HACCP and Allergen Compliance for Small Catering Businesses
HACCP (Hazard Analysis and Critical Control Points) sounds corporate, but for a small caterer it boils down to a few practical habits: know where the risks are, control them, write down what you do, and check it still works. This guide keeps it practical — it's general guidance, not legal advice.
Practical hazard controls
Walk your operation from delivery to service and control the common hazards:
- Delivery: check temperatures, packaging and use-by dates; reject anything doubtful.
- Storage: raw below ready-to-eat, fridges at 8 °C or below, clear date labelling.
- Prep: separate boards and utensils for raw and ready-to-eat; handwash between tasks.
- Cooking: cook to a safe core temperature (commonly 75 °C) and verify with a probe.
- Holding & cooling: hold hot above 63 °C; cool food quickly and refrigerate within safe limits.
Allergen communication
You must be able to tell a customer which of the 14 declared allergens are in each dish. Practical steps:
- Keep a written allergen matrix for every menu item, updated when recipes or suppliers change.
- Keep ingredient labels and specs from suppliers for bought-in products.
- Train front-of-house staff to check the matrix rather than guess.
- Have a clear process for allergen-free orders, including avoiding cross-contact.
The 14 allergens
In the UK, the 14 allergens you must declare are:
- Cereals containing gluten, celery, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame, soya, and sulphur dioxide / sulphites.
Track each of these per dish in your matrix. If a product is "may contain", treat that as present and say so.
Supplier and recipe controls
- Use approved, reputable suppliers and keep a supplier list.
- Keep specifications and allergen information from each supplier on file.
- When a recipe or supplier changes, update your allergen matrix and HACCP notes the same day.
- Watch for "may contain" changes on reformulated products.
Records to keep
- Temperature logs (fridge, freezer, cooking, holding)
- Delivery checks and supplier records
- Cleaning records
- Allergen matrix and ingredient specs
- Corrective actions for anything that went wrong
- Staff training records
Review cadence
- Review your HACCP plan at least annually, and whenever your menu, equipment, suppliers or premises change.
- Review your allergen matrix whenever a recipe or supplier changes.
- Spot-check records weekly so gaps are caught early, not at inspection.
Common mistakes
- Recording "all fine" without actual temperature readings.
- Letting the allergen matrix go stale when a supplier changes.
- Treating "may contain" as safe — it isn't.
- Keeping records only before an inspection, then big gaps in between.
- Not training new or agency staff before they handle food.
Frequently asked questions
Do small caterers need a full HACCP plan?
Small caterers need a food safety management system based on HACCP principles, but it doesn't have to be a corporate-scale document. The FSA's SFBB pack, or an equivalent proportionate system, is often enough — the point is to identify and control real hazards and write down what you do.
What are the 14 allergens?
Cereals containing gluten, celery, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame, soya, and sulphur dioxide / sulphites.
How often should I review my HACCP plan?
At least once a year, and whenever something material changes — a new dish, a new supplier, new equipment, or a move of premises. Review your allergen matrix whenever a recipe or supplier changes, which may be more often than the annual review.
Keep your HACCP and allergen records in one place: start free with Pro Plato or see the plans.