Official Product
Direct from Kitchen Tonic
Commercial-Grade Print
Professionally printed, not a home printer
Royal Mail Tracked Delivery
From £2.85 · order by 12 noon for next working day delivery
HACCP Process Flow Wall Chart (A3)
Handwashing, Equipment Separation, Pest Control, Covering Food, Staff Illness, Cleaning, Chilled Storage, Chilling Food, Cooking Safely, Reheating. Normally £5 each, an access link is emailed straight after checkout.
A3 flow chart showing the catering process from purchase to service, with critical control points (CCPs) highlighted. Each CCP box shows the legal temperature and time requirement. A right-hand column documents corrective actions if limits are missed. Based on Regulation (EC) 852/2004 Article 5 requirements for HACCP-based procedures.
Perfect for
Catering kitchens implementing HACCP
Kitchen Tonic design
Written by food safety consultants
Wipe-clean laminated
250 micron encapsulation
Next Working Day
Order by 12 noon
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Product Specifications
- Format
- A3 portrait, full colour poster
- Paper
- 170gsm silk, full colour
- Designed by
- Kitchen Tonic food safety consultants
- Edition
- 2026-1
What's Included
- Complete food safety management system pack
- Ready-to-use documentation templates
- Implementation guidance notes
Common Questions
What condition is this product in?
Brand new and unused. This is the official Kitchen Tonic publication, professionally printed and dispatched by a commercial print company in the UK and sent by Royal Mail tracked delivery.
How quickly will I receive my order?
Order by 12 noon and we dispatch the same working day. Choose Royal Mail Tracked 24 or Special Delivery Guaranteed by 1pm at checkout for next working day delivery, or Royal Mail Tracked 48 from £2.85, which aims to arrive within 2 working days. Orders placed after 12 noon, or at the weekend, dispatch on the next working day.
Is this an official publication?
Yes, this is an official Kitchen Tonic publication. It meets all regulatory requirements and is suitable for food business compliance.
Why This Matters
Your HACCP-based procedures must be documented and kept up to date (Regulation (EC) 852/2004 Article 5). This chart summarises a typical catering flow and helps staff recognise critical control points.
Need more than the paperwork?
Carren Amoli, Founder & Lead Food Safety Consultant
BSc (Hons) · Former NHS dietitian · International food safety auditor · 16+ years
Complete Your Kit
Frequently Asked Questions
What are the critical control points (CCPs)?
CCPs are the steps where you can control food safety: cooking (75°C core), cooling (within 90 minutes), reheating (75°C), hot holding (63°C or above), and chilled display (8°C or below, target 5°C).
Should I adapt this flow to my menu?
Yes. This chart shows a typical catering flow. Adapt it to reflect your own processes: you might skip some steps or add others depending on what you cook.
What do I do if a critical limit is missed?
The right-hand column shows the corrective actions: continue cooking, cool faster and refrigerate immediately, reheat again once, or use within 2 hours or throw away.
What condition is this product in?
Brand new and unused. This is the official Kitchen Tonic publication, professionally printed and dispatched by a commercial print company in the UK and sent by Royal Mail tracked delivery.
How quickly will I receive my order?
Order by 12 noon and we dispatch the same working day. Choose Royal Mail Tracked 24 or Special Delivery Guaranteed by 1pm at checkout for next working day delivery, or Royal Mail Tracked 48 from £2.85, which aims to arrive within 2 working days. Orders placed after 12 noon, or at the weekend, dispatch on the next working day.
Is this an official publication?
Yes, this is an official Kitchen Tonic publication. It meets all regulatory requirements and is suitable for food business compliance.
What payment methods do you accept?
We accept all major credit and debit cards including Visa, Mastercard, and American Express. All payments are processed securely through Stripe with 256-bit SSL encryption.
Can I get help implementing this?
Absolutely! Our consultants can help you implement this food safety system in your business.View our consulting services.
Do I legally need a food safety management system?
UK food law requires every food business to have a documented, HACCP-based food safety management system in place. An official pack like this is one recognised way to meet that, not the only one. You can build your own, but a ready-made pack gives you a structure EHOs know and expect.Get help putting one in place.
Which pack should I choose?
Start with your trade. Butchers and meat retailers use ButcherSafe; shops and food retailers use Safer Food, Better Business for Retailers; registered childminders use the SFBB childminders pack. Caterers, restaurants and cafes can use CookSafe, Safe Catering, the Industry Guide or the FSA's Safer Food, Better Business pack, with versions tailored to Chinese and South Asian cuisines. They all cover the same HACCP essentials, so pick the one you prefer or the one your EHO recommends, and you can buy and use any pack anywhere in the UK.
Can I use this anywhere in the UK?
Yes. All our packs are built on the same HACCP principles and are used by food businesses across the UK. The region shown reflects the authority that publishes each pack; it is not a restriction. Some EHOs even recommend a particular pack whatever your nation, for example a butcher in England using ButcherSafe, or an officer in Wales recommending the Scottish CookSafe pack.