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Cannabis Edibles HACCP Plan Starter Kit

Cannabis edibles quality control inspector verifying HACCP procedures and sanitation standards in a compliant production facility with Aldevra.

Aldevra | Hazard Analysis & Critical Control Points Builder for Cannabis Kitchens

This tool helps an operator build a basic HACCP plan specifically for cannabis edibles (gummies, chocolate, baked, beverages, etc.). It’s structured so you can:

Use it as a downloadable Word/PDF
Turn it into a web form on the micro-site
Attach to license applications, inspections, or customer audits

1. Product & Process Profile

A. Product Description (per HACCP)

Fill one per product or product family.

Product name: ____________________________________

Product category (check):
☐ Gummies / chews
☐ Chocolate
☐ Baked goods
☐ Beverages
☐ Hard candy / lozenges
☐ Tinctures / oils
☐ Other: _______________________

Brief description (what is it?):

Cannabis ingredient type (oil, distillate, isolate, etc.):

Packaging type:
☐ Resealable pouch
☐ Blister
☐ Rigid container
☐ Other: _______

Shelf life: ____________

Storage & distribution:
☐ Ambient
☐ Refrigerated
☐ Frozen

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B. Intended Use & Consumers

Intended use: ________________________________________

Intended consumer:
☐ Adult-use only (21+)
☐ Medical patients

Special risk groups? (e.g., immunocompromised):
☐ Yes
☐ No

If yes: _____________________________________________

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2. Process Flow Diagram

Tie into the batch flow tool, but in HACCP language.
Fill in or adjust as needed:

Raw cannabis receipt
Non-infused ingredient receipt
Storage (cannabis & non-infused ingredients)
Decarb / extraction (if applicable)
Infusion batch prep
Pre-production scaling
Cooking / mixing
Depositing / molding
Cooling / setting / curing
Cutting / portioning (if applicable)
Packaging & labeling
Finished product storage
Distribution / transfer
Waste & destruction

Space to edit / add steps:

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3. Hazard Analysis Worksheet (Core Table)

For each step, identify:

Biological (B) hazards
Chemical (C) hazards
Physical (P) hazards

And determine whether the step becomes a Critical Control Point (CCP).

Step	Potential Hazards (B / C / P)	Reasonably Likely? (Y/N)	Preventive Measures	CCP? (Y/N)
Raw cannabis receipt	B: microbes; C: pesticide residues; P: foreign matter	____	Approved vendors, COA, visual inspection	____
Ingredient receipt	B: microbes in eggs/dairy; C: allergens	____	Supplier approval, COA, allergen control	____
Storage	B: pathogen growth; C: cross-contact	____	Temp control, separation, FIFO	____
Decarb / extraction	B: survival of pathogens; C: residual solvents	____	Time/temperature controls; validated process	____
Infusion prep	C: non-uniform potency, cross-contact	____	Homogenization, allergen segregation	____
Cooking / mixing	B: survival/growth; C: dose variation	____	Time/temperature, mixing validation	____
Cooling / setting	B: growth if cooling too slow	____	Time/temperature cooling limits	____
Cutting / portioning	P: foreign objects; C: inconsistent dose	____	Equipment inspection, weight checks	____
Packaging	P: foreign material; C: wrong label	____	Line clearance, label verification	____
Storage & distribution	B: growth; C: mislabeled shipments	____	Temp control, inventory checks	____

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Blank rows for additional steps:

4️⃣ CCP SUMMARY (THC + FOOD SAFETY FOCUSED) Most cannabis edibles kitchens end up with CCPs at: Cooking (kill step) Cooling (time/temperature) Infusion / potency control Final testing / COA release (regulator-driven) Use one line per CCP.

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4. CCP Summary (THC + Food Safety Focused)

Most cannabis edibles kitchens end up with CCPs at:

Cooking (kill step)
Cooling (time/temperature)
Infusion / potency control
Final testing / COA release (regulator-driven)

Use one line per CCP.

CCP #	Process Step	Hazard Controlled	Critical Limits	Monitoring	Corrective Actions
CCP-1	Cooking / heating	B: pathogen survival	Min internal temp & time (e.g., ___°F for ___ min)	Temp logs each batch	Continue cooking, discard if not met, document
CCP-2	Cooling	B: growth during cooling	From ___°F to ___°F within ___ hours	Time/temperature logs	Re-cool, discard if time exceeded, investigate
CCP-3	Potency / homogeneity	C: inconsistent THC dose	Target mg/serving ± allowed range	Sampling & lab results	Hold batch, rework or destroy if out of spec
CCP-4	COA hold/release	C/B: untested product	COA must pass per state rules	COA log, release sign-off	Hold/destroy product if failed, notify regulator if required

Add rows as needed.

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5. MONITORING PROCEDURES

Describe what, how, who, how often.

CCP	Parameter Monitored	Method	Frequency	Person Responsible	Record Form
CCP-1 Cooking	Product temp & time	Calibrated thermometer & timer	Each batch	Line operator / supervisor	Cooking log
CCP-2 Cooling	Time to reach safe temp	Thermometer & time stamp	Each batch	Line operator / QA	Cooling log
CCP-3 Potency	mg THC per serving	Sampling & lab testing	Per batch / per lot	QA / compliance	Potency & COA log
CCP-4 COA release	COA result vs limits	Review lab report	Each COA	QA / compliance	Release form

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6. CORRECTIVE ACTIONS

Predefine what happens when a limit is not met.

CCP	Deviation Example	Immediate Action	Product Disposition	Documentation
CCP-1 Cooking	Temp too low	Continue cooking until limit met	If cannot correct, hold & evaluate; discard if unsafe	Record on cooking log & deviation form
CCP-2 Cooling	Cooling too slow	Move to faster cooling, reduce load	Hold, evaluate quality/safety; discard if at risk	Cooling log + deviation form
CCP-3 Potency	Lab shows over/under-dose	Hold entire batch	Rework if allowed, or destroy	COA log + destruction log
CCP-4 COA release	Failed micro or potency	Hold all product	Re-test if allowed, else destroy	COA log + investigation

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7. VERIFICATION & VALIDATION

Who checks that the HACCP plan is working?

☐ Thermometer calibration schedule documented
☐ Internal review of monitoring logs (weekly/monthly)
☐ Annual HACCP plan review
☐ Mock recall exercise (at least annually)
☐ Trend review on COAs (potency and micro)

Verification Activity	Frequency	Responsible Person	Record
Log review	Weekly	QA / manager	Verification log
Instrument calibration	Monthly / per OEM	Maintenance / QA	Calibration log
Plan review	Annually	HACCP team	HACCP review minutes
Mock recall	Annually	QA / management	Recall drill record

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8. RECORDKEEPING MATRIX

Tie it back to all the forms/logs your other tools generate.

Record Type	Where Used	Retention Time	Storage Location
Ingredient receiving logs	All products	___ years	______
Batch formulas & records	All products	___ years	______
CCP monitoring logs	As defined	___ years	______
COA & lab results	All products	___ years	______
Deviation & corrective action forms	All CCPs	___ years	______
Training records	All staff	___ years	______
Waste / destruction logs	All batches	___ years	______

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9. HACCP PLAN SIGN-OFF

HACCP Team Members
Name: _______________________ Title: _______________________
Name: _______________________ Title: _______________________
Name: _______________________ Title: _______________________

Approval
Signature: ___________________________ Date: _____________
Title: ________________________________

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Regulators love to see a real HACCP plan, not a generic template.
This HACCP starter kit helps cannabis kitchens connect their real equipment, real batches, and real THC controls to a structured food safety plan.