What Is a HACCP Decision Tree?

• A HACCP decision tree is a flow diagram of yes/no questions that helps identify Critical Control Points (CCPs).
• Decision trees are part of a wider HACCP system, which is used to ensure food safety.
• In the UK, food businesses are legally required to base their food safety systems on HACCP principles.
• Two models of decision trees are widely used: the Codex decision tree and the Campden BRI decision tree.

HACCP (pronounced “hass-up”) stands for Hazard Analysis and Critical Control Point. It’s a structured system used worldwide to keep food safe. In the UK, every food business is legally required to follow HACCP principles.

There are two parts to this:

Hazard Analysis – Identify potential hazards in your processes and assess the risks they pose.

Critical Control Points – Deciding which steps need specific controls to prevent, remove or reduce those risks.

A HACCP decision tree will help you determine these Critical Control Points.

A HACCP decision tree is a simple tool that uses yes/no questions to identify Critical Control Points.

It takes the form of a flow diagram, with questions for each stage of your food process. Your answers will help you decide whether a step needs strict control or if normal good practice is enough to make food safe.

HACCP decision trees should be completed after your hazard analysis.

Every food business is different. Even if two companies handle the same type of food, their specific processes and working environments will create different risks.

That’s why the Food Standards Agency (FSA) expects every business to design a food safety plan that’s based on HACCP principles but unique to its operations.

The more complex your processes, the more Critical Control Points you’re likely to have. A decision tree will help you identify these CCPs. It’s an essential step in developing a food safety system that keeps products safe for customers and meets the FSA’s expectations.

Before you can complete a decision tree, it’s helpful to know a few other key terms related to HACCP.

A Critical Control Point is a step in your process where control is essential to prevent, eliminate or reduce a hazard to a safe level.

Each CCP must have one or more critical limits. These are clearly defined and measurable values that separate safe from unsafe.

For example, chicken must be cooked to an internal temperature of 75°C for at least 30 seconds. The temperature and time are both critical limits. If either is missed, the chicken won’t be safe to serve.

You must closely monitor critical limits. If they’re not met, corrective action is required.

Operational Prerequisite Programmes are targeted controls for significant hazards that don’t meet the criteria for CCPs.

OPRPs use action criteria (such as equipment checks or cleaning schedules) to reduce the likelihood of hazards, but do not guarantee food safety on their own.

Usually, another step later in the process provides the final safeguard. OPRPs include validated allergen cleaning procedures or sieving ingredients.

Prerequisite Programmes are basic routines and practices that keep your working environment safe and hygienic.

PRPs aren’t aimed at specific hazards but reduce overall risk by keeping hygiene standards high. Examples include regular cleaning, pest control, handwashing routines and laundering uniforms.

In some HACCP decision tree models, PRPs are considered in the answers.

There is no single official HACCP decision tree. Different models exist, and you can even develop your own, provided you have the necessary expertise.

With that said, the FSA recommends two widely used models: The Codex decision tree and the Campden BRI decision tree.

The Codex decision tree is used worldwide as a reference point for food safety systems. It comes from the Codex Alimentarius Commission, a joint body of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO).

The process works by taking each step in your food production flow and asking four yes/no questions. These questions are:

1. Do control measures exist at this step?
    If no → you must modify the step, process or product.
2. Is the step specifically designed to eliminate or reduce the hazard to a safe level?
   If yes → this step is a CCP.
3. Could contamination with the hazard occur, or could the hazard increase to unacceptable levels?
    If no → this step is not a CCP.
4. Will a later step eliminate the hazard or reduce it to a safe level?
    If yes → this step is not a CCP. If no → this step is a CCP

The Campden BRI decision tree was developed by Campden BRI, a leading food and drink research association in the UK.

It differs from Codex in how it treats Prerequisite Programmes. Steps where hazards are already controlled by established PRPs (such as cleaning or pest control) aren’t identified as CCPs.

Because of this, using the Campden BRI tree will typically result in fewer CCPs than the Codex version. However, this outcome depends on your PRPs being well designed, implemented and maintained.

Both are accepted in the UK.

The Codex tree gives you a structured, internationally recognised approach, while the Campden BRI tree can be more straightforward if you have robust PRPs.

You can find examples of both decision trees on the Food Standards Agency site.

If you’re developing your own food safety plan, it’s essential that you understand food law and the standard practices that ensure your products are safe to eat.

You can start with our online Food Hygiene Training courses. Each course provides an essential awareness of food safety in different settings and introduces HACCP principles in context.

Every course is fully online and awards an independently recognised training certificate, including Level 2 Food Safety – the accepted standard for entry-level food workers.