HACCP: The Complete Guide for UK Food Businesses

HACCP (Hazard Analysis Critical Control Points) is the internationally recognised food safety management system required by law for every UK food business. Under Regulation (EC) No 852/2004, retained in UK law after Brexit, all food business operators must implement and maintain procedures based on HACCP principles. Whether you run a small cafe, a care home kitchen, or a multi-site restaurant group, you need a documented HACCP system that identifies hazards in your food operations and puts controls in place to prevent them. This guide covers every aspect of HACCP in depth, from the foundational 7 principles and 12 preliminary steps through to specific critical control points for different food types, business types, and processes. Each article includes practical actions you can take today, common mistakes to avoid, and specific UK regulatory references. This is not a surface-level overview. It is the resource you would want if you were building or reviewing a HACCP system from scratch.