Hospitality glossary · Compliance and safety
HACCP — Hazard Analysis and Critical Control Points — is the food safety management system UK food businesses are legally required to have in place and to document.
In practice
Definitions are easy. What matters is how the thing behaves in a real operation, and where it tends to go wrong.
In practice it means identifying where food safety can go wrong, setting the controls and limits at those points, monitoring them, and keeping records that show you did. Most smaller operators run it through a packaged system such as the Food Standards Agency's Safer Food, Better Business, which is accepted as meeting the requirement.
Owning the folder without training the team. Records are only evidence of a system if the people on shift can say what the critical control points are and what they do when one is breached.
Questions
Something here that doesn’t match what you’re seeing in your own business? That is usually worth a conversation rather than another article.
HACCP — Hazard Analysis and Critical Control Points — is the food safety management system UK food businesses are legally required to have in place and to document. In practice it means identifying where food safety can go wrong, setting the controls and limits at those points, monitoring them, and keeping records that show you did. Most smaller operators run it through a packaged system such as the Food Standards Agency's Safer Food, Better Business, which is accepted as meeting the requirement.
Owning the folder without training the team. Records are only evidence of a system if the people on shift can say what the critical control points are and what they do when one is breached.
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