PREVRA HACCP Plan Example: A Complete Walkthrough with Template
A worked example of a HACCP plan covering all seven Codex principles. Designed for UK food businesses to adapt and implement under SFBB and FSA requirements.
Why a written HACCP plan matters for every food business
Every UK food business must have a documented food safety management system based on HACCP principles. That includes the corner sandwich shop, the village pub, and the care home kitchen — not just manufacturers. The FSA's SFBB packs provide a simplified framework, but during an EHO inspection you may be asked to demonstrate that you can identify the specific hazards in your own operation, not just fill in generic templates.
The counter-intuitive reality: the most common CCP in a small kitchen is not cooking or chilling — it is the point where allergen-free meals are plated. A single misstep at plating can send a customer into anaphylaxis. Your HACCP plan must reflect your actual menu and your actual layout, not a textbook example of a chicken cooking process.
Adapting this HACCP example to your own operation
Read the full worked example first — do not skip to the template. Understanding the reasoning behind each decision is what makes the plan defensible. Then map your own process flow from goods-in to service. Identify biological, chemical, and physical hazards at each step. Determine which hazards are significant enough to require a CCP, set critical limits with measurable values, and define monitoring frequency, corrective actions, and verification procedures.
Paper HACCP plans have a shelf life — they sit in a folder and drift out of alignment with reality. Digital SFBB keeps your plan live: when a supplier changes, when a new menu item launches, or when you reconfigure the kitchen, your hazard analysis updates without starting from scratch. Your team sees the current version every shift, not the one printed six months ago.
Errors that undermine your HACCP documentation
Three recurring issues surface during EHO inspections. First: setting critical limits that cannot be measured — "cook until piping hot" is not a valid critical limit; "core temperature reaches 75°C for 30 seconds" is. Second: confusing monitoring with verification — checking the temperature is monitoring; calibrating the probe you used to check it is verification. Third: failing to update the plan when the menu changes — a new dish means new hazards, and the plan must reflect them. See our FSMA 204 Compliance guide if you also export to the US market.
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