UK HACCP Plan Review and Critical Control Point Verification Checklist [FREE PDF]

HACCP (Hazard Analysis and Critical Control Points) is a legal requirement for all UK food businesses under EU Retained Regulation (EC) 852/2004 Article 5 and supported by BS EN ISO 22000:2018. Regular review of the HACCP plan ensures that identified hazards, critical control points (CCPs), critical limits, monitoring procedures, and corrective actions remain effective and current. This checklist supports HACCP Coordinators and Food Safety Managers in performing systematic plan reviews to mainta

• Industry: UK Food Manufacturing
• Frequency: Annually
• Estimated Time: 60-90 minutes
• Role: HACCP Coordinator
• Total Items: 42
• Compliance: EU Retained Regulation (EC) 852/2004 Article 5, UK Food Safety Act 1990 Section 21, BS EN ISO 22000:2018 Clauses 8.5-8.8, Codex Alimentarius HACCP Guidelines CAC/RCP 1-1969 Rev 4-2003, Food Hygiene (England) Regulations 2006 SI 2006/14

HACCP Team and Scope Verification

Confirm the HACCP team composition, product scope, and intended use descriptions are current and accurate.

• Is the HACCP team multidisciplinary and does it include members with adequate technical knowledge of the product and process?
• Are all current HACCP team members named, with roles and responsibilities documented?
• Does the scope of the HACCP plan accurately describe all products, ingredients, and processes covered?
• Has the intended use and consumer group for each product been reviewed and confirmed as current?
• Has the HACCP plan scope been updated to reflect any new products or process changes since the last review?

Process Flow Diagram Verification

Confirm that the process flow diagram accurately reflects current production steps and has been verified on-site.

• Does the process flow diagram include all processing steps from raw material receipt to final product dispatch?
• Has the flow diagram been verified on-site against the actual process by a qualified team member within the past 12 months?
• Does the flow diagram identify all inputs including water, packaging, and re-worked materials?
• Are all outsourced processes and external steps such as contract slicing or packing included in the flow diagram?
• Has the flow diagram been updated to reflect any equipment changes or line modifications made since the last HACCP review?

Hazard Analysis Review

Review the completeness and currency of biological, chemical, physical, and allergen hazard assessments.

• Does the hazard analysis address biological, chemical, physical, and allergen hazards at each process step?
• Has the hazard analysis been reviewed against the latest microbiological and chemical food safety guidance from the FSA?
• Are allergen hazards including cross-contact risks assessed for each step in the process?
• Have chemical hazards including cleaning chemical residues, packaging migration, and environmental contaminants been assessed?
• Does the hazard analysis document the risk rating methodology using likelihood and severity scores?
• Please record any new or emerging hazards identified during this review that require addition to the hazard analysis?

Critical Control Point (CCP) Identification and Validation

Verify that CCPs are correctly identified, justified using the decision tree, and that critical limits are scientifically validated.

• Has the CCP decision tree or equivalent methodology been applied consistently to each significant hazard at each process step?
• Is each CCP clearly identified on the process flow diagram and in the HACCP control chart?
• Are critical limits for each CCP scientifically validated and referenced to regulatory or scientific sources?
• Are Operational Prerequisite Programmes (OPRPs) distinguished from CCPs and documented separately?
• Have any process changes since the last review been assessed for their potential to create new CCPs or eliminate existing ones?

CCP Monitoring Procedures

Assess whether monitoring methods, frequency, responsibilities, and records at each CCP are adequate and functioning.

• Is there a documented monitoring procedure for each CCP specifying what, how, when, and who monitors?
• Are monitoring frequencies at each CCP sufficient to detect loss of control before a non-conforming product is released?
• Are monitoring equipment items such as thermometers, metal detectors, and pH meters calibrated on a documented schedule?
• Are CCP monitoring records completed in real time by trained staff and not retrospectively?
• Are CCP monitoring records reviewed and signed off by a supervisor at the required frequency?
• How long are CCP monitoring records currently retained, and does this meet the minimum retention period required?

Corrective Actions and Deviation Management

Review corrective action procedures, deviation records, and product disposition decision-making at each CCP.

• Is a documented corrective action procedure in place for each CCP specifying actions when critical limits are breached?
• Do corrective action procedures specify who is responsible for implementing actions and for dispositioning affected product?
• Are all CCP deviations recorded in a deviation log with the date, nature of deviation, corrective action taken, and product disposition?
• Have repeat deviations at the same CCP been analysed for root cause and has a root cause correction been implemented?
• Is there a documented product withdrawal and recall procedure linked to the HACCP corrective action system?

HACCP Verification and Validation Activities

Assess whether HACCP verification activities including audits, testing, and reviews demonstrate ongoing system effectiveness.

• Are HACCP verification activities documented including internal audits, microbiological testing, and review of monitoring records?
• Has end-product microbiological testing or environmental monitoring been conducted to validate CCP effectiveness?
• Has the complete HACCP plan been subject to a full review within the past 12 months or following a triggering event?
• Are the results of HACCP verification activities reviewed by management and used to drive continuous improvement?
• Please provide a summary of any significant findings from this HACCP plan review and list required corrective actions?

HACCP Documentation and Record Management

Verify that all HACCP documents are version controlled, accessible, and records are retained as required by regulation.

• Are all HACCP documents version controlled with issue dates, review dates, and document owner details?
• Are superseded versions of HACCP documents archived and clearly identified to prevent inadvertent use?
• Are HACCP records stored securely but accessible for inspection by regulatory authorities upon request?
• Are HACCP training records for all staff involved in CCP monitoring retained and current?
• Is the HACCP plan review completion date recorded and has a next scheduled review date been assigned?

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Why Use This UK HACCP Plan Review and Critical Control Point Verification Checklist [FREE PDF]?

This uk haccp plan review and critical control point verification checklist [free pdf] helps uk food manufacturing teams maintain compliance and operational excellence. Designed for haccp coordinator professionals, this checklist covers 42 critical inspection points across 8 sections. Recommended frequency: annually.

Ensures compliance with EU Retained Regulation (EC) 852/2004 Article 5, UK Food Safety Act 1990 Section 21, BS EN ISO 22000:2018 Clauses 8.5-8.8, Codex Alimentarius HACCP Guidelines CAC/RCP 1-1969 Rev 4-2003, Food Hygiene (England) Regulations 2006 SI 2006/14. Regulatory-aligned for audit readiness and inspection documentation.

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