{"id":1051,"date":"2024-04-24T16:20:21","date_gmt":"2024-04-24T16:20:21","guid":{"rendered":"http:\/\/andyh53.sg-host.com\/?p=552"},"modified":"2026-11-04T09:44:40","modified_gmt":"2026-11-04T09:44:40","slug":"what-is-a-food-safety-management-system-haccp","status":"publish","type":"post","link":"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-is-a-food-safety-management-system-haccp\/","title":{"rendered":"What are the 7 principles of HACCP?"},"content":{"rendered":"<p>A Food Safety Management System (FSMS) based on Hazard Analysis Critical Control Point (HACCP) principles is a legal requirement for all UK food businesses under <a href=\"https:\/\/www.legislation.gov.uk\/eur\/2004\/852\/contents\">EC Regulation 852\/2004<\/a>. It requires operators to establish foundational prerequisite hygiene programs, identify operational hazards, set critical limits (such as cooking temperatures), and maintain verifiable records to secure a 5-Star Food Hygiene Rating (FHRS) during EHO inspections.<\/p>\n<p>In practical terms, this means that every food business in the UK has a legal responsibility to incorporate formal processes to ensure the food it produces is safe to eat.<\/p>\n<h2>What is the importance of HACCP and an FSMS?<\/h2>\n<p>A very important part of fulfilling this legal duty is creating a Food Safety Management system (FSMS). <span class=\"citation-47\">A <\/span><span class=\"citation-47\">Food Safety Management System <\/span><span class=\"citation-47\">built on <\/span><span class=\"citation-47\">HACCP principles<\/span><span class=\"citation-47 citation-end-47\"> is a systematic, preventative approach used by food businesses to identify, evaluate, and control food safety hazards. The key reason for operating a FSMS is to ensure that you and your team have the tools and processes in place to produce safe food, consistently.<\/span><\/p>\n<p><span class=\"\">According to the FSA,<\/span> there are an estimated <b class=\"\" data-path-to-node=\"10,1,0\" data-index-in-node=\"55\">2.4 million cases of foodborne illness in the UK each year<\/b><span class=\"\">.<\/span><span class=\"\"> The most common bacterial causes (such as <\/span><i data-path-to-node=\"10,1,0\" data-index-in-node=\"157\">Campylobacter<\/i><span class=\"\"> and <\/span><i class=\"\" data-path-to-node=\"10,1,0\" data-index-in-node=\"175\">Salmonella<\/i><span class=\"\">) stem directly from poor temperature control,<\/span> cross-contamination,<span class=\"\"> or inadequate cooking\u2014hazards that a 7-step HACCP plan is explicitly designed to eliminate.<\/span><\/p>\n<h2 data-path-to-node=\"4,0,0\">How does HACCP affect your Food Hygiene Rating (FHRS)?<i class=\"\" data-path-to-node=\"4,0,0\" data-index-in-node=\"32\"><\/i><\/h2>\n<p class=\"\" data-path-to-node=\"4,0,0\"><i class=\"\" data-path-to-node=\"4,0,0\" data-index-in-node=\"32\"><\/i><span class=\"\">Food Standards Agency (FSA) open data provide some useful <span data-sheets-root=\"1\">UK HACCP statistics:<\/span><\/span>\u00a0over <b class=\"\" data-path-to-node=\"4,1,0\" data-index-in-node=\"76\">78% of UK food businesses achieve a 5-star rating<\/b>,<span class=\"\"> while <\/span><b class=\"\" data-path-to-node=\"4,1,0\" data-index-in-node=\"133\">52% of consumers say a 4 is their absolute minimum acceptable rating<\/b><span class=\"\">.<\/span> <span class=\"citation-8\">Furthermore, <\/span><b class=\"\" data-path-to-node=\"4,1,0\" data-index-in-node=\"216\"><span class=\"citation-8 sr-highlight\">28% of consumers actively avoid food businesses that fail to display a rating<\/span><\/b><\/p>\n<h2>What does HACCP stand for in food safety?<\/h2>\n<p>HACCP is a system of risk assessment, originally created by NASA scientists, that breaks the process into seven logical steps. HACCP stands for:<\/p>\n<p>HA: Hazard Analysis<\/p>\n<p>CCP: Critical control points<\/p>\n<p>Under the principles of HACCP, all safety risks are identified (Hazard Analysis) and appropriate measures (Critical Control Points) are put in place to either remove these risks or reduce them to a safe level .<\/p>\n<p>A FSMS can be divided into two elements - a Prerequisite plan and a HACCP plan.<\/p>\n<h2>What is a Prerequisite plan?<\/h2>\n<p>The pre-requisite plan is the list of standard requirements that have to be in place within your workplace to be able to produce safe food. They include basic hygiene, operational, and environmental conditions.<\/p>\n<p>Food safety prerequisites include:<\/p>\n<ul>\n<li><span data-path-to-node=\"7,1,0,0\"><b class=\"\">Premises &amp; Equipment<\/b><\/span><\/li>\n<li><span data-path-to-node=\"7,2,0,0\"><b class=\"\">Hygiene<\/b><\/span><\/li>\n<li><span data-path-to-node=\"7,3,0,0\"><b class=\"\">Cleaning &amp; Sanitation<\/b><\/span><\/li>\n<li><span data-path-to-node=\"7,4,0,0\"><b>Pest Control<\/b><\/span><\/li>\n<li><span data-path-to-node=\"7,5,0,0\"><b>Supplier Control<\/b><\/span><\/li>\n<li><span data-path-to-node=\"7,6,0,0\"><b><span class=\"citation-41 citation-end-41\">Waste Management<\/span><\/b><\/span><\/li>\n<\/ul>\n<h2>When should the prerequisites be put in place?<\/h2>\n<p>Prerequisites may seem like common sense, but they are absolutely fundamental. As these are the foundations on which your safe food business must be built, these prerequisites must be in place before you start to implement your HACCP plan. Without these food safety basics, any measures you bring in to support your HACCP plan are likely to be ineffective.<\/p>\n<h2 class=\"\" data-path-to-node=\"9\">What are the Seven Principles of HACCP?<\/h2>\n<p class=\"\" data-path-to-node=\"12,0,0\"><b class=\"\">Step 1: Conduct a Hazard Analysis\u00a0<\/b><\/p>\n<p data-path-to-node=\"12,0,1,0,0\"><span class=\"citation-38 citation-end-38\">Identify all potential biological (e.g., bacteria), chemical (e.g., cleaning agents), physical (e.g., glass) and allergenic (e.g. gluten) hazards that could occur at every step of food preparation, from goods-in to service.<\/span><\/p>\n<p data-path-to-node=\"12,0,1,1,0\">Determine which of these hazards are <i>significant<\/i> and must be addressed by the HACCP plan.<\/p>\n<p data-path-to-node=\"12,1,0\"><b>Step 2: Determine Critical Control Points (CCPs)\u00a0<\/b><\/p>\n<p data-path-to-node=\"12,1,1,0,0\">Identify the steps in the process where control is <b>essential<\/b> to prevent, eliminate, or reduce a significant hazard to an acceptable level.<\/p>\n<p data-path-to-node=\"12,1,1,1,0\"><i>Example:<\/i> The cooking step for raw chicken is a CCP because it's the last chance to eliminate pathogens such as <i>Salmonella<\/i> through heat.<\/p>\n<p class=\"\" data-path-to-node=\"12,2,0\"><b>Step 3: Establish Critical Limits<\/b><\/p>\n<p data-path-to-node=\"12,2,1,0,0\">Set the <b>maximum or minimum value<\/b> that a CCP must meet to prevent the hazard. This limit is the pass\/fail boundary.<\/p>\n<p data-path-to-node=\"12,2,1,1,0\"><i>Example:<\/i> The critical limit for cooking chicken might be an internal temperature of <span class=\"math-inline\" data-math=\"74^{\\circ}C\">75 degrees C<\/span>\u00a0for 15 seconds.<\/p>\n<p data-path-to-node=\"12,3,0\"><b>Step 4: Establish Monitoring Procedures<\/b><\/p>\n<p data-path-to-node=\"12,3,1,0,0\">Define how the CCP will be regularly measured and observed to ensure the Critical Limit is met. This includes <b>what<\/b> will be measured, <b>who<\/b> will measure it, <b>how often<\/b>, and <b>how<\/b>.<\/p>\n<p class=\"\" data-path-to-node=\"12,3,1,1,0\"><i>Example:<\/i> Using a calibrated probe thermometer to check the internal temperature of every batch of chicken at the end of the cooking process and recording the result.<\/p>\n<p data-path-to-node=\"12,4,0\"><b>Step 5: Establish Corrective Actions<\/b><\/p>\n<p data-path-to-node=\"12,4,1,0,0\">Determine the immediate steps to be taken if monitoring shows a CCP is <b>not<\/b> at the correct level<\/p>\n<p data-path-to-node=\"12,4,1,1,0\"><i>Example:<\/i> If the chicken only reaches <span class=\"math-inline\" data-math=\"65^{\\circ}C\">65 degrees C<\/span>, the corrective action is to continue cooking it until the <span class=\"math-inline\" data-math=\"74^{\\circ}C\">75 degrees C<\/span> limit is reached.<\/p>\n<p data-path-to-node=\"12,5,0\"><b>Step 6: Establish Verification Procedures<\/b><\/p>\n<p class=\"\" data-path-to-node=\"12,5,1,0,0\">Set procedures to review the entire HACCP system and confirm that it is working effectively (i.e., that the plan is valid and being followed).<\/p>\n<p data-path-to-node=\"12,5,1,1,0\"><i>Example:<\/i> Review the monitoring records weekly, and calibrate thermometers regularly.<\/p>\n<p data-path-to-node=\"12,6,0\"><b>Step 7: Establish Documentation and Record-Keeping (Principle 7)<\/b><\/p>\n<p class=\"\" data-path-to-node=\"12,6,1,0,0\">Keep accurate records of all procedures and data, including the hazard analysis, the CCPs, the monitoring checks, and any corrective actions taken. This is essential for demonstrating compliance during regulatory inspections.<\/p>\n<h2>Who is responsible for creating and implementing a FSMS \/ HACCP plan?<\/h2>\n<p><a href=\"https:\/\/www.gov.uk\/food-safety-hazard-analysis#:~:text=If%20you%20run%20a%20food,Control%20Point%20(HACCP)%20principles.\">According to law<\/a>, if you operate a food business in the UK, you must have a food safety management system based on HACCP principles. The responsibility for this plan ultimately sits with the business owner \/ operator - but it is important that the plan is created by someone who has an accurate, working knowledge of day to day operations. In order to be useful and comprehensive, that plan must reflect the way the business works, and controls must be achievable. Ideally, like any risk assessment, creating HACCP plan should involve the thoughts and feedback of the people who will be expected to use it.<\/p>\n<h2>When should a HACCP plan be checked?<\/h2>\n<p>It can be tempting to treat a HACCP plan as a one off activity; once all plans and control measures are in place, your operation is safe. But many factors can change - people, menus, legislation, ingredients, best practice, equipment etc. Because of this your HACCP must be an evolving plan, that is regularly reviewed and changes with your business. You should review your plan with your team annually - and at any time a major change happens within your business that affects your orignal hazard analysis.<\/p>\n<h2>Are there any resources I can use to help me create my HACCP plan?<\/h2>\n<p>For small food businesses, the <a href=\"https:\/\/www.food.gov.uk\/business-guidance\/safer-food-better-business#sfbb-packs\" target=\"_blank\" rel=\"noopener\">Safer Food, Better Business resource\u00a0<\/a>provided by the Food Standards Agency is a great place to start. This book walks you through each area of your business and tells you what you need to look out for, what records you need to keep, and how often you need to review your processes.<\/p>\n<p>Safer Food, Better Business highlights the importance of good record keeping when producing food that is safe to eat. Good recordkeeping instils a culture of diligence within your food business and will also help prove to an EHO that you are doing things right.<\/p>\n<p>The key records that most food businesses will need to keep are:<\/p>\n<ul>\n<li><a href=\"https:\/\/www.thesaferfoodgroup.com\/8common_assets\/forms\/DC24-1_delivery_checklist.pdf\" target=\"_blank\" rel=\"noopener\">Delivery checklist<\/a>, showing that temperature, dates, packaging and labels are checked for all food deliveries<\/li>\n<li><a href=\"https:\/\/www.thesaferfoodgroup.com\/8common_assets\/forms\/FTC24-1_fridge_temperature_checks.pdf\" target=\"_blank\" rel=\"noopener\">Fridge<\/a>\u00a0and\u00a0<a href=\"https:\/\/www.thesaferfoodgroup.com\/8common_assets\/forms\/FT24-1_freezer_temperature_checks.pdf\" target=\"_blank\" rel=\"noopener\">freezer<\/a>\u00a0temperatures, checked twice daily<\/li>\n<li><a href=\"https:\/\/www.thesaferfoodgroup.com\/knowledge\/wp-content\/uploads\/2020\/09\/Cooking-Temperature-Check.pdf\" target=\"_blank\" rel=\"noopener\">Core cooking temperature<\/a>\u00a0of high risk foods checked daily<\/li>\n<li><a href=\"https:\/\/www.thesaferfoodgroup.com\/8common_assets\/forms\/CTC24-1_cooking_temperature_checks.pdf\" target=\"_blank\" rel=\"noopener\">Cooling times and temperatures<\/a>\u00a0of all high risk foods that are cooled<\/li>\n<li>Kitchen and premises\u00a0<a href=\"https:\/\/www.thesaferfoodgroup.com\/8common_assets\/forms\/CSB24-1_cleaning_schedule_blank.pdf\" target=\"_blank\" rel=\"noopener\">cleaning schedule<\/a><\/li>\n<li>Ingredients listings, including the <a href=\"https:\/\/www.thesaferfoodgroup.com\/8common_assets\/posters_signage\/P-FA-1_14_food_allergens.pdf\" target=\"_blank\" rel=\"noopener\">14 listed allergens<\/a><\/li>\n<\/ul>\n<h2><span class=\"hljs-section\">Get certified in Level 2 HACCP Training for \u00a314.00 + VAT<\/span><\/h2>\n<p>Building and managing a HACCP plan requires practical understanding across your kitchen team. The Safer Food Group offers an interactive, video-based <span class=\"hljs-strong\">Level 2 HACCP Training Course<\/span>\u00a0designed for food handlers and supervisors. <span class=\"\">With UK hospitality staff turnover averaging between <\/span><b class=\"\" data-path-to-node=\"13,1,0\" data-index-in-node=\"63\">30% and 50% annually<\/b>,<span class=\"\"> low cost, effective and accessible training is essential for onboarding new team members continuously<\/span><\/p>\n<ul>\n<li><span class=\"hljs-strong\">Single Course Unit:<\/span>\u00a0\u00a314.00 + VAT<\/li>\n<li><span class=\"hljs-strong\">Volume \/ Multi-Buy Discounts: <\/span>Down to <span class=\"hljs-strong\">\u00a37.00 + VAT<\/span>\u00a0per course (codes valid for 1 year)<\/li>\n<li><span class=\"hljs-strong\">Accreditation:<\/span> City &amp; Guilds Assured and CPD Certified<\/li>\n<li><span class=\"hljs-strong\">Included Features:<\/span>\u00a0Free unlimited exam retakes and instant PDF certificate downloads<\/li>\n<\/ul>\n<p><span class=\"hljs-strong\"><span class=\"hljs-string\"><a href=\"https:\/\/www.thesaferfoodgroup.com\/haccp-level-2-catering.php\">Enrol in Level 2 HACCP Training<\/a> and start your course today<\/span><\/span><\/p>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@graph\": [\n    {\n      \"@type\": \"FAQPage\",\n      \"@id\": \"https:\/\/www.thesaferfoodgroup.com\/knowledge\/what-is-a-food-safety-management-system-haccp\/#faq\",\n      \"mainEntity\": [\n        {\n          \"@type\": \"Question\",\n          \"name\": \"What is a Food Safety Management System (FSMS) based on HACCP?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"A Food Safety Management System built on HACCP principles is a systematic, preventative approach required under UK food law (EC Regulation 852\/2004) to identify, evaluate, and control food safety hazards.\"\n          }\n        },\n        {\n          \"@type\": \"Question\",\n          \"name\": \"What are the 7 principles of HACCP?\",\n          \"acceptedAnswer\": {\n            \"@type\": \"Answer\",\n            \"text\": \"The 7 principles of HACCP are: 1. 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[&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":553,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,208],"tags":[231,215],"class_list":["post-1051","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-safety","category-sectors","tag-featured","tag-health-and-care"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What are the 7 principles of HACCP? - The Safer Food Group<\/title>\n<meta name=\"description\" content=\"Understand the importance of implementing prerequisites and a HACCP plan when creating a safe food business\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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