[{"data":1,"prerenderedAt":251},["ShallowReactive",2],{"guides-en-GB-haccp-plan-for-coffee-roasters":3},{"kind":4,"guide":5,"categorySlugs":244},"guide",{"key":6,"slug":6,"slugs":7,"category":16,"order":17,"schema":18,"title":19,"seoTitle":20,"description":21,"excerpt":22,"keywords":23,"published":31,"updated":31,"readingMinutes":32,"cover":33,"related":36,"body":58,"faq":151,"products":164,"sources":173,"paths":187,"slugMap":188,"categorySlug":243},"haccp-plan-for-coffee-roasters",{"de-DE":8,"fr-FR":9,"es-ES":10,"es-419":11,"pt-BR":12,"pt-PT":13,"it-IT":14,"nl-NL":15},"haccp-konzept-fuer-kaffeeroestereien","plan-haccp-pour-torrefacteurs","plan-appcc-para-tostadores-de-cafe","plan-haccp-para-tostadores-de-cafe","plano-appcc-para-torrefadores-de-cafe","plano-haccp-para-torrefatores-de-cafe","piano-haccp-per-torrefattori","haccp-plan-voor-koffiebranders","starting",6,"HowTo","A HACCP plan for a coffee roastery, hazard by hazard","HACCP Plan for Coffee Roasters: A Worked Guide","How to write a HACCP-based food safety plan for a coffee roastery: process steps, real hazards (stones, metal, acrylamide, mould), controls, records.","Coffee is a low-risk food, which is exactly why roasters underestimate the plan. Here are the process steps, the hazards that genuinely apply, the controls an inspector expects and the records that prove them.",{"primary":24,"secondary":25,"intent":30},"haccp plan coffee roasting",[26,27,28,29],"haccp for coffee roasters","coffee roastery food safety plan","acrylamide coffee roasting","food safety management system coffee","informational, operator preparing for inspection","2026-10-09",9,{"figure":34,"kicker":35},"HACCP","Food safety",[37,44,51],{"key":38,"slug":38,"category":16,"title":39,"excerpt":40,"readingMinutes":17,"updated":31,"cover":41},"register-a-food-business-as-a-coffee-roaster","Registering a coffee roastery as a food business","Registration is free and quick, but it has to happen at least 28 days before you trade. Here is the process, what the first inspection looks at, and how the hygiene rating applies to a roastery.",{"figure":42,"kicker":43},"28 days","Registration",{"key":45,"slug":45,"category":46,"title":47,"excerpt":48,"readingMinutes":17,"updated":31,"cover":49},"food-safety-records-for-roasters","compliance","Food safety records a roastery should keep","An inspector judges your food safety system by its records. A short, complete set kept every day beats a thick folder filled in the night before. What to record, and how often.",{"figure":50,"kicker":35},"Records",{"key":52,"slug":52,"category":46,"title":53,"excerpt":54,"readingMinutes":17,"updated":31,"cover":55},"coffee-traceability","Traceability in a roastery: from green lot to customer","If a customer finds a stone in a bag, you need to know within hours which green lot it came from, which batches used it and who else received them. How to set that up.",{"figure":56,"kicker":57},"Lot to cup","Traceability",[59,61,63,65,75,77,94,96,135,137,139,141,143,145,147,149],{"p":60},"Food business operators must put in place, implement and maintain a permanent procedure based on HACCP principles. The requirement comes from Article 5 of Regulation (EC) No 852\u002F2004, retained in UK law. For a roastery that means a written plan, proportionate to the business, that you actually follow and can show records for.",{"p":62},"Roasted coffee is a dry, low-moisture food heated well above the temperatures that kill vegetative bacteria, so the microbiological risk is low. The hazards that matter are physical (stones, metal, glass, pests), chemical (acrylamide formed in roasting, mycotoxins from poor storage at origin, cleaning chemicals, allergens in flavoured coffee) and, once coffee is ground, staleness and packaging failures that are quality rather than safety issues.",{"h2":64},"The seven principles, applied",{"ol":66,"steps":74},[67,68,69,70,71,72,73],"**Identify hazards** at each step of your process (see the flow below).","**Determine critical control points (CCPs):** the steps where control is essential to remove or reduce a hazard to an acceptable level. Many roasteries end up with one or two, typically destoning and metal detection or magnets.","**Set critical limits** for each CCP, for example the destoner running and checked at the start of every session, or the metal detector rejecting a test piece.","**Monitor** each CCP with a simple check and a record.","**Set corrective actions** for when a check fails: stop, hold product since the last good check, fix, recheck.","**Verify** that the plan works: review records weekly, test the detector, review complaints.","**Keep documents and records** proportionate to the size of the business.",true,{"h2":76},"A typical roastery process flow",{"chart":78},{"type":79,"title":80,"steps":81},"flow","Process steps to assess for hazards",[82,83,84,85,86,87,88,89,90,91,92,93],"Receive green coffee","Store green coffee","Weigh and load","Destone","Roast","Cool","Degas and store roasted","Grind (if sold ground)","Pack and seal","Label and lot code","Store finished goods","Dispatch",{"h2":95},"Hazards and controls, step by step",{"table":97},{"head":98,"rows":102},[99,100,101],"Step","Hazard","Control",[103,107,111,115,119,123,127,131],[104,105,106],"Receiving green","Pests, damaged or wet sacks, contaminated vehicle, mould","Approved suppliers, visual check on arrival, reject wet or infested sacks, record lot and condition",[108,109,110],"Storing green","Pests, damp leading to mould, cross-contamination","Off the floor on pallets, away from walls, dry and ventilated, pest control contract, first in first out",[112,113,114],"Destoning","Stones, metal, foreign bodies","Destoner on every batch; check stone box; magnets where fitted. Often a CCP",[116,117,118],"Roasting","Fire; acrylamide formation","Never leave the roaster unattended, chaff cleaning; consistent roast profiles and acrylamide mitigation reviewed under the acrylamide rules",[120,121,122],"Cooling","Contamination from cooling tray, pests","Clean cooling tray, covered when idle",[124,125,126],"Grinding","Metal from burr wear","Burr inspection schedule; metal detection or magnets downstream",[128,129,130],"Packing","Foreign bodies, wrong label, wrong allergen information","Clean area, glass and hard plastics policy, label check at the start of each run, metal detection if fitted",[132,133,134],"Storage and dispatch","Damage, pests","Sealed packs, clean racking, delivery vehicle condition",{"h2":136},"Acrylamide",{"p":138},"Acrylamide forms naturally when foods such as coffee are roasted. Commission Regulation (EU) 2017\u002F2158, retained in UK law, requires food business operators that roast coffee to apply mitigation measures and sets a benchmark level for roasted coffee of 400 micrograms per kilogram. The benchmark is a performance indicator, not a legal maximum. Note in your plan that you have considered acrylamide, that you roast to consistent, recorded profiles, and how you would respond if testing showed results above the benchmark. The Food Standards Agency publishes guidance for businesses.",{"h2":140},"Mycotoxins",{"p":142},"Ochratoxin A (OTA) is produced by moulds that can grow on coffee that was badly dried or stored. In Great Britain, maximum levels are set in assimilated Regulation (EC) No 1881\u002F2006: 5.0 micrograms per kilogram for roasted coffee beans and ground roasted coffee, and 10.0 for soluble coffee. Northern Ireland follows the newer EU regulation with lower levels. Your control is buying from reputable suppliers, rejecting damp or mouldy lots and storing green coffee dry. See [storing green coffee](guide:storing-green-coffee).",{"h2":144},"Allergens",{"p":146},"Plain coffee contains none of the 14 regulated allergens. Flavoured coffees, coffee blended with nuts or chocolate, and products packed on shared lines can. If you handle allergenic ingredients, your plan must cover segregation, cleaning between runs and labelling. See [allergens for coffee roasters](guide:allergens-for-coffee-roasters).",{"h2":148},"Keep it proportionate",{"p":150},"A small roastery's plan can be a few pages: the flow diagram, the hazard table, one or two CCPs with their checks, and record sheets for receiving, cleaning, pest control, CCP checks and training. The test is whether it reflects what you actually do. An inspector would rather see a short plan with complete records than a template with blank logs.",[152,155,158,161],{"q":153,"a":154},"Do coffee roasters need a HACCP plan?","UK food businesses must have a food safety management system based on HACCP principles, proportionate to their size. For a roastery that is a short written plan with records.",{"q":156,"a":157},"What are the critical control points in coffee roasting?","Usually foreign body removal: destoning green coffee and, where fitted, metal detection or magnets on packed or ground product. Your own hazard analysis decides.",{"q":159,"a":160},"Is acrylamide a legal limit for coffee?","No. The 400 micrograms per kilogram for roasted coffee is a benchmark level used to judge whether mitigation is working, not a maximum level. Roasters must still apply mitigation measures.",{"q":162,"a":163},"Can I use Safer Food Better Business?","Safer Food Better Business packs are written for caterers and retailers. A roastery that manufactures and packs coffee usually needs a plan built around its own process, though the record sheets can be adapted.",[165,169],{"target":166,"label":167,"note":168},"page:factory","Recorded roast profiles","Consistent, logged roasting is your evidence for acrylamide mitigation and consistency.",{"target":170,"label":171,"note":172},"page:green-coffee-inventory","Green coffee lots and storage","Receiving checks, lot records and first-in first-out stock.",[174,178,181,183],{"name":175,"title":176,"url":177},"Food Standards Agency","Hazard Analysis and Critical Control Point (HACCP)","https:\u002F\u002Fwww.food.gov.uk\u002Fbusiness-guidance\u002Fhazard-analysis-and-critical-control-point-haccp",{"name":175,"title":179,"url":180},"Acrylamide legislation","https:\u002F\u002Fwww.food.gov.uk\u002Fbusiness-guidance\u002Facrylamide-legislation",{"name":175,"title":140,"url":182},"https:\u002F\u002Fwww.food.gov.uk\u002Fbusiness-guidance\u002Fmycotoxins",{"name":184,"title":185,"url":186},"legislation.gov.uk","Regulation (EC) No 1881\u002F2006, Annex (maximum levels)","https:\u002F\u002Fwww.legislation.gov.uk\u002Feur\u002F2006\u002F1881\u002Fannex",{"en-US":6,"en-GB":6,"de-DE":8,"es-ES":10,"es-419":11,"fr-FR":9,"it-IT":14,"ja-JP":6,"pt-BR":12,"nl-NL":15,"el-GR":6,"fi-FI":6,"et-EE":6,"lv-LV":6,"lt-LT":6,"sk-SK":6,"sl-SI":6,"pt-PT":13},{"how-to-start-a-coffee-roasting-business":189,"coffee-roastery-business-plan":190,"coffee-roastery-startup-costs":191,"roastery-premises-and-planning-permission":192,"register-a-food-business-as-a-coffee-roaster":38,"haccp-plan-for-coffee-roasters":6,"insurance-for-coffee-roasters":193,"business-structure-for-a-roastery":194,"how-to-price-wholesale-coffee":195,"retail-coffee-pricing":196,"gross-margin-per-kg":197,"roastery-cash-flow":198,"staffing-a-roastery":199,"roastery-production-planning":200,"batch-scheduling-for-roasters":201,"roast-loss-and-shrinkage":202,"roastery-stock-control":203,"choosing-a-coffee-roaster":204,"gas-vs-electric-coffee-roasters":205,"new-vs-used-coffee-roaster":206,"buying-a-used-coffee-roaster-checklist":207,"importing-a-coffee-roaster":208,"afterburners-and-roaster-emissions":209,"roastery-extraction-and-ventilation":210,"commercial-coffee-grinders-for-roasteries":211,"coffee-packing-lines-and-heat-sealers":212,"coffee-roaster-maintenance-schedule":213,"leasing-vs-buying-roastery-equipment":214,"how-to-buy-green-coffee":215,"green-coffee-importers-vs-direct-trade":216,"importing-green-coffee-into-the-uk":217,"green-coffee-contracts-and-incoterms":218,"green-coffee-samples-and-sample-roasting":219,"grading-and-cupping-green-coffee":220,"green-coffee-moisture-and-density":221,"storing-green-coffee":222,"green-coffee-landed-cost":223,"selling-wholesale-coffee-to-cafes":224,"cafe-wholesale-account-terms":225,"coffee-subscription-business":226,"selling-coffee-online":227,"selling-coffee-at-markets-and-events":228,"private-label-coffee":229,"b2b-coffee-pricing-tiers":230,"coffee-labelling-uk":231,"allergens-for-coffee-roasters":232,"vat-on-coffee":233,"coffee-traceability":52,"food-safety-records-for-roasters":45,"roast-profiling-for-consistency":234,"coffee-roastery-qc-programme":235,"production-cupping-protocol":236,"development-time-and-roast-logging":237,"coffee-roasting-software-buyers-guide":238,"when-to-buy-a-second-roaster":239,"contract-roasting":240,"hiring-a-head-roaster":241,"multi-site-roastery":242},"how-to-start-a-coffee-roasting-business","coffee-roastery-business-plan","coffee-roastery-startup-costs","roastery-premises-and-planning-permission","insurance-for-coffee-roasters","business-structure-for-a-roastery","how-to-price-wholesale-coffee","retail-coffee-pricing","gross-margin-per-kg","roastery-cash-flow","staffing-a-roastery","roastery-production-planning","batch-scheduling-for-roasters","roast-loss-and-shrinkage","roastery-stock-control","choosing-a-coffee-roaster","gas-vs-electric-coffee-roasters","new-vs-used-coffee-roaster","buying-a-used-coffee-roaster-checklist","importing-a-coffee-roaster","afterburners-and-roaster-emissions","roastery-extraction-and-ventilation","commercial-coffee-grinders-for-roasteries","coffee-packing-lines-and-heat-sealers","coffee-roaster-maintenance-schedule","leasing-vs-buying-roastery-equipment","how-to-buy-green-coffee","green-coffee-importers-vs-direct-trade","importing-green-coffee-into-the-uk","green-coffee-contracts-and-incoterms","green-coffee-samples-and-sample-roasting","grading-and-cupping-green-coffee","green-coffee-moisture-and-density","storing-green-coffee","green-coffee-landed-cost","selling-wholesale-coffee-to-cafes","cafe-wholesale-account-terms","coffee-subscription-business","selling-coffee-online","selling-coffee-at-markets-and-events","private-label-coffee","b2b-coffee-pricing-tiers","coffee-labelling-uk","allergens-for-coffee-roasters","vat-on-coffee","roast-profiling-for-consistency","coffee-roastery-qc-programme","production-cupping-protocol","development-time-and-roast-logging","coffee-roasting-software-buyers-guide","when-to-buy-a-second-roaster","contract-roasting","hiring-a-head-roaster","multi-site-roastery","starting-a-roastery",{"starting":243,"running":245,"equipment":246,"green-coffee":247,"selling":248,"compliance":46,"quality":249,"scaling":250},"running-a-roastery","roasting-equipment","green-coffee-buying","selling-coffee","roasting-quality","scaling-a-roastery",1791626954139]