What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points. It’s a structured Food Safety Management System designed to help to identify potential food safety hazards, determine where they might occur in the process, and implement control measures to help prevent them from posing a risk to consumers.
Rather than reacting to food safety problems after they happen, HACCP takes a proactive approach, putting specific checks and procedures in place to help prevent hazards from occurring in the first place- from souring ingredients to the final product.
Do I need a HACCP for my business?
If you work in the food industry, whether you’re growing, producing, handling, preparing or selling food you need a HACCP system in place. This includes
- Farms and primary producers
- Food and drink manufacturer
- Caterers (including mobile and event caterers)
- Cafes, restaurants and takeaways
- Retailers and food market vendors
- Schools, care homes, and other institutions serving food
Your HACCP should be tailored to your business operations to reflect your specific processes, risks and controls. It can be scaled to suit the size and complexity of your business, whether you’re a small cafe, food truck or large food manufacturer.
The law
All food related businesses in the UK are legally required to have a HACCP system in place, in line with Article 5 of Regulation (EC) No 852/2004. Originally introduced by the European Union, this regulation was retained in UK law following Brexit.
Under this law, all food businesses must:
- Implement a food safety management system based on HACCP principles.
- Review and update the HACCP plan when there are changes to the business, products, or processes.
- Provide evidence of compliance to the relevant authorities.
- Keep appropriate documentation and records to demonstrate that food safety risks are being controlled.
What should a HACCP plan include: the 7 principles
1. Conduct a hazard analysis (prepare a flow diagram, identify the hazards and specify the control
measures.
2. Determine the Critical Control Points (CCPs).
3. Establish the critical limits.
4. Establish a monitoring system for each CCP.
5. Establish corrective actions to be taken when a CCP is breached.
6. Establish verification procedures to confirm the HACCP is working effectively.
7. Establish documentation and records concerning all procedures appropriate to these principles and application.
What are the HACCP prerequisites?
HACCP prerequisites (also called Prerequisite Programs or PRPs) are basic food safety practices that must be in place before you implement a full HACCP system. They create a safe working environment and reduce the likelihood of hazards even before you get to the HACCP stage.
PRPs form the foundation upon which your HACCP system is built.
Types of HACCP plans?
There are two main types of plans:
Linear plan
- Product-specific, tracking one product from start to finish
- Best for small businesses with a limited product range
Modular plan
- Process-based, focusing on stages like cooking or packaging
- Suits larger businesses with many products sharing similar steps.
What benefits will my business have from implementing HACCP?
First and foremost, having an up-to-date HACCP plan is a legal requirement for all UK businesses handling food, whether dealing with raw ingredients or ready-to-eat products.
But beyond compliance, HACCP offers several valuable benefits:
- Help prevent foodborne illnesses, recalls and legal action- identifying and controlling hazards reduces risk of contamination and protects customers.
- Improve food quality and consistency standardises processes leading to a more reliable outcome every time.
- Helps protect your business reputation- demonstrates a proactive approach to food safety.
- Streamline kitchen or production operations- clear procedures and monitoring make day-to-day tasks more efficient, reducing errors.
How often does HACCP need to be reviewed?
Your HACCP plan should be reviewed in full at least once a year, but more frequently if certain changes or incidents occur.
You must review your plan when:
- When there has been a change in operation such as change to the process, equipment, ingredients, supplier etc.
- If a food safety accident occurs such as food poisoning or product recall.
- You introduce new products or significantly change exciting ones.
- Regulations or industry standards are updated.
How long should HACCP records be kept?
Keeping records is essential for proving your food safety due diligence, especially during Environmental Health Officer (EHO) inspections.
In the UK, how long you need to keep records depends on the type of food business you operate, but as a general guide:
| Most routine HACCP records (temperature logs, cleaning schedules, delivery checks) | 12 months |
| High-risk or long shelf life products up to shelf life (vacuum-packed, frozen, long shelf life foods, cooked meat, ready-to-eat items) | + 1 year |
| Serious incidents or recalls (food safety incidents, customer complaints, product recalls, legal claims or insurance issues) | 3-5 years |
| Employee Training records Maybe longer depending on company policy or audit requirements | 2-3 years |
Do you need to be HACCP qualified to write a HACCP plan?
Legally no, there is no formal requirement to hold a HACCP qualification to write a HACCP plan. However, while a qualification isn’t mandatory, Level 3 HACCP training (or higher) is strongly recommended, especially for anyone responsible for developing, implementing, or managing the plan.
You must be able to demonstrate competence, which includes having a clear understanding of:
- The different types of food hazards (biological, chemical, physical)
- The 7 HACCP principles
- How to correctly identify critical control points (CCPs)
- How to document, monitor, and verify food safety controls
- How to maintain accurate records for audits or inspections
In practice, EHOs may scrutinise your HACCP more closely if it’s created without formal training, which is why many businesses choose to work with HACCP experts, like Complete Food Safety, to ensure compliance and peace of mind.
Recommended Training Levels (UK)
| Level | Who It’s For | Purpose |
| Level 2 HACCP | Food handlers | Basic understanding |
| Level 3 HACCP | Supervisors, kitchen managers | Design or oversee HACCP plans |
| Level 4 HACCP | QA managers, HACCP team leaders | Develop, implement, & lead HACCP |
Do HACCP certificates expire?
There is no expiry date on HACCP certificates but it is advised you refresh your training every 3 years to stay current with changes in legislation, industry standards, and best practices.
Since HACCP is a live document, your plan and your team’s knowledge should evolve alongside your business. Ongoing staff training and engagement are key to maintaining a safe, compliant operation.