What is the difference between a CCP and a standard control point?

A Critical Control Point (CCP) is a specific stage where control can be applied and is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level, where no subsequent step will eliminate it.

What are typical Critical Control Points in restaurant catering?

Standard catering CCPs include cooking (achieving >= 75°C core for 30s), rapid chilling ( = 63°C), and raw/ready-to-eat separation.

How does Natasha's Law affect HACCP risk assessments?

Natasha's Law requires allergens to be treated with equal severity as biological pathogens, necessitating dedicated allergenic risk assessment at ingredient intake, preparation, and packaging.

What is HACCP?: Hazard Analysis and Critical Control Point (HACCP) is a systematic, preventative food safety management system that identifies, evaluates, and controls biological, chemical, physical, and allergenic hazards at specific operational stages called Critical Control Points (CCPs).

Byline: Saim Dev

Last Reviewed: 27 October 2026

Aligned with UK Food Standards Agency (FSA) Guidance

Define Critical Control Point With HACCP Matrix - Free UK Kitchen Compliance Template (PDF Download)

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Free HACCP Risk Assessment & CCP Matrix

Free HACCP risk assessment matrix template for UK catering kitchens. Evaluate biological, chemical, and physical hazards to define Critical Control Points.

Direct Operational Answer & UK Legal Context

A HACCP risk assessment matrix systematically evaluates biological, chemical, physical, and allergenic hazards across every preparation step in a commercial kitchen. Applying the Codex Alimentarius decision tree establishes which steps constitute Critical Control Points (CCPs) requiring continuous monitoring and critical limit verification.

Based on Codex Alimentarius HACCP Principles

HACCP Plan Builder & CCP Hazard Analysis Matrix

Document critical control points, preventive limits, and corrective procedures for kitchen records.

Click any cell to edit

Company / Establishment

Food Operation Scope

HACCP Team Lead

Review Date

7-Principle Hazard Analysis & Critical Control Points

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Process Step	Hazard Type	Hazard Details	CCP?	Critical Limit	Monitoring Procedure	Corrective Action
1. Delivery & Goods Receiving	Biological	Growth of Salmonella & Campylobacter due to delivery vehicle temperature abuse. Growth of Salmonella & Campylobacter due to delivery vehicle temperature abuse.	CCP 1	Chilled foods <= 5°C; Frozen foods <= -18°C. Chilled foods <= 5°C; Frozen foods <= -18°C.	Probe temperature of high-risk meats on delivery; inspect vehicle hygiene. Probe temperature of high-risk meats on delivery; inspect vehicle hygiene.	Reject delivery if chilled temp > 8°C or if packaging is compromised. Reject delivery if chilled temp > 8°C or if packaging is compromised.
2. Chilled Storage	Biological	Multiplication of foodborne pathogens due to refrigeration malfunction. Multiplication of foodborne pathogens due to refrigeration malfunction.	CCP 2	Commercial fridge air temp 1°C to 4°C (legal max 8°C). Commercial fridge air temp 1°C to 4°C (legal max 8°C).	Calibrated probe log recorded twice daily (morning & evening shift). Calibrated probe log recorded twice daily (morning & evening shift).	If > 8°C for < 2 hrs, move to backup walk-in; if > 8°C for > 2 hrs, condemn & discard. If > 8°C for < 2 hrs, move to backup walk-in; if > 8°C for > 2 hrs, condemn & discard.
3. Preparation & Chopping	Allergenic	Cross-contact of gluten/nuts with allergen-free meals; cross-contamination of raw poultry. Cross-contact of gluten/nuts with allergen-free meals; cross-contamination of raw poultry.	PRP	Strict colour-coded boards (Yellow: poultry, Red: raw meat, Green: salad, Purple: allergen). Strict colour-coded boards (Yellow: poultry, Red: raw meat, Green: salad, Purple: allergen).	Visual inspection by shift supervisor; sanitiser wipe down between tasks. Visual inspection by shift supervisor; sanitiser wipe down between tasks.	Re-wash and sanitise station; re-prepare allergen order if cross-contact suspected. Re-wash and sanitise station; re-prepare allergen order if cross-contact suspected.
4. Cooking & Frying	Biological	Survival of vegetative pathogens (E. coli, Listeria, Salmonella) from undercooking. Survival of vegetative pathogens (E. coli, Listeria, Salmonella) from undercooking.	CCP 3	Core temperature >= 75°C for 30 seconds (or 70°C for 2 mins). Core temperature >= 75°C for 30 seconds (or 70°C for 2 mins).	Digital probe inserted into thickest part of chicken/beef patty for every batch. Digital probe inserted into thickest part of chicken/beef patty for every batch.	Continue cooking until probe verifies >= 75°C. Discard if equipment unable to reach heat. Continue cooking until probe verifies >= 75°C. Discard if equipment unable to reach heat.
5. Hot Holding	Biological	Spore germination of Clostridium perfringens if held in temperature danger zone. Spore germination of Clostridium perfringens if held in temperature danger zone.	CCP 4	Food held continuously at or above 63°C in heated display. Food held continuously at or above 63°C in heated display.	Probe temperature logged every 2 hours. Probe temperature logged every 2 hours.	If food drops below 63°C for under 2 hours: reheat immediately to >= 75°C or discard. If food drops below 63°C for under 2 hours: reheat immediately to >= 75°C or discard.
6. Two-Stage Cooling	Biological	Bacillus cereus spore toxin formation during slow cooling. Bacillus cereus spore toxin formation during slow cooling.	CCP 5	Cool from 60°C to < 20°C in 2 hrs, then < 8°C in next 4 hrs (max 6 hrs total). Cool from 60°C to < 20°C in 2 hrs, then < 8°C in next 4 hrs (max 6 hrs total).	Log cooling start time and probe temp at 2 hrs and 6 hrs. Log cooling start time and probe temp at 2 hrs and 6 hrs.	Discard food if not cooled below 8°C within 6 hours. Discard food if not cooled below 8°C within 6 hours.

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• Saim Dev Food Safety Architecture • Codex HACCP Standards

Audited & Signed By: • Retained Reg (EC) 852/2004

Standard Operating Guidance (SOP)

How to Implement the Define Critical Control Point With HACCP Matrix in Your Commercial Kitchen

Practical due diligence procedures, regulatory compliance steps, and EHO audit verification guidelines for UK hospitality businesses.

UK Statutory Due Diligence Framework

Under Section 21 of the Food Safety Act 1990, a food business operator has a defense of due diligence if they prove that all reasonable precautions were taken and all due diligence was exercised to prevent food safety offenses.

Documented logs like the Define Critical Control Point With HACCP Matrix provide contemporaneous proof of monitoring required by Regulation (EC) No 852/2004 (retained UK law). Local council Environmental Health Officers (EHO) evaluate these records when scoring the "Confidence in Management" category of the Food Hygiene Rating Scheme (FHRS).

Official FSA Record-Keeping Guidance & Due Diligence

Under UK Food Standards Agency (FSA) Safer Food, Better Business (SFBB) standards and Article 5 of Regulation (EC) No 852/2004, food business operators are required to maintain contemporaneous, accurate operational records.

Contemporaneous logging: Kitchen logs must reflect actual checks performed during opening, active service, and closing rather than retrospective estimates.
Corrective action logs: Whenever a critical limit is breached, document the specific corrective measure taken (e.g. food discarded, chilled, or reheated) with staff initials.
Statutory due diligence defense: Retaining completed daily sheets for a minimum of 6 to 12 months supports the statutory defense under Section 21 of the Food Safety Act 1990. Official guidance is available at food.gov.uk.

Step-by-Step Operational Routine

Operational Step 1

List all process steps from supplier intake and raw butchery to chilling, reheating, and service.

Operational Step 2

Identify specific microbiological, physical, chemical, and allergenic hazards at each step.

Operational Step 3

Apply the Codex Alimentarius decision tree to determine whether the hazard is a true Critical Control Point.

Operational Step 4

Establish measurable critical limits (e.g. core temp >= 75°C for 30 seconds) and corrective action logs.

Official Guidance Reference:

Procedures align with UK Food Standards Agency (FSA) Safer Food, Better Business (SFBB) catering guidance and the Food Information Regulations 2014. Review official advice at food.gov.uk.

Frequently Asked Questions

Common questions about UK kitchen compliance, record keeping, and EHO audits.

Verified Statutory Standards & Source Register

Last reviewed: 02 November 2026

All temperatures, microbial lethality pairs, and critical limits on this page have been verified against primary statutory documents issued by the UK Food Standards Agency (FSA), Food Standards Scotland (FSS), Regulation (EC) No 852/2004, and US FDA/USDA guidelines.

FSA Safe Methods (UK)FSS Schedule 4 (82°C Rule)Natasha's Law (PPDS)FDA / USDA FSIS Guidelines

Food Safety & Due Diligence Notice

These templates, checklists, and calculators are food-safety management tools designed to assist UK food business operators (FBOs) in maintaining organised kitchen records and internal procedures. They do not constitute legal advice and using them does not guarantee compliance with UK food law or a five-star food hygiene rating.

UK Jurisdictional Variations:Food hygiene rating display is mandatory in Wales and Northern Ireland, and voluntary in England. Scotland operates the separate Food Hygiene Information Scheme (FHIS: Pass or Improvement Required). Always verify specific local authority inspection criteria with your council EHO.

Editorial review by Saim Dev · Aligned with FSA SFBB & Regulation (EC) 852/2004Official FSA Guidance (food.gov.uk) →

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