{"id":89148,"date":"2026-10-16T14:10:06","date_gmt":"2026-10-16T12:10:06","guid":{"rendered":"https:\/\/praxistrainings-lms.de\/?post_type=glossary&#038;p=89148"},"modified":"2026-10-20T10:18:32","modified_gmt":"2026-10-20T08:18:32","slug":"haccp","status":"publish","type":"glossary","link":"https:\/\/praxistrainings-lms.de\/cs\/glossar\/haccp\/","title":{"rendered":"HACCP (anal\u00fdza rizik a kritick\u00e9 kontroln\u00ed body)"},"content":{"rendered":"<p><strong>HACCP<\/strong> Anal\u00fdza rizik a kritick\u00fdch kontroln\u00edch bod\u016f (HAZARDS) je preventivn\u00ed koncept, kter\u00fd umo\u017e\u0148uje potravin\u00e1\u0159sk\u00fdm podnik\u016fm systematicky identifikovat, posuzovat a kontrolovat biologick\u00e1, chemick\u00e1 a fyzik\u00e1ln\u00ed nebezpe\u010d\u00ed. Pr\u00e1vn\u00edm z\u00e1kladem v EU je \u010dl\u00e1nek 5 na\u0159\u00edzen\u00ed (ES) \u010d. 852\/2004: V\u0161ichni provozovatel\u00e9 potravin\u00e1\u0159sk\u00fdch podnik\u016f \u2013 od pr\u016fmyslov\u00fdch z\u00e1vod\u016f a\u017e po... <a href=\"https:\/\/praxistrainings-lms.de\/cs\/schulungen-gastronomie\/\">gastronomie<\/a> \u2013 mus\u00ed zav\u00e9st, implementovat a udr\u017eovat postup zalo\u017een\u00fd na principech HACCP. N\u00e1\u0161 \u010dl\u00e1nek poskytuje snadno srozumiteln\u00fd \u00favod. <a href=\"https:\/\/praxistrainings-lms.de\/cs\/was-ist-haccp\/\">Co je HACCP?<\/a>.<\/p>\n<h3>Sedm princip\u016f HACCP<\/h3>\n<ol>\n<li>Prove\u010fte anal\u00fdzu rizik<\/li>\n<li>Stanoven\u00ed kritick\u00fdch kontroln\u00edch bod\u016f (CCP) \u2013 viz <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/merkblatt-ccps\/\">Informa\u010dn\u00ed list CCP<\/a><\/li>\n<li>Nastaven\u00ed limit\u016f pro ka\u017ed\u00fd CCP<\/li>\n<li>Stanoven\u00ed monitorovac\u00edch postup\u016f<\/li>\n<li>Definujte n\u00e1pravn\u00e1 opat\u0159en\u00ed<\/li>\n<li>Stanovit ov\u011b\u0159ovac\u00ed postupy \u2013 viz <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/checkliste-verifizierung-haccp\/\">Kontroln\u00ed seznam pro ov\u011b\u0159en\u00ed HACCP<\/a><\/li>\n<li>Dokumentace a z\u00e1znamy \u2013 nap\u0159. s na\u0161imi <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/vorlage-haccp-plan\/\">\u0160ablona pl\u00e1nu HACCP<\/a><\/li>\n<\/ol>\n<p>Z\u00e1kladem funguj\u00edc\u00edho syst\u00e9mu HACCP jsou dob\u0159e implementovan\u00e1 z\u00e1kladn\u00ed opat\u0159en\u00ed (preventivn\u00ed programy nebo PRP), jako nap\u0159\u00edklad <a href=\"#reinigung-desinfektion\">\u010di\u0161t\u011bn\u00ed a dezinfekce<\/a>, <a href=\"#schaedlingsmonitoring\">Monitorov\u00e1n\u00ed \u0161k\u016fdc\u016f<\/a> a osobn\u00ed hygienu. Ti, kte\u0159\u00ed si nep\u0159ej\u00ed vyv\u00edjet vlastn\u00ed koncept, mohou naj\u00edt podporu na adrese <a href=\"https:\/\/praxistrainings-lms.de\/cs\/ihr-individuelles-haccp-konzept-sicher-rechtskonform-und-praxisnah\/\">V\u00e1\u0161 individu\u00e1ln\u00ed koncept HACCP<\/a>. Pro zam\u011bstnance, a <a href=\"https:\/\/praxistrainings-lms.de\/produkt\/haccp-schulung\/\">\u0160kolen\u00ed HACCP<\/a>, pro osoby odpov\u011bdn\u00e9 za t\u00fdm HACCP, hloubkovou <a href=\"https:\/\/praxistrainings-lms.de\/produkt\/schulung-haccp-fuer-experten\/\">HACCP pro odborn\u00edky<\/a>.<\/p>\n<h3>Dal\u0161\u00ed nab\u00eddky<\/h3>\n<ul>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/haccp-schulung\/\">\u0160kolen\u00ed HACCP<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/schulung-haccp-fuer-experten\/\">HACCP pro odborn\u00edky<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/haccp-fuer-lebensmittel-verpackungshersteller\/\">HACCP pro v\u00fdrobce potravin\u00e1\u0159sk\u00fdch obal\u016f<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/cs\/haccp-hannover\/\">\u0160kolen\u00ed HACCP v Hannoveru<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/fachartikel-haccp-c355-2022\/\">Technick\u00fd \u010dl\u00e1nek HACCP<\/a><\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>HACCP (Hazard Analysis and Critical Control Points, deutsch: Gefahrenanalyse und kritische Kontrollpunkte) ist ein pr\u00e4ventives Konzept, mit dem Lebensmittelunternehmen biologische, chemische und physikalische Gefahren systematisch erkennen, bewerten und beherrschen. Rechtsgrundlage in der EU ist Artikel 5 der Verordnung (EG) Nr. 852\/2004: Alle Lebensmittelunternehmer \u2013 vom Industriebetrieb bis zur Gastronomie \u2013 m\u00fcssen ein auf den HACCP-Grunds\u00e4tzen [&hellip;]<\/p>\n","protected":false},"author":6433,"featured_media":0,"parent":0,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"glossary-cat":[],"class_list":["post-89148","glossary","type-glossary","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>HACCP (Hazard Analysis and Critical Control Points) -<\/title>\n<meta name=\"description\" content=\"Was bedeutet HACCP? 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