HACCP (Hazard Analysis Critical Control Points)
A systematic approach to identifying, evaluating, and controlling food safety hazards throughout the production process.
HACCP stands for Hazard Analysis Critical Control Points. It is a globally recognised food safety management system that helps businesses identify potential hazards in their food production processes and put controls in place to prevent them. In the UK, having a HACCP-based food safety management system is a legal requirement under Regulation (EC) No 852/2004. Every food business, from a small cafe to a large hotel chain, must have documented HACCP procedures. Environmental Health Officers will check for HACCP compliance during inspections, and failure to have a system in place can result in enforcement action, fines, or even closure.
Key Points
- HACCP is a legal requirement for all UK food businesses under EU Regulation 852/2004
- Built around 7 principles covering hazard identification through to documentation
- Small businesses can use simplified HACCP-based systems like SFBB
- EHO inspectors check for evidence of active HACCP compliance
- CCPs must have measurable critical limits and monitoring procedures
The 7 Principles of HACCP
HACCP is built around seven core principles that form a logical sequence for managing food safety. Principle 1 is to conduct a hazard analysis, identifying all biological, chemical, and physical hazards that could affect your food. Principle 2 is to determine the Critical Control Points (CCPs), the specific steps in your process where hazards can be prevented, eliminated, or reduced to safe levels. Principle 3 is to establish critical limits for each CCP, such as minimum cooking temperatures. Principle 4 requires monitoring procedures to check that CCPs are under control. Principle 5 establishes corrective actions to take when monitoring indicates a CCP is not under control. Principle 6 requires verification procedures to confirm the HACCP system is working effectively. Principle 7 is documentation and record-keeping, maintaining written procedures and records of all HACCP activities.
HACCP in UK Hospitality
For most UK hospitality businesses, HACCP does not need to be an enormously complex document. The Food Standards Agency recognises that smaller businesses can use simplified approaches like SFBB (Safer Food Better Business) which is based on HACCP principles. However, larger operations with complex menus, multiple cooking processes, or high-risk customer groups such as care homes will need more detailed HACCP plans. The key is that your system is proportionate to your business and that it is actively used, not just sitting in a folder. EHO inspectors are looking for evidence that you understand your hazards, have controls in place, and are monitoring them consistently.
Common HACCP Hazards in Hospitality
The most common hazards identified in hospitality HACCP plans include biological hazards such as bacteria (Salmonella, E. coli, Campylobacter, Listeria), viruses (Norovirus), and parasites. Chemical hazards include cleaning products, pest control chemicals, and allergens. Physical hazards include foreign objects like glass, metal, hair, or plastic entering food. Each of these hazards must be assessed at every stage of your food handling process, from delivery and storage through to preparation, cooking, cooling, and service.
Frequently Asked Questions
Is HACCP a legal requirement in the UK?
Yes. Under Regulation (EC) No 852/2004 (retained in UK law after Brexit), all food business operators must put in place, implement, and maintain a food safety management system based on HACCP principles. This applies to every food business regardless of size.
What is the difference between HACCP and SFBB?
SFBB (Safer Food Better Business) is a simplified food safety management system created by the FSA that is based on HACCP principles. It is designed for smaller businesses like cafes and takeaways. HACCP plans are typically more detailed and are used by larger operations or those with complex processes. Both satisfy the legal requirement for a HACCP-based system.
How often should a HACCP plan be reviewed?
Your HACCP plan should be reviewed at least annually, and whenever there are significant changes to your business. This includes changes to your menu, suppliers, equipment, premises layout, or staff. Any food safety incident should also trigger a review of your HACCP plan.
What happens if you do not have a HACCP plan?
If an EHO inspector finds that you have no HACCP-based food safety management system, they can issue a Hygiene Improvement Notice requiring you to put one in place within a set timeframe. Continued non-compliance can lead to prosecution, fines of up to £20,000, or a Hygiene Emergency Prohibition Notice that forces you to close.
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