HACCP Guide for Food Businesses
HACCP (Hazard Analysis and Critical Control Points) is a way of finding what could make food unsafe in your kitchen and controlling it at the right steps. Food businesses in the UK and EU must follow procedures based on HACCP principles (Regulation (EC) No 852/2004, retained in UK law). Small businesses can use a simplified approach such as Safer Food Better Business in England.
The 7 principles
- Conduct a hazard analysis. List biological (bacteria), chemical (cleaning products, allergens) and physical (glass, metal) hazards at each step from delivery to service.
- Identify critical control points (CCPs). The steps where control is essential, for example cooking, chilling and hot holding.
- Set critical limits. Measurable targets such as fridge at 8°C or below, cook to 75°C core for 30 seconds (or an equivalent time and temperature combination), hot hold at 63°C or above.
- Monitor. Check and record each CCP on a regular schedule.
- Set corrective actions. Decide in advance what you do when a limit is missed, for example discard, re-cook or call an engineer.
- Verify. Calibrate probes, review records, and test that the system works.
- Keep records. Documents that prove the system is followed.
Records an inspector expects
| Area | Typical record |
|---|---|
| Temperatures | Fridge, freezer, hot hold, cooking, cooling, with time, person and action taken |
| Opening and closing checks | Daily signed checklist |
| Cleaning | Schedule and completion log |
| Deliveries and suppliers | Temperature on arrival, condition, supplier list |
| Allergens | The 14 allergens for every dish |
| Training | Food handler certificates and dates |
| Incidents | What happened, what you did, who signed off |
See the detailed guides: temperature log requirements, allergen matrix guide, SFBB diary alternative and HACCP plan template.
This guide is general information, not legal advice. Check the requirements of your local authority.