| name | haccp-plan |
| title | HACCP Plan |
| description | Drafts U.S. HACCP plans for food production under FDA or USDA regimes. Triggers on requests involving HACCP plans, food safety plans, hazard analysis, critical control points, FSMA compliance, seafood HACCP (21 CFR 123), or meat/poultry HACCP (9 CFR 417). |
| author | CaseMark |
| author_url | https://github.com/CaseMark/skills/tree/main/skills/legal/haccp-plan |
| license | Apache-2.0 |
| version | 0.1.0 |
| execution_mode | open |
| jurisdiction | us |
| practice | regulatory |
| language | en |
| tags | ["analysis","drafting","research"] |
HACCP Plan
Produces a defensible HACCP plan tailored to the client's facility, products, and applicable FDA or USDA regulatory regime.
Prerequisites
Gather before drafting:
- Legal entity name, facility address(es), HACCP team roster
- Product list — ingredients, formulations, packaging, shelf life, intended consumers
- Process flow diagram(s) from receiving through distribution
- Facility layout and equipment list with calibration capability
- Supplier controls and incoming-material specifications
- Existing SOPs (sanitation, allergen, preventive controls)
- Regulatory scope: FDA 21 CFR 117 | FDA 21 CFR 123 (seafood) | USDA 9 CFR 417 (meat/poultry) | dual jurisdiction
Quick Start
- Confirm jurisdiction and product category → select governing regulation
- Populate cover page and product descriptions from client intake
- Walk through process flow; flag each step for biological (B), chemical (C), and physical (P) hazards
- Run CCP decision tree on every hazard with a control measure
- Set critical limits with cited regulatory or scientific basis
- Define monitoring, corrective actions, verification, and recordkeeping for each CCP
- Compile references, add signature page, mark any unverified items
[VERIFY]
Workflow
1. Cover and Scope
Include: legal entity, facility, products covered, regulatory regime, effective date, HACCP team (names + roles).
2. Product Descriptions
| Product | Ingredients | Processing | Packaging | Storage | Shelf Life | Intended Use/Consumers | Distribution |
|---|
3. Process Flow
- Insert or describe flow diagram(s)
- Narrative walk-through of each step
- Note: diagram must be verified on-site and updated when processes change
4. Hazard Analysis
| Step | Type (B/C/P) | Hazard | Likelihood | Severity | Preventive Measure | CCP? | Justification |
|---|
Include allergen hazards where applicable.
5. CCP Determination
Apply decision tree per hazard. Record outcome:
| Step | Hazard | Control Measure | Decision Tree Outcome |
|---|
