{"product_id":"haccp-egenkontroll-livsmedel-restaurang-cafe-2026-2027","title":"HACCP \u0026 Food Self-Monitoring 2026\/2027 – Restaurant \u0026 Café | Word, PDF \u0026 Excel","description":"\u003cdiv class=\"mb-product-description\"\u003e\n\n\u003cp\u003e\u003cstrong\u003eHACCP \u0026amp; Food Safety Self-Monitoring 2026\/2027\u003c\/strong\u003e is an editable template package for restaurants, cafés, catering services, and smaller food businesses that need to structure their preventive food safety work. The package includes a HACCP-based self-monitoring program, hazard analysis, control and deviation logs, an allergen matrix for 14 allergen groups, an Excel overview, a separate user guide, and an English working sheet for staff.\u003c\/p\u003e\n\n\u003cp\u003eYou do not need to start with a blank Word file or build Excel registers from scratch. The templates help you document who does what, what hazards actually exist in your operation, and how controls and deviations are followed up.\u003c\/p\u003e\n\n\u003cnav aria-label=\"About the document template\"\u003e\u003cstrong\u003eAbout the document template:\u003c\/strong\u003e \u003ca href=\"#haccp-paket\"\u003eWhat's included\u003c\/a\u003e · \u003ca href=\"#haccp-for-vem\"\u003eFor whom\u003c\/a\u003e · \u003ca href=\"#haccp-anvandning\"\u003eGetting started\u003c\/a\u003e · \u003ca href=\"#haccp-regler\"\u003eRegulations\u003c\/a\u003e · \u003ca href=\"#haccp-faq\"\u003eFAQ\u003c\/a\u003e · \u003ca href=\"#haccp-format\"\u003eDownload\u003c\/a\u003e\u003c\/nav\u003e\n\u003cdiv style=\"background:#e9f5ee;border-left:4px solid #31845b;padding:15px;margin:18px 0\"\u003e\n\n\u003cstrong\u003eSource and technically verified: October 8, 2026\u003c\/strong\u003e\u003cp\u003eEdition 1.0 with relevance for 2026\/2027. The review is based on EU Regulation (EC) No 852\/2004, Article 5, the Swedish Food Agency's Kontrollwiki, and the European Commission's guidance 2022\/C 355\/01. This is a general template product, not an individually approved HACCP plan or an official regulatory decision.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2 id=\"haccp-paket\"\u003eWhat is included in the HACCP package\u003c\/h2\u003e\n\n\u003ctable\u003e\n\n\u003cthead\u003e\u003ctr\u003e\n\n\u003cth\u003eDocument\u003c\/th\u003e\n\n\u003cth\u003eWhat does it contain?\u003c\/th\u003e\n\n\u003cth\u003eFormat\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\u003c\/thead\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eHACCP \u0026amp; self-monitoring program\u003c\/td\u003e\n\n\u003ctd\u003eBusiness description, process flow, Good Hygiene Practice (GHP), hazard analysis, CCP assessment, monitoring, correction, and verification.\u003c\/td\u003e\n\n\u003ctd\u003eDOCX + PDF\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eSelf-monitoring – control and action logs\u003c\/td\u003e\n\n\u003ctd\u003ePrintable control log, receiving and traceability control, deviation log, and cleaning protocols.\u003c\/td\u003e\n\n\u003ctd\u003eDOCX + PDF\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eDetailed user guide\u003c\/td\u003e\n\n\u003ctd\u003ePractical step-by-step instructions, common mistakes, implementation, review, and regulatory sources.\u003c\/td\u003e\n\n\u003ctd\u003eDOCX + PDF\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eFood Safety – Staff Working Sheet\u003c\/td\u003e\n\n\u003ctd\u003eEnglish-language staff instructions and working log based on Swedish\/EU law; not a complete translation of all documents.\u003c\/td\u003e\n\n\u003ctd\u003eDOCX + PDF\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003eHACCP \u0026amp; self-monitoring in Excel\u003c\/td\u003e\n\n\u003ctd\u003e7 tabs: overview, temperature \u0026amp; process, cleaning \u0026amp; hygiene, hazard analysis, allergen matrix, deviations, and instructions\/sources.\u003c\/td\u003e\n\n\u003ctd\u003eXLSX\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cstrong\u003eTotal of 9 files in a ZIP:\u003c\/strong\u003e 4 Word files, 4 searchable PDF files, and 1 Excel workbook. Swedish is the main version, and a supplementary English working sheet is included.\u003c\/p\u003e\n\n\u003ch2 id=\"haccp-for-vem\"\u003eWhich businesses is this product suitable for?\u003c\/h2\u003e\n\n\u003cp\u003eParticularly suitable for smaller restaurants, cafés, catering companies, food trucks, and similar small food businesses that handle and serve food. The suggestions in the documents are general starting points. Businesses with particularly complex production, primary production, high-risk products, special dietary requirements, or specific approval requirements often need more detailed process validation and professional support.\u003c\/p\u003e\n\n\u003ch2\u003eWhat practical problems do the templates solve?\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eProcedures:\u003c\/strong\u003e Assign responsibility for staff hygiene, cleaning, condition of premises, pests, maintenance, temperature control, suppliers, allergens, training, and traceability. \u003cstrong\u003eRisks:\u003c\/strong\u003e Identify biological, chemical (including allergens), and physical hazards in your own food handling. \u003cstrong\u003eLogs:\u003c\/strong\u003e Collect actual control results and events in editable documents. \u003cstrong\u003eActions:\u003c\/strong\u003e Follow up on what happens when food, equipment, or routines deviate from your requirements.\u003c\/p\u003e\n\n\u003ch2 id=\"haccp-anvandning\"\u003eGetting started – step by step\u003c\/h2\u003e\n\n\u003col\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDescribe your business:\u003c\/strong\u003e Specify the type of food, premises, handling stages, and responsible personnel.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eReview the flow:\u003c\/strong\u003e From purchasing, receiving, storage, and cooking to serving and potential transport. Remove steps that do not occur and add your own.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eEstablish basic routines:\u003c\/strong\u003e Define methods and responsibility for hygiene, cleaning, maintenance, allergens, and traceability.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eConduct your own hazard analysis:\u003c\/strong\u003e Assess hazards per process step and document how they are prevented. Determine and justify whether one or more real Critical Control Points (CCP) are necessary.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDetermine your actual limits:\u003c\/strong\u003e Set requirements and critical limits based on relevant regulations, scientific\/technical basis, and validated routines.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePut the Excel tool to use:\u003c\/strong\u003e Enter actual measurements, control results, and deviations. The overview summarizes recorded activity.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFollow up and improve:\u003c\/strong\u003e Document corrective actions, checks to see if they worked, and changes in operations.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\u003ch2\u003eThe Excel tool – seven interconnected tabs\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eOverview\u003c\/strong\u003e counts recorded process controls, deviations, and completed actions. \u003cstrong\u003eTemperature \u0026amp; Process\u003c\/strong\u003e provides space for measured values and your own requirements. \u003cstrong\u003eCleaning \u0026amp; Hygiene\u003c\/strong\u003e records performed checks. \u003cstrong\u003eHazard Analysis\u003c\/strong\u003e allows you to document process steps, hazards, preventive controls, and decisions regarding CCPs. \u003cstrong\u003eAllergen Matrix\u003c\/strong\u003e contains columns for all 14 declaration-required allergen groups. \u003cstrong\u003eDeviations\u003c\/strong\u003e brings together responsibility, deadlines, decisions for affected food, and verification. \u003cstrong\u003eSources \u0026amp; Instructions\u003c\/strong\u003e specify usage and limitations.\u003c\/p\u003e\n\n\u003cdiv style=\"background:#fff4d2;border-left:4px solid #e1af38;padding:15px;margin:17px 0\"\u003e\n\n\u003cstrong\u003eImportant regarding temperatures and CCPs:\u003c\/strong\u003e No default values for, for example, refrigeration, hot holding, or cooling are filled in as universal regulatory requirements. The correct limits and control intervals depend on products, handling steps, equipment, and regulations. This requires your own assessment and, if necessary, expert validation.\u003c\/div\u003e\n\n\u003ch2 id=\"haccp-regler\"\u003eHACCP and self-monitoring – what do the rules say?\u003c\/h2\u003e\n\n\u003cp\u003eAccording to \u003cstrong\u003eArticle 5 of Regulation (EC) No 852\/2004\u003c\/strong\u003e, food business operators subject to the provision must put in place, implement, and maintain permanent procedures based on HACCP principles. The principles concern hazards, control points, critical limits, monitoring, corrective actions, verification, and documentation.\u003c\/p\u003e\n\n\u003cp\u003eThe Swedish Food Agency explains that the extent of documentation should be adapted to the size and nature of the business, and that the system primarily needs to work in practice. The European Commission's Notice 2022\/C 355\/01 is \u003cem\u003eguidance\u003c\/em\u003e on good hygiene practice and flexible application – not a separate binding EU regulation. \u003ca href=\"https:\/\/kontrollwiki.livsmedelsverket.se\/artikel\/476\/haccp\"\u003eRead the Swedish Food Agency's HACCP guidance\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information is also covered by, among other things, Regulation (EU) No 1169\/2011. The matrix is an aid for actual recipes and supplier information; it does not in itself ensure that risks for cross-contact are managed.\u003c\/p\u003e\n\n\u003ch2\u003eCommon risks and pitfalls\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eUsing someone else's process flow without adapting it to your own kitchen.\u003c\/li\u003e\n\n\u003cli\u003eConfusing common hygiene routines with actual critical control points.\u003c\/li\u003e\n\n\u003cli\u003eFilling in \"approved\" without performing a check or despite uncertainty.\u003c\/li\u003e\n\n\u003cli\u003eAssuming allergen information remains unchanged after a recipe or supplier change.\u003c\/li\u003e\n\n\u003cli\u003eMissing traceability, product decisions, and follow-up when a deviation is detected.\u003c\/li\u003e\n\n\u003cli\u003eUsing a downloaded template as a substitute for necessary specialist assessment.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch2 id=\"haccp-faq\"\u003eCommon questions about the HACCP templates\u003c\/h2\u003e\n\n\u003ch3\u003eIs HACCP mandatory for restaurants?\u003c\/h3\u003e\n\n\u003cp\u003eHACCP-based procedures are a regulatory requirement for many food businesses under Article 5 of Regulation (EC) No 852\/2004. The level of detail in the documentation can vary according to the nature and size of the business.\u003c\/p\u003e\n\n\u003ch3\u003eIs this a pre-approved self-monitoring program?\u003c\/h3\u003e\n\n\u003cp\u003eNo. It is an editable basis. The company must fill in and apply actual routines and assess hazards in their own business. No general template package can guarantee approval during official inspection.\u003c\/p\u003e\n\n\u003ch3\u003eAre temperature logs and cleaning schedules included?\u003c\/h3\u003e\n\n\u003cp\u003eYes, editable logs are available in both Word\/PDF and Excel. Frequency and measurement criteria should be determined based on your own risk assessment.\u003c\/p\u003e\n\n\u003ch3\u003eDoes the package work for a café or catering?\u003c\/h3\u003e\n\n\u003cp\u003eYes, as an adaptable starting point. If a step does not occur, it is removed; if there is specific transport, cooling, or a form of service, routines must be added and analyzed.\u003c\/p\u003e\n\n\u003ch3\u003eIs there an allergen matrix for restaurant menus?\u003c\/h3\u003e\n\n\u003cp\u003eYes, the Excel file contains the 14 declaration-required allergen groups. The actual markings must be based on current ingredients and verified information.\u003c\/p\u003e\n\n\u003ch3\u003eAre the documents in English?\u003c\/h3\u003e\n\n\u003cp\u003eThe main documents and the guide are in Swedish. A specific English working sheet for staff is included, adapted to Swedish conditions. It is not a complete English version of all documents.\u003c\/p\u003e\n\n\u003ch2 id=\"haccp-format\"\u003eFormat and digital delivery\u003c\/h2\u003e\n\n\u003cp\u003eThe package is delivered as a ZIP with \u003cstrong\u003e4 DOCX + 4 PDF + 1 XLSX\u003c\/strong\u003e. Word and Excel files can be edited in compatible software, while PDF is suitable for distribution and printing. This is a digital product with no physical shipping. Automated download after purchase assumes that the delivery file has been linked to Shopify Digital Products.\u003c\/p\u003e\n\n\u003ch2\u003eLegal sources and official guidance\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\u003ca href=\"https:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/?uri=CELEX:32004R0852\"\u003eEU Regulation (EC) No 852\/2004, especially Article 5\u003c\/a\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003ca href=\"https:\/\/kontrollwiki.livsmedelsverket.se\/artikel\/247\/k-haccp-baserade-forfaranden\"\u003eSwedish Food Agency – HACCP-based procedures\u003c\/a\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003ca href=\"https:\/\/kontrollwiki.livsmedelsverket.se\/artikel\/476\/haccp\"\u003eSwedish Food Agency – HACCP, flexibility, and documentation\u003c\/a\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003ca href=\"https:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/?uri=CELEX:52022XC0916(01)\"\u003eEuropean Commission guidance 2022\/C 355\/01\u003c\/a\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003ca href=\"https:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/?uri=CELEX:32011R1169\"\u003eRegulation (EU) No 1169\/2011 on the provision of food information to consumers\u003c\/a\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003csmall\u003eDisclaimer: Standard templates do not replace legal advice, scientific process validation, or expert food safety assessment when required. Check current requirements and relevant industry guidelines before use.\u003c\/small\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Svenska Dokumentmallar","offers":[{"title":"Default Title","offer_id":55643997667670,"sku":"HACCP-EGENKONTROLL-2027","price":79.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0827\/2373\/3846\/files\/01_haccp_egenkontroll_2026_2027_0cf9d755-6430-471d-8454-e5a428a68fcc.png?v=1791423597","url":"https:\/\/mallbutiken.se\/en\/products\/haccp-egenkontroll-livsmedel-restaurang-cafe-2026-2027","provider":"Mallbutiken","version":"1.0","type":"link"}