Regulatory Guide
EU & UK HACCP Requirements
Get a practical overview of Regulation 852/2004 and the food safety records expected during inspections.
Covered in this guide
7 HACCP principles
Hazard analysis, CCPs, limits, monitoring, corrective actions, verification, records.
Inspection expectations
What EHOs and local authorities usually review on-site.
Practical compliance
How to keep your HACCP documentation proportionate and current.
Keep these ready
Temperature monitoring logs
Cleaning and sanitation records
Allergen and cross-contamination controls
Staff training and review evidence
This page is informational and does not replace professional legal advice.
Related resources
Reviewed against current HACCP guidance
Reviewed by the iLoveHACCP food safety team
Updated February 14, 2026
Primary sources
Build a HACCP plan matched to your operation
Answer a few questions and generate a Word/PDF plan with your hazards, CCPs, limits, and records.