HACCP Catering Management System
HACCP Catering Management System
Cook to 75°C or above, hot-hold at 63°C or above, cool 60°C to 10°C inside two hours — HACCP built around the numbers a kitchen works to.
Couldn't load pickup availability
Written by practising auditors with 20+ years in the field.
By document type
| Category | Files |
|---|---|
| Manuals | 1 |
| Policies | 1 |
| Procedures & SOPs | 34 |
| Forms & Records | 45 |
| Checklists & Audit Tools | 19 |
| Registers, Logs & Matrices | 1 |
| Training & Awareness | 23 |
| Guides & Work Instructions | 18 |
Key documents
| Reference | Document | Format |
|---|---|---|
| AGS-CAT-MAN-001 | HACCP Quality Manual | Word |
| AGS-CAT-POL-001 | Food Safety Policy | Word |
| AGS-CAT-PRO-011 | Cooking, Cooling & Reheating | Word |
| AGS-CAT-FRM-013 | Cooking Temperature Record | Word |
| AGS-CAT-FRM-032 | Hazard Analysis Worksheet | Word |
| AGS-CAT-FRM-044 | Allergen Matrix - Assessment | Word |
- Need the complete document list? Request it — same day
- Want to check the quality first? Preview free samples
Overview
Catering risk concentrates in three moments: the core temperature a dish reaches, how long it is held before it is served, and how fast it drops afterwards. This HACCP system is written for those moments rather than for a processing line, and the numbers behind them are not left to memory. They run through the forms and checklists as explicit numeric critical limits — provisional starting points, confirmed by your own on-site validation against your menu, equipment and batch sizes.
Grounded in Codex Alimentarius HACCP and in GMP and good hygiene practice, the documentation follows the catering workflow instead of compressing it into one generic processing step: goods-in and storage, preparation, cooking, cooling, reheating, and hot and cold holding each carry their own procedure, record and verification routine. Hazard analysis, CCP determination, monitoring, corrective action and traceability are written in kitchen language, and the guidance and training material is pitched at chefs, kitchen assistants and service staff rather than technical specialists.
What this system covers
- Cooking, cooling and reheating as the core control points, each with its own record and a corrective action on a deviation.
- Hot and cold holding through service and display periods, evidenced by time and temperature records.
- Goods-in and cold chain: delivery acceptance temperatures, refrigerator, freezer and dry storage monitoring.
- Allergen control from recipe to plate, with an allergen matrix and assessment.
- Cross-contamination prevention, personal hygiene and fitness to work, cleaning and sanitation, pest control and equipment condition.
- Traceability and recall, with CCP verification and internal HACCP verification closing the loop.
Who it's for
Restaurants, restaurant groups, catering companies and contract foodservice operators that need documented cook, hold and cool control before an environmental health visit or a customer audit. Your menus, sites and equipment go into the hazard analysis, and the limits are validated on your own line. What an inspector meets after that is a named limit at every temperature-critical step, the record that proves it was met, the corrective action for the shift when it was not, and the signature of the person who checked.
Everything you get
Every toolkit gives you a full set of working documents for your standard, ready to edit and use.
Native Microsoft files. Add your logo and adapt every document to how you work.
Your full toolkit arrives as a ZIP the moment payment clears.
One purchase covers everyone in your organisation. No per-seat fees.
Built by people who run real audits, so the content matches what assessors check.
One payment, perpetual licence for your organisation. No subscriptions, no renewals.
Full refund if your files are faulty, incomplete or not as described and we can't put it right
Frequently asked questions
What exactly do I receive?
A downloadable ZIP containing the full set of ready-to-use documents for this toolkit — manuals, procedures, forms, records, checklists, guidance and training material, all in editable Word and Excel format. The exact document count is shown at the top of this page.
Are the documents really editable?
Yes. Every file is native Microsoft Word or Excel — no locked PDFs. Add your logo, change wording, and tailor the content to your organisation. The toolkit is yours to keep and reuse.
Does this certify my organisation?
No. These are documentation toolkits aligned to the relevant standard to help you prepare. Certification itself is issued by an accredited certification body after their audit. Our toolkits give you a strong, audit-ready starting point.
How is it delivered?
Instantly and digitally. There's no physical shipment — you download the files right after payment and receive a backup link by email.
Do I get updates?
Yes. If we revise this toolkit, you're entitled to the updated version at no extra cost — just contact us with your order details.
What is your refund policy?
These are digital products, so once a toolkit has been downloaded we cannot take it back. If you have not downloaded yet, contact us and we will cancel the order and refund you in full. We also refund in full if the files are damaged, incomplete, or not what the product page described.
Cannot find your standard?
Tell us which scheme you work to. We will point you to the right toolkit.
More in HACCP Management Systems
See all 40
HACCP Hotels Management System
HACCP Management Systems68 documents $390USD
HACCP Bakery & Confectionery Management System
HACCP Management Systems148 documents $790USD
HACCP Dairy Management System
HACCP Management Systems91 documents $390USD