The Complete HACCP Guide for UK Food Businesses

HACCP (Hazard Analysis Critical Control Points) is a systematic approach to food safety that has become the gold standard for food businesses worldwide. In the UK, understanding and implementing HACCP is not just good practice—it's a legal requirement under EU retained law and UK food safety regulations.

What is HACCP?

HACCP is a preventive food safety management system that identifies potential hazards in food production and implements controls to prevent, eliminate, or reduce these hazards to acceptable levels. Originally developed by NASA in the 1960s to ensure safe food for astronauts, HACCP has since been adopted globally as the primary method for managing food safety.

Unlike traditional food safety approaches that rely on end-product testing, HACCP focuses on preventing hazards throughout the entire food production process. This proactive approach is more effective and cost-efficient than reactive methods.

The Seven Principles of HACCP

The HACCP system is built on seven core principles that form the foundation of any food safety management plan:

Principle 1: Conduct a Hazard Analysis

Identify all potential biological, chemical, and physical hazards that could occur at each stage of your food production process. This includes hazards from raw materials, processing steps, storage, and service. Consider contamination risks, bacterial growth, allergen cross-contact, and foreign object contamination.

Principle 2: Determine Critical Control Points (CCPs)

Critical Control Points are steps in your process where control can be applied to prevent, eliminate, or reduce a food safety hazard. Common CCPs include cooking temperatures, chilling processes, and metal detection. Not every step is a CCP—focus on those where control is essential.

Principle 3: Establish Critical Limits

For each CCP, set measurable critical limits that separate safe from unsafe. For example, cooking chicken to a core temperature of 75°C, or ensuring chilled foods are stored below 5°C. These limits must be based on scientific evidence or regulatory requirements.

Principle 4: Establish Monitoring Procedures

Create systematic procedures to monitor CCPs and ensure critical limits are met. This includes what to monitor, how often, who is responsible, and how to record results. Monitoring should be frequent enough to detect any loss of control.

Principle 5: Establish Corrective Actions

Define what actions to take when monitoring indicates a CCP is not under control. Corrective actions should address the immediate problem, identify the root cause, and prevent recurrence. Document all corrective actions taken.

Principle 6: Establish Verification Procedures

Implement activities to confirm that your HACCP system is working effectively. This includes reviewing records, calibrating equipment, testing products, and conducting internal audits. Verification ensures your plan remains valid and effective.

Principle 7: Establish Documentation and Record Keeping

Maintain comprehensive records of your HACCP plan, monitoring results, corrective actions, and verification activities. Good documentation demonstrates due diligence and is essential for regulatory compliance and continuous improvement.

Legal Requirements in the UK

Under Regulation (EC) No 852/2004 (retained in UK law), all food business operators must implement food safety management procedures based on HACCP principles. The level of documentation required depends on your business size and complexity.

• All food businesses must have HACCP-based procedures in place

• Records must be kept for an appropriate period

• Staff must receive adequate supervision and food hygiene training

• Procedures must be reviewed when processes or products change

• Environmental Health Officers can request to see your HACCP documentation

Implementing HACCP in Your Business

For many small and medium food businesses, the Food Standards Agency's Safer Food Better Business (SFBB) pack provides a simplified approach to HACCP. SFBB is recognised as meeting HACCP requirements and is often easier to implement than a full HACCP plan.

Larger or more complex operations may need to develop a comprehensive HACCP plan. Consider working with a food safety consultant to ensure your plan is thorough and compliant. Regular training for your team is essential—everyone involved in food handling should understand their role in maintaining food safety.

Key Takeaways

• HACCP is a legal requirement for all UK food businesses

• Focus on prevention rather than end-product testing

• The seven principles provide a systematic framework for food safety

• Smaller businesses can use SFBB as their HACCP-based system

• Regular review and updates are essential for maintaining compliance

• Good documentation demonstrates due diligence to regulators