What are the 7 HACCP principles?

The 7 HACCP principles are: 1) Conduct a hazard analysis, 2) Identify Critical Control Points (CCPs), 3) Establish critical limits, 4) Establish monitoring procedures, 5) Establish corrective actions, 6) Establish verification procedures, 7) Establish record-keeping. This free tool covers Principles 1-3, with the remaining principles available through Paddl's full HACCP management system.

What are Critical Control Points (CCPs) in food safety?

Critical Control Points (CCPs) are steps in the food production process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. Common CCPs include cooking (≥75°C for 30 seconds), chilled storage (1-5°C), hot holding (≥63°C), and cooling (to 8°C within 90 minutes). Not every control point is a CCP - only those essential for food safety.

What are the UK critical temperature limits for food safety?

UK critical limits set by the Food Standards Agency include: Cooking at ≥75°C for 30 seconds (core temperature), Chilled storage at 1-5°C (legal maximum 8°C), Frozen storage at ≤-18°C, Cooling to 8°C within 90 minutes, Reheating to ≥75°C (≥82°C in Scotland), Hot holding at ≥63°C, and Deliveries arriving at ≤8°C for chilled or ≥63°C for hot food.

Do I legally need a HACCP plan for my food business?

Yes, under EC Regulation 852/2004 (retained in UK law), all food businesses must have a food safety management system based on HACCP principles. For most small businesses, this is typically the Safer Food Better Business (SFBB) pack, which is HACCP-based. Larger or more complex operations may need a bespoke HACCP plan. This tool helps identify your hazards as the first step in creating or reviewing your HACCP plan.

Free AI Tool

Identify Your HACCP Hazards in Minutes, Not Weeks

Tell us what you cook and how you cook it. Our AI identifies the specific food safety hazards, Critical Control Points, and critical limits for your business — replacing the first meeting with a £1,000 HACCP consultant.

Hazard Analysis

Identify all biological, chemical, and physical hazards

Free

Identify CCPs

Determine which steps are Critical Control Points

Free

Critical Limits

Set UK-compliant temperature and time thresholds

Free

4-7

Monitoring, Corrective Actions, Verification, Records

Complete your HACCP plan with Paddl

Paddl

⏱️ 3-5 minutes🤖 AI-powered🇬🇧 UK FSA compliant

Based on Codex Alimentarius HACCP principles and UK Food Standards Agency guidance

What is HACCP and Why Do You Need It?

HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety that identifies, evaluates, and controls food safety hazards. Under EC Regulation 852/2004 (retained in UK law), all food businesses must have a food safety management system based on HACCP principles.

For most UK food businesses, this means having either the Safer Food Better Business (SFBB) pack or a bespoke HACCP plan. The first step in any HACCP plan is identifying the hazards specific to your operation — and that is exactly what this free tool does.

The 7 HACCP Principles

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Principle 1: Hazard Analysis

Identify all biological, chemical, and physical hazards at each step of your food handling process. This tool analyses your specific operation.

Free with this tool

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Principle 2: Identify CCPs

Determine which process steps are Critical Control Points where hazards must be actively controlled to ensure food safety.

Free with this tool

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Principle 3: Critical Limits

Set measurable thresholds (temperatures, times, pH) that must be met at each CCP. We provide UK-standard limits based on FSA guidance.

Free with this tool

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Principles 4-7: Complete HACCP

Monitoring procedures, corrective actions, verification, and record-keeping. These require an ongoing system — exactly what Paddl provides.

Complete with Paddl

Types of Food Safety Hazards

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Biological Hazards

Bacteria (Salmonella, E. coli, Listeria, Campylobacter), viruses (Norovirus), and parasites that can cause foodborne illness.

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Chemical Hazards

Cleaning chemicals, allergens, pesticides, natural toxins, and food contact materials that can contaminate food.

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Physical Hazards

Glass, metal fragments, plastic, bone, pest contamination, and personal items that can cause injury or illness.

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Allergen Hazards

The 14 UK allergens that require mandatory declaration and careful management to prevent cross-contact.

Frequently Asked Questions

Do I legally need a HACCP plan?

Yes, under UK food law all food businesses must have a food safety management system based on HACCP principles. For small businesses, the SFBB pack typically fulfils this requirement. Larger or more complex operations may need a bespoke HACCP plan.

How does this tool help me?

This tool provides the hazard analysis (Principles 1-3) that would normally require a consultant. You get a tailored list of hazards, CCPs, and critical limits specific to your operation — the foundation of any HACCP plan.

Is this a complete HACCP plan?

No, this covers Principles 1-3 only. A complete HACCP plan also requires monitoring procedures (Principle 4), corrective actions (5), verification (6), and record-keeping (7). Paddl provides tools to complete these.

What are Critical Control Points?

CCPs are steps where control can be applied to prevent, eliminate, or reduce a food safety hazard. Common CCPs include cooking (≥75°C), chilled storage (1-5°C), and hot holding (≥63°C).

Ready to identify your hazards?