Food safety management systems and HACCP

Legal requirement for food safety management

All food businesses must have food safety management procedures based on Hazard Analysis and Critical Control Point (HACCP) principles. This is a legal requirement under Regulation (EC) 852/2004 on the hygiene of foodstuffs, enforced through the Food Safety and Hygiene (England) Regulations 2013 (and equivalent regulations in Wales, Scotland, and Northern Ireland).

The Food Standards Agency provides free, simplified HACCP-based systems for different types of food businesses through the Safer Food, Better Business (SFBB) suite of packs.

The 7 HACCP Principles

Complete breakdown of the seven HACCP principles required for food safety management under Regulation (EC) 852/2004.

HACCP (Hazard Analysis and Critical Control Points) is a legally required food safety management system for all UK food businesses. The system is based on seven internationally recognised principles that must be followed to identify, evaluate, and control food safety hazards.

Principle 1: Conduct hazard analysis: Identify and list potential hazards at each process step, evaluate hazards and conditions leading to their presence, and specify control measures to prevent, eliminate, or reduce hazards
Principle 2: Determine Critical Control Points (CCPs): Decide which hazards qualify as critical control points - steps where control is essential to prevent or eliminate a food safety hazard
Principle 3: Establish critical limits: Define measurable values that separate safe from unsafe product at each CCP (e.g. temperature, time, pH level)
Principle 4: Establish monitoring system: Set up a planned sequence of observations or measurements to ensure each CCP remains within critical limits
Principle 5: Establish corrective actions: Define actions to take when monitoring indicates a CCP is out of control or critical limits are breached
Principle 6: Validation, verification, and review: Ensure HACCP elements are scientifically sound and the system works effectively through regular checks and reviews
Principle 7: Documentation and record keeping: Maintain all HACCP documentation and records - procedures, monitoring results, corrective actions, and verification activities

Hazard types

HACCP addresses three main types of hazards:

Microbiological: Harmful bacteria such as Salmonella, E.coli, and Listeria
Chemical: Chemical contamination from cleaning products or allergens
Physical: Foreign objects such as glass, metal, or plastic fragments

Implementation approaches

UK food businesses can implement HACCP using two main FSA-provided tools:

Safer Food Better Business (SFBB): Simplified approach for small businesses with simple operations (caterers, retailers, childminders)
MyHACCP: Comprehensive online tool for small manufacturers (up to 50 employees) with more complex processes

MyHACCP - Build your HACCP plan online

Non-compliance penalties

Failure to implement HACCP-based food safety management is a criminal offence:

Magistrates' Court - fine: Up to £20,000 per offence
Magistrates' Court - imprisonment: Up to 6 months
Crown Court - fine: Unlimited
Crown Court - imprisonment: Up to 2 years
Training requirement: Staff developing/maintaining HACCP must have adequate training; Level 3 HACCP qualification recommended for HACCP managers

Common Critical Control Points by business type

Restaurants/Cafes: Cooking temperatures, hot holding, chilling, reheating, allergen control
Retailers: Chilled storage temperatures, date marking, allergen labelling
Manufacturers: Heat treatment (pasteurisation), metal detection, pH control, packaging integrity
Bakeries: Baking temperatures, cooling, allergen cross-contamination prevention

Enforcement consequences

Hygiene Improvement Notices - requiring specific remedial action
Low food hygiene rating (0-2) - visible to customers
Hygiene Emergency Prohibition Notices - immediate closure powers
Criminal prosecution for serious or repeated breaches

Safer Food, Better Business (SFBB)

For most small food businesses, SFBB provides a simpler way to implement HACCP principles. SFBB focuses on practical food safety controls organized around:

The 4 Cs of food hygiene:

Cleaning: Keep yourself, work surfaces, and equipment clean to prevent bacteria spreading
Cooking: Cook food thoroughly to kill harmful bacteria. FSA standard advice is 70°C for 2 minutes. Alternative equivalent time-temperature combinations include 75°C for 30 seconds or 80°C for 6 seconds
Chilling: Keep food cold to stop harmful bacteria from growing (below 8°C legally, below 5°C recommended)
Cross-contamination: Prevent bacteria spreading between foods, surfaces, hands, and equipment

SFBB structure:

Safe method: Step-by-step guide to food safety in your business
Diary: Daily opening/closing checks, cooking temperatures, deliveries, cleaning
4-week review: Regular review of your food safety procedures
Proving your arrangements: Documents to show inspectors

Safer Food Better Business (SFBB) Implementation

Step-by-step process for implementing the SFBB food safety management system for small businesses with simple operations.

Safer Food Better Business (SFBB) is a simplified HACCP system designed for small food businesses with simple operations in England and Wales. It provides a practical way to meet your legal food safety management requirements under Regulation (EC) 852/2004.

SFBB 5 core topics: Cross-contamination, Cleaning, Chilling, Cooking, Management
Daily diary requirement: Record opening/closing checks every day
Review frequency: Conduct 4-weekly reviews of procedures
Record retention: Keep until next local authority visit
Available packs: Caterers, Retailers, Childminders, Care homes, Specialist cuisines

Download SFBB packs

Food business registration and inspection

All food businesses must register with their local authority's Environmental Health department at least 28 days before starting operations. Registration is free. Following registration, your premises will be inspected and given a Food Hygiene Rating (0-5).

Food Hygiene Rating Scales (FHRS & FHIS)

Food hygiene rating systems across the UK: FHRS 0-5 scale (England, Wales, NI) and FHIS Pass/Improvement (Scotland). Updated 2025.

The UK operates two food hygiene rating systems. England, Wales, and Northern Ireland use the Food Hygiene Rating Scheme (FHRS) with a 0-5 scale. Scotland uses the Food Hygiene Information Scheme (FHIS) with a Pass/Improvement Required system.

FHRS Rating 5: Very good hygiene standards
FHRS Rating 4: Good hygiene standards
FHRS Rating 3: Generally satisfactory
FHRS Rating 2: Some improvement necessary
FHRS Rating 1: Major improvement necessary
FHRS Rating 0: Urgent improvement required
FHIS Pass: Meets legal requirements (Scotland)
FHIS Improvement Required: Does not meet legal requirements (Scotland)
Display - Wales: Mandatory since 28 November 2013 (94% compliance)
Display - Northern Ireland: Mandatory since 7 October 2016 (90% compliance)
Display - England: Voluntary (72% compliance in 2024)
Display - Scotland: Voluntary

Inspection frequency

Local authorities inspect food businesses based on risk category:

Category A (highest risk): At least every 6 months
Category B: At least every 12 months
Category C: At least every 18 months
Category D: At least every 24 months
Category E: At least every 3 years

Business Context Testing

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Food safety management systems and HACCP

Legal requirement for food safety management

Safer Food, Better Business (SFBB)

The 4 Cs of food hygiene:

SFBB structure:

Food business registration and inspection

Compliance Assistant

🧪 Business Context Testing

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Legal requirement for food safety management

Safer Food, Better Business (SFBB)

The 4 Cs of food hygiene:

SFBB structure:

Food business registration and inspection

Related guides in Risk Assessment

Business Context Testing

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