The Hazard Analysis and Critical Control Point or HACCP is an internationally recognised system that helps organisations to identify, evaluate and control the hazards that present significant risks to food safety. 

HACCP is designed to identify when hazards could occur and how they can be removed or reduced to a safe level.  In order to comply with the legislation, you must have procedures that are appropriate to your organisation and the roles you perform based on the HACCP principles and these must be followed.

HACCP is based on these 7 key principles:

1. Carry out an analysis of the possible hazards – this relates to what do you do, what could go wrong and what risks there are to your health and the health of the people you support.
2. Determine the Critical Control Points or CCP. These are stages in the process where hazards must be controlled for food to be safe to eat.
3. Identify the critical limits. These specify the safety limits of acceptable, safe food and unacceptable, unsafe food.
4. Establish a system to monitor control of the Critical Control Points or CCP. This may involve temperature checks, visual inspection and time recording to ensure hazards are controlled.
5. Establish what corrective action will be taken if monitoring has identified that food may be unsafe. 
6. Establish procedures for verification. This involves checking your HACCP system to make sure it is working effectively. This means that checks are done and are effective at controlling hazards. Regular Manager checks and food samples might be included in your verification procedures.
7. Establish documentation and records. Documentation must exist to demonstrate HACCP is working effectively. These can include charts, work instructions, written policies/procedures, training records, monitoring recordings, sampling records and receipts/invoices.

The Food Standards Agency (FSA) provide lots of information about HACCP, including sample documents. 

You can also sign up to use their free online tools that will guide you through the process of developing a food safety management system based on HACCP principles.