Is HACCP a legal requirement in the UK?

Yes. Every food business in the UK must have a documented food safety management system based on HACCP principles (Regulation (EC) 852/2004). Most small restaurants use the FSA's Safer Food Better Business (SFBB) pack, which is a simplified HACCP system.

What are the 7 HACCP principles?

Conduct hazard analysis; identify critical control points (CCPs); set critical limits; monitor CCPs; corrective action when a limit is breached; verification; record-keeping.

Can I keep HACCP records digitally?

Yes. The FSA accepts digital records as long as they're accurate, timestamped and retrievable on request. GovReady is designed around this — every record is timestamped, attributed to a staff member, and exportable as a PDF.

What's the difference between HACCP and SFBB?

SFBB is the FSA's pre-built HACCP pack for small caterers. It covers the same 7 principles but in plain English with templates. GovReady supports both — start with SFBB and build out a full HACCP plan as you grow.

Food Standards Agency · HACCP / SFBB

Digital HACCP & SFBB for UK restaurants

Every UK food business needs a documented HACCP-based food safety management system. GovReady runs your whole plan — from Safer Food Better Business diary openers to CCP monitoring — and exports inspector-ready PDFs on demand.

Hazard analysis

Identify biological, chemical, physical and allergen hazards across receiving, prep, cooking, holding, cooling, reheating and service.

Critical control points

Track CCPs (cooking temps, fridge holding, hot holding, allergen segregation). Out-of-limit triggers an alert and a corrective-action record automatically.

Monitoring & limits

Probes + manual checks logged against the limit you set. The system flags anything that breaches and records who fixed it.

Verification & records

Weekly manager review with a tap. Records retained for the statutory period and downloadable as a single PDF.

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