HACCP Plan
Hazard Analysis and Critical Control Points plan for your food preparation processes.
What this document covers
A HACCP plan identifies biological, chemical, and physical hazards in your food preparation processes and establishes critical control points to prevent, eliminate, or reduce them to safe levels. Every food business in the UK must have one. Environmental Health officers will ask for this on their first inspection.
Key sections included
- Hazard analysis
- Critical control points
- Critical limits
- Monitoring procedures
- Corrective actions
- Verification procedures
- Record-keeping
Frequently asked questions
Do I legally need a HACCP plan?
Yes. EC Regulation 852/2004 requires all food businesses to implement HACCP-based procedures. Environmental Health will check for this.
How often should I review my HACCP plan?
At least annually, or whenever you change your menu, suppliers, equipment, or premises layout.
What happens if I don't have a HACCP plan during an inspection?
You could receive a hygiene improvement notice requiring you to produce one within a set timeframe, or in serious cases, a prohibition notice closing your business.
Document details
- Legal basis
- EC Regulation 852/2004, Article 5
- Enforced by
- Environmental Health
- Penalty for absence
- Improvement notice, hygiene emergency prohibition notice, or prosecution. Fines up to £20,000 in Magistrates' Court or unlimited in Crown Court.
- Category
- Food Safety
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