Open-Source HACCP Plans

What is HACCP?

Hazard Analysis and Critical Control Points (HACCP) is a preventative approach to food safety that identifies hazards in the production process and provides steps to reduce the risk of their occurrence.

The FDA and USDA require detailed HACCP plans from food producers that detail how levels of contaminants will be kept at safe levels. 

Comment on or discuss a HACCP using the “comment” feature in Google Drive. All comments will be visible on the document and on this website. We will review edits and release revised versions of HACCP plans monthly. Note: some HACCP documents are only available in PDF form. Please email comments to us directly using the "Send Comment" button. 

 

brined vegetables 

Source:  Jason White
Download as:  PDF


Fully Cooked Shelf Stable | summer sausage

Source:  Underground Food Collective
Download as:    PDF    DOCX    XLSX


Not Cooked Shelf Stable | salami

Source:  Underground Food Collective
Download as:    PDF    DOCX    XLSX


Not Cooked Shelf Stable | Whole muscle

Source:  Underground Food Collective
Download as:    PDF      XLSX


Reduced Oxygen Packaging | vacuum packing

Source:  Underground Food Collective
Download as:   XLSX


Sous Vide 

Source:  Underground Food Collective
Download as:   XLSX

 
All downloadable materials are licensed under CC0 1.0 Universal (CC0 1.0) Public Domain Dedication.

All downloadable materials are licensed under CC0 1.0 Universal (CC0 1.0) Public Domain Dedication.

 

All HACCP plans on this website are maintained as open-source documents that are available for free and unrestricted public viewing, commenting, downloading, sharing, revision and use. 

HACCP plans on this site may not be verified. Check with local health agencies for additional requirements for verification. 

Prefer to comment on printed copies? Mail us your thoughts instead: Open Source Food Safety c/o Underground Food Collective, 800 Williamson St., Madison, WI 53703.