HACCP Requirements in the UK & EU
Regulation (EC) 852/2004 Explained in Plain English.
If you handle food in the UK or EU, you've heard of HACCP. But reading the actual legal text of Regulation (EC) No 852/2004 can be overwhelming. This guide strips away the jargon to explain exactly what is required of you by law.
1. What the Law Actually Requires
The core regulation governing food hygiene in Europe (and retained in UK law post-Brexit) is Regulation (EC) No 852/2004. Article 5 of this regulation states that food business operators must put in place, implement, and maintain a permanent procedure based on the HACCP principles.
In plain English, this means you must:
- Identify Hazards: What could go wrong? (Bacteria, glass, allergens).
- Identify CCPs: Where can you stop these hazards? (Cooking, chilling).
- Set Limits: What is "safe"? (e.g., Cook to 75?C).
- Monitor: Check that you are meeting these limits (Temperature logs).
- Corrective Action: What do you do if something goes wrong? (Throw food away).
- Verify: Prove the system works (Audits, fridge checks).
- Documentation: Write it all down.
2. Who Must Have a HACCP Plan?
Do you handle food?
YES, Required
- • Restaurants & Cafes
- • Takeaways & Food Trucks
- • Bakeries & Butchers
- • Food Manufacturers
- • Home-based Caterers
- • Warehouses storing perishable food
Exceptions
- • Primary production (Farming/Fishing) - *Though basic hygiene rules still apply*
- • Preparation of food for private domestic consumption
Rule of Thumb: If you sell food or give it away as part of a registered business/charity, you need a plan.
3. What Inspectors Actually Check
When an Environmental Health Officer (EHO) visits, they are looking for evidence of control. They don't just want to see a dusty binder on a shelf; they want to see it in action.
Temperature Records
Are fridge temps checked daily? Is there a gap in the log?
Staff Knowledge
Can your chef explain critical cooking temps without looking at a poster?
Cleanliness
Is there grease under the equipment? Are sanitizers BS EN 1276 compliant?
Allergen Matrix
Is there an accurate, up-to-date matrix of allergens in your dishes?
Cross-Contamination
Are raw and cooked foods separated (physically and by equipment)?
Pest Control
Is there a contract in place? Are there gaps under doors?
4. Common Mistakes to Avoid
Copying a Generic Template
Downloading a template and not changing it. If your plan says you check temperatures "every 2 hours" but you only do it twice a day, you fail.
Ignoring "Safer Food, Better Business"
In the UK, the FSA provides the SFBB pack. It is excellent for small businesses. Ignoring it or leaving sections blank is a red flag.
Over-complication
Creating 50 Critical Control Points (CCPs) when you only need 3. More paperwork isn't better; it's harder to maintain.
Need a compliant plan without the headache?
Our free tool builds a custom HACCP plan based on your specific menu and equipment, strictly aligned with EU & UK regulations.