PREVRA HACCP Plan Template: Document Your Food Safety System the EHO Will Want to See
A complete HACCP plan builder following the seven Codex Alimentarius principles. Covers hazard analysis, CCP identification, critical limits, monitoring, corrective actions, and verification — everything an EHO expects to review during inspection.
Why a written HACCP plan is non-negotiable for UK food businesses
Every UK food business must have a documented food safety management system based on HACCP principles. SFBB (Safer Food, Better Business) is the FSA's simplified version for small businesses, but if your operation involves complex processes — sous vide, cook-chill, vacuum packing — you need a full HACCP plan.
The most common EHO finding is not that a business lacks a HACCP plan — it is that the plan on file does not match what actually happens in the kitchen. A plan written five years ago when the menu was different is a compliance liability. Your HACCP plan must be reviewed after every menu change, new equipment installation, or supplier switch.
Building and maintaining a HACCP plan that stays current with your operation
Work through the seven principles in order: conduct a hazard analysis, identify CCPs, establish critical limits, set up monitoring, define corrective actions, verify the system works, and keep records. Involve your entire kitchen team — the person working the grill every day knows hazards you will miss from a desk.
Schedule a review every six months or after any significant change. Digital SFBB makes this manageable: update your HACCP plan online, link it to your daily temperature and cleaning checks, and generate the verification records an EHO expects to see without duplicating paperwork.
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.
See planned features