Make an HACCP food plan

If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles.

The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. To make a plan you must:

• identify any hazards that must be avoided, removed or reduced
• identify the critical control points (CCPs) - the points when you need to prevent, remove or reduce a hazard in your work process
• set limits for the CCPs
• make sure you monitor the CCPs
• put things right if there is a problem with a CCP
• put checks in place to make sure your plan is working
• keep records

You might be inspected, and the inspector will need to see your records.

You can get detailed advice on food safety management based on HACCP.