Guide · Food quality and safety
HACCP in Chile step-by-step plan, CCPs and records
Informational guide, not legal advice or a validated plan. Check the current text at Ley Chile (Chile's official law library) and set critical limits with your own HACCP team.
How it looks today
The sheet is full, but it does not show control
At 10:00 filling read 73 °C, below the limit, and nobody wrote down what was done or what happened to those jars. At 11:00 there is no reading, and nobody signed the review. In an audit, that sheet shows a deviation with no action, which is exactly what HACCP is meant to prevent.
What the rules require
Who requires HACCP from a plant in Chile
Chile's Food Sanitary Regulation (RSA, Supreme Decree 977 of 1996) requires GMP from every plant and HACCP from those the authority designates. Exports add their own requirements, and buyers add their certifications. If your plant is in Mexico, the rules differ: HACCP and NOM-251.
RSA (DS 977/96), art. 69
Requirement
RSA, art. 66
Requirement
MINSAL Technical Standard No. 174
Requirement
SAG, Exempt Res. 1,045 of 2013
Requirement
Sernapesca, PAC
Requirement
| Regulation | Requirement |
|---|---|
| RSA (DS 977/96), art. 69 | Every plant that produces, processes, preserves or packs food applies Good Manufacturing Practices "in a systematic and auditable way". Those the health authority designates, under criteria set by a Ministry of Health (MINSAL) resolution, must implement HACCP across their entire production line. |
| RSA, art. 66 | Production, distribution and control records for food and raw materials, with origin and destination, kept at least 90 days past the product's expiry date (three years if its shelf life is indefinite). |
| MINSAL Technical Standard No. 174 | How HACCP is applied in Chile: five preliminary activities and seven principles, which documents and records to keep, and that computer records are acceptable if data and signature integrity are ensured. |
| SAG, Exempt Res. 1,045 of 2013 | Export plants handling food of animal origin listed in the LEEPP (Chile's registry of livestock-product export plants) must run a Quality Assurance System based on HACCP and prerequisites, in twelve steps. |
| Sernapesca, PAC | Quality Assurance Program for fishery and aquaculture export plants: a voluntary HACCP-based certification required by markets such as the European Union, China or Korea. |
The method
The 7 principles and 12 steps of HACCP
This is how the Codex Alimentarius, CXC 1-1969 orders them in its 2020 revision, and how Chile's Technical Standard 174 adopts them: five preliminary activities and seven principles. Tap a step to see it applied.
Preliminary activities (1 to 5)The 7 principles (6 to 12)
Step 8 · Principle 3
Establish validated critical limits
The measurable value separating acceptable from unacceptable, backed by evidence.
At the jam plantProduct at 75 °C or more when filled; pH 3.5 or less and 63 °Brix or more at the end of cooking.
Example · jam plant
A HACCP plan with its CCPs, from fruit to dispatch
A strawberry jam in glass jars, hot-filled on line 2. The hazard analysis walks every step; only two become CCPs, because no later step can correct a failure there. Prerequisites control the rest.
Fruit receiving
Hazard
CCP?
How it is controlled
Washing and sorting
Hazard
CCP?
How it is controlled
Weighing and formulation
Hazard
CCP?
How it is controlled
Kettle cooking
Hazard
CCP?
How it is controlled
Hot filling
Hazard
CCP?
How it is controlled
Capping and inversion
Hazard
CCP?
How it is controlled
| Step | Hazard | CCP? | How it is controlled |
|---|---|---|---|
| Fruit receiving | Biological: mold and dirt. Chemical: pesticide residues. Physical: stones and stems. | No | Approved supplier with residue analysis, inspection at receiving. Later cooking reduces the biological hazard. |
| Washing and sorting | Physical: foreign matter. | No | Prerequisite: visual inspection and scheduled sanitation (SSOP). |
| Weighing and formulation | Chemical: additive outside the formula dose. | No | Prerequisite: verified scale and double weighing check. |
| Kettle cooking | Biological: microbial growth if the product ends up less acidic or with fewer solids than the validated formula. | Yes, CCP 1 | pH and °Brix measured on every batch before release to filling. |
| Hot filling | Biological: molds and yeasts in the jar, the lid and the headspace. | Yes, CCP 2 | Product temperature at filling, continuous plus a verification reading. |
| Capping and inversion | Physical: glass from broken jars. Biological: a lid that does not seal. | No | Prerequisite: glass breakage procedure and sampled seal checks. |
CCP table for the sample plan
CCP 1 · Cooking
Critical limit
Monitoring
Corrective action
Record
CCP 2 · Hot filling
Critical limit
Monitoring
Corrective action
Record
| CCP | Critical limit | Monitoring | Corrective action | Record |
|---|---|---|---|---|
| CCP 1 · Cooking | pH 3.5 or less and 63 °Brix or more at the end of each batch. | The quality analyst measures with a pH meter and refractometer before releasing the batch to filling. | Do not release; adjust acidity or keep concentrating and measure again. If already filled, hold the lot. | Cooking control per batch |
| CCP 2 · Hot filling | Product at 75 °C or more at the line 2 filler. | Continuous probe in the hopper plus a calibrated thermometer reading every hour, by the filling operator. | Stop filling, restore kettle temperature, hold everything filled since the last in-spec reading and let quality decide on rework or disposal. | Filling control per lot |
Illustrative example. The limits come from this plant's quality procedure and its validation, not from the law: each plant sets and validates its own with its HACCP team for its product and process.
The records
Which records HACCP requires
Technical Standard 174 separates the plan's documents from the records proving it is applied. Computer records are valid if data and signature integrity are ensured (6.12.3).
Plan documents
What it contains
Source
Monitoring of each CCP
What it contains
Source
Deviations and corrective actions
What it contains
Source
Verification and re-evaluation
What it contains
Source
Production, distribution and control
What it contains
Source
| What | What it contains | Source |
|---|---|---|
| Plan documents | Hazard analysis, CCP determination, critical limits with their monitoring and corrective actions, non-conforming product procedure, verification procedures and validation evidence. | NT 174, 6.12.1 |
| Monitoring of each CCP | Each reading with date, time and who took it, logged at the moment. | NT 174, 6.9.5 · 6.12.2 |
| Deviations and corrective actions | What went out of spec, what was done, which product was segregated and what happened to it. | NT 174, 6.10 · 6.12.2 |
| Verification and re-evaluation | Record reviews, calibrations, sampling and changes to the plan. | NT 174, 6.11 · 6.12.2 |
| Production, distribution and control | Origin of raw materials and destination of product, kept 90 days past expiry. | RSA, art. 66 |
Common mistakes
Where a HACCP plan fails in practice
Kettle 2 loses temperature from 09:20. With a 78 °C operating limit, the warning comes before filling crosses 75 °C.
Only a critical limit exists
Why it matters
Readings logged at end of shift
Why it matters
Deviation with no product disposition
Why it matters
Thermometers with no calibration record
Why it matters
Everything is a CCP
Why it matters
A copied plan never re-evaluated
Why it matters
| Mistake | Why it matters |
|---|---|
| Only a critical limit exists | Action comes once product is already out of spec. A tighter operating limit warns earlier (TS 174, 6.8.3). |
| Readings logged at end of shift | The standard requires logging at the moment of monitoring, with date, time and who did it (6.9.5). |
| Deviation with no product disposition | Product made while out of control is not segregated, and no one decides whether it ships (6.10.5 to 6.10.7). |
| Thermometers with no calibration record | Verification includes equipment calibration (6.11.2.1); without it the reading proves nothing. |
| Everything is a CCP | What a prerequisite controls is not a CCP. With twenty CCPs nobody watches the two that matter. |
| A copied plan never re-evaluated | The diagram is never confirmed on site and the plan is not reviewed when the recipe, line or supplier changes. |
Free template
HACCP temperature log template
You record the temperature of cold rooms, tunnels and processing rooms on paper or loose spreadsheets, and at audit time it is hard to show what was done about each deviation.
- · A log with date and time in the same cell that pulls the equipment limits and flags IN or OUT
- · Corrective action, product disposition and review on every row, with a warning for what was left blank
- · A summary per unit with deviations lacking corrective action and unreviewed records, which is what an auditor looks at
- · An inventory of sensors and thermometers with the next calibration date and whether they are out of tolerance
Locked file
registro-temperatura-haccp-en.xlsx (70 KB)
Leave your work email to download this spreadsheet and hear about the next one.
It does not replace the HACCP plan or the quality manager's review: your plan sets the limits.
In the app
How the app keeps HACCP records
The check comes due on time, the sheet goes in with a photo, the deviation keeps who decided it and the period comes out signed as a PDF.
Frequently asked questions
HACCP in Chile FAQ
What is HACCP?
Is HACCP mandatory in Chile?
What are the 7 principles of HACCP?
How long must HACCP records be kept?
Can HACCP records be kept digitally?
Who certifies HACCP in Chile?
Does the iGromi app replace the HACCP plan?
Sources: Food Sanitary Regulation, DS 977 (BCN) · MINSAL Technical Standard No. 174 (BCN) · Codex Alimentarius CXC 1-1969 (FAO/WHO) · SAG, Exempt Res. 1,045/2013 (BCN) · Sernapesca, Quality Assurance Program. Reviewed on November 1, 2026.
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