What is HACCP?
HACCP (Hazard Analysis and Critical Control Point) is a way of identifying and controlling food safety hazards. To meet HACCP principles, you:
- identify food hazards that need to be prevented, removed or reduced
- identify the critical control points (CCPs) and set limits for them
- monitor those points and check your system is working
- put things right when there is a problem
- keep records of your system, your checks and how you put things right
The three main types of hazard are microbiological (harmful bacteria), chemical (including cleaning chemicals and allergens) and physical (objects getting into food).
Does SFBB count as HACCP?
SFBB is a food safety management system based on HACCP principles. The FSA designed it for small catering businesses such as restaurants, cafés and takeaways. It includes ready-made procedures for cross-contamination, cleaning, chilling and cooking, and can be adapted to your business.
So for most restaurants, completing SFBB and following it every day is enough. If you're not sure, ask your council food team.
When do you need a separate HACCP plan?
The system you need depends on the size, risk level and complexity of your business. Your council food team may advise a detailed HACCP plan for larger or higher-risk businesses, for example if you vacuum-pack, store your own products for long periods, or supply other businesses.
You can make a HACCP plan with the FSA's online MyHACCP service or the FSA HACCP plan template. Your council's food safety team can tell you which system is right for you.
How Pomfy helps
Pomfy brings both parts of the SFBB pack, the safe methods and the daily diary, into digital form in the same order. Your team ticks checks in their own language, and when the inspector arrives, records are shown in English on one screen.