HACCP Plan from SafetyCore Limited Start my plan

For UK craft and wholesale bakeries

Someone has asked for your HACCP plan.

A wholesaler, a farm shop, or a SALSA application, and they want it documented. Most of the plan is already written. You tick what your bakery does, correct anything that is different, and download it tonight.

Start my plan Read a finished one first

No card until you have seen your own plan. Answer the questions, look at the pages it made for your bakery, then decide.

£49 paid once · about fifteen minutes · no account, no subscription

What is a HACCP plan?

A HACCP plan is a written food safety management system. It identifies the biological, chemical, physical and allergen hazards at each step of your process, decides which of those steps are critical control points, and sets a measurable limit, a monitoring routine and a corrective action for each one. Every UK food business is required to have procedures based on HACCP principles under assimilated Regulation (EC) No 852/2004, Article 5.

For a bakery, that usually means four or five critical control points: the bake, the cool, metal detection where it is fitted, allergen labelling, and filling where fresh cream is used.

What a plan will not do

A HACCP plan does not make food safe. Following it does. This gives you the document. The controls, the checks and the records it describes are yours to put in place, keep up and prove. Buying a plan and filing it changes nothing in your bakery, and an auditor will find that out in about ten minutes.

How do you write a HACCP plan for a bakery?

  1. Answer the questions. Five screens, about fifteen minutes. The process flow diagram draws itself beside you as you tick the steps, so you can see the shape of your own operation before you have paid anything.
  2. Look at what it made. Your business on the cover, your bake temperature in the control chart, your allergens in the matrix. You see the first pages of the real document before you decide.
  3. Pay once and download. The PDF, plus printable monitoring record sheets for each critical control point, a corrective action form and a HACCP review template. The link works for 30 days.

That is the whole process.

Five screens, about fifteen minutes, and nothing to pay until you have seen what it made for your bakery.

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Why not a generic HACCP template?

The hazards are bakery hazards. Baking kills Salmonella. It does not kill Bacillus cereus spores, and a dense, high-moisture product cooling slowly overnight is exactly what those spores are waiting for. Some strains then produce an emetic toxin that heat will not destroy, so reheating the finished product does not make it safe. That sits in every plan this writes, because it sits in the bakery template. Mycotoxins in flour, wire from a damaged sieve mesh, metal from a worn mixer blade and acrylamide at high bake colour are all in there for the same reason. The whole library is published free, if you want to read it before you decide: every bakery hazard by process step, with the control measure for each.

The same answers always give the same plan. Nothing is improvised while you wait. The judgement was made once, written down as version-controlled templates, and the software only decides which parts apply to you. That is what lets a document be versioned, checked, and defended when somebody questions it.

It tells you what you have not got. Whatever you leave unticked on the last screen turns into Appendix A, with what an auditor will expect for each item and how to close it. If you have no metal detector, the plan says so and explains what your foreign body control now rests on. Nobody selling you something points out your gaps. This does, because the gaps are what get found.

Not sure this is the right way to do it?

There are five ways to get a HACCP plan for a bakery, and one of them is free. We have written up all of them, including when you should use the Food Standards Agency's own tool instead of paying us.

Compare the five options →

Ready when you are.

£49 once, no account, no subscription. You see your own pages before you pay for them.

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Read one before you decide

Millgate Bakery does not exist. Its plan does. 33 pages, complete, no watermark, and we do not ask for your email address to hand it over. If it is not the standard you need, you have lost nothing.

Download the sample plan (PDF) The record sheets that come with it
The cover page of the sample plan. A page of the sample plan showing the process flow diagram, with the critical control points outlined and numbered.

Who wrote these HACCP templates?

Anthony Oakes. IRCA registered Lead Assessor, Advanced HACCP Level 4, thirty years in UK food manufacturing. The hazard library, the critical limits and the notes in the margins are his, written once and reviewed annually, not generated on the fly.

HACCP questions bakeries ask first

Will SALSA accept it?

No HACCP plan is approved in advance, by SALSA or by anyone else. What an auditor assesses is whether the plan matches how your site actually runs, whether the critical limits are backed by evidence, and whether you are doing what it says. This gives you a document built to Codex CXC 1-1969 (Rev. 2020, amended 2022) and BRC Issue 9, with the clause references an auditor looks for and a gap list of what is still missing. Making it true of your site is your job, and the plan is explicit about that.

Will my environmental health officer accept it?

Same answer. An EHO wants to see a documented food safety management system based on HACCP principles, in use. The plan is one half of that. The records are the other half, which is why the printable monitoring sheets come with it. A beautiful plan with empty record sheets scores worse than a plain one that is being filled in.

Will my retailer accept it?

It depends who they are. A farm shop or an independent will usually want to see that a documented plan exists. A national retailer will have its own code of practice that goes further, and most of them require in-line metal detection. If you have no detector, this plan says so plainly and sets out what your foreign body control rests on instead, rather than hiding it.

Do I actually need a HACCP plan?

If you make food for sale in the UK, yes. Assimilated Regulation (EC) No 852/2004, Article 5, requires food business operators to put in place, implement and maintain procedures based on HACCP principles. Being small does not exempt you. There is flexibility in how much detail is proportionate, which is why a small bakery's plan is shorter, not absent.

Why not just use the free FSA tool?

MyHACCP, at myhaccp.food.gov.uk, is free, it comes from the Food Standards Agency, and it is a good tool. Try it before you spend anything here.

The difference is what it asks of you. MyHACCP gives you the framework and walks you through the steps. You supply the hazards, the control measures and the critical limits yourself, for every step of your process. That is the hard part, and it is the part that needs the knowledge. This supplies them: the bakery hazards already written, with a control measure for each and the reasoning behind every critical control point, because somebody who assesses bakeries for a living wrote them once.

If you already know that Bacillus cereus survives the bake and then outgrows while a dense product cools overnight, MyHACCP will serve you well and cost you nothing. If you did not know that, that is what you are paying for here.

Is it really one payment?

Yes. One payment, no account to create, no subscription, nothing to cancel. Your card is charged once and nothing recurs, because there is nothing set up that could. The plan includes one free correction while your download link is live. After that, a re-issue is a new purchase at whatever the price is then, and only if you decide you want one.

What happens when my process changes?

The plan needs reviewing, which is true of every HACCP plan and is required at least annually anyway. What you get is a controlled document with a version number, an amendment record and a review date already on it, so the change has somewhere to go.

Can I edit it afterwards?

There is one free correction built in: go back to the link your plan came on, reopen your answers, change what is wrong, and a new version is issued with the change written into the amendment record. The version you already had is kept rather than withdrawn, because a plan an auditor has seen should not vanish.

Beyond that you get a PDF, and you are expected to read it and change anything that does not match your site before you sign it. Editing the file itself is not something this does yet. If a section is wrong for you, the honest fix is to correct it and record the change in the amendment table, not to leave it because it came out of a computer.

What if the plan is wrong for my bakery?

Then change it. The approval page needs a named person to sign that it reflects the site as it actually operates, and until somebody signs that, it is a draft. This is a documentation tool, not a consultancy, and it does not know anything about your bakery that you did not tell it.

What exactly do I get?

A PDF of the plan: scope, HACCP team, product description, intended use, a generated process flow diagram, the full hazard analysis, CCP determination with the reasoning shown, a control chart for each critical control point, the validation and verification schedule, the prerequisite register, a gap list and the sign-off page. Plus a ZIP of printable records: a monitoring log per control point, a corrective action form, a HACCP review template and a flow diagram verification form.

And three wall charts, sized to print and pin up rather than file: your critical control points with their limits and what to do when one is missed (A3), the allergens handled on your site and the ones that are not (A3), and your process flow with the control points marked (A2).

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£49, paid once. No account, no subscription, nothing to cancel. Terms.

Written and reviewed by Anthony Oakes, IRCA registered Lead Assessor, Advanced HACCP Level 4. Templates last reviewed .