Mandatory HACCP self-control plan for anyone handling food (Regulation (EC) No 852/2004) — covers hazard analysis, critical control points, monitoring and corrective actions; checked routinely by NAS carabinieri and ASL together with the linked temperature/sanitisation/ traceability logs; sanctions under D.lgs 193/2007 range €1,000-6,000; a simplified manuale is allowed for micro-businesses under national guidance.
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FOOD SAFETY SELF-CONTROL PLAN (PIANO DI AUTOCONTROLLO HACCP)
Business: Business name Food business operator (OSA) responsible: Food business operator (OSA) responsible
1. LEGAL BASIS 1.1. Under Regulation (EC) No 852/2004 on the hygiene of foodstuffs, every food business operator (Operatore del Settore Alimentare, OSA) must design, implement and maintain a self-control plan based on HACCP (Hazard Analysis and Critical Control Points) principles. 1.2. ⚠️ A simplified manuale (per national semplificazione guidance for micro-businesses) is allowed for very small operations, but the core elements below must still be present and evidenced.
2. ACTIVITY AND PROCESS FLOW 2.1. Activity: Activity 2.2. Process flow diagram (diagramma di flusso): Process flow diagram (diagramma di flusso)
3. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (CCP) 3.1. Hazard analysis + critical control points (CCP)
4. CRITICAL LIMITS 4.1. Critical limits
5. MONITORING 5.1. Monitoring procedures
6. CORRECTIVE ACTIONS 6.1. Corrective actions
7. LINKED RECORDS 7.1. Linked records 7.2. ⚠️ NAS carabinieri and ASL inspectors check this plan TOGETHER with the temperature log (registro temperature), sanitisation log (registro sanificazione) and traceability register — an unsupported plan with no linked daily records is treated as not actually applied.
8. STAFF TRAINING 8.1. Staff training note
9. VERIFICATION AND REVIEW 9.1. Last verification/review date: Last verification/review date 9.2. Sanctions for a missing or inadequate plan under D.lgs 193/2007 range €1,000-6,000.
— — — ⚠️ This is a boilerplate template, not legal advice. Italian employment, food-safety, privacy and consumer-protection law (the applicable CCNL — e.g. CCNL Turismo-Pubblici Esercizi/Ristorazione e Turismo, FIPE-Confcommercio, renewed 05.06.2024, in force until 31.12.2027 — the Statuto dei Lavoratori L. 300/1970, D.lgs 81/2015, the "Decreto Trasparenza" D.lgs 104/2022 as softened by DL 48/2023, D.lgs 81/2008, Regulation (EC) No 852/2004, Regulation (EU) No 1169/2011, the GDPR/Codice Privacy D.lgs 196/2003, the TULPS R.D. 773/1931 and the Codice del Consumo D.lgs 206/2005) is highly procedural, tied to fixed statutory calendars (comunicazione preventiva before every call-up, contestazione disciplinare timing, UNILAV deadlines, Alloggiati Web transmission windows) and changes frequently, with CCNL pay tables and sanction thresholds re-indexed periodically, and with some institutions (e.g. affitto di poltrona/cabina) still governed only by circolari and regional/ municipal rules rather than a single national law. Have this document reviewed and adapted by an Italian employment/legal advisor (avvocato giuslavorista / consulente del lavoro) and verified against the applicable CCNL, regional rules and current thresholds before use.
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Temperature log, sanitisation log, traceability register
1 of 11 fields are taken from the company, employee or counterparty record, the questionnaire can be dictated to the AI, and the finished document comes with a number, a PDF and an acknowledgement record.