The critical control points your kitchen actually has.
Why this matters
HACCP is one of those words that lands like a weight when you are new to running a kitchen. It is not actually complicated, but the documentation around it is dreadful. Five-page templates, jargon for everything, nothing that helps you actually identify the bits of your process where something could go wrong.
The whole point of HACCP is: figure out where the risks are, decide what you are doing to control them, prove you are doing it. Three things. The EHO will ask you about all three.
We rebuilt our HACCP plan three times at Welsh Back before it actually described the kitchen we ran. The first two attempts were templates we downloaded and lightly edited, and they did not survive contact with the way we actually worked.
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How to read your results
The output lists the CCPs the tool found, grouped by hazard type. For each one, you get the limit you should be controlling to, and the kind of record you need to keep.
- Chilled storage almost always shows up. Limit is 8°C by law, 5°C is best practice. You need a daily record.
- Cooking temperatures show up if you cook poultry or minced meat. 75°C core for two minutes, or equivalent.
- Cooling and reheating show up if you do any prep ahead. The 90-minute window is the one operators most often miss.
- Allergen cross-contamination shows up almost always. Separate boards, separate tools, documented hand-wash points.
What you do with this list is build a one-page HACCP summary you can stick on the wall. Inspector likes it, staff can use it, you have something to point at when something goes wrong.