PREVRA Food Flow Chart: Map Your Process from Delivery to Service
A HACCP flow diagram template covering every step food takes through your business. Essential for hazard analysis, CCP identification, and demonstrating your food safety system to an EHO.
Why a food flow chart matters for your HACCP plan
A flow diagram is the foundation of your HACCP plan. Without it, you cannot systematically identify where hazards enter your process. An EHO will expect to see a flow chart that reflects your actual operation — not a generic one downloaded from the internet with steps that do not match your kitchen.
Counter-intuitively, the most dangerous step in most food flows is not cooking — it is the holding period between cooking and service. Food held in the danger zone between 5°C and 63°C for more than two hours is the single biggest contributor to food poisoning outbreaks in UK catering. Your flow chart must show holding times and temperatures explicitly.
Building your food flow diagram
Start at goods-in and map every step: delivery, storage, preparation, cooking, cooling, hot holding, reheating, and service. For each step, note the time, temperature, and any cross-contamination risks. Include rework loops — for example, cooked chicken cooled and used in a salad the next day follows a different path than chicken served hot immediately.
Walk the floor with your chart. Watch your team work a full service and check that the flow on paper matches reality. If the chart says cooked food goes straight to the pass but in practice it sits on a side table for 20 minutes, your HACCP plan is inaccurate. Digital SFBB can capture real-time flow data so your documentation reflects what actually happens.
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