HACCP (Hazard Analysis and Critical Control Points) is the food-safety self-control system that every business producing or serving food — restaurants included — is legally required to adopt. It exists to prevent health and hygiene risks along the whole chain, from purchasing to service.
In practice it’s a documented self-control plan: identifying hazards, defining critical points (e.g. storage and cooking temperatures), monitoring, corrective actions and records.
The 7 principles and daily practice
HACCP rests on 7 principles: hazard analysis, identifying critical control points (CCPs), critical limits, monitoring, corrective actions, verification and documentation. Operationally that means the cold chain, traceability, station hygiene and proper inventory management (rotation, expiries) — closely tied to managing allergens too.
It isn’t bureaucracy for its own sake: it’s what keeps guests and reputation safe.
Frequently asked questions
- What does HACCP mean?
- Hazard Analysis and Critical Control Points: the food-safety self-control system, legally required for anyone producing or serving food, based on preventing health and hygiene risks.
- Is HACCP mandatory for a restaurant?
- Yes. Every food-service business must adopt and document an HACCP self-control plan, with critical-point identification, monitoring and records.