Make an HACCP food plan

Food hygiene and safety - hazard analysis plan (HACCP)
Business: Food

    If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles.

    The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. To make a plan you must:

    • identify any hazards that must be avoided, removed or reduced
    • identify the critical control points (CCPs) – the points when you need to prevent, remove or reduce a hazard in your work process
    • set limits for the CCPs
    • make sure you monitor the CCPs
    • put things right if there is a problem with a CCP
    • put checks in place to make sure your plan is working
    • keep records

    You might be inspected, and the inspector will need to see your records.

    You can get detailed advice on food safety management based on HACCP.

    If you run a food business you must have a hazard analysis plan (HACCP) to meet food safety and hygiene standards