Glossary
What is HACCP?
HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to identifying food safety hazards and controlling them at critical points — cooking temperatures, cooling, storage, and so on.
Larger or more complex businesses often maintain formal HACCP documentation. Smaller caterers may use SFBB-style packs that apply HACCP principles in a simpler format. Either way, monitoring and records prove controls are working.
Principles in plain language
You analyse hazards, decide where control is critical, set limits (for example minimum cook temperatures), monitor those limits, correct failures, verify the system still works, and keep documentation.
Most kitchen pain sits in monitoring and corrective action — not writing the plan once. That is where digital temperature logs and failed-check workflows help day to day.
Complytio’s role
Complytio is not a HACCP consultancy and does not write your legal plan. It helps teams execute and store monitoring-style checks, corrective actions and documents so your management system is visible in operations.
Frequently asked questions
Do I need full HACCP or is SFBB enough?
It depends on your business type and complexity. Many small caterers use SFBB-style approaches; others need fuller HACCP. Follow current guidance for your nation and premises type.
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