the example only shows what a properly completed record looks like.

Field	Content
CCP-1 · Step 6	Heat treatment in kettle
Hazard	Survival of vegetative pathogens
Critical limit	Temperature and time at the core of the product as set in the validation of 9 January 2026
Monitoring	Continuous probe recording; the kettle operator reviews and signs it for each batch
If not met	Hold the batch, repeat the treatment if the validation allows it or destroy it; open a corrective action
OPRP-1 · Step 9	Rapid cooling in blast chiller
Action criterion	Maximum time for the product core to fall below the target temperature
Monitoring	Time in and out and temperature on exit, per trolley
If not met	Evaluate the batch as potentially unsafe (8.9.4) before deciding its disposition
Verification	Weekly record review by quality and quarterly probe calibration

At the audit

Mistakes auditors commonly flag

OPRPs do not appear in the plan or have no measurable or observable action criterion.
Critical limits that come not from validation but from "what we have always done".
The correction is planned, but not what happens to the product made during the deviation.
The plan was not updated after a piece of equipment or a recipe changed.
People responsible for monitoring who do not know that they are.

In Kimobox

How this record is kept in Kimobox

1Each CCP and OPRP is a sheet with its limit or criterion, its owner and its scheduled monitoring.
2Monitoring records are generated from the sheet itself, with the actual time.
3A deviation opens the correction and holds the affected batch until someone decides its disposition.
4The plan carries a version and approval, and each batch is linked to the version in force when it was made.

Frequently asked questions

What people ask us before getting started

Why does ISO 22000 speak of a HACCP/OPRP plan rather than just a HACCP plan?

Because it includes in the same plan the measures categorised as OPRPs, which in a classic HACCP often sat among the prerequisites. That way they receive the same rigour of monitoring and recording, even though they are monitored against action criteria rather than critical limits.

What happens if an OPRP fails its criterion?

The product is handled as potentially unsafe and evaluated before release, just as with a CCP. The difference lies in the evaluation: for an OPRP you have to assess whether the failure has genuinely caused the hazard to exceed its acceptable level.

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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.

ISO 22000:2018 — Food safety management systems. Requirements for any organization in the food chain ISO · 2018 ed., with Amd 1:2024
General Principles of Food Hygiene, CXC 1-1969 Codex Alimentarius (FAO/WHO) · 2020 revision