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Hazard Analysis and Critical Control Points (HACCP) is a food safety management system that is widely used in the UK and around the world. It is a preventative approach to food safety that involves identifying and controlling potential hazards at every stage of the food production process.

In the UK, HACCP is a legal requirement for all food businesses, and failure to comply with HACCP regulations can result in legal action and fines. The Food Standards Agency (FSA) provides guidance on HACCP for food businesses of all sizes, from small independent cafes to large food manufacturers.


So, what is HACCP, and how does it work in practice?

HACCP involves seven key principles:

  1. Conduct a hazard analysis: Identify all potential hazards associated with each step of the food production process, from raw materials to finished products.
  2. Determine critical control points (CCPs): Identify the points in the process where hazards can be prevented, eliminated, or reduced to an acceptable level.
  3. Establish critical limits: Set specific criteria for each CCP, such as temperature or pH level, that must be met to ensure food safety.
  4. Establish monitoring procedures: Develop procedures for monitoring CCPs to ensure that critical limits are being met.
  5. Establish corrective actions: Develop procedures for taking corrective action if critical limits are not met.
  6. Establish verification procedures: Develop procedures for verifying that the HACCP system is working effectively, such as regular testing and auditing.
  7. Establish record-keeping and documentation procedures: Keep accurate records of all HACCP-related activities, including hazard analyses, CCPs, monitoring, corrective actions, and verifications.

Implementing A HACCP System

Implementing a HACCP system can be a complex process, and businesses may need to seek external advice or training to ensure that they are complying with all legal requirements. However, the benefits of HACCP are clear: by identifying and controlling potential hazards, businesses can minimize the risk of foodborne illness and ensure the safety of their customers.

In addition to legal compliance, implementing a HACCP system can also help businesses to:

  • Improve product quality and consistency
  • Increase customer confidence and satisfaction
  • Reduce the risk of product recalls and other food safety incidents
  • Demonstrate a commitment to food safety to regulators, customers, and other stakeholders


In conclusion, HACCP is a vital tool for ensuring food safety in the UK and around the world. By implementing a HACCP system, businesses can identify and control potential hazards at every stage of the food production process, ensuring the safety of their customers and minimizing the risk of foodborne illness. While the process of implementing a HACCP system can be complex, the benefits are clear, and businesses of all sizes should prioritize food safety as a critical aspect of their operations.

Introduction to HACCP Level 2 (£27.50)

CPD Units: 2    Approved By: CPD & RoSPA    Duration: 80 mins*

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