If you work in food preparation, catering, manufacturing, retail or hospitality, you may have heard the term HACCP. But what is HACCP, and why is it so important for food businesses? HACCP stands for Hazard Analysis and Critical Control Point. It is a systematic approach to identifying food safety hazards, determining where they need to be controlled and establishing procedures to make sure those controls remain effective.
HACCP focuses on preventing food safety problems rather than simply reacting to them after they occur. It helps businesses identify hazards throughout their food processes and establish appropriate controls at the stages where food safety could be compromised. The Food Standards Agency (FSA) states that food safety management procedures should be based on HACCP principles.
Whether you operate a restaurant, café, bakery, catering business, food manufacturing facility or another food business, understanding HACCP can help you develop more systematic food safety procedures and protect consumers from avoidable food safety hazards.
What Is HACCP?
HACCP stands for Hazard Analysis and Critical Control Point.
It is a food safety management approach designed to identify, evaluate and control hazards that could make food unsafe.
Rather than relying entirely on testing finished food products, HACCP focuses on the processes involved in producing, preparing, storing and handling food.
A HACCP-based approach asks questions such as:
The FSA describes HACCP as a way of managing food safety hazards by identifying what could go wrong, identifying critical control points, deciding what action is required when something goes wrong, checking that procedures are followed and keeping appropriate records.
What Does HACCP Stand For?
The acronym HACCP means:
H – Hazard
Identifying anything that could make food unsafe.
A – Analysis
Assessing identified hazards to determine which are significant and require control.
C – Critical
Identifying points in the process where control is essential for food safety.
C – Control
Establishing measures to prevent, eliminate or reduce hazards to an acceptable level.
P – Point
Identifying the particular step or stage where the control must be applied.
HACCP is therefore not simply a checklist. It is a structured way of managing food safety throughout a food process.
Why Is HACCP Important?
HACCP is important because food safety hazards can arise at many stages of the food chain.
Potential problems can occur during:
A HACCP-based system helps a business identify where these hazards may arise and establish appropriate controls.
The approach is preventive. Instead of waiting for unsafe food to reach a customer, the business identifies potential hazards and establishes controls before problems occur.
This can help reduce risks associated with:
Is HACCP a Legal Requirement in the UK?
Food businesses in the UK must have appropriate food safety management procedures based on HACCP principles, although the way these principles are implemented can vary according to the nature and size of the business.
The FSA states that businesses must put in place food safety management procedures based on HACCP principles and regularly review their procedures to ensure they reflect what the business produces and how it operates.
This does not mean every food business needs an identical, complex HACCP manual.
The system should be appropriate to the size and nature of the business.
For example, a small café with relatively straightforward food preparation may use a recognised food safety management system such as Safer Food, Better Business (SFBB), while a food manufacturer with more complex processes may require a detailed HACCP study.
The FSA’s MyHACCP tool is specifically designed to help smaller food manufacturing businesses develop a food safety management system based on HACCP principles.
The Seven Principles of HACCP
The HACCP approach is based on seven fundamental principles.
These principles provide a structured framework for identifying hazards and controlling them effectively.
Principle 1: Conduct a Hazard Analysis
The first principle is to identify potential food safety hazards and assess them.
Food safety hazards can generally be grouped into categories such as:
Examples include:
Microbiological: harmful bacteria, viruses and other microorganisms.
Chemical: cleaning chemicals, pesticides or naturally occurring toxins.
Physical: glass, metal, plastic or other foreign objects.
Allergenic: ingredients or substances that can cause allergic reactions in susceptible consumers.
The business then assesses the likelihood and severity of relevant hazards and determines which require specific control measures.
Principle 2: Identify Critical Control Points
The second principle is to identify Critical Control Points (CCPs).
A CCP is a stage where control is essential to prevent, eliminate or reduce a food safety hazard to an acceptable level.
For example, cooking may be a CCP if a particular cooking process is necessary to control a significant microbiological hazard.
Not every step in a food process is automatically a CCP.
A business needs to determine which points are genuinely critical to controlling significant hazards.
Principle 3: Establish Critical Limits
Once CCPs have been identified, appropriate critical limits must be established.
A critical limit separates acceptable conditions from unacceptable conditions at a CCP.
Depending on the process, a critical limit might relate to:
For example, a particular cooking process may have a specified minimum temperature and time that must be achieved to control a particular hazard.
Critical limits need to be suitable for the hazard and control measure involved and should be measurable or otherwise capable of being monitored effectively.
Principle 4: Establish Monitoring Procedures
The fourth principle involves monitoring the CCPs to ensure that critical limits are being met.
Monitoring may involve:
Monitoring should be planned rather than performed randomly.
The business should establish who carries out the monitoring, what is monitored, how often it is checked and how results are recorded.
Principle 5: Establish Corrective Actions
A HACCP system needs to specify what happens when monitoring shows that a CCP is not under control.
Corrective actions may involve:
The exact corrective action depends on the nature of the deviation and the food safety hazard involved.
The objective is to regain control and ensure that potentially unsafe food is not supplied to consumers.
Principle 6: Verification
Verification involves checking whether the HACCP system is actually working as intended.
This is different from routine monitoring.
Monitoring checks whether a specific control is operating at a particular point.
Verification considers whether the overall system is effective.
Verification activities may include:
The FSA’s HACCP guidance also distinguishes validation, verification and review as important parts of ensuring that HACCP controls are scientifically and technically capable of producing safe food and continue to work effectively.
Principle 7: Documentation and Record Keeping
The final principle is maintaining appropriate documentation and records.
Records can demonstrate that the HACCP system has been implemented and that controls are being monitored.
Depending on the business, records might include:
Documentation should be appropriate to the size and nature of the business rather than unnecessarily complicated.
The FSA states that documentation and record keeping should be sufficient to help demonstrate that HACCP controls are in place and being maintained.
The Difference Between a Hazard and a Risk
Understanding the difference between a hazard and a risk is important when learning HACCP.
A hazard is something with the potential to cause harm.
A risk relates to the likelihood that the hazard will cause harm and the potential severity of that harm.
For example:
Hazard: Harmful bacteria in raw chicken.
Risk: If raw chicken is not handled or cooked correctly, harmful bacteria could survive or contaminate ready-to-eat food.
HACCP uses hazard analysis to determine which hazards are significant and need specific control measures.
Common Food Safety Hazards in HACCP
Microbiological Hazards
Microbiological hazards involve harmful microorganisms.
Examples include:
Controls can include appropriate:
Chemical Hazards
Chemical hazards can enter food through various sources.
Examples include:
Businesses need procedures to prevent chemicals from contaminating food.
Physical Hazards
Physical hazards involve foreign objects that could cause injury or harm.
Examples include:
Controls may include equipment maintenance, visual inspection, appropriate storage and foreign-body controls.
Allergenic Hazards
Allergens are another important food safety consideration.
Businesses need to identify regulated allergens present in ingredients and control the risk of unintended allergen cross-contact.
Controls can include:
What Are Critical Control Points?
A Critical Control Point, or CCP, is a step where control is essential to prevent, eliminate or reduce a significant food safety hazard to an acceptable level.
Examples can include:
However, whether a particular stage is a CCP depends on the specific food process and hazard analysis.
A business should not automatically label every important food safety activity as a CCP.
For example, cleaning may be extremely important but could be controlled as part of prerequisite hygiene procedures rather than being designated as a CCP.
What Are Prerequisite Programmes?
Prerequisite programmes are the basic hygiene and operational conditions needed to support food safety.
They create the foundation on which HACCP can operate effectively.
Examples include:
The FSA explains that prerequisite requirements should be in place before and during implementation of HACCP.
Without these foundations, a HACCP system may become unnecessarily complicated because it is attempting to control basic hygiene problems individually rather than through effective prerequisite procedures.
HACCP Example: Cooking Chicken
Consider a business preparing cooked chicken.
A simplified HACCP approach might look like this:
Step 1 – Receive chicken
Potential hazard: harmful bacteria.
Control: approved suppliers and appropriate delivery conditions.
Step 2 – Store chicken
Potential hazard: bacterial growth or cross-contamination.
Control: appropriate refrigeration and separation from ready-to-eat foods.
Step 3 – Prepare chicken
Potential hazard: cross-contamination.
Control: appropriate preparation procedures, hygiene and separation.
Step 4 – Cook chicken
Potential hazard: harmful bacteria surviving the cooking process.
Potential CCP: cooking.
Control: validated cooking process with appropriate critical limits.
Step 5 – Monitor cooking
Staff check and record relevant measurements.
Step 6 – Corrective action
If the critical limit is not achieved, appropriate corrective action is taken.
Step 7 – Serve or store
Further controls may be required depending on whether the chicken is served immediately, cooled or held hot.
This is a simplified example. A real HACCP study needs to reflect the actual product, process, equipment and hazards involved.
HACCP Example: Restaurant Food Preparation
A restaurant may have a process such as:
Delivery → Storage → Preparation → Cooking → Holding → Service
At each stage, the business can consider:
This approach encourages staff and managers to think about food safety systematically.
HACCP in Food Manufacturing
HACCP is particularly important in food manufacturing because manufacturing processes can involve numerous stages and complex hazards.
A manufacturer may need to consider:
The FSA’s MyHACCP tool is aimed particularly at smaller food manufacturing businesses and provides a structured process for developing HACCP-based food safety management documentation.
HACCP in Restaurants and Catering
Restaurants and catering businesses also need appropriate food safety management procedures.
However, the system does not necessarily need to resemble the detailed HACCP plans used in large manufacturing operations.
The FSA notes that simpler food businesses such as restaurants, cafés and sandwich bars may find recognised systems such as Safer Food, Better Business or Safe Catering more appropriate.
The important principle is that the food safety management system should be appropriate to the business and effectively control the hazards that could occur.
Take the Next Step in Food Safety
Build practical knowledge of food hygiene, HACCP principles, food safety hazards, contamination prevention, temperature control, cleaning procedures and effective food safety management with the Food Hygiene and Safety Level 3 Course.
HACCP and Food Hygiene
HACCP and food hygiene are closely connected, but they are not identical.
Food hygiene covers the practices used to maintain safe and suitable food.
HACCP provides a systematic framework for identifying and controlling significant food safety hazards.
Good hygiene practices provide the foundation for effective HACCP.
For example, handwashing, cleaning and pest control are basic food hygiene practices. HACCP then helps a business systematically identify and control significant hazards throughout its food processes.
HACCP vs Food Safety Management System
A HACCP plan is part of a wider food safety management approach.
A food safety management system can include:
The exact structure depends on the business.
The FSA describes HACCP-based food safety management procedures as a way of identifying hazards and establishing procedures to ensure those hazards are removed or reduced to acceptable levels.
How to Develop a HACCP Plan
A practical HACCP development process can include several preparatory stages before applying the seven principles.
Establish Management Commitment
Management should support the development and implementation of the HACCP system.
Without management support, procedures may exist on paper without being consistently implemented.
Define the Scope
Determine which products, processes and activities the HACCP study will cover.
Assemble a Suitable Team
Depending on the complexity of the business, people with relevant knowledge of food safety, production and operations may need to contribute.
Describe the Product
Consider:
The FSA’s MyHACCP guidance identifies product description as an important preparatory stage because understanding the characteristics and intended use of the food helps identify relevant hazards.
Identify Intended Use
Consider how the consumer is expected to use the product.
For example:
Create a Process Flow Diagram
Map the stages through which food moves.
For example:
Receiving → Storage → Preparation → Processing → Cooking → Cooling → Packaging → Storage → Distribution
Confirm the Process
The flow diagram should be checked against the actual operation.
This helps ensure that the HACCP plan reflects what really happens rather than what management assumes happens.
The FSA’s MyHACCP process includes these preparatory stages before applying the seven HACCP principles.
HACCP Documentation: What Records Might Be Needed?
The records required depend on the size and complexity of the business.
Possible records include:
|
Record |
Purpose |
|
Temperature records |
Demonstrate appropriate temperature control |
|
Cooking records |
Show that relevant cooking controls were monitored |
|
Cleaning records |
Demonstrate cleaning procedures are being followed |
|
Corrective action records |
Show how deviations were addressed |
|
Supplier records |
Support control of incoming ingredients |
|
Verification records |
Demonstrate that the system is being checked |
|
Calibration records |
Support reliability of measuring equipment |
|
HACCP reviews |
Show that the system remains current |
The goal is not to create paperwork for its own sake.
Records should provide useful evidence that food safety controls are being implemented and maintained.
When Should a HACCP Plan Be Reviewed?
A HACCP system should remain current as the business changes.
A review may be necessary when:
The FSA’s HACCP guidance specifically indicates that review should occur at scheduled intervals and when changes occur that could affect the HACCP system.
Common HACCP Mistakes
Treating HACCP as a One-Time Exercise
A HACCP plan should not simply be written, filed and forgotten.
It needs to reflect actual operations and be reviewed when circumstances change.
Creating an Overly Complicated System
A HACCP system should be appropriate to the size and nature of the business.
More paperwork does not automatically mean better food safety.
Failing to Identify Significant Hazards
Businesses need to consider hazards that could reasonably occur at each relevant process stage.
Identifying Too Many CCPs
Not every food safety control is necessarily a CCP.
The HACCP approach should distinguish between general hygiene controls and points where control is genuinely critical.
Not Monitoring CCPs
Identifying a CCP is not enough.
The business needs an effective monitoring system to establish whether the critical limit is being achieved.
Ignoring Corrective Actions
A monitoring record has limited value if staff do not know what to do when a critical limit is not achieved.
Failing to Keep Records
Appropriate records provide evidence that the system is being implemented and help businesses identify recurring problems.
Benefits of a HACCP-Based Approach
A well-designed HACCP system can help food businesses:
The FSA describes HACCP as a systematic approach that helps businesses identify and control food safety hazards and demonstrate that controls are being applied continuously.
HACCP Checklist for Food Businesses
A business can use the following checklist as a starting point for reviewing its HACCP-based food safety management system:
|
Area |
Key Question |
|
Hazards |
Have relevant food safety hazards been identified? |
|
Hazard analysis |
Have significant hazards been assessed? |
|
Control measures |
Are appropriate controls in place? |
|
CCPs |
Have critical control points been identified correctly? |
|
Critical limits |
Are appropriate critical limits established? |
|
Monitoring |
Are CCPs monitored effectively? |
|
Corrective action |
Is there a clear response when control is lost? |
|
Verification |
Is the system checked to confirm it works? |
|
Documentation |
Are appropriate records maintained? |
|
Training |
Do staff understand their food safety responsibilities? |
|
Prerequisites |
Are basic hygiene controls effective? |
|
Review |
Is the HACCP system reviewed when necessary? |
Frequently Asked Questions About What Is HACCP
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Point. It is a systematic approach to identifying food safety hazards, determining where control is critical and establishing procedures to prevent, eliminate or reduce significant hazards to acceptable levels.
What are the seven principles of HACCP?
The seven principles involve conducting a hazard analysis, identifying critical control points, establishing critical limits, establishing monitoring procedures, defining corrective actions, verifying that the system works and maintaining appropriate documentation and records.
Is HACCP a legal requirement in the UK?
UK food businesses must have food safety management procedures based on HACCP principles, although the way these principles are implemented can vary according to the size and nature of the business. The FSA states that businesses must establish, implement and maintain appropriate HACCP-based food safety management procedures.
What are the seven principles of HACCP?
The seven principles involve conducting a hazard analysis, identifying critical control points, establishing critical limits, establishing monitoring procedures, defining corrective actions, verifying that the system works and maintaining appropriate documentation and records.
What is a critical control point?
A Critical Control Point, or CCP, is a step at which control is essential to prevent, eliminate or reduce a significant food safety hazard to an acceptable level. Whether a particular step is a CCP depends on the specific hazards and food process being assessed.
Does every food business need the same HACCP plan?
No. HACCP-based procedures should be appropriate to the size and nature of the food business. A small café or restaurant may use a recognised simplified food safety management system, while a complex food manufacturer may require a more detailed HACCP study.
Take the Next Step in Food Safety
Build practical knowledge of food hygiene, HACCP principles, food safety hazards, contamination prevention, temperature control, cleaning procedures and effective food safety management with the Food Hygiene and Safety Level 3 Course.
Final Thought
Understanding what is HACCP is essential for anyone involved in food safety management. HACCP provides a structured, preventive approach to identifying food safety hazards and establishing controls at the stages where those hazards need to be managed.
The seven principles provide the foundation: identify hazards, determine critical control points, establish critical limits, monitor controls, take corrective action when necessary, verify that the system works and maintain appropriate records.
