HACCP Plan Questionnaire | Food-Safety.app

01

Business Information

Tell us about your business, who is responsible for food safety and how we can contact you.

Business and contact details

Start with the premises details and the single contact route we should use for this questionnaire.

Full trading nameTrading addressPostcode

Do you have a website?

Yes No

Contact email addressThis is the only email address we’ll use for the questionnaire and completed plan.Telephone number

Business activity

Describe the type and scale of the food business and when it normally operates.

Type of food businessApproximate meals or customers each dayType or style of food prepared and servedFor example: Chinese cuisine; Pizza, Burger and Kebab; Traditional British pub food; Café serving sandwiches, cakes and light meals; Fish and chips.

Normal opening days and hoursSelect each day the business is normally open, then enter its opening and closing times.

People responsible for food safety

Identify the owner or operator and the people who manage food safety day to day.

Name of business owner or operatorPerson responsible for food safetyPosition in the business

Other employees with food safety management responsibilitiesAdd each employee’s name and position separately. This question is optional.

NamePosition

02

Menu and Customers

Tell us what food you serve, how customers receive it and who you normally cater for.

How is food supplied to customers?

Tick everything that applies.

Who does the business routinely cater for?

Tick everything that applies.

03

Food Transport Arrangements

Tell us how food is protected and kept at a safe temperature when it is delivered, supplied or transported away from the premises.

No transport information is requiredThe service methods selected in Section 2 don’t show food being delivered, supplied to another business or transported for outside catering.

04

Premises, Equipment and Facilities

Provide details of your premises, storage facilities, equipment and delivery arrangements.

How these answers will be usedFor relevant questions, selecting Yes confirms that the displayed food safety standard accurately reflects the business. That standard will be treated as an assumption in the completed HACCP plan.

Supplier deliveries and receipt

Who are the main food suppliers and what do they deliver?Add each supplier and the food or ingredients they deliver on a separate line.

Supplier nameWhat they deliver

Which checks are completed when food is delivered?

Tick every check used by the business.

Packaging is intact and food is protected from contaminationChilled food is checked on receiptFrozen food is checked to confirm it remains frozenUse-by dates and stock condition are checkedSupplier traceability details are retained

Are unsatisfactory deliveries rejected, isolated or returned and recorded?

Yes No

What this answer meansSet clear rejection rules for unsafe temperature, damaged packaging, contamination, expired dates, thawed frozen food and missing traceability. Record the problem and action taken.

Storage and temperature-controlled equipment

Are dry storage facilities available?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Provide suitable protected storage for dry food and ingredients so stock can be kept clean, dry, off the floor and safely rotated.

Number of refrigeratorsNumber of freezers

Are refrigerator and freezer temperatures checked and recorded?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Introduce routine refrigerator temperature checks and records, with clear action when a safe temperature isn’t maintained.

Cooking, cooling, reheating and hot holding

Which cooking equipment is used?

Tick everything that applies.

Are cooking temperatures checked and recorded?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Use a suitable food probe and records to confirm that food is thoroughly cooked, with clear action when the required temperature isn’t reached.

If cooked food is cooled for later use, which cooling methods are available and used routinely?

Select “Cooked food isn’t cooled for later use” on its own if this doesn’t apply.

Cooked food isn’t cooled for later useDivided into smaller portionsPlaced in shallow containersBlast chillerIce bath or chilled-water bathRapid cooling using chilled ingredientsAnother validated method

05

Advance Preparation and High-Risk Processes

Tell us about partial cooking, food prepared the day before, leftovers and any specialist or higher-risk methods.

How these answers will be usedYou don’t need to describe the process. Selecting Yes confirms that the displayed assumption accurately reflects how the business handles that food.

Are any foods partly cooked and finished later, including foods prepared the day before they’re served?

Yes No

What this answer meansIf partial cooking or advance preparation is introduced, it must be supported by a validated process covering time, temperature, rapid cooling, safe storage and final cooking. Don’t introduce it without reviewing the HACCP plan.

Where it’s safe to do so, are foods that haven’t been served kept for later use?

Yes No

What this answer meansIf this process is introduced later, suitable documented controls must be put in place and the HACCP plan reviewed before the process starts.

Does the business use any specialist or higher-risk processes, or serve any of the following foods?

Select everything that applies, or select “None of these” on its own.

Please provide details of the other specialist or unusual process.

06

Food Safety Controls

Tell us about the controls used to prevent contamination, manage allergens and keep food safe throughout preparation and service.

How these answers will be usedFor relevant questions, selecting Yes confirms that the displayed food safety standard accurately reflects the business. That standard will be treated as an assumption in the completed HACCP plan.

Cross-contamination

Are raw meat, raw poultry or raw fish handled on the premises?

Yes No

What this answer meansIf raw animal products are introduced, review separation, storage, equipment, handwashing, cleaning and disinfection controls before handling them.

Are ready-to-eat foods prepared or handled on the premises?

Yes No

What this answer meansIf ready-to-eat food is introduced, review cross-contamination, allergen, hand hygiene, storage and shelf-life controls before sale.

Can raw food and ready-to-eat food be safely separated during delivery, storage, preparation and service?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Put physical or time separation in place across delivery, storage, preparation and service. Raw food mustn’t contaminate ready-to-eat food, surfaces, equipment or hands.

Is separate equipment used for raw and ready-to-eat food, or is shared equipment thoroughly cleaned and disinfected between uses?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Provide separate equipment for raw and ready-to-eat food, or use a documented two-stage cleaning and disinfection method between uses with a suitable disinfectant.

Can raw food always be stored separately from, or safely below, ready-to-eat food?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Reorganise storage so raw food is covered and kept separately from, or securely below, ready-to-eat food to prevent drips and contact.

Allergen management

Food-Safety.appAn allergen matrix can be managed in Food-Safety.app, helping the business keep its dish and allergen information together and ready to review.

Does the business have up-to-date allergen information for every dish sold?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Create accurate allergen information for every dish before it’s sold. Base it on recipes, ingredient labels and supplier information, and keep it available to staff.

Is allergen information checked against ingredient labels and supplier information?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Check every ingredient label and current supplier specification. Don’t rely on memory, previous packaging or assumptions about a product.

Is there a procedure for updating allergen information when a recipe, ingredient or supplier changes?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Introduce a written change-control check so recipes, substitutions, new ingredients and supplier changes trigger an allergen review before sale.

Do staff know where to find accurate allergen information before answering a customer?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Make accurate allergen information easy for staff to find and train them to check it before giving advice. Staff shouldn’t guess.

Does the business prepare any prepacked for direct sale (PPDS) food?

Yes No

What this answer meansIf PPDS food is introduced, put compliant labelling and recipe-control procedures in place before it’s offered for sale.

What PPDS meansThis is food packed by the business before it is offered for sale and sold from the same premises or location, such as sandwiches prepared, wrapped and displayed before a customer chooses them. PPDS food must be labelled with the name of the food and a full ingredients list, with allergens emphasised.

07

Prerequisite Programmes

These are the essential food safety systems that support your HACCP plan and should already be operating within the business.

How these answers will be usedNo answer is preselected. Selecting Yes confirms that the displayed food safety standard accurately reflects the business and it will be treated as an assumption in the completed HACCP plan. Selecting No shows the prerequisite control that must be put in place.

Storage capacity and food equipment

Are the storage facilities and cooking, hot-holding and cold-holding equipment suitable and sufficient for the amount and type of food handled?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Provide enough working refrigeration, freezer and dry-storage capacity for normal and peak stock, together with suitable cooking and, where required, hot-holding and cold-holding equipment for the food processes used.

Temperature checks

Food-Safety.appDigital food safety records can be used for delivery, cooking, cooling, reheating, hot-holding, refrigerator, freezer and probe checks in Food-Safety.app.

Is a suitable food temperature probe available, working and checked regularly for accuracy?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Provide a clean, disinfected and working food probe and introduce recorded accuracy checks. Replace or recalibrate the probe when it is inaccurate.

Washing facilities

Are suitable handwashing facilities and separate arrangements for washing food and cleaning equipment available?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Provide a designated handwash basin with hot and cold running water, liquid soap and hygienic hand drying, together with suitable separate arrangements for food washing and equipment cleaning.

Is safe water used and are food-contact surfaces suitable, well maintained and easy to clean and disinfect?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Confirm that all water used for food, handwashing and cleaning is safe. Repair or replace damaged, absorbent or difficult-to-clean food-contact surfaces.

Suppliers and operating instructions

Are only approved and traceable food suppliers used?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Use only approved and traceable food suppliers and retain the supplier and traceability information needed to identify where food and ingredients came from.

Are manufacturer’s storage, preparation, cooking and use-by instructions followed?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Keep current manufacturer instructions available and train staff to follow storage, preparation, cooking and shelf-life requirements.

Cleaning, pest and waste controls

Are suitable food-safe cleaning chemicals used correctly and is a written cleaning schedule in place?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Provide suitable food-safe cleaning chemicals and introduce a written schedule stating what is cleaned, how, when, by whom, and which dilution and contact time are required.

Are effective pest-prevention and safe waste-storage and removal arrangements in place?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Put pest-proofing, inspection, reporting and treatment arrangements in place. Provide lidded, cleanable bins and safe waste removal that prevents contamination, odour and pests.

Staff food safety controls

Do staff receive suitable food hygiene training and follow personal hygiene and handwashing procedures?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Give staff suitable food hygiene training and supervision, retain training records, and introduce clear handwashing and personal hygiene procedures.

Are staff sickness reporting, exclusion and protective-clothing controls in place?

Yes No

Prerequisite control requiredThis forms part of the business’s prerequisite controls. Suitable procedures must be put in place beforehand as part of the business’s food safety controls. The HACCP plan will assume that this control is operating.Introduce sickness reporting and exclusion procedures, including keeping anyone with vomiting or diarrhoea away from food handling until at least 48 hours after their symptoms have stopped. Provide clean protective clothing with safe changing, storage and replacement arrangements.

08

Food Flow 4 HACCP Method

Four food flows. One complete HACCP-based system.

Which Food Flows does your business use?Food businesses often prepare different foods in different ways. Food Flow 4 groups these processes into four simple food-production routes. Select every Food Flow that applies to your business. We’ll use your selections to identify the food safety controls that need to be included within your HACCP plan. You can select more than one.

Food Flow 1No CookReceive → Store → Prepare → ServeSelect this Food Flow if you prepare or serve foods that don’t receive a cooking or reheating step before service.Food Flow 2Cook & ServeReceive → Store → Prepare → Cook/Heat → ServeSelect this Food Flow if food is cooked or heated and then served without being chilled for later use.Food Flow 3Cook, Chill & Serve ColdReceive → Store → Prepare → Cook → Cool → Chilled Storage → Serve ColdSelect this Food Flow if you cook food, cool it and later serve it cold.Food Flow 4Cook, Chill & ReheatReceive → Store → Prepare → Cook → Cool → Chilled Storage → Reheat → ServeSelect this Food Flow if you cook food, cool it for later use and then reheat it before service.

Additional Food Flow Controls

Tell us which additional activities modify the selected routes. These controls are stored separately and don’t create extra Food Flows.

Do you store foods chilled?

Yes No

Do you store foods frozen?

Yes No

Do you freeze food within the business for later use?

Yes No

Do you defrost frozen food before preparation, cooking or service?

Yes No

Do you cook or heat any foods directly from frozen?

Yes No

Do you keep cooked or reheated food hot before it is served?

Yes No

What this answer meansIf food is hot held, suitable equipment and temperature-monitoring procedures must be in place before hot holding starts.

Do you display or hold ready-to-eat food under chilled conditions before service?

Yes No

Review

Your Food Flow 4 HACCP Profile

Your Food Flows

Select at least one Food Flow above.

Additional Food Flow Controls

None selected yet

09

Declaration and Submission

Review the information provided, upload supporting documents and confirm the details before submitting your questionnaire.

Business confirmation

I confirm that the information provided in this questionnaire is accurate and complete.I agree to check the completed HACCP plan against the food, processes, premises and working practices used by the business.I confirm that the business will only approve the plan when it accurately reflects how food is handled in practice.I understand that the business is responsible for implementing the plan, training staff, completing the required records and taking corrective action when a control isn’t met.I agree to review the HACCP plan whenever the menu, ingredients, suppliers, equipment, premises or food processes change.I understand that this completed questionnaire will be treated as the authoritative source for the business details, facilities, equipment, operating arrangements, prerequisite controls and submission details stated in it.

Business owner or operatorComplete question 1.9

Contact email addressComplete question 1.11

These details are taken from Section 1, so you don’t need to enter them again.

Position within the businessDate completedAdditional submission notes (optional)

Final step: upload the menu

Provide the menu immediately before submittingUpload a PDF, Word document or image smaller than 3 MB. If the file is larger, or the menu is already hosted online, provide a link to the complete menu instead.

↑Upload the complete current menuPDF, Word document or image, maximum 3 MB