The Hazard Analysis and Critical Control Point ('HACCP') food plan is a way of making sure food management procedures are safe. Making a HACCP food plan involves looking at what is done in a business, what can go wrong, what risks there are, what can be done to reduce those risks, what to do if things go wrong, and how to keep good records of procedures.

MyHACCP is an online tool for small food manufacturing businesses that helps businesses set up a HACCP food plan. Businesses can register for this tool if they have fewer than 50 employees.

A HACCP food plan may not be necessary if a business has very simple processes. In this case, good food hygiene standards are still necessary. The local authority can confirm whether a HACCP food plan should be produced.

More detail on setting up a food or catering business can be found on the Food Standards Agency website.