How to write a HACCP plan
A HACCP plan is your written answer to three questions: what could make our food unsafe, where do we stop it, and how do we prove we did. Here is how to write one, step by step.
Before you start: the prerequisites
The FSAI says good basic hygiene must be in place first. These are called prerequisites:
- Cleaning and disinfection
- Maintenance of equipment and the building
- Personal hygiene and staff training
- Pest control
- Storage, temperature control and waste
For some low-risk businesses, prerequisites alone may be enough. Most kitchens that cook, cool or reheat food need HACCP-based procedures on top.
Step 1. Pick your team
- One person leads, usually the owner or head chef.
- Include whoever knows deliveries, prep, cooking and service.
- Everyone involved needs a basic understanding of HACCP.
Step 2. Describe your food and who eats it
- List what you make: hot dishes, sandwiches, salads, cakes.
- Note who eats it. Food for nursing homes, crèches or hospitals needs extra care.
Step 3. Draw a flow diagram
Write each step food goes through, in order. A typical kitchen:
Delivery → chilled or frozen storage → prep → cooking → cooling → chilled storage → reheating → hot holding → service
Then walk through the kitchen and check the diagram matches what really happens.
Step 4. List the hazards at each step
- Biological: bacteria growing or surviving, for example in undercooked chicken.
- Chemical: cleaning products, and allergens getting into the wrong dish.
- Physical: glass, metal, hair, packaging.
Step 5. Find your critical control points
A critical control point (CCP) is a step where control is essential to keep food safe. In most kitchens they are:
- Cooking
- Cooling
- Chilled storage
- Reheating and hot holding
Step 6. Set a limit, a check and an action for each CCP
| CCP | Critical limit (FSAI guidance) | Check | If it fails |
|---|---|---|---|
| Cooking | Core 75 °C | Probe each batch | Keep cooking, probe again |
| Chilled storage | 0–5 °C | Read fridges, e.g. opening and close | Check food, move it, call for repair |
| Reheating | Core 70 °C or above, once | Probe each batch | Keep reheating, probe again |
| Hot holding | 63 °C or above | Probe at set times | Reheat or discard, as your plan says |
Your own plan sets the limits and how often you check. See food safety temperatures.
Step 7. Decide how you will verify it
- A manager reviews and signs the records, for example weekly.
- Probes are checked regularly. See probe calibration.
- Look back at what went wrong and fix the cause.
Step 8. Keep the records
- The plan itself: flow diagram, hazards, CCPs, limits, actions.
- Daily checks: fridges, cooking, cooling, hot holding, deliveries, cleaning.
- Allergen information and staff training.
Write the actual reading, not a tick, and what you did when a check failed. Start with our free HACCP templates, or keep them on your phone with Hygivo.
Keep it up to date
Review the plan whenever something changes: a new dish, new equipment, a new supplier, or a new way of serving.
See the FSAI’s getting started with HACCP and HACCP FAQ. This is general information, not advice for your business. Your food safety management system (HACCP plan) and FSAI guidance are the reference. Hygivo is not affiliated with or endorsed by the FSAI.
Questions
Is a HACCP plan a legal requirement in Ireland?
Yes. The FSAI says that since 1998 all food businesses must have a food safety management system based on the principles of HACCP. Low-risk businesses may meet this through good hygiene practices (prerequisites) alone; the FSAI’s Guidance Note 11 explains the flexibility.
Can I use the FSAI Safe Catering pack instead of writing my own?
Many Irish caterers do. The FSAI describes Safe Catering as a tool to help caterers develop a system to manage food safety, based on the principles of HACCP. You still choose the options that fit your kitchen and keep the records.
How often should I review my HACCP plan?
The FSAI says plans must be kept up to date and reviewed whenever your operation changes, for example a new menu item, new equipment, or starting hot holding.
Who should write the HACCP plan?
The FSAI suggests a small team with a team leader, made up of people who know the different parts of the business and have a basic understanding of HACCP. In a small café that may be the owner and the head chef.
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