PREVRA HACCP Flow Chart Template: Map Every Step and Find Your Critical Control Points
A visual process flow template covering all stages from supplier delivery to customer service. The foundation of any HACCP plan — required for all UK food businesses under retained EU Regulation 852/2004.
Why a flow chart is the foundation of your entire HACCP plan
A HACCP plan without a process flow chart is incomplete by definition. The flow chart maps every step your food takes — from receiving deliveries, through storage and preparation, cooking, holding, and service. At each step you identify what could go wrong and whether it is a Critical Control Point (CCP).
What catches most kitchens out: the highest-risk step is rarely the cooking stage. It is usually the handoff between cooking and hot-holding, or the gap between preparation and refrigeration. Your flow chart makes these handoff points visible so you can put controls in place before an EHO identifies the gap for you.
Building a flow chart that actually reflects your real kitchen
Start by walking the actual route your food takes — do not draw it from memory at a desk. Involve the chefs and kitchen porters who handle the food daily. Mark every step including transport, storage, thawing, preparation, cooking, cooling, reheating, holding, and service. For each step, note the temperature, time, and any hazards.
Once your flow chart is complete, identify CCPs — steps where a control measure can be applied and a loss of control would result in an unacceptable health risk. Cooking and cooling are almost always CCPs. Digital SFBB lets you build and update flow charts online, link CCPs to your daily monitoring checks, and share them with your EHO before an inspection.
Prevra · Early access
Prevra is building a digital SFBB app.
The app is not ready yet. See the planned features and contact us about early access.
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