What Is HACCP and Why Does It Matter?
HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. Originally developed by NASA and the Pillsbury Company in the 1960s to ensure safe food for space missions, it is now a legal requirement for all food businesses in the UK under Regulation (EC) No 852/2004.
The Codex Alimentarius Commission established the seven principles that form the foundation of every HACCP system. Our HACCP plan service builds bespoke plans based on these principles, tailored to your restaurant’s specific operations.
Principle 1: Conduct a Hazard Analysis
The first step is to identify all potential hazards at each stage of your food preparation process — from delivery to service. Hazards fall into three categories:
- Biological hazards — bacteria (Salmonella, E. coli, Listeria), viruses (norovirus), parasites
- Chemical hazards — cleaning chemicals, pesticide residues, allergens
- Physical hazards — glass, metal fragments, hair, plasters, packaging
For each hazard, assess the likelihood and severity. A hazard analysis for a restaurant might include raw chicken delivery (biological: Salmonella), chopping vegetables on a shared board (biological: cross-contamination), and use of cleaning sprays near open food (chemical: contamination).
Principle 2: Determine Critical Control Points (CCPs)
A Critical Control Point is a step in the process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. Common CCPs in restaurants include:
- Delivery checks — verifying chilled deliveries arrive at 8°C or below
- Cooking — ensuring food reaches a safe core temperature of 75°C
- Cooling — cooling cooked food to below 8°C within 90 minutes
- Hot holding — maintaining food at 63°C or above
- Reheating — reheating to 75°C (or 82°C in Scotland)
Principle 3: Establish Critical Limits
Each CCP must have a measurable critical limit — a maximum or minimum value that separates acceptable from unacceptable. Examples include cooking to a core temperature of 75°C, chilled storage at 5°C or below, and delivery temperatures no higher than 8°C. These limits must be based on scientific evidence or regulatory guidance and be clearly communicated to all staff.
Principle 4: Establish Monitoring Procedures
Monitoring ensures that each CCP remains under control. This means regular, scheduled checks — such as taking fridge temperatures twice daily, probing cooked food with a calibrated thermometer, and checking delivery temperatures on arrival. Records of monitoring must be kept and should include the date, time, measurement, and the name of the person who carried out the check.
Principle 5: Establish Corrective Actions
When monitoring reveals that a CCP has deviated from its critical limit, you need a predetermined corrective action. For example, if a fridge is found above 8°C, the corrective action might be to move food to a working fridge, check and discard any items above safe temperature, and call an engineer. All corrective actions must be documented, including what happened, what was done, and who was responsible.
Principle 6: Establish Verification Procedures
Verification confirms that your HACCP system is working effectively. This includes regular reviews of monitoring records, thermometer calibration checks, internal audits, and microbiological testing where appropriate. Verification should be carried out by someone other than the person responsible for day-to-day monitoring — ideally a manager or external consultant.
Principle 7: Establish Documentation and Record Keeping
Documentation is the backbone of your HACCP system. You must maintain records of your hazard analysis, CCP identification, critical limits, monitoring results, corrective actions, and verification activities. These records demonstrate to EHOs that your system is not just a paper exercise but a living, operational tool. For detailed guidance on record-keeping requirements, see our article on HACCP record keeping and UK law.
Download our free HACCP template for restaurants to get started with your own HACCP plan.
Frequently Asked Questions
Is HACCP a legal requirement for all UK restaurants?
Yes. Under Regulation (EC) No 852/2004, all food business operators must implement food safety management procedures based on HACCP principles. This applies to every food business, from fine dining restaurants to mobile street food vendors.
Can I use Safer Food, Better Business instead of a full HACCP plan?
Safer Food, Better Business (SFBB) is a HACCP-based system designed by the FSA for smaller catering businesses. It is accepted by EHOs as meeting the legal requirement, provided it is properly completed, kept up to date, and relevant to your operations. However, larger or more complex businesses may benefit from a bespoke HACCP plan.
How many CCPs should a restaurant have?
There is no fixed number. The number of CCPs depends on the complexity of your menu and operations. A typical restaurant might have 4–6 CCPs covering delivery, cooking, cooling, hot holding, reheating, and chilled storage. The key is to identify the points where control is essential to prevent hazards, not to create unnecessary paperwork.
Written by Carren Amoli, BSc (Hons), RSPH Registered
