HACCP Plan — Mobile & Outdoor Event Catering

Primrose Weddings & Events Ltd  |  t/a The Harrogate Food & Drink Co.  |  Funky Fridays  |  Trufflehunters
Document RefHACCP-001
Issue DateDecember 2025
Last ReviewDecember 2025 — L. Aikman
Next ReviewDecember 2026
Prepared byLinda Aikman — Director
ScopeAll mobile and outdoor event catering operations

Legislation: Food Safety Act 1990; Food Hygiene Regulations 2013 (England & Wales); Regulation (EC) No 852/2004 on hygiene of foodstuffs; Food Information Regulations 2014 (allergen labelling). Mobile units registered with Harrogate Borough Council environmental health department as required (minimum 28 days prior to trading at new local authority areas).

1. Hazard Analysis

Process Step CCP? Hazard Type & Description Control Measures Monitoring & Records
Delivery / Receipt CCP Biological: temperature-abused stock, contamination.
Chemical: unlabelled/contaminated goods.
Physical: damaged packaging, foreign objects.
  • Check delivery temperature on receipt — chilled ≤8°C, frozen ≤−18°C.
  • Visual inspection of all goods and packaging.
  • Verify supplier traceability documentation.
  • Reject any delivery outside temperature limits or with damaged/suspect packaging.
 Delivery log: date, supplier, product, temperature recorded, accepted/rejected. Batch numbers / delivery notes retained minimum 3 months.
Storage — Chilled CCP Biological: bacterial growth if temperatures not controlled. Cross-contamination raw/ready-to-eat.
  • Maintain cool box / fridge at ≤5°C.
  • Raw meat stored at bottom, below ready-to-eat foods.
  • FIFO rotation — oldest stock used first.
  • Covered containers; labelled with date.
 Temperature log: checked and recorded at start of service and every 2 hours. Calibrated thermometer used.
Storage — Frozen Biological: partial thaw causing bacterial growth.
  • Maintain freezer at ≤−18°C.
  • Do not refreeze thawed items.
  • Thaw in fridge overnight — not at room temperature.
 Freezer temperature checked at start of each event.
Preparation CCP Biological: cross-contamination from raw to ready-to-eat food.
Physical: foreign objects (bone, packaging).
  • Colour-coded chopping boards and utensils: Red (raw meat), Yellow (cooked meat), Green (salad/veg), Blue (raw fish), Purple (allergen).
  • Raw and ready-to-eat foods prepared in separate areas at separate times.
  • Handwashing before and after handling raw food.
  • Visual inspection of all food during preparation.
 Staff briefed at event start. Cleaning schedule followed between tasks.
Cooking CCP Biological: survival of pathogens in undercooked food (Salmonella, Campylobacter, E. coli).
  • Core temperature checked with calibrated probe thermometer.
  • Poultry, pork, burgers, minced meat: minimum 75°C core.
  • Hog roast / whole joints: minimum 75°C throughout — juices run clear, no pink.
  • Do not serve food that has not reached minimum core temperature — return to cooking.
 Temperature records on HGFD Contract Sheet / HACCP temp log. Probe sanitised between uses.
Cooling CCP Biological: rapid bacterial growth during slow cooling in danger zone (8°C–63°C).
  • Cool cooked food to below 5°C within 90 minutes.
  • Use shallow pans to maximise surface area; stir regularly.
  • Place in cold water bath or blast chiller if available.
  • Never cool in deep containers with lids on.
 Time and temperature recorded during cooling process.
Hot Holding CCP Biological: bacterial growth if held below safe temperature during service.
  • Maintain hot-held food at minimum 63°C throughout service.
  • Two-hour rule: food not to spend more than 2 hours total below 63°C.
  • Food held below 63°C for more than 2 hours — discard.
 Temperature checked and recorded every 2 hours during service. Records on HGFD temp log.
Reheating CCP Biological: survival of pathogens if food not reheated to sufficient temperature.
  • Reheat to minimum 75°C core throughout.
  • Reheat once only — do not reheat food that has already been reheated.
  • Verify with probe before service.
 Temperature recorded on HGFD temp log before food enters service.
Service CCP Biological: cross-contamination via hands, utensils, or customer contact.
Physical: foreign objects entering food during service.
  • Disposable gloves worn for food handling.
  • Separate tongs for different food types — not interchanged.
  • Food covered/protected when not actively being served.
  • Staff handwashing between tasks and after any non-food contact.
 Allergen information available to customers at point of service. Staff briefed on allergens at start of every event.
Cleaning All: cross-contamination from dirty surfaces, equipment, utensils.
  • Clean-then-sanitise protocol on all food contact surfaces after each task and at end of service.
  • COSHH-compliant, food-safe chemicals used. See COSHH-001.
  • Colour-coded cloths match board colours.
  • Deep clean of all equipment between events.
 Cleaning schedule completed and signed at end of each event.
Waste Biological: pest attraction, contamination of food areas from waste.
  • Covered bins used at all times.
  • Waste bins positioned away from food preparation and service areas.
  • Emptied regularly during service; fully cleared at end of event.
  • Compostable packaging used where practicable.
 Waste disposal confirmed on event close-down checklist.

2. Critical Limits Summary

CCP Critical Limit Monitoring Method Frequency Corrective Action
Delivery (chilled) ≤8°C Calibrated probe thermometer Every delivery Reject delivery if above limit
Storage (chilled) ≤5°C Fridge thermometer / probe Start of service + every 2 hours Move to functioning chiller; call engineer; discard if temperature not recoverable
Storage (frozen) ≤−18°C Freezer thermometer Start of each event Use immediately if partially thawed and within safe limit; discard if compromised
Cooking ≥75°C core Calibrated probe thermometer Every batch before service Return to cooking until limit achieved; discard if quality compromised
Hot holding ≥63°C Probe thermometer Every 2 hours during service Reheat to ≥75°C immediately; discard if 2-hour rule exceeded
Reheating ≥75°C core Calibrated probe thermometer Every batch before service Continue heating until limit achieved; reheat once only — discard if already reheated once

3. Allergen Management

All 14 major allergens (as defined under UK Food Information Regulations 2014) are managed at every event. Key controls:

Current allergen chart/matrix is held on file separately (see Allergen Chart on file).

4. Cleaning Schedule

Area / Item Frequency Method Chemical
Food contact surfaces (boards, worktops) After each task and between raw/cooked food Remove debris → clean with hot water and detergent → rinse → sanitise → air dry Food-safe detergent + food-safe sanitiser
Cooking equipment (grills, trays, pans) After each use Cool → scrape debris → wash with detergent in hot water → rinse → sanitise Detergent + food-safe sanitiser
Probe thermometer Between each use Clean with detergent wipe or probe wipe → sanitise → air dry Probe wipes / sanitiser
Hands Before food handling; after raw food; after toilet; after waste; after any non-food contact Soap + hot water 20 seconds → dry with single-use towel Antibacterial hand soap
Fridge / cool boxes After every event; minimum weekly Empty → remove shelves → clean with detergent → rinse → sanitise → dry → replace Anti-bac spray
Floor (service area) During and after service Sweep → mop with hot water and disinfectant Disinfectant
All equipment (deep clean) Between events / minimum weekly Full disassembly where possible → soak → scrub → rinse → sanitise → dry → reassemble Degreaser + food-safe sanitiser

5. Staff Training

6. Verification & Review

Signed (Director)Linda Aikman
PositionDirector — Primrose Weddings & Events Ltd
DateDecember 2025
Next ReviewDecember 2026
HACCP-001 HACCP Plan | Primrose Weddings & Events Ltd Reviewed: December 2025 — L. Aikman | Next review: December 2026