How to Create a HACCP Plan Step by Step

A HACCP Plan helps food businesses prevent food safety problems before contaminated or unsafe food reaches customers. It provides a systematic approach to identifying potential hazards at every important stage of food handling, assessing the risks involved and establishing practical controls to minimise those risks.

Quick Overview
This guide explains the haccp plan steps in order, including the five preliminary tasks and the seven HACCP principles. It covers how to create a HACCP Plan, identify hazards, determine Critical Control Points (CCPs), set critical limits, monitor controls, take corrective action and maintain accurate records.

This guide covers:
✅ What a HACCP Plan means and how it supports effective food safety management
✅ The haccp plan steps in order, including the five preliminary tasks and seven HACCP principles
✅ What are the 7 steps of the HACCP plan and how each principle works in practice
✅ How hazards, Critical Control Points (CCPs), critical limits and monitoring procedures work together
✅ HACCP Plan requirements, documentation, verification and record-keeping practices
✅ Practical guidance on HACCP Plan example, HACCP Plan template, HACCP Plan format and HACCP Plan for restaurant operations

The complexity of a HACCP Plan depends on the size, nature and processes of the food business. For example, a small café preparing sandwiches for same-day sale may require a straightforward HACCP-based food safety system that focuses on key controls such as temperature management, personal hygiene and safe food handling.

In contrast, a manufacturer producing chilled ready meals for national distribution may require a more detailed plan supported by technical validation, testing procedures, monitoring records and documented verification activities.

Regardless of the size of the operation, an effective HACCP Plan must be specific to the business and reflect its actual ingredients, equipment, preparation methods, staff practices and production processes. A well-developed plan should be practical, regularly reviewed and supported by accurate records to demonstrate that food safety controls are being consistently applied.

This guide explains the essential preliminary tasks, the seven HACCP principles, a practical worked example and the steps involved in reviewing and maintaining a completed HACCP Plan. By following a structured approach, food businesses can build a reliable food safety system that supports compliance, protects customers and promotes good food hygiene practices.

What is the HACCP plan?

A HACCP Plan is a documented food safety system used to identify significant food safety hazards and establish how they will be prevented, eliminated or reduced to an acceptable level. It provides a structured approach that helps food businesses control risks before unsafe food reaches customers.

The HACCP plan meaning becomes clearer by understanding the individual terms. HACCP stands for Hazard Analysis and Critical Control Point. It is a preventive system used by food businesses to identify where hazards may occur during food production, handling and service, and to apply effective controls at the points where they matter most.

A hazard is anything that could make food unsafe, including biological, chemical, physical or allergen-related risks. Hazard analysis involves assessing which hazards are reasonably likely to occur, evaluating their potential impact and deciding what controls are necessary. A Critical Control Point (CCP) is a specific stage in a process where control is essential to prevent, eliminate or reduce a food safety hazard to an acceptable level.

A HACCP Plan records:

the hazards associated with each stage of the food process;
the control measures used to manage those hazards;
the stages identified as Critical Control Points (CCPs);
the critical limits that must be achieved;
the monitoring checks employees must complete;
the corrective actions required when control is lost; and
the records used to demonstrate that the system is operating effectively.

HACCP is a preventive approach to food safety. Rather than relying only on testing finished products, it focuses on controlling risks throughout the entire food chain, including purchasing, receiving, storage, preparation, cooking, cooling, reheating, packaging and service.

A HACCP Plan is usually part of a wider food safety management system. Everyday food safety practices, known as prerequisite procedures, provide the foundation for an effective HACCP study. These may include cleaning and sanitation procedures, handwashing practices, pest management, supplier approval, allergen controls, equipment maintenance, waste management and staff training.

HACCP Plan Requirements

The main HACCP Plan requirements are based on seven internationally recognised principles. A food business must identify potential hazards, determine Critical Control Points, establish critical limits, monitor those limits, define corrective actions, verify that the system is effective and maintain appropriate records.

Before applying the seven HACCP principles, businesses should establish suitable prerequisite procedures based on their activities. These may include cleaning schedules, personal hygiene requirements, temperature-controlled storage, waste disposal procedures, pest control arrangements, equipment maintenance, traceability systems and employee training.

The scope of the HACCP Plan must also be clearly defined. It should identify the products, premises, processes and activities included within the study. For example, a restaurant may need to assess freshly cooked food served immediately differently from food that is cooled, stored and reheated before service.

A practical HACCP Plan format normally includes the following information:

Process stage.
Potential food safety hazard.
Existing control measure.
CCP decision.
Critical limit.
Monitoring method and frequency.
Responsible employee.
Corrective action.
Verification procedure.
Records used.

HACCP documentation should always be proportionate to the size and complexity of the food business. A small café or catering operation may require a simpler system, while a large food manufacturer may need more detailed procedures, validation evidence and extensive monitoring records. However, every business must maintain sufficient documentation to demonstrate that its key food safety controls have been identified, implemented and consistently followed.

The 5 Preliminary Tasks Before Creating a HACCP Plan

Before developing a HACCP Plan, food businesses should complete five essential preliminary tasks. People often ask, “What are the 7 steps of the HACCP plan?” However, these initial activities must be completed before applying the seven formal HACCP principles.

Understanding the HACCP plan meaning starts with recognising that it is not simply a document to complete; it is a practical food safety system based on understanding the actual products, processes, people and working environment of a business.

The five preliminary tasks are:

Assemble the HACCP team.
Describe the product.
Identify its intended use and users.
Construct the process flow diagram.
Confirm the process flow diagram on site.

These activities form the foundation of effective HACCP Plan requirements because they ensure the hazard analysis is based on accurate information. The fourth and fifth tasks are discussed together below because a process flow diagram must always be verified against what actually happens in the workplace.

Step 1: Assemble the HACCP Team

The first step in the HACCP plan steps in order is to bring together people with sufficient knowledge of the food, processes and premises involved.

A small restaurant team may include the owner, head chef and kitchen supervisor. A larger food operation may require input from employees working in production, quality assurance, engineering, purchasing, maintenance and distribution.

Together, the HACCP team should understand:

the ingredients and recipes used;
suppliers and delivery arrangements;
preparation and processing methods;
storage and transport conditions;
equipment and premises;
potential microbiological, chemical, physical and allergen hazards; and
how customers are expected to use the food.

Front-line employees should be involved in the process because they understand how food handling takes place during normal operations. Their practical experience can help identify issues such as delays, workflow challenges, busy-period changes and differences between written procedures and actual practices.

The team should also clearly define the scope of the HACCP study. For complex operations or higher-risk food products, the business may need appropriate technical support from a suitably qualified food safety professional.

Step 2: Describe the Product

The HACCP team should create an accurate product description to support effective hazard identification. A detailed product description helps ensure that the HACCP Plan reflects the real characteristics of the food being produced or served.

The description may include:

product name;
ingredients and allergens;
preparation method;
packaging details;
storage conditions;
shelf life; and
distribution arrangements.

For example, a restaurant product description for chicken curry may state that chilled raw chicken is delivered by an approved supplier, stored under refrigeration, prepared on site and cooked in batches. Some portions may be served immediately, while others may be cooled, refrigerated and reheated before service.

These different process routes are important because cooling and reheating introduce additional food safety risks that may not apply to food served immediately after cooking.

The product description should be reviewed and updated whenever there are changes to ingredients, suppliers, packaging, portion sizes, preparation methods or shelf-life arrangements.

Step 3: Identify the Intended Use

The HACCP team must identify how the food is expected to be used and who is likely to consume it.

Some foods are ready to eat, while others require cooking or reheating before consumption. Products may be sold directly to consumers or supplied to another business for further preparation.

The intended customer group must also be considered. Food prepared for vulnerable groups, such as hospital patients, care-home residents or young children, may require additional controls, stricter monitoring and more frequent verification.

The team should also consider reasonably foreseeable misuse. For example, customers may store chilled meals for longer than recommended or fail to follow reheating instructions correctly. Clear labelling and practical customer guidance can help reduce these risks.

Step 4 and 5: Create and Verify the Process Flow Diagram

A process flow diagram provides a visual representation of every stage through which food moves, from receiving ingredients to serving or distribution.

A simple restaurant process may be:

Delivery → Storage → Preparation → Cooking → Service

However, the actual process may also include:

defrosting;
hot holding;
cooling;
refrigerated storage;
reheating;
takeaway packaging; and
delivery activities.

The flow diagram should include all relevant stages, including raw materials entering the process, outsourced activities, temporary storage, permitted reworking, finished products and waste disposal.

After completing the diagram, the HACCP team must verify it by walking through the workplace and comparing it with actual practices. This step is essential because written procedures do not always reflect what happens during daily operations.

During verification, the team may identify issues such as deliveries waiting before refrigeration, food moving through unexpected areas or staff using alternative methods during busy periods. Any differences should be corrected before beginning the hazard analysis.

A properly prepared and verified process flow diagram provides a reliable foundation for the next stages of HACCP development and supports the creation of an effective HACCP Plan that reflects the real operation of the business.

The 7 HACCP Principles

A HACCP Plan is built around seven internationally recognised principles that help food businesses identify hazards, establish effective controls and maintain safe food production practices.

Many people ask, “What are the 7 steps of the HACCP plan?” These principles provide the structured approach needed to turn preliminary HACCP information into a practical food safety control system.

The HACCP plan steps in order are:

Conduct a hazard analysis.
Determine Critical Control Points (CCPs).
Establish critical limits.
Establish monitoring procedures.
Establish corrective actions.
Establish verification procedures.
Establish documentation and record-keeping.

These HACCP plan steps transform the initial information collected during the preliminary tasks into a working system designed to control food safety risks.

A well-prepared HACCP plan format should clearly show how each principle is applied, including hazards identified, control measures, CCP decisions, monitoring requirements, corrective actions and supporting records. A practical HACCP plan template can help businesses organise this information, but it must always be adapted to the actual food, equipment, processes and risks of the operation.

Principle 1: Conduct a Hazard Analysis

The HACCP plan first step is to conduct a detailed hazard analysis. This involves examining every stage in the process flow diagram and identifying hazards that could reasonably occur.

Food safety hazards are generally grouped into three main categories:

Microbiological hazards – including harmful bacteria, viruses and parasites.
Chemical hazards – including cleaning chemicals, toxins and allergens.
Physical hazards – including glass, metal, plastic and other foreign objects.

Hazards should be described clearly and specifically. For example, “metal fragments from a damaged mixer blade” provides more useful information than simply stating “physical contamination”.

The HACCP team must then determine whether each hazard is significant by considering both the likelihood of occurrence and the severity of potential harm.

For each significant hazard, suitable control measures should be identified. These may include:

approved suppliers;
refrigerated storage;
separation of raw and ready-to-eat foods;
cooking controls;
effective cleaning procedures; and
accurate allergen information.

Some hazards may be controlled through prerequisite programmes such as cleaning, hygiene procedures and staff training. Others may require control at a Critical Control Point (CCP).

Principle 2: Determine Critical Control Points

A Critical Control Point (CCP) is a stage where control is essential to prevent, eliminate or reduce a significant food safety hazard to an acceptable level.

For example, cooking raw poultry is often identified as a CCP because insufficient cooking may allow harmful microorganisms to survive. If no later process step makes the food safe, effective control during cooking is essential.

However, not every important food safety activity is a CCP. Cleaning, handwashing and pest control are usually managed through prerequisite procedures rather than being identified as individual CCPs.

A HACCP decision tree can support the assessment process, but it should always be used alongside professional food safety knowledge and an understanding of the actual operation. Identifying too many CCPs can make the system unnecessarily complicated and difficult to maintain.

Principle 3: Establish Critical Limits

A critical limit defines the difference between acceptable and unacceptable control at a CCP.

Limits may relate to measurable factors such as:

temperature;
time;
acidity;
water activity; or
chemical concentration.

Instructions such as “cook thoroughly” or “cool quickly” are not suitable critical limits because they can be interpreted differently by employees.

Each critical limit should be supported by reliable evidence, such as legislation, official guidance, recognised scientific information or an appropriate validation study. Limits should not simply be copied from another business because they must apply to the specific food, batch size, equipment and process being used.

A business may also establish an operational target that provides an additional safety margin before the critical limit is reached.

Principle 4: Establish Monitoring Procedures

Monitoring confirms whether a CCP remains under control during food production.

The monitoring procedure should clearly state:

what will be checked;
how it will be measured;
how often checks will take place; and
who is responsible for completing them.

For example, for a cooking CCP, a trained employee may use a suitable probe thermometer to measure the internal temperature of each batch before the food is served.

Monitoring should take place frequently enough to identify problems before unsafe food reaches customers. Results should be recorded immediately after the check is completed rather than recreated later from memory.

Measuring equipment should also be maintained, cleaned and checked for accuracy to ensure reliable results.

Principle 5: Establish Corrective Actions

Corrective action explains what employees must do when a critical limit is not achieved.

The procedure should address both the affected food and the cause of the failure. For example, if a batch has not reached its validated cooking requirement, it may be possible to continue cooking and carry out further checks. If food safety cannot be demonstrated, the product should be isolated and disposed of appropriately.

The business should investigate why the failure occurred. Possible causes may include:

unsuitable batch sizes;
incorrect equipment settings;
inadequate staff training; or
inaccurate monitoring equipment.

Corrective actions should always be recorded. Repeated failures may indicate that changes are required to the process, equipment, procedures or employee training.

Principle 6: Establish Verification Procedures

Verification confirms that the HACCP system is working effectively and continues to be suitable for the business.

Monitoring and verification have different purposes. Monitoring checks specific CCP controls during production, while verification reviews whether the overall HACCP system is being correctly implemented.

Verification activities may include:

reviewing completed records;
observing employees carrying out procedures;
checking corrective actions;
calibrating thermometers;
reviewing complaints; and
investigating food safety incidents.

Validation is related but separate. Validation provides evidence that a control measure is capable of managing a hazard, while verification confirms that the validated control is consistently applied in practice.

A regular HACCP plan review should be completed whenever there are changes to ingredients, suppliers, equipment, processes, legislation or food safety risks.

Principle 7: Establish Record-Keeping

Records provide evidence of what the business planned, what employees checked and whether food safety controls were effective.

A complete HACCP plan example may include:

scope of the study;
product descriptions;
process flow diagrams;
hazard analysis;
CCP tables;
monitoring records;
corrective-action reports;
verification records;
calibration information; and
review history.

Both paper-based and electronic systems can be suitable. Records should be practical enough for employees to complete during normal operations while containing enough detail to demonstrate the date, result, responsible person and action taken.

For example, a HACCP plan for restaurant operations may be simpler than a large food manufacturing system, but it must still reflect the restaurant’s actual menu, preparation methods, equipment and food safety risks.

An effective HACCP Plan is not a one-time document. It should be maintained, reviewed and updated regularly to ensure that it continues to protect customers and support good food safety practices.

HACCP Plan Example

The following simplified HACCP Plan example illustrates part of a restaurant food safety process. Actual controls, critical limits and monitoring procedures must always be selected based on the specific business, menu, equipment, processes and hazard analysis.

A HACCP system should be developed by a competent team with knowledge of the food operation and reviewed regularly to ensure that controls remain effective.

Stage	Main hazard and control	CCP decision	Monitoring and action
Chilled storage	Growth of harmful microorganisms controlled through suitable refrigeration and correct storage practices	Depends on the business’s hazard analysis	Check temperatures at defined intervals; move stock, investigate the cause and assess food safety if control is lost
Preparation	Cross-contamination controlled through separation, personal hygiene and effective cleaning procedures	Usually managed as a prerequisite control	Observe staff practices; stop the process, clean affected areas and assess affected food after any failure
Cooking	Survival of harmful microorganisms due to inadequate cooking	Commonly identified as a CCP	Check each batch against the validated cooking limit; continue cooking where safe or discard food if safety cannot be confirmed
Hot holding	Microbial growth caused by unsuitable holding conditions	May be identified as a CCP depending on the process	Check temperatures at planned intervals and discard food if safe conditions cannot be demonstrated

A complete HACCP Plan for restaurant operations should also consider food delivery, cooling, reheating, allergen management, cleaning procedures, supplier controls and verification activities.

HACCP Plan Steps and the 7 Principles

Many food businesses ask “What are the 7 steps of the HACCP plan?” The recognised HACCP approach follows seven key principles. These haccp plan steps in order help businesses identify hazards, establish controls and maintain food safety:

Conduct a hazard analysis
Identify the critical control points (CCPs)
Establish critical limits for each CCP
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish record-keeping and documentation procedures

The haccp plan first step is conducting a detailed hazard analysis. This involves identifying potential biological, chemical, physical and allergen hazards associated with each stage of the food process and deciding how these risks will be controlled.

HACCP Plan Template

A practical HACCP Plan template should begin with essential business information, including the business name, site address, products covered, scope of the system, HACCP team members, document version number and review date.

A suitable HACCP Plan format should include sections or columns covering:

Process stage
Potential hazards
Control measures
CCP decision
Critical limits
Monitoring procedures
Corrective actions
Verification activities
Required records

Supporting documents may include cleaning schedules, supplier approval details, allergen information, equipment instructions, temperature records and calibration certificates.

A template provides a useful structure, but it does not replace a detailed hazard analysis. Every HACCP Plan must be adapted to the actual operation, premises, staff practices and food processes.

HACCP Plan for Restaurants

A HACCP Plan for restaurant operations should reflect the menu, preparation methods and different food journeys within the business.

Food that is cooked and served immediately follows a different process from food that is cooled, stored and reheated. Additional risks may also be introduced through buffet service, takeaway delivery, online orders and off-site catering.

Smaller restaurants in England and Wales may use the Food Standards Agency’s Safer Food, Better Business system where appropriate. However, whichever food safety management system is used, it must be completed for the specific premises and supported by effective daily procedures.

Restaurants should pay particular attention to cross-contamination controls, allergen information, cooking temperatures, cooling methods, reheating procedures and recipe changes. A substituted ingredient or new garnish could introduce an allergen that is not included in existing records, creating a food safety risk.

Building HACCP Knowledge with Training Facility UK

Training and competency are important parts of implementing an effective HACCP system. Training Facility UK currently offers an online course titled Level 3 HACCP Training, covering food safety hazards, risk assessment, prerequisite programmes, HACCP principles, team responsibilities, implementation and food safety legislation.

The course information describes self-paced learning, lifetime access and the opportunity to obtain a completion certificate. This type of training may provide a useful introduction or refresher for people working in food safety roles.

However, businesses and learners should confirm whether a course described as “Level 3” is an Ofqual-regulated qualification. Checking the awarding organisation, regulated qualification number, assessment method and employer recognition requirements can help ensure the training meets the intended purpose.

Training can improve HACCP knowledge, but it does not replace practical experience, workplace procedures or the need to develop a site-specific HACCP Plan.

HACCP Plan Review and Updating Your System

A HACCP Plan review should be carried out at planned intervals and whenever there are significant changes to the food operation.

Common review triggers include:

New recipes or menu items
Changes to suppliers or ingredients
New equipment
Changes to packaging methods
Changes to shelf life
Food safety complaints or incidents
Repeated monitoring failures

During a HACCP Plan review, the HACCP team should revisit the process flow, examine monitoring records and confirm that the documented procedures still match actual working practices.

The review should assess whether existing controls remain effective and whether employees understand their responsibilities. The outcome should always be recorded, even where no changes are required.

Where updates are made, the business should revise the document version, remove outdated records and communicate changes to relevant staff members.

A well-maintained HACCP Plan supports consistent food safety practices, demonstrates due diligence and helps businesses meet their legal responsibilities for producing safe food.

Conclusion

A reliable HACCP Plan begins with a clear understanding of the food, processes and the way food moves through the business. The preliminary tasks create the foundation for the system, while the haccp plan steps and seven principles turn that foundation into a structured approach involving hazard controls, critical limits, monitoring, verification and corrective actions.

The completed HACCP Plan format should be practical, evidence-based and specific to the premises where food is prepared, stored or served. It should reflect the actual operation rather than being a generic document. The plan must also be kept up to date through regular HACCP Plan review whenever recipes, equipment, suppliers or working methods change.

HACCP is not simply paperwork created for an inspection. When employees understand the controls, follow procedures and take appropriate action when problems occur, the system helps prevent unsafe food from reaching customers and supports consistent food safety management.

A well-developed HACCP Plan for restaurant operations demonstrates due diligence and provides evidence that food safety risks are being identified, controlled and reviewed by responsible members of the business.

FAQs

1. What are the 7 steps of the HACCP plan?

The seven haccp plan steps in order are:

Conduct a hazard analysis
Identify the critical control points (CCPs)
Establish critical limits
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish documentation and record-keeping procedures

These steps help businesses create a systematic approach to identifying and controlling food safety hazards.

2. What is the first step in a HACCP Plan?

The haccp plan first step includes the preliminary task of assembling a suitable HACCP team and defining the scope of the system. The first formal HACCP principle is conducting a hazard analysis to identify potential food safety risks.

3. Does every UK food business need HACCP?

UK food businesses need a food safety management system based on HACCP principles. The exact approach should reflect the size, complexity and level of risk associated with the operation. A small business may use a suitable HACCP Plan template, but it must be adapted to its own activities.

4. Can a small restaurant use a HACCP template?

Yes. A HACCP Plan template can provide a useful starting structure, but it must be adapted to the restaurant’s actual menu, ingredients, equipment, premises and working practices. A generic template alone does not replace a proper hazard analysis.

5. Is cooking always a Critical Control Point?

No. Cooking is often identified as a CCP because it can control harmful microorganisms, but the decision depends on the product, hazard analysis, process design and whether effective controls are available at other stages.

6. How many CCPs should a HACCP Plan contain?

There is no fixed number of CCPs required. A HACCP Plan should include only the critical control points that are justified through the hazard analysis process. Adding unnecessary CCPs can make the system harder to manage.

7. What is the difference between monitoring and verification?

Monitoring checks whether a CCP remains within its required limits during food production or handling. Verification checks whether the overall HACCP system is being followed correctly and continues to operate effectively.

8. How often should a HACCP Plan be reviewed?

A HACCP Plan review should take place at planned intervals and whenever significant changes occur, including new products, ingredients, suppliers, equipment, packaging methods or food preparation processes.

Regular reviews help confirm that the plan remains accurate, effective and suitable for the current operation.

9. Does HACCP training qualify someone to create every type of plan?

No. HACCP training develops knowledge of food safety principles, hazard analysis and system implementation. However, complex, large-scale or high-risk operations may require additional practical experience and specialist technical advice to develop an effective HACCP Plan.

Training should support, rather than replace, the need for a properly designed and site-specific food safety management system.