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What is HACCP? A plain-English guide

HACCP stands for Hazard Analysis and Critical Control Point. It is a way of working out what could make your food unsafe, and making sure it doesn’t happen.

Does my food business need HACCP?

Yes, in proportion to what you do. EU food hygiene law (Regulation (EC) No 852/2004, Article 5) requires every food business to put in place, implement and maintain procedures based on the HACCP principles. That covers cafés, restaurants, pubs, takeaways, food trucks, caterers, nursing homes, crèches, school canteens and shops that prepare food.

For a small business it doesn’t have to be complicated. The FSAI’s FSAI Safe Catering pack is a ready-made HACCP-based system many Irish caterers use.

The seven HACCP principles

  1. Hazard analysis. Identify what could go wrong at each step, from delivery to service: bacteria, allergens, foreign objects, chemicals.
  2. Critical control points. Find the steps where control is essential, such as cooking, cooling and chilled storage.
  3. Critical limits. Set the limit at each point, for example a core cooking temperature of 75 °C.
  4. Monitoring. Decide how and how often you check: probing food, reading the fridge.
  5. Corrective action. Decide what to do when a check fails: cook longer, move the food, throw it out.
  6. Verification. Check that the system works: a manager reviews the records, probes are calibrated.
  7. Records. Keep documents and records that show it is being done.

What records does a kitchen usually keep?

  • Fridge and freezer temperatures
  • Cooking, cooling, reheating and hot-holding temperatures
  • Deliveries, with batch codes and use-by dates
  • Cleaning schedules
  • Allergen information for each dish
  • Staff training

Your own plan decides which records you need and how often. You can start with our free HACCP templates.

Who checks it?

Most catering and retail food businesses in Ireland are inspected by environmental health officers from the HSE. They look at the premises, how food is handled, and the records showing your checks are done. See getting ready for a food safety inspection.

Where to read more

The FSAI explains the principles of HACCP. 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.

Last reviewed 2026-10-12.