How to write a HACCP plan for a central production kitchen
A practical guide to building a HACCP plan for a central production kitchen feeding multiple sites — including chill-chain control and onward distribution.
Define the scope properly
Your HACCP plan starts at goods-in and ends at the point of consumption — including transport and on-site regeneration. Don't draw an artificial line at the dispatch door.
The CCPs that almost always apply
Cook (core temperature/time), chill (8°C in 90 minutes), cold-chain transport, regen (core temperature on serve). Each needs a measurable critical limit and a validated monitoring method.
Documentation that scales
Use one master plan with site-specific annexes for each receiving site. Train named individuals at each site to monitor and record — without this, your CCPs become OPRPs in practice.
Author
TFCG Editorial Team
Food safety practitioners
- Chartered CIEH members
- BRCGS Approved Trainers
- Lead Auditors
Chartered food safety practitioners and former technical managers with hands-on UK manufacturing, catering and retail experience. Every article is technically reviewed before publication.
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