Food Safety Plan Workbook

This workbook will help you write a food safety plan, based on the Hazard Analysis Critical Control Point (HACCP) system, that meets the requirements of the Food Premises Regulation.

The workbook is available in English, Simplified Chinese, Korean and Punjabi.

Although it is an effective guide, you do not have to use this workbook to write your food safety plan. You can write your plan in any way that works best for you, as long as it meets the requirements of the Food Premises Regulation. Environmental health officers at your local health authority can provide you with advice. 

Food Safety Plan Workbook: (PDF, 1.3MB)

Simplified Chinese version (PDF, 1.3MB)

Korean version (PDF, 1.4MB)

Punjabi version (PDF, 1.1MB)

Video Overview of the Food Safety Plan Workbook

 Intro to HACCP and Prerequisite Programs

Getting Started

HACCP Principle 1:  Hazard Identification

HACCP Principle 2: Critical Control Points

HACCP Principle 3:  Critical Limits

HACCP Principle 4:  Monitoring

HACCP Principle 5:  Corrective Actions

HACCP Principle 6:  Verification

HACCP Principle 7:  Record Keeping