The HACCP plan, in three templates
A written food safety plan built on HACCP principles is required of every food business. Here are three print-ready templates — temperature log, cleaning schedule, goods-reception checklist — to start yours today.
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Definition
A HACCP-based food safety plan is the document that holds a venue's hygiene procedures: good practice, self-checks, and traceability, built on HACCP principles. It's required of every business that handles food, in one form or another, in most jurisdictions.
Three templates to get started
Three documents every health inspection checks first. Print them as they are, or build the digital equivalent routine with methodus.
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methodus digitizes these three logs
Printed, these templates go the way every paper log does — a sheet skipped on a rush night, a reading reconstructed from memory. In methodus, the same checks are scheduled routines the team ticks off from a phone: temperature with photo proof, receiving with label-scan traceability built in.
This is the printable template pack. For the full method — the 7 principles, what an inspection checks — see the HACCP guide for restaurants →
Frequently asked questions
In most jurisdictions, yes — food businesses are required to run permanent procedures based on HACCP principles and keep records proving it. It's one of the first documents a health inspection asks for.
Common reference points are 0–4°C / 32–40°F for fridges and -18°C / 0°F for freezers. These are typical targets, not universal legal thresholds — check the rules that apply to your venue and your products.
There's no single universal retention period; in practice most venues keep logs for at least a year, so they can answer an inspection or a complaint. Check your local requirements.
No — they cover three common pillars (temperature, cleaning, receiving), not a complete plan, which also includes training records, detailed HACCP procedures, and non-conformity handling. See the full HACCP guide for the method.
Who builds methodusmethodus is built by an operator. Nathaniel Gilliand, École hôtelière de Lausanne graduate, runs restaurants, bars and beach clubs. This is the tool he built to find the margin that was evaporating in his own P&L.
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Your logs, kept on their own
Scheduled checks, photo-backed, label-scan traceability. On inspection day, it's already there.
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