Most small hospitality businesses in the UK are well served by SFBB — it’s built for exactly that scale, and it’s what Rated5 follows by default. But some premises are required to run a full HACCP system instead, usually because of size, complexity, or what they produce. Until now, that’s meant stepping outside Rated5 entirely for the plan itself. Not any more.
What’s new
The HACCP module is off by default and switched on per premises, from Settings — it doesn’t change anything for premises that don’t need it. Once enabled, you can build a real hazard analysis and critical control point plan: process steps, hazards, and the CCPs that control them, each one linked to a real monitoring source — a specific appliance, a cooking or cooling log, delivery temperatures, or a scheduled check.
Why the link to monitoring matters
A HACCP plan on paper is only as good as the evidence behind it. Because each CCP is linked to something Rated5 is already logging, the evidence accumulates from your normal daily use — a reading against a monitored appliance, a delivery temperature against a monitored supplier — rather than being a separate exercise you have to remember to do on top of everything else.
Versioned, properly
Editing an active plan doesn’t rewrite it — it opens a new draft version, and activating that version requires a signature. Your plan’s history is never lost, and a monthly verification check plus an annual review are set up for you automatically, each one recorded against the exact plan version it was judged against.
Who this is for
If you’re not sure whether you need full HACCP rather than SFBB, that’s a question for your local authority or a food safety consultant, not something Rated5 decides for you. If you already know you do, the module is there — off until you turn it on.