Bespoke HACCP plan

Tell us how your food business operates

Your completed questionnaire will be the authoritative source used to prepare the HACCP plan, so every answer should describe what happens at this trading premises in practice.

Before you startHave your current menu ready. No answer is selected for you. A stronger border draws attention to the usual “Yes” control, but you must choose the answer that accurately describes the business.
Step 1 of 9Business
01

Business Information

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

Do you have a website?
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

Which checks are completed when food is delivered?

Tick every check used by the business.

Are unsatisfactory deliveries rejected, isolated or returned and recorded?
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?
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.
Are refrigerator and freezer temperatures checked and recorded?
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?
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.

Is hot-holding equipment used?
What this answer meansIf food is hot held, suitable equipment and temperature-monitoring procedures must be in place before hot holding starts.
05

Advance Preparation and High-Risk Processes

Tell us about partial cooking, food prepared the day before, large-batch cooling, 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?
What this answer meansIf partial cooking is ever 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.
Are any cooked foods prepared the day before they’re served?
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.
Are large quantities of food cooled at one time?
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.
Where it’s safe to do so, are foods that haven’t been served kept for later use?
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.

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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
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?
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 together with clean protective-clothing controls, including safe changing, storage and replacement arrangements.
08

HACCP Plan Processes

Select the food preparation and service processes used by the business so we can identify which HACCP plans are required.

Which food preparation and service processes does your business use?Select Yes or No for every process.

A. Purchased food - commercially prepared off site

Purchased ready-to-eat food, stored and served chilled

Examples: Cooked sliced meats, prepared prawn sandwiches, chilled dairy desserts.

Purchased ready-to-eat food, stored and served frozen

Examples: Dairy ice cream, frozen yoghurt, frozen cream desserts.

Purchased ready-to-eat food, stored and served at room temperature

Examples: Canned tuna opened and used immediately, UHT custard, commercially shelf-stable pâté.

Purchased chilled food, reheated and served or hot-held

Examples: Chilled meat pies, chilled chicken curry, chilled lasagne.

Purchased frozen food, cooked or reheated from frozen and served or hot-held

Examples: Frozen chicken burgers, frozen beef meatballs, frozen fishcakes, frozen lasagne, frozen meat pies.

Purchased frozen food, defrosted, cooked or reheated and served or hot-held

Examples: Chicken breasts, minced beef, salmon fillets, fully cooked frozen lasagne, frozen chicken curry, frozen meat pies.

Purchased frozen food, defrosted, cooked, rapidly chilled and served cold

Examples: Cooked chicken for sandwiches, cooked prawns for salads, sliced cooked beef for a buffet.

Purchased frozen food, defrosted, cooked, rapidly chilled, reheated and served or hot-held

Examples: Chicken curry, beef pie filling, lamb casserole.

Purchased frozen ready-to-eat food, defrosted and served chilled without further cooking

Examples: Cooked prawns, dairy cheesecake, cooked sliced meats.

B. Food prepared on-site by own staff

Prepared on-site and served chilled without cooking

Examples: Tuna mayonnaise sandwiches, prawn salad using purchased cooked prawns, chicken salad using purchased cooked chicken.

Prepared on-site, frozen and served without cooking

Examples: Ice cream made with pasteurised ingredients, frozen dairy cheesecake, frozen cream mousse.

Prepared and cooked on-site and served immediately or hot-held

Examples: Chicken curry, beef burgers, grilled salmon.

Prepared and cooked on-site, rapidly chilled and served cold

Examples: Cooked chicken salad, sliced roast beef, cooked ham for sandwiches.

Prepared and cooked on-site, rapidly chilled, reheated and served or hot-held

Examples: Lasagne, cottage pie, chicken casserole.

Prepared and cooked on-site, rapidly chilled, frozen, defrosted, reheated and served or hot-held

Examples: Chicken curry, meat sauce, seafood casserole.

Prepared and cooked on-site, rapidly chilled, frozen, defrosted and served cold

Examples: Cooked chicken for sandwiches, sliced roast beef for buffets, cooked ham for salads.

Prepared raw on-site, frozen, defrosted, cooked and served or hot-held

Examples: Handmade beef burgers, uncooked chicken kebabs, handmade fishcakes.

C. Rice, pasta and other starchy foods

Rice, pasta or other starchy food cooked on-site, rapidly chilled and served cold

Examples: Egg and rice salad, seafood pasta salad, chicken noodle salad.

Rice, pasta or other starchy food cooked on-site, rapidly chilled, reheated and served or hot-held

Examples: Chicken fried rice, seafood pasta, beef noodles.

D. Other processes

Other food preparation or service process
09

Declaration and Submission

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

Business confirmation

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.
orUse a direct link that our team can open without a password or sign-in.
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