HACCP Principles

HACCP Checklist: Everything Your Plan Must Include

A complete checklist to verify your HACCP plan covers all requirements

Quick answer

Whether you are building a HACCP plan from scratch or reviewing an existing one, this checklist covers every element that UK food safety regulations and EHO inspectors expect. It is organised into sections matching the logical flow of a HACCP system: preliminary steps first, then each of the 7 principles, followed by documentation and review requirements. Work through it systematically and note any gaps. A single missing element (like an incomplete flow diagram or a CCP without a documented corrective action) can be flagged during an inspection.

A complete HACCP plan covers preliminary steps, all 7 principles, documentation, and review procedures
Every CCP must have a critical limit, monitoring procedure, and documented corrective action
Records must be current, consistent, and accessible for inspection

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Key takeaways

A complete HACCP plan covers preliminary steps, all 7 principles, documentation, and review procedures

Every CCP must have a critical limit, monitoring procedure, and documented corrective action

Records must be current, consistent, and accessible for inspection

The plan must be reviewed annually and whenever significant changes occur

EHO inspectors check whether the plan is actively used, not just whether it exists

Preliminary steps checklist

Before applying the 7 principles, confirm these foundations are in place. HACCP team: Have you identified the team members responsible for developing and maintaining the plan? Does the team include someone with direct food handling experience? Product descriptions: Have you documented all food categories your business handles, including their intended use and the consumer groups you serve (general public, vulnerable populations)? Flow diagram: Have you created a process flow diagram covering every step from purchasing through to service or dispatch? Has the flow diagram been verified on-site by walking the actual process? Scope: Is the scope of your HACCP plan clearly defined (what processes, products, and areas it covers)? Prerequisite programmes: Are your PRPs documented and operational? These include cleaning schedules, pest control, staff hygiene, supplier approval, maintenance, waste management, and training.

HACCP Principles

The seven principles, written into a plan you can run

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The 7 principles checklist

Principle 1 (Hazard Analysis): Have you identified biological, chemical, and physical hazards at every process step? Have you assessed the likelihood and severity of each? Have you determined which hazards are controlled by PRPs and which require CCPs? Principle 2 (CCP Identification): Have you used the decision tree or equivalent method to identify your CCPs? Are CCPs clearly marked on your flow diagram? Principle 3 (Critical Limits): Does each CCP have a specific, measurable critical limit? Are limits based on UK regulatory requirements or validated scientific data? Principle 4 (Monitoring): Is there a documented monitoring procedure for each CCP? Does it specify what to monitor, how, how often, and who is responsible? Principle 5 (Corrective Actions): Is there a documented corrective action for each CCP? Does it cover both the immediate action (what to do with the food) and the root cause investigation? Principle 6 (Verification): Do you have scheduled verification activities? These include reviewing monitoring records, calibrating equipment, and conducting internal audits. Principle 7 (Documentation): Are all HACCP documents and records maintained? Can you produce them if requested by an EHO inspector?

Documentation and records checklist

Your HACCP documentation should include the plan itself (team, scope, product descriptions, flow diagram, hazard analysis, CCP documentation) and operational records (daily temperature logs, delivery acceptance records, corrective action forms, calibration records, verification reports, review minutes). Check that records are completed consistently, not backdated, and stored where they can be accessed during an inspection. Digital records are acceptable and often preferred by inspectors because they are timestamped and harder to falsify. Check that your record retention period meets your local authority requirements. Most authorities expect at least 12 months of records to be available, though some food manufacturers may need longer.

Review and continuous improvement checklist

Is there a scheduled annual review of the HACCP plan? Is a review triggered by changes to menu, suppliers, equipment, staff, premises layout, or customer complaints? Are review outcomes documented with date, attendees, findings, and actions taken? Is there a process for updating the plan when changes are identified? Are staff trained on any changes to the HACCP system? Is there evidence that the HACCP plan is actively used (completed records, corrective actions taken) rather than just a document in a folder? Finally, does the plan reflect what actually happens in your kitchen today, not what happened when it was first written?

What to do next

Print this checklist and audit your current plan

Work through each item and mark whether your plan covers it. Any gaps are priorities to fix before your next inspection.

Check your records for the last 3 months

Are temperature logs complete? Are there any gaps or corrections? Are corrective actions documented when things went wrong? Incomplete records are the most common EHO finding.

Common mistakes to avoid

Mistake

Having a plan but no supporting records

Instead

The plan is the framework. Records prove you follow it. Without daily logs, the plan is meaningless to an inspector.

Frequently asked questions

Will an EHO inspector use a checklist like this?

Inspectors use a structured assessment framework that covers similar ground. They check for evidence of a documented food safety management system, active monitoring, staff knowledge, and record keeping. Having your own checklist helps you prepare for what they will look for.

How often should I run through this checklist?

A full audit against this checklist should happen at least annually as part of your HACCP review. A lighter check of records and monitoring compliance should happen monthly.

What if I find gaps in my existing plan?

Prioritise gaps related to CCPs and monitoring first, as these directly affect food safety. Then address documentation gaps. Update the plan, retrain staff on the changes, and document the review.

HACCP Principles