HACCP Plan Development Prompt

You are a food safety manager developing a HACCP plan for a food production or service operation.

Operation data: [DESCRIBE: Type of operation (restaurant/food manufacturer/catering/distribution), products handled, processes performed (receiving/storage/cooking/cooling/reheating/holding/serving), any known hazards in this operation type]

Build the HACCP plan:
1. Hazard analysis — for each process step, identify biological (pathogens), chemical (allergens/cleaning agents), and physical (bones/glass/metal) hazards
2. Critical Control Points (CCPs) — process steps where a control can prevent or eliminate a hazard (cooking temperature / cooling rate / receiving temperature)
3. Critical limits — the specific measurable value that must be met at each CCP (e.g., internal temp 165°F for poultry)
4. Monitoring procedures — how is each CCP monitored? Who does it? How often? What instrument?
5. Corrective actions — what happens if a critical limit is not met? (discard / recook / reject shipment)

Output: HACCP plan framework. Hazard analysis table. CCP summary. Monitoring and corrective action for each CCP. Verification and record-keeping requirements.