HACCP (Hazard Analysis and Critical Control Point) is a legal requirement for food businesses in Ireland. While the term can sound technical, HACCP is simply a structured way of identifying food safety risks and putting controls in place to keep food safe.
This guide explains what HACCP is, why small food businesses need it, and how to set up a simple, practical HACCP system step by step.
What Is HACCP in Simple Terms?
HACCP is a food safety management system that helps you:
- Identify food safety hazards
- Put controls in place to prevent harm
- Monitor key food safety steps
- Keep records to prove food is safe
In short, HACCP is about preventing food safety problems before they happen, rather than reacting after someone becomes ill.
Do Small Food Businesses Need HACCP?
Yes. All food businesses, including small cafés, takeaways, market stalls, food trucks, and home-based food businesses, are legally required to have a HACCP-based food safety management system in place.
The system should be proportionate to the size and nature of your business, meaning small businesses do not need complex paperwork – but they do need clear, effective controls.
Step-by-Step: How to Set Up HACCP for a Small Food Business
Step 1: Identify Food Safety Hazards
Look at each stage of your operation and identify hazards, including:
- Biological hazards (bacteria, viruses)
- Chemical hazards (cleaning chemicals, allergens)
- Physical hazards (glass, metal, foreign objects)
Step 2: Identify Critical Control Points (CCPs)
CCPs are steps where you can control a hazard to make food safe, such as:
- Cooking
- Cooling
- Reheating
- Chilled storage
- Allergen control
Step 3: Set Critical Limits
Critical limits are the safe boundaries, for example:
- Cooking food to at least 75°C
- Storing chilled food at 5°C or below
- Cooling food within safe time and temperature limits
Step 4: Monitor Your Controls
Decide how you will check that controls are working:
- Daily fridge temperature checks
- Cooking temperature checks with a probe thermometer
- Visual checks for cross-contamination
- Allergen labelling checks
Step 5: Decide Corrective Actions
Plan what to do if something goes wrong:
- If food does not reach 75°C → continue cooking
- If a fridge is above 5°C → move food and call maintenance
- If allergen information is missing → stop service until corrected
Step 6: Keep Simple Records
Keep basic records to show HACCP is being followed:
- Temperature logs
- Cleaning schedules
- Allergen checks
- Staff training records
Records don’t need to be complicated – they just need to show consistent control.
Step 7: Review and Update Your HACCP
Review your HACCP when:
- You change your menu
- You introduce new equipment
- You change suppliers
- Something goes wrong (complaint or incident)
HACCP should reflect how you actually work, not just what’s written on paper.
Common HACCP Mistakes Small Businesses Make
- Using generic HACCP templates that don’t match the business
- Completing paperwork but not following it in practice
- Not training staff on HACCP procedures
- Failing to review HACCP when menus change
- Poor temperature monitoring
What Will EHOs Look for in Your HACCP System?
Environmental Health Officers typically check that:
- You have a HACCP-based system in place
- The system is appropriate for your business
- Records are being completed
- Staff understand key food safety controls
- Hazards are being controlled in practice
How SafeHands Can Help
SafeHands Health & Safety Solutions helps small food businesses by:
- Creating simple, tailored HACCP systems
- Reviewing existing food safety documentation
- Training staff in practical food safety
- Preparing businesses for EHO inspections
Support from a competent professional can help ensure your HACCP system is both compliant and workable in real kitchens. Contact us today to discuss your needs.
Frequently Asked Questions
Is HACCP complicated for small businesses?
No. HACCP can be simple and proportionate. Small businesses do not need complex systems, but they do need effective controls.
Do I need paperwork for HACCP?
Yes. You must be able to demonstrate that your controls are in place and working, usually through basic records.
Can I use a HACCP template?
Templates can be a starting point, but they must be customised to your business. Generic templates often fail inspections.
How often should HACCP be reviewed?
Review your HACCP whenever there is a change to your menu, processes, equipment, or suppliers.