Preparatory Stage C: Define scope of the study


A summary of what the HACCP study will cover. The extent of the study should be clearly defined to help those developing the HACCP based controls focus on key areas.

How is this stage achieved?

Define each of the following:-

  1. Linear or modular HACCP plan - A Linear HACCP Plan is typically one study that covers raw materials right through to despatch (usually for simple systems). A modular HACCP Plan typically covers several separate HACCP studies e.g. one on raw materials, one for each production line or product produced and one for despatch of the product (usually for more complex systems/large variety of products).
  2. Title – This sets out what the HACCP study will cover it should include what the product/product group is, the process line or the range of activities that the HACCP study will be covering.

e.g. This HACCP study covers the manufacture of baked bakery products (a range of products including doughnuts, cream slices, chocolate éclairs and muffins).

  1. Start and end points of the study – specify where the study will begin (for instance intake of raw materials and ingredients) and where it will end (for instance point of despatch or point of consumption).
    e.g. The study will start at goods intake and go through to despatch.
    You may wish to mention at this stage that the study is restricted to product safety issues.  
    The point at which products are considered safe e.g. safe at despatch or safe at the point of consumption should be stated, when there are clear distribution, storage and product use instructions.

  2. Hazards – Specify the different hazards that will be considered in the investigation e.g. biological, chemical, physical, allergens or any combination of these.  At this stage include only those that are relevant to your product/process/module and consumer group.  These can be cross referenced if there are too many to list see last example below.
    e.g.    Microbiological hazards
    For example - E.coli 0157, Listeria spp, Salmonella spp, Clostridium botulinum toxin, 
    Staphylococcus aureus toxin.

  Chemical hazards

    For example - Caustic cleaning chemical residues, pesticide residues.

  Physical hazards

    For example - Glass and hard plastic, metal, stones

   OR    For a list of all relevant hazards please refer to ‘manual XYZ’, you may wish to make a note of the manual where these are all held.


  1. The HACCP study may be supported by other documentation (e.g. effective prerequisites programmes).  These should be listed or cross referenced

  2. Any sources of information used in developing the HACCP plan should be recorded in the scope e.g.

  • Relevant legislative documents (e.g. the Food Safety Hygiene (England) Regulations 2013).

  • Codes of practice.
  • Good manufacturing practice documents.

  • Any HACCP reference documents e.g. general principles of food hygiene.