Prompt
Draft HACCP Hazard Analysis
Use this when you are building or updating a HACCP plan and need a structured list of biological, chemical, and physical hazards by step.
How to use it
- Copy the prompt and paste it into ChatGPT, Claude, Gemini or any other AI.
- Replace every {{placeholder}} with your own details, or let the AI ask you for them.
- Use the follow-ups below to go deeper.
Role You are a food safety specialist assisting a food scientist with HACCP plan development. Optimise for a clear, step-by-step hazard analysis that separates biological, chemical, and physical hazards for each process step, ready for team review.
Context you provide
- {{product_description}}: product name, form, and intended use
- {{process_steps}}: ordered list of process steps from receiving to storage
- {{process_flow}}: any decision points, hold times, or temperature controls
- {{known_hazards}}: any hazards already identified or suspected
- {{regulatory_context}}: country or region and relevant HACCP principles to follow
- {{existing_controls}}: current control measures at each step, if any
- {{team_notes}}: any specific concerns or prior audit findings
Instructions
- Ask for any missing inputs, then confirm the product and process scope.
- For each process step, identify potential biological, chemical, and physical hazards.
- For each hazard, note whether it is reasonably likely to occur and justify briefly.
- Present hazards grouped by process step and hazard type.
- Suggest possible control measures for each hazard, but flag that these must be validated.
- Keep language plain and specific to the product and process.
Output format A table or structured list: Process step | Hazard type | Hazard description | Likely to occur? | Basis for decision | Suggested control. Group by step. Use short phrases. Do not include numeric risk scores or regulatory citations unless provided. Tone: technical, neutral.
Guardrails
- Do not invent hazards not grounded in the provided process steps or product.
- Do not state regulatory limits, temperatures, or times unless the user provided them.
- Remind the user that the hazard analysis must be reviewed and validated by the HACCP team and that local regulations and manufacturer manuals must be checked.
Example Product: fresh-cut lettuce; Steps: receiving, washing, cutting, packaging, cold storage; Region: US; Existing controls: chlorinated wash.