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HACCP Food Safety Kit Pro: HACCP Plan Template, Food Safety Logs & Checklists for Excel
19 professional food safety templates + 2 bonuses: temperatures, cooking, cooling, parasite destruction, cleaning, traceability, allergens, a HACCP plan and more. The records a health inspector expects to see, ready to use in your restaurant.
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Works with Excel, Google Sheets and LibreOffice
Download, customize and print. Works with Excel, Google Sheets, LibreOffice and Apple Numbers: all 21 files are .xlsx and print on US Letter straight from the sheet
19 HACCP & Food Safety Templates
The 12 measurement logs calculate their own status with an automatic color traffic light; the plans, checklists and posters come fully built and ready to print on US Letter.
HACCP Plan Template: Hazard Analysis & CCPs
The core of the system, pre-filled with 21 typical hazards across 7 process steps, from receiving to service. Probability × severity gives the risk level on its own, and each hazard is classified as CCP, OPRP or not significant following a written rule, with its critical limit, monitoring, corrective action, verification and the log that records it.
Food Temperature Log: Coolers, Freezers & Hot Holding
A weekly log, twice a day, for walk-in coolers, freezers, display cases and hot holding. Status switches between OK and ALERT on its own against the FDA Food Code limits: 41 °F or below cold, 0 °F or below frozen, 135 °F or above hot.
Receiving Temperature Log
The temperature of every delivery against the receiving limit of its product family: 41 °F, 45 °F for shell eggs, milk and live shellfish, and frozen food received frozen. Status says OK or REJECT, and it never defaults to OK when a reading is missing.
Master Cleaning & Sanitizing Schedule
A master plan with 32 pre-filled areas (kitchen, dining room, restrooms, storeroom, locker room and outdoors: patio, dumpsters and trash room) plus a chemicals tab with EPA Reg. No. and SDS. It sets what gets cleaned, when, how, with what and by whom.
Daily Cleaning Checklist (AM/PM)
A daily checklist by shift, AM and PM, with sign-off and initials, ready to print and post in the kitchen.
Receiving Checklist for Deliveries
Checks temperature, dates (at least 2/3 of the shelf life left), labeling, packaging and appearance on every delivery, with a color traffic light.
Food Traceability Log (Lots In & Out)
Lot, vendor and dates for everything that comes in, plus a Traceability Out tab that follows each lot to the dish and service where it ended up: one step back, one step forward, in minutes.
Pest Control Log & Bait Station Map
Every visit from your licensed pest control operator: treatment, products with their EPA Reg. No., areas, re-entry interval and reports, plus a bait station map tab.
Menu Allergen Matrix (US Big 9 & UK 14)
Every dish on your menu × 14 allergen columns with Y/T/N drop-downs (contains, traces, does not contain). The US Big 9 are marked in the header, and each row checks that the specific tree nut, fish and crustacean shellfish are named, as FALCPA requires.
Fryer Oil Log (TPM Tests & Disposal)
Total polar materials tests with WATCH from 20% and CHANGE at 25%, the kit's change point (there is no federal limit in the US), or when the fryer went above 375 °F. Plus a used oil pickup log for your recycler's receipts.
Water Quality Log (Chlorine & Private Supply)
Free chlorine readings against the 0.2-4.0 mg/L range, water appearance and lab results, with notes for private wells and the ice machine as a sample point.
Corrective Action Log
Every incident with its cause, the action taken, what happened to the product (discarded, returned, reworked or released) and verification. That is HACCP principle 5, and the first thing an inspector asks about.
Employee Hygiene & Health Checklist
Printable rules for the locker room: clothing, 20-second handwashing, no bare-hand contact with ready-to-eat food, jewelry, the Big 6 reportable illnesses and the return-to-work rules: 24 hours symptom-free after vomiting or diarrhea (48 hours in the UK), and health department approval after jaundice or a Big 6 diagnosis.
Allergen Chart & Allergic Reaction Protocol
A printable chart of the allergens for the kitchen and the dining room, and a reaction protocol in order of urgency: epinephrine auto-injector first if it is prescribed or available, then call 911 (999 in the UK); keep the dish and the label after.
Health Inspection Self-Checklist
25 points a health inspector looks at, each with its FDA Food Code category (Priority, Priority foundation or Core). Score yourself before the inspection: an automatic summary counts Priority violations, unanswered points and your compliance rate.
Cooking & Reheating Temperature Log
Final internal temperature for 5 processes with their Food Code limit (165, 155, 145 and 135 °F, and reheating to 165 °F within 2 hours), with OK or REPEAT on its own.
Cooling & Thawing Log (2-Stage Cooling)
Two-stage cooling, from 135 to 70 °F within 2 hours and to 41 °F within 6 hours in total, plus thawing in the walk-in at 41 °F or below with a time limit you set (24 hours by default).
Parasite Destruction Log (Fish Served Raw)
For fish served raw or undercooked: −4 °F or below for 168 hours (7 days) or −31 °F for 15 hours, with the hours editable (24 in the UK).
Thermometer Calibration Log
A monthly ice-point (32 °F) or boiling-point check of every probe, with the boiling point corrected for your altitude in feet and a ±2 °F tolerance.
BONUS: Food Safety Training Log
Your team's food safety training on record: Certified Food Protection Manager, food handler training, HACCP and allergen awareness, with renewal dates that flag themselves.
BONUS: Food Recall & Foodborne Illness Response Plan
A printable 7-step poster for a recall or a suspected foodborne illness, with emergency contacts for the US and the UK.
Hear From the Pros
Restaurant and hotel operators who already keep their food safety records up to date with Pack Plantillas APPCC, the Spanish edition of this kit
Carlos Mendoza
Executive Chef, Restaurante Brasa Viva
"We passed a health inspection with flying colors thanks to these templates. The inspector said it was one of the most complete sets of records he had ever seen. Before, I made do with loose sheets of paper."
Laura Castillo
Director of Operations, Grupo Hotelero Azul
"We have 6 hotels and needed to standardize HACCP across all of them. With this pack, every kitchen follows the same system. The internal audit went from 3 days to half a day per property."
Marcos Ibáñez
Owner, Bar Txoko
"The health inspection used to keep me up at night. Since I started using the templates, everything is up to date: temperatures, cleaning, traceability. Now when the inspector comes, I open the binder without a worry."
Patricia Roldán
Food Safety Consultant
"I use this pack with all my consulting clients. It saves me hours of work because the templates already have the right fields. I just add the name of the business and that's it."
Javier Esteban
Director, Catering Eventos del Sur
"In catering, HACCP paperwork is required for every event. With the traceability log and the allergen sheets, I put together all the documentation in 15 minutes per event."
Carlos Mendoza
Executive Chef, Restaurante Brasa Viva
"We passed a health inspection with flying colors thanks to these templates. The inspector said it was one of the most complete sets of records he had ever seen. Before, I made do with loose sheets of paper."
Laura Castillo
Director of Operations, Grupo Hotelero Azul
"We have 6 hotels and needed to standardize HACCP across all of them. With this pack, every kitchen follows the same system. The internal audit went from 3 days to half a day per property."
Marcos Ibáñez
Owner, Bar Txoko
"The health inspection used to keep me up at night. Since I started using the templates, everything is up to date: temperatures, cleaning, traceability. Now when the inspector comes, I open the binder without a worry."
Patricia Roldán
Food Safety Consultant
"I use this pack with all my consulting clients. It saves me hours of work because the templates already have the right fields. I just add the name of the business and that's it."
Javier Esteban
Director, Catering Eventos del Sur
"In catering, HACCP paperwork is required for every event. With the traceability log and the allergen sheets, I put together all the documentation in 15 minutes per event."
Ana Belén Torres
Owner, Cafetería El Trigal
"The allergen matrix saved me. I had a customer with celiac disease and my allergens weren't properly documented. Now every dish on the menu has its sheet with the 14 allergens marked."
Roberto Salazar
Owner, Trattoria Don Roberto
"I got a surprise inspection and, thanks to the pack, I had six months of spotless records. The inspector told me I had saved myself a real scare."
Miguel Ángel Prieto
Head Chef, Hotel Montaña
"I've been in kitchens for 20 years and always used notebooks to write down temperatures. Moving to Excel with automatic alerts changed everything. If a temperature goes up, I see it in red right away."
Daniel Ortega
Restaurant Consultant
"I recommend this pack to all my clients, no exceptions. It is the fastest way to get food safety in order at any business. I have recommended it to more than 40 of them."
Ignacio Vargas
Purchasing Director, Hotel Costa Sereno
"The receiving temperature logs let us reject out-of-range product with real data. Since we started using them, incidents with suppliers have dropped a lot."
Ana Belén Torres
Owner, Cafetería El Trigal
"The allergen matrix saved me. I had a customer with celiac disease and my allergens weren't properly documented. Now every dish on the menu has its sheet with the 14 allergens marked."
Roberto Salazar
Owner, Trattoria Don Roberto
"I got a surprise inspection and, thanks to the pack, I had six months of spotless records. The inspector told me I had saved myself a real scare."
Miguel Ángel Prieto
Head Chef, Hotel Montaña
"I've been in kitchens for 20 years and always used notebooks to write down temperatures. Moving to Excel with automatic alerts changed everything. If a temperature goes up, I see it in red right away."
Daniel Ortega
Restaurant Consultant
"I recommend this pack to all my clients, no exceptions. It is the fastest way to get food safety in order at any business. I have recommended it to more than 40 of them."
Ignacio Vargas
Purchasing Director, Hotel Costa Sereno
"The receiving temperature logs let us reject out-of-range product with real data. Since we started using them, incidents with suppliers have dropped a lot."
Why This Kit?
These aren't generic templates. They're records designed by a chef who has worked in kitchens since the age of 17 and has been a restaurant consultant since 2010.
Not a Free Template: a System
Free templates give you one sheet. This kit gives you 21 that work together: every alert in a log points you to the Corrective Action Log, every critical limit traces back to the HACCP plan, and every hazard in the plan names the log that monitors it.
Ready to Use
Don't start from scratch. The HACCP plan, the hazard analysis, the allergen chart and the inspection checklist come fully built and ready to adapt (32 cleaning areas, 21 HACCP hazards, receiving limits by product family, 14 allergens); the logs include 2-3 sample rows marked "(sample)" that show how to fill them in and delete in a second.
Automatic Formulas and Alerts
The temperature logs switch between OK and ALERT on their own, in °F, against the FDA Food Code 2022 limits. The fryer oil log says WATCH from 20% total polar materials and CHANGE at 25%, the kit's change point, or when the fryer went above 375 °F.
Pay Once, Yours Forever
No subscription. Lifetime access to the dashboard with every template, and updates included when the rules change.
Compatible with any spreadsheet software:
Created by
Chef John Guerrero
CEO of AI Chef Pro and founder of ChefBusiness Group. In kitchens since the age of 17 and a restaurant consultant since 2010. He has designed food safety and cost-control systems for hundreds of restaurants.
Exclusive Bonuses
Besides the 19 templates, you get these extra resources — worth $28
BONUS 1Food Safety Training Log
Value: $19
A template to record all of your team's food safety training: Certified Food Protection Manager, food handler training, HACCP, allergen awareness and first aid, with renewal dates that flag themselves. A health inspector can ask for it at any time.
BONUS 2Food Recall & Foodborne Illness Response Plan
Value: $9
A printable poster with the 7 steps to follow in a recall or a suspected foodborne illness, plus emergency contacts for the US and the UK. Identify → Isolate → Notify → Document → Communicate → Verify → Record.
Total value of the complete kit: $67 — 19 templates ($39) + 2 bonuses ($28)
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Satisfaction Guarantee 100%
If the templates don't help you face your next health inspection with more peace of mind, we'll refund 100% of your money. No questions, no hassle.
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Awkward questions
Frequently Asked Questions
No. The HACCP plan, the hazard analysis, the allergen chart and the inspection checklist come fully built; the logs include 2-3 sample rows marked "(sample)" so you can see how they are filled in, and you delete them before you start. You only add the details of your business: the dishes on your menu for the allergen matrix, your coolers and freezers, your cleaning areas. The status and the color traffic light of the measurement logs are calculated automatically.
They give you the records a health inspector usually asks to see — temperatures, cooking, cooling, cleaning, receiving, traceability, allergens, pest control, fryer oil, water and a written HACCP plan — with the FDA Food Code 2022 limits in °F. Your state or local health department adopts the Food Code with its own amendments, so check its version and adjust the templates where it differs. They are not a certification, and they do not replace your health department or a food safety consultant.
Yes. You can import the .xlsx files straight into Google Sheets and the formulas carry over. They also work with LibreOffice Calc and Apple Numbers. Every printable sheet is set up for US Letter paper.
Completely. Add cleaning areas, coolers and freezers, dishes to the allergen matrix or hazards to the HACCP plan. Editable cells are marked in green, and the formulas and alerts adjust on their own.
Yes. You get lifetime access to the online dashboard. When we update the templates — for example, after a new edition of the FDA Food Code — you download the new version at no extra cost.
Any foodservice business: restaurants, bars, cafés, hotels, caterers, bakeries, food trucks and institutional kitchens. Every food business has to control temperatures, cleaning and allergens, and this kit keeps all of those records in one place.
Yes. The FDA Food Code asks a retail food establishment for a written HACCP plan only in specific cases (§8-201.13), such as processes that need a variance or reduced-oxygen packaging, or when your health department requires one; for everything else, the FDA recommends a voluntary HACCP-based approach in its "Managing Food Safety" guide. The HACCP Plan Template comes pre-filled with 21 typical hazards across 7 process steps, from receiving to service, each with the log of the kit that monitors it: adapt it to your menu and your processes.
Usually a table by process step: the hazard (biological, chemical or physical), its risk level, whether it is a critical control point, the critical limit, where it is recorded, how it is monitored and by whom, the corrective action and the verification. That is exactly the layout of the Hazard Analysis tab, where each hazard is classified as CCP, OPRP or not significant.
They are the 7 HACCP principles: 1) conduct a hazard analysis, 2) determine the critical control points, 3) set critical limits, 4) set up monitoring, 5) set corrective actions, 6) set up verification and 7) keep records and documentation. The HACCP Plan Template shows where each one lives: the columns of the hazard analysis, the logs of the kit and the Corrective Action Log.
There is no single official list, but a HACCP manual usually holds five kinds of documents: the HACCP plan, the hazard analysis, the prerequisite programs (cleaning, pest control, receiving, training, allergens), the monitoring and corrective action records, and the verification records (thermometer calibration, self-inspections). This kit gives you a template for each of them.
Yes. The limits follow the FDA Food Code in °F, and the instructions add a UK note where the rules differ: hot holding at 63 °C or above, cooling below 8 °C within 90 minutes (FSA Safer Food Better Business), 48 hours off work after symptoms stop, and the Food Hygiene Rating Scheme in the inspection checklist. The allergen matrix and the allergen chart keep all 14 UK allergens. In the UK, every food business needs procedures based on HACCP principles, and you can use this kit alongside Safer Food Better Business.
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Don't Wait for the Health Inspector
19 professional templates for less than a single visit from a food safety consultant.
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