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.