HACCP stands for Hazard Analysis and Critical Control Points: the systematic approach to food safety that identifies where things can go wrong (biological, chemical and allergen hazards) and puts monitored controls at the critical points. UK food hygiene law requires every food business, including a play venue café, to operate a food safety management system based on HACCP principles. The Food Standards Agency's food.gov.uk publishes Safer Food, Better Business, the simplified HACCP-based pack most small cafés run on.
What it looks like day to day
Fridge and freezer temperature logs, cooking and hot-holding checks, cleaning schedules, allergen information kept accurate against every menu change, and staff trained in food hygiene with certificates to show. Your local EHO scores all of this in the food hygiene rating everyone sees on the door, and the same officer can widen a food visit into general health and safety questions, which is a good reason the whole building's paperwork stays ready.
SafePlay's Daily Checks handle the temperature and cleaning logs with timestamps, and Staff Compliance keeps the hygiene certificates current.