If you work in the food industry, you have almost certainly come across the term HACCP. It appears on inspection reports, in job descriptions, and in food safety legislation. But what does it actually mean, and why does it matter so much?
This guide explains HACCP in plain English — what it stands for, how it works, who needs training, and how to get certified. Whether you are a food business owner, a kitchen supervisor, or a food handler looking to advance your career, understanding HACCP is essential.
What Does HACCP Stand For?
HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic, science-based approach to identifying and controlling food safety hazards. Rather than relying on end-product testing (which only catches problems after they have occurred), HACCP focuses on preventing hazards at every stage of food production, processing, and preparation.
The system was originally developed in the 1960s by NASA and the Pillsbury Company to ensure the safety of food for space missions. Today, it is the internationally recognised standard for food safety management and is a legal requirement for food businesses in the UK and throughout the European Union.
HACCP is not a single test or a one-off check. It is an ongoing management system that food businesses must implement, maintain, and regularly review.
The 7 HACCP Principles
The HACCP system is built around seven core principles. Together, they form a logical framework for identifying where things could go wrong and putting controls in place to prevent food safety incidents.
Principle 1: Conduct a Hazard Analysis
The first step is to identify all potential hazards associated with each stage of your food operation — from receiving raw ingredients through to serving the finished product. Hazards fall into four categories:
- Biological — bacteria, viruses, parasites
- Chemical — cleaning products, pesticides, allergens
- Physical — glass, metal, hair, packaging materials
- Allergenic — the 14 major allergens that must be managed
For each hazard, you assess the likelihood of it occurring and the severity of the consequences.
Principle 2: Identify Critical Control Points (CCPs)
A Critical Control Point is a step in the process where a control measure can be applied to prevent, eliminate, or reduce a hazard to an acceptable level. Common CCPs include cooking temperatures, chilling times, and cross-contamination prevention during food preparation.
Not every step is a CCP — only those where control is essential to food safety.
Principle 3: Establish Critical Limits
For each CCP, you need to set measurable critical limits. These are the boundaries that separate safe from unsafe. For example, a critical limit for cooking poultry might be an internal temperature of 75 degrees C for at least 30 seconds. If the limit is not met, the food is not safe.
Principle 4: Establish Monitoring Procedures
You need a system for monitoring each CCP to ensure critical limits are being met. This could involve regular temperature checks, visual inspections, or time-based monitoring. The key is that monitoring is consistent, documented, and carried out by trained staff.
Principle 5: Establish Corrective Actions
When monitoring reveals that a critical limit has not been met, there must be a predefined corrective action. This might mean reheating food, discarding a batch, or recalibrating equipment. Corrective actions should be documented and reviewed.
Principle 6: Establish Verification Procedures
Verification confirms that the HACCP system is working as intended. This includes reviewing monitoring records, testing procedures, and conducting audits. Verification is different from monitoring — it is about checking that the overall system is effective, not just that individual limits are being met.
Principle 7: Establish Record-Keeping
Proper documentation is essential. You need to keep records of your hazard analysis, CCP identification, critical limits, monitoring results, corrective actions, and verification activities. These records demonstrate due diligence and are what inspectors will ask to see.
Who Needs HACCP Training?
In the UK, all food businesses are legally required to have food safety management procedures based on HACCP principles. This applies to:
- Restaurants and cafes
- Hotels and hospitality venues
- Takeaways and food delivery services
- Catering companies
- Food manufacturers and processors
- Retail food businesses
- School and hospital kitchens
- Care home catering
In practice, this means that anyone involved in managing food safety within a business needs to understand HACCP. The level of training required depends on your role.
HACCP Level 2 vs Level 3: When Do You Need Each?
Chefs Bay Academy offers both HACCP Level 2 and HACCP Level 3, and understanding which one you need is straightforward.
HACCP Level 2 (3-4 hours)
HACCP Level 2 is designed for food handlers and team members who need a solid understanding of HACCP principles and how they apply in daily operations. It covers:
- The basics of hazard analysis
- Identifying CCPs in your workplace
- Understanding critical limits and monitoring
- Your responsibilities within the HACCP system
This is the right choice if you are a chef, kitchen assistant, food production operative, or any front-line food handler. It gives you the knowledge to follow HACCP procedures correctly and understand why they matter.
HACCP Level 3 (6-7 hours)
HACCP Level 3 is aimed at supervisors, managers, and anyone responsible for developing, implementing, or managing a HACCP system. It goes deeper into:
- Designing a HACCP plan from scratch
- Conducting thorough hazard analyses
- Setting and validating critical limits
- Managing verification and auditing
- Legal requirements and enforcement
If you are a kitchen manager, head chef, quality assurance manager, or food safety officer, Level 3 is what you need. It is also essential for anyone in food manufacturing roles where HACCP management is part of the job.
Both courses are CPD accredited and included in your Chefs Bay Academy licence.
How to Get HACCP Certified Online
Getting HACCP certified through Chefs Bay Academy takes just a few steps:
- Purchase your licence for £29 — this gives you access to both HACCP courses and 130+ other courses
- Choose your level — start with Level 2 if you are a food handler, or go straight to Level 3 if you are in a supervisory role
- Complete the course — work through the modules at your own pace on any device
- Download your certificate — your CPD accredited certificate is available as soon as you pass the assessment
Because both levels are included in the same licence, many learners complete Level 2 first and then progress to Level 3 — there is no extra cost.
Legal Requirements in the UK
HACCP-based food safety management is a legal requirement under several pieces of UK legislation:
- Regulation (EC) No 852/2004 (retained in UK law) requires food business operators to implement food safety management procedures based on HACCP principles
- The Food Safety Act 1990 sets out the general framework for food safety enforcement in England, Wales, and Scotland
- The Food Safety and Hygiene (England) Regulations 2013 (and equivalent regulations in Scotland and Wales) set out specific hygiene requirements
Local authority environmental health officers enforce these regulations. During inspections, they will expect to see evidence of a documented HACCP system, including records of monitoring, corrective actions, and staff training.
Failure to comply can result in improvement notices, prohibition orders, fines, or even criminal prosecution. For food businesses, non-compliance also risks damaging your food hygiene rating, which is publicly displayed and can directly affect customer confidence and revenue.
Having staff trained in HACCP — particularly at the appropriate level for their role — is one of the most straightforward ways to demonstrate compliance and due diligence.
Frequently Asked Questions
Is HACCP training a legal requirement in the UK?
While there is no specific legal requirement to hold a HACCP certificate, UK food hygiene regulations require all food businesses to implement food safety management procedures based on HACCP principles. In practice, this means that staff responsible for food safety need to be trained in HACCP. Having certified staff demonstrates compliance and due diligence during inspections.
What is the difference between HACCP and food hygiene training?
Food hygiene training (such as Food Hygiene Level 2) covers the broad fundamentals of handling food safely — personal hygiene, contamination prevention, storage, and cleaning. HACCP training specifically focuses on the systematic approach to identifying and controlling hazards through Critical Control Points. They complement each other: food hygiene gives you the day-to-day knowledge, while HACCP gives you the management framework.
How long does HACCP certification last?
There is no legally mandated expiry date for HACCP certificates in the UK. However, the general industry recommendation is to refresh HACCP training every three years. This ensures that staff remain up to date with any changes in legislation, best practices, or your business’s own HACCP plan.
Can I do HACCP training online?
Yes. Online HACCP training is widely accepted by employers, local authorities, and food safety auditors. Chefs Bay Academy’s HACCP courses are CPD accredited and can be completed entirely online, at your own pace, on any device. You receive a downloadable certificate upon completion.
All these courses are included in your Chefs Bay Academy licence — £29 for instant access to 130+ courses.