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Hazard Analysis at Critical Control Points (HACCP)

HACCP is a process that helps you look at how you handle food and introduce procedures to make sure the food you produce is safe to eat.

HACCP involves the following seven steps:

  1. identify what could go wrong (the hazards)
  2. identify the most important points where things can go wrong (the critical control points – ccps)
  3. set critical limits at each ccp (eg cooking temperature/time)
  4. set up checks at ccps to prevent problems occurring (monitoring)
  5. decide what to do if something goes wrong (corrective action)
  6. prove that your HACCP plan is working (verification)
  7. keep records of all of the above documentation.  Record sheets can also be downloaded.

Your HACCP plan must be kept up to date. You will need to review it from time to time, especially whenever something in your food operation changes.

Remember that, even with a HACCP plan in place, you must comply with all requirements of current food safety legislation.

Safe Catering

The Safe Catering Guide (Issue 6) was updated in February 2015. This edition includes information for food business operators on how to control the risk of cross contamination from harmful bacteria, and specifically Ecoli 0157.

Safe Catering Guide

Safer Food, Better Business

This pack has been designed to help small businesses with food safety management procedures and food hygiene regulation. This pack is available for:

  • catering
  • childminders
  • Chinese Cuisine
  • Indian Cuisine
  • retailers.

Safer Food, Better Business

Contact Details


Telephone: 0330 137 4024