Hazard Analysis and Critical Control Points (HACCP) is the foundation of food safety in the UK. For food businesses of all sizes, implementing the 7 principles of HACCP is a legal requirement under English food safety law. It’s also essential for achieving certification standards such as BRCGS or SALSA.
This blog gives an overview of the 7 principles and a step-by-step guide to putting HACCP into action, with tips to overcome common challenges faced by UK food businesses.
What Are the 7 Principles of HACCP?
- Conduct a hazard analysis: Identify potential biological, chemical and physical hazards in your processes.
- Determine Critical Control Points (CCPs): Decide where control is essential to eliminate or reduce hazards.
- Establish critical limits: Set measurable limits that separate safe from unsafe conditions.
- Establish monitoring procedures: Decide how you’ll check the CCPs are within the critical limits.
- Establish corrective actions: Define what to do when monitoring shows a critical limit hasn’t been met.
- Establish verification procedures: Make sure your HACCP system is working effectively.
- Establish documentation and record keeping: Keep clear records to prove your system is in place and functioning.
Step-by-Step Guide to Implementing HACCP
Step 1: Assemble a HACCP Team
Why it matters: A successful HACCP plan needs input from people who understand every aspect of your food production. A one-person approach increases the risk of missing key hazards.
Food Safety Assist tip: We help businesses build cross-functional teams and provide HACCP training tailored to your site and processes.
Step 2: Describe the Product and Intended Use
Why it matters: HACCP must be specific. You need to define what the product is, how it’s made, who it’s for, and how it’s used.
What can go wrong: Making incorrect assumptions about how customers handle or prepare food, especially for ready-to-eat or vulnerable consumers.
Solution: Be specific and evidence-based in your descriptions. This affects later decisions about hazards and controls.
Step 3: Create a Process Flow Diagram and Verify On Site
Why it matters: If your process map misses a step, your hazard analysis will too. Verification ensures what’s on paper matches real-life operations.
Common mistake: Relying on outdated or generic flow diagrams that no longer reflect the current setup.
Food Safety Assist tip: We create or validate detailed process flows with clients, walking the site to ensure accuracy.
Step 4: Apply the 7 Principles to Your Process
Now that you’ve mapped your processes and gathered your team, apply each principle:
Principle 1: Conduct a Hazard Analysis
- List all potential hazards at each step
- Evaluate their likelihood and severity
- Decide which need to be controlled
Principle 2: Identify Critical Control Points (CCPs)
- Use a decision tree (e.g. Codex-based)
- Focus only on hazards that must be controlled at specific points
Principle 3: Establish Critical Limits
- Define safe limits (e.g. cooking to 75°C, chilling below 5°C)
- Base them on legislation, scientific data or supplier specs
Principle 4: Establish Monitoring Procedures
- Decide who, what, when and how monitoring happens
- Monitoring must be frequent and accurate
Principle 5: Establish Corrective Actions
- Define what happens if limits are breached
- Must include what to do with affected product and root cause investigation
Principle 6: Establish Verification Procedures
- Include internal audits, testing, review meetings
- Make sure systems are working, not just followed
Principle 7: Establish Documentation and Record Keeping
- Keep clear records of monitoring, verification, training, etc.
- Records must be available and readable during audits
Common Challenges (and How to Overcome Them)
Challenge 1: Over-complicating the HACCP Plan
What happens: Businesses create lengthy plans with every possible hazard and unnecessary CCPs.
Solution: Focus on real, significant hazards. Not every step is a CCP. Keep it practical and usable.
Challenge 2: Staff Not Following the Plan
What happens: Monitoring is missed, records are incomplete, or staff don’t understand critical limits.
Solution: Provide ongoing training. Involve staff in the plan’s development. Reinforce food safety culture daily.
Challenge 3: Inadequate Verification
What happens: Businesses pass an initial audit but fail to maintain systems, leading to non-conformances later.
Solution: Schedule regular reviews, internal audits and system updates. Get an external review if unsure.
Challenge 4: Using a Generic HACCP Template
What happens: Plans don’t match real processes. Auditors pick up mismatches between paperwork and practice.
Solution: Build the HACCP plan around your exact products and operations, no shortcuts.
How Food Safety Assist Can Help
Whether you’re new to HACCP or need to revise your current plan for BRCGS or SALSA certification, we offer:
- On-site HACCP development and reviews
- Bespoke HACCP training for your team
- Gap assessments and audit preparation
We make HACCP practical, compliant and relevant to your food business.
Final Thoughts
Implementing the 7 principles of HACCP isn’t about paperwork, it’s about building systems that protect your product, your customers and your reputation. With the right guidance and commitment, your HACCP system can become a valuable part of your day-to-day operations.
Need help building or updating your HACCP system?
Contact Food Safety Assist today to get started with expert advice and hands-on support.
