How to write a HACCP food plan for your food business

Little is more off-putting to a potential diner than a poor hygiene rating. So, for food businesses to succeed, maintaining high standards of food safety is essential. 

To comply with food hygiene laws in the UK, businesses must follow a plan based on the HACCP principles. HACCP is a systematic approach to identifying and preventing potential hazards that could compromise the safety of food products. 

What is HACCP?

Hazard Analysis Critical Control Point – known as HACCP - is an internationally recognised system designed to identify and control any food safety hazards. It was developed in the 1960s by Howard Baumann, a microbiologist at Pillsbury, alongside NASA, to ensure the safety of food for astronauts. Since then, HACCP has become a widely recognised and adopted standard in the food industry.

Why does HACCP matter?

• Prevention of foodborne illnesses: HACCP helps prevent foodborne illnesses by identifying and addressing potential hazards at critical control points in the food production process. This proactive approach significantly reduces the risk of contamination, thus safeguarding the health and well-being of consumers.

• Legal and regulatory compliance: According to the Gov UK website, "If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles". Implementing a HACCP food plan helps your business comply with food health and safety regulations, protecting you from potential legal issues and penalties.

• Protect your reputation: By demonstrating your commitment to food safety, a HACCP certification can enhance your business' reputation among customers and regulatory authorities as it instils confidence in the quality of your products and strengthens your position in the market.

How to develop a HACCP food plan

1. First of all, you must identify all hazards that must be reduced or avoided altogether. Potential hazards include biological, chemical, and physical hazards.
2. You must then identify the critical control points (CCPs). These are the points where you will need to prevent, remove or reduce a hazard, by applying specific preventive measures, such as temperature control or sanitation procedures.
3. Next, set limits for the CCPs. This is the highest or lowest value acceptable for the safety of a product (e.g. temperature).
4. Ensure you have processes in place for monitoring the CCPs.
5. If there are any problems with a CCP, employ corrective measures.  
6. Carry out checks to ensure your plan is working.
7. Finally, make sure to keep records.