How to Develop a HACCP Plan for Texas

Texas food manager thinking about HACCP

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Points. A HACCP plan is developed by a food establishment manager and implemented by food workers to control for potential hazards in food.

By using a HACCP plan, you can help your customers avoid dangerous food hazards and fully enjoy their meals. To learn more about the specifics, check out our in-depth article on HACCP plans.

HACCP requirements in Texas

If you own a food establishment, it’s a great idea to create a HACCP plan as a cautionary measure to keep consumers safe from hazards. There are also certain circumstances where a HACCP plan is required by federal or Texas law. 

If you do any of the following things at your establishment, you may be required to submit a HACCP plan to your local regulatory agency:

The plan should include:

  • Categorization of the types of TCS foods served in your establishment (ex: soups, salads, meats)
  • A flow diagram listing critical control points for each category of food (check out this example from the FDA — see page 412)
  • An employee training plan that addresses food safety concerns for the establishment (our Texas food handler course can help)
  • A statement of procedures your employees will follow under the HACCP plan 
  • Any additional scientific information that verifies the plan doesn’t increase the risk of food safety violations

HACCP plan template

You may use the following HACCP plan template for beef steaks. This template is based on the FDA’s standardized form (see page 406):

Company Name: Big Beef Industries

Company Address: 123 Pasture Lane, Austin, TX 78751

Product Description: Angus beef (Bos taurus). Fresh beef steaks packaged with air-permeable overwrap.

Method of Distribution and Storage: Distributed to wholesale markets in refrigerated trucks kept below 32°F and stored in refrigerators kept below 32°F.

Intended Use and Consumer: To be at least partially cooked before consumption by the general public.

Significant Hazard(s): Foodborne illness-causing bacteria may be present on undercooked beef served to a customer, or beef that is improperly packaged and refrigerated. Beef packaged with air-permeable overwrap typically has a short shelf life as well (3-7 days).

Critical Control Points: The beef will be packaged on a foam try with an absorbent pad underneath with air-permeable overwrap packaging. The package will be labeled with instructions to cook beef to a proper temperature to kill bacteria. It will also be labeled with the packaging date and the “best if used by” date. The beef will be stored with proper refrigeration.

Critical Limits for Each Preventive Measure: Once the beef is packaged, it will be held in refrigeration below 32°F. It will be held for no longer than 7 days, at which point it will be thrown away. The packaging will indicate that the beef should be cooked to an internal temperature of 145°F before consumption.

What (What will be monitored?) How (How will it be monitored?) Frequency (How often will it be monitored?) Who (Who will monitor it?)
Temperature of refrigerated beef; Number of days beef has been in storage; Whether the beef packaging has been damaged in any way Check refrigerator thermometer and fill out a temperature log; Check packaging and “best if used by” date every 24 hours and fill out packaging and expiration date log The logs will be filled out at least once every 24 hours Evening shift manager

Corrective Action(s): The evening shift manager will throw beef away immediately if: it is found to be held above 32°F, it is past its “best if used by” date, or its packaging is found to be damaged in any way.

Records: The following records will be kept for work done in the past two years:

  • Name and location of the company.
  • Temperature logs, which should include the date, time, and the signature or initials of the person checking the temperature.
  • Packaging and expiration date logs, which should include the same information indicated for the temperature logs.

Verification: The following verification actions will take place:

  • Each day: Make a visual check of the refrigerator thermometer, temperature log, and packaging and expiration date log. Make sure the thermometer doesn’t look damaged and that there’s sufficient paper and ink to allow employees to fill out the logs.
  • Each week: Review monitoring and corrective action records to ensure they were completed and any deviation from the critical limits was appropriately addressed.
  • Each year (or more often depending on manufacturer recommendations): Calibrate the refrigerator thermometer to ensure it’s working correctly.

Once you’ve created your HACCP plan, you should sign and date it. Keep the plan on file at your establishment. Sometimes health inspectors want to see your hazard analysis notes, so you may also want to keep those on file.

HACCP training

Receiving HACCP training goes a long way to help food managers prepare HACCP plans for their establishments and enables better food safety practices. We’ll teach you the basics as part of our food manager training. Purchase our online training course today!

— Calvin Clark

Editor’s note: Beef packaging facts for the HACCP plan template were obtained from

Updated: 03/27/2020 — 5:20 pm
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