HACCP in the food service and catering industries – requirements that apply to every kitchen

Restaurants, bars, canteens, catering companies, food trucks and shops selling food prepared on the premises – all these entities are food business operators within the meaning of Regulation (EC) No 852/2004 and are all required to apply HACCP principles. However, the catering industry faces its own specific challenges: production takes place on a small scale, the menu changes daily, staff turnover is often high, and the time between preparing and serving a meal is very short. This is an environment in which HACCP must be simple, practical and actually applied by every kitchen staff member.

A simplified approach to HACCP for small catering businesses

Article 5 of Regulation (EC) No 852/2004 permits a so-called simplified approach to HACCP for small businesses, where flexibility is essential due to the nature of their operations. This means that a restaurant or small catering business does not need to draw up extensive HACCP documentation in the style of a large production plant – it is sufficient for them to apply the HACCP principles in a manner appropriate to the scale and nature of their business.

In practice, the simplified approach means that an operator may use guides to good hygiene practices developed for a given sector (e.g. by trade associations of restaurateurs or the Sanitary Inspection Authority) instead of an individually drawn-up HACCP plan. These guides contain ready-made hazard analyses and recommended control measures for typical catering processes, which significantly simplifies the documentation requirements for small businesses.

Regardless of the approach – full or simplified – every catering business must ensure: staff training in food hygiene and safety, monitoring of storage and heat treatment temperatures, adherence to the principle of product segregation (raw meat kept separate from ready-to-eat dishes), correct labelling and rotation of products, and procedures for dealing with non-compliant food.

Key hazards in the catering industry and their control

Temperature – the most important safety parameter in the kitchen. Most food safety incidents in the catering industry result from incorrect temperature management – heat treatment at too low a temperature, storage at too high a temperature, or food remaining for too long in the danger zone (5–63°C). HACCP requires temperature monitoring at key points: storage temperature in fridges and freezers, core temperature during heat treatment, and serving temperature for hot and cold dishes. Temperature records must be kept regularly and retained.

Allergens – a growing challenge for every kitchen. EU Regulation 1169/2011 requires that consumers be informed about the 14 major allergens in every dish served in a restaurant. HACCP in the catering industry must include allergen management: the identification of allergens in every ingredient and dish, procedures to prevent cross-contamination during preparation, staff training, and a documented system for communicating allergen information to consumers. A lack of proper allergen management is one of the most common breaches identified by the Sanitary and Epidemiological Station in the catering industry.

Cross-contamination – a risk at every stage of food preparation. Raw meat, poultry and fish are natural sources of pathogens. Their contact with ready-to-eat dishes via shared chopping boards, knives, staff hands or work surfaces can lead to serious cases of food poisoning. HACCP requires the implementation of a segregation system: separate chopping boards and knives for different product categories (colour-coded), separate work surfaces or their effective cleaning and disinfection between operations, and hand-washing procedures.

Sanitary Inspectorate inspections – what is checked and how to prepare

The Sanitary Inspectorate monitors compliance with HACCP requirements in catering establishments as part of official food inspections. Inspections may be announced or unannounced – the latter provide the most reliable picture of the system’s actual state.

During an inspection, inspectors primarily verify: HACCP documentation or evidence of the use of a simplified approach, temperature records from the monitoring of refrigeration equipment and heat treatment processes, the allergen management system and consumer information, the hygiene of premises and equipment, staff training certificates in food hygiene, and procedures for handling non-compliant and out-of-date food.

The most common irregularities identified by the Sanitary and Epidemiological Station in the catering sector are: missing or out-of-date HACCP documentation, incomplete temperature monitoring records, incorrect food storage (lack of segregation, expiry dates exceeded), missing or incomplete allergen information, and a lack of evidence of staff training. Any of these irregularities may result in an order to rectify the deficiencies, a fine or – in the case of serious breaches – a decision to temporarily close the premises.

HACCP and certification – can a restaurant obtain certification?

Yes – although HACCP, as a legal obligation, does not require certification (it is sufficient to meet the requirements and be prepared for an inspection by the Sanitary and Epidemiological Station), catering businesses may apply for an HACCP certificate issued by an accredited certification body. The certificate serves as proof that the system has been assessed by an independent third party and meets the requirements – which is important for catering companies serving institutional clients (hospitals, schools, workplaces), who often require a documented and certified food safety system as a condition of cooperation.

For catering businesses planning further growth – such as opening new premises, expanding into the corporate catering sector or working with large clients – HACCP certification is a step towards more advanced standards, such as ISO 22000, which open up access to a wider market and more demanding clients. If you need help preparing your HACCP documentation, please call or email us.