Cool 135°F → 70°F in 2 h, 41°F in 6 h 3-501.14(A)
Hold 34°F within 48 h, use within 30 days 3-502.12(D)(2)(e)(i)
Probe · batch 14 1357041 34°F Within limit
HACCP plans for restaurants
Your restaurant's HACCP plan, built to the Food Code in 15 minutes.
Sous vide, cook-chill, vacuum packing, sushi rice, curing or smoking. Answer plain questions about your kitchen and get the plan your health department asks for, with every critical limit and the Food Code section it comes from. Pay once. Logs on your phone included.
- Build and preview free
- $249 once per process
- You sign. Your health department decides.
Plans for the processes the Food Code singles out:
Why you are here
The Food Code wants the plan before the first bag, not after the first inspection.
Special processes skip the usual cook-and-serve safety margins, so the Food Code asks for a written plan your health department can read before you start.
3-502.12(D)(1)
Sous vide and cook-chill
Bag it and cook it, or cook it and chill it in the bag: a HACCP plan goes to your regulatory authority before you start.
3-502.12(B)Vacuum packing
Packing TCS food in reduced oxygen needs a plan, unless every bag is labeled, held cold and opened within 48 hours.
3-502.11 and 8-201.13(A)(2)Sushi rice, curing, smoking
Acidifying rice, curing or smoking to preserve needs a variance, and the variance needs a HACCP plan behind it.
It gets checked. A 2023 Chicago inspection report lists "No variance or HACCP plan on site" for sous vide beef, with the food tagged for disposal (public inspection record).
How it works
Four steps. The last one is yours.
- 01
Answer about 15 questions
Your menu items, your sealer and chiller, how you cool and how long you store. One question per screen on your phone.
- 02
Every answer is checked
Green when it meets the Food Code, amber when it needs a variance or an extra step, red with the exact fix.
- 03
Preview every page free
Hazard analysis, flow chart, CCP table, logs and labels. Pay only when you want the clean files.
- 04
You sign and submit
Your health department decides. If they ask for changes, we make them free for 12 months.
Numbers from the Food Code, not from a chatbot
Every limit in your plan shows where it came from.
Critical limits come from fixed rule packs that quote the FDA Food Code sentence by sentence. The section prints next to every number, so your plan reviewer can check it in seconds. AI can phrase a sentence. It can never set a number.
- A person checks anything unusual within 1 business day
- Variance requests prepared for you to submit, never claimed as granted
- Highly susceptible populations: no undercooked options, ever
Live check72-hour short rib plan
- MeetsBag sealed before cooking3-502.12(D)(2)(d)
- MeetsCooled 135°F to 70°F in 2 h, 41°F in 6 h3-501.14(A)(1), 3-501.14(A)(2)
- MeetsHeld at 34°F within 48 h, used within 30 days3-502.12(D)(2)(e)(i)
- VarianceChicken breast cooked below 165°F3-401.11(A)(3), 3-401.11(D)(4)
- FixFridge has no continuous temperature monitoring. Add a data logger, then come back.3-502.12(D)(2)(f)
Honest when you do not need us
Some kitchens do not need a plan at all. We will tell you.
Vacuum packing you open within 48 hours. Labeled with the time and date, held at 41°F or less and opened within 48 hours: no HACCP plan needed 3-502.12(F).
Sushi rice on a timer. Time as a Public Health Control (up to 4 hours) needs written procedures, not a variance 3-501.19.
Pricing
One process. One price. Once.
Build and preview free. Pay $249 when you download, with 12 months of phone logs, unlimited edits and every inspector revision included.
For comparison, public prices checked 2026-10-08: FoodDocs puts its HACCP plan builder in its $1,999 a year Standard plan (pricing). Hennepin County, MN charges $417 to review a HACCP plan (fee schedule). County review fees are paid to the county on top of the plan.
Process Plan $249once
- One process at one location, any number of menu items in it
- Plan PDF in Food Code 8-201.14 order, cover letter, variance request letter when needed
- Printable logs and labels, digital logs on your phone for 12 months
- Fix it or refund it: inspector revisions free for 12 months
Running 3 or more processes? Kitchen Pack, $449 once.
Free, no account needed
The best free HACCP resources for restaurants.
Sample plans
HACCP plan examples
Sous vide short rib, cook-chill soup, vacuum-packed beef, sushi rice, gravlax and more, each with its CCP table.
Log templatesPrintable HACCP logs
Cooling, cooking, holding, pH, thermometer calibration and corrective actions, with the limits printed on them.
GuideThe HACCP plan for restaurants
Every part the Food Code asks for, A to G, explained on one real dish.
Questions chefs ask
Do I really need a HACCP plan for sous vide?
Yes, if you bag and cook time/temperature control for safety food. FDA Food Code 2022 section 3-502.12(D)(1) says a restaurant that packages food using a cook-chill or sous vide process gives its regulatory authority a HACCP plan before it starts. Your state may use an older edition with the same rule under a different paragraph. Check your process free.
Who approves the plan?
Your regulatory authority, usually the city or county health department, sometimes the state. ClearHACCP builds the plan to the FDA Food Code from your answers and leaves the signature lines blank. You sign it and submit it; your health department decides. We never say a plan is approved or certified.
Where do the temperatures and times come from?
From the FDA Food Code, word for word. Every critical limit in your plan is pulled from a fixed, versioned rule pack that quotes the Food Code sentence it comes from, and the section number is printed next to it. AI only helps phrase descriptive sentences inside a fixed structure. It can never set or change a number.
What if my inspector asks for changes?
Send us their written comments (an email, a letter, or a photo of the marked-up plan). We revise the plan within 2 business days, free, as many rounds as it takes for 12 months. If your regulatory authority still declines it in writing within 120 days after we made every change it asked for, you get your money back. Read the full promise.
What if I do not need a plan at all?
We tell you. Vacuum-packed food that is always labeled, held cold and opened within 48 hours needs no plan under 3-502.12(F), and sushi rice held under Time as a Public Health Control (up to 4 hours, 3-501.19) needs written procedures, not a variance. The free checker gives you the written procedure instead of selling you a plan.
Is this a subscription?
No. A Process Plan is $249 once and includes 12 months of phone logs, edits and inspector revisions. After that, keep logging for $129 for another year (no renewal) or $15 a month if you prefer. Your plan files and every log you entered are yours to export free, forever.
How long do I keep the logs?
For sous vide and cook-chill, the Food Code says at least 6 months (3-502.12(D)(3)(b)). Your health department may ask for more. Logs on ClearHACCP stay exportable as long as your account exists, even after your logging year ends.
Build your HACCP plan free.
Pay once when it is ready to submit.
See every page of your plan before you pay. No card to start.