Flow chart - HACCP principles

All food businesses must have a hazard analysis and critical control point (HACCP) plan, which ensures that food is safe to eat. Our flow chart summarises the steps involved.

What’s HACCP?

A HACCP is a type of risk assessment designed to ensure food safety in a food business. In simple terms it involves:

• identifying the hazards which could affect the food you produce
• determining the necessary control measures and deciding how these will be implemented and monitored; and
• retaining documentation to demonstrate that procedures are in place and to prove your standards have been met.

If you run a food business, it is compulsory to have a written HACCP plan.

Note. A food business is one involved in preparing, cooking, storing, handling, distributing, supplying or selling food, whether for profit or not, whether private or public sector. For these purposes “food” includes drinks and beverages.

Our Flow Chart - HACCP Principles is an easy to follow step-by-step guide to developing a HACCP plan. By applying each stage indicated in the flow chart, you will ensure you meet the HACCP criteria. This in turn will assist you in operating your food business in a safe and compliant way.

Your written procedures do not necessarily need to be lengthy and complex, but even the simplest food business should have one. You can include this flow chart in the introduction section of your HACCP folder.