How to easily create your HACCP plans?

How to write an HACCP plan and its procedures in a professional kitchen

In professional catering, the HACCP approach is not optional: it is a legal obligation imposed by European Regulation EC 852/2004, applicable to all establishments handling food. Yet, many restaurant owners, cooks, and managers of institutional kitchens find themselves unsure of how to actually write their HACCP plan and operational procedures.
This article guides you step by step to structure your HACCP documentation, identify critical control points, and choose equipment that meets current health requirements.

What is HACCP and why is it mandatory?

HACCP stands for Hazard Analysis Critical Control Points. It is a preventive food safety management method aimed at identifying, assessing, and controlling biological, chemical, and physical hazards that could contaminate food.
This method is made mandatory in France by Regulation (EC) No. 852/2004 known as the "Hygiene Package", transposed in the ministerial decree of December 21, 2009. It applies to all professionals in commercial catering, institutional catering (canteens, hospitals, nursing homes) and the agri-food industry.

Key points to remember
In the event of an inspection by the DDPP (Departmental Directorate for the Protection of Populations), the absence of a written HACCP plan and documented procedures constitutes a major non-compliance which may lead to a formal notice, or even the administrative closure of the establishment.

The 7 fundamental principles of the HACCP system

The HACCP system is based on 7 principles defined by the Codex Alimentarius, the international reference body for food standards. These 7 principles form the foundation of any HACCP plan:

Analyze hazards — Identify biological (bacteria, viruses), chemical (residues, allergens) and physical (foreign bodies) hazards at each stage of production.
Determine the CCPs (Critical Control Points) — Identify the steps in the process where control is essential to prevent or eliminate a hazard.
Establish critical limits — Set threshold values not to be exceeded for each CCP (e.g., minimum core cooking temperature of 63°C).
Set up a monitoring system — Define regular checks (temperature measurements, visual checks, recordings).
Define corrective actions — Plan the measures to be taken in case of exceeding a critical limit (quarantine, destruction, re-cooking).
Implement verification procedures — Regularly confirm that the HACCP system is working correctly (internal audits, microbiological analyses).
Establish a documentation system — Keep all procedures, records and corrective actions in an HACCP binder accessible during official controls.

How to write your HACCP plan: the key steps

Drafting an HACCP plan follows a logical progression. Here are the essential steps to follow:

Step 1 — Assemble the HACCP team
Even in a small restaurant, appoint an HACCP manager (often the head chef or the manager). This person is the point of contact in case of an inspection and coordinates the updating of documents.
Step 2 — Describe your products and processes
List all the product families handled in your establishment (meats, fish, dairy products, cold preparations, etc.) and describe for each the production stages: reception, storage, preparation, cooking, cooling, reheating, serving.
Step 3 — Conduct the hazard analysis
For each identified step, ask yourself: "What hazard could occur here?" Assess its likelihood of occurrence and its severity for the consumer. This analysis is the core of your HACCP plan.
Step 4 — Identify your CCPs and write the monitoring sheets
For each Critical Control Point (CCP) selected, create a sheet specifying: the critical limit, the frequency of inspection, the measurement method, the responsible person, and the corrective action in case of non-conformity. These sheets form the operational core of your plan.
Step 5 — Keep your HACCP record up to date
The HACCP register includes all temperature readings, control sheets, raw material receipt notes, and supplier traceability information. It must be updated daily and kept for a minimum of 5 years.

Practical advice
Several free practical guides are available on the DGAL (General Directorate of Food) website to help you write your HACCP plan according to the type of establishment (traditional catering, collective catering, caterer, etc.).

Structure your HACCP operational procedures

Beyond the HACCP plan, your documentation must include written operating procedures for each critical activity. These procedures describe in concrete terms how to perform a task to ensure food safety compliance.

The mandatory procedures to be documented in any professional kitchen include, in particular:
• Cleaning and disinfection procedure (cleaning plan) — frequencies, products used, dilutions, areas concerned
• Goods receipt procedure — visual inspection, temperature recording, verification of use-by/best-before dates
• Cold storage management procedure — daily checks of positive and negative storage temperatures
• Defrosting procedure — only in a refrigerated environment, maximum durations
• Rapid cooling procedure — from +63°C to +10°C in less than 2 hours (cooling cell)
• Waste management procedure — sorting, frequency of bin emptying, cleaning of containers
• Pest control procedure — contract with service provider, frequency of interventions

Each procedure must specify: the objective, the person responsible, the steps to be followed in order, the products or materials to be used, and the frequency. A simple one-page format is sufficient.

Essential equipment for complying with HACCP in the kitchen

HACCP compliance isn't just about documentation; it also requires appropriate equipment. Here are three essential equipment categories for any compliant professional kitchen.

HACCP kitchen bins

Waste management is a Critical Control Point in the kitchen. HACCP regulations require bins that allow for hands-free opening (silent pedal or sensor), an airtight lid to limit the spread of odors and bacteria, and materials (food-grade plastic or 18/10 stainless steel) resistant to disinfectants. The HACCP color code is strongly recommended to distinguish waste streams (white, yellow, green, blue). Available capacities range from 30 to 110 liters depending on the size of the kitchen. Discover our range of professional HACCP kitchen bins — available in stock, with fast delivery.

HACCP coloured wipes

The color-coded cleaning cloths are a key requirement of the HACCP plan to prevent cross-contamination between areas. Each color designates a specific zone or use: yellow for food contact surfaces, blue for furniture and non-food surfaces, pink for restrooms, and green for vegetables and raw produce. This color code must be formalized in your cleaning procedure and understood by the entire team. Discover our selection of HACCP-compliant kitchen cloths by color—professionally manufactured, washable, and compliant with food safety standards.

The colored food brush

Just like cloths, brushes used in professional kitchens must be color-coded and reserved for strictly defined areas. Food-grade brooms, hand brushes, floor squeegees, waste shovels: each tool must be made of detectable materials that do not retain bacteria (synthetic bristles, polypropylene handles, minimal angles for easy cleaning). The use of non-food-grade or multi-zone brushes is a non-compliance frequently noted during DDPP (Departmental Directorate for the Protection of Populations) inspections. Find our entire HACCP-compliant food-grade brush range by color — a professional range available in several colors.

The 3 essentials of HACCP equipment
• HACCP pedal bins — touchless opening, color-coded, airtight lid
• Colored cloths — one color per area, washable, visible traces when soiled
• Colored food brushes — detectable materials, one brush per area, identified and dated

Warning and regulatory context

The decree of September 29, 1997, officially remains in force for collective catering establishments of a social nature (canteens, hospitals, nursing homes, company restaurants, schools, prisons, etc.). It has not been formally repealed in its entirety.
However, its framework has been significantly revised since its publication, primarily due to the entry into force of the European "Hygiene Package" in 2006. The following texts now supersede the 1997 decree and, for certain articles, modify or replace its content:

Maintenance and collective professional kitchen products, application of HACCP, hygiene plans, locate products and advice online.