Your individual HACCP concept – safe, legally compliant and practical

Q: How is an HACCP concept implemented in practice?

In practice, a HACCP concept begins with an analysis of your production steps and potential hazards. Subsequently: CCPs are identified, measurement and monitoring procedures are defined, limit values and corrective actions are established, documentation systems are implemented, and employees are trained. Only in this way will the concept be effective and audit-proof.

Q: Are there training courses available for creating a HACCP concept?

Yes. Practical HACCP training courses teach: system structure, hazard analysis, identification and monitoring of CCPs, and audit preparation. Such training courses increase acceptance within the company and reduce errors in practical implementation.

A sound HACCP concept is not only a legal obligation according to EU Regulation (EC) No 852/2004, but a key component for safe and legally compliant food processes. Our certified auditors and hygiene officers have been developing this for many years. Tailor-made HACCP concepts for businesses of all sizes – from gastronomy to
Production facilities, including clinics and commercial kitchens.

Your individual business is always our focus: structures, processes, risks, and industry-specific requirements are precisely considered. Rely on expertise, experience, and practical implementation that works in everyday practice – not just on paper.

What is an HACCP concept?

The HACCP concept (Hazard Analysis and Critical Control PointsFood safety risk assessment (FSA) is a systematic process for identifying, assessing, and controlling hazards that may be associated with food. Its aim is to identify risks to consumers early and control them effectively.

Differences at a glance:

HACCP concept: A higher-level system including analysis, measures, and documentation.
HACCP system: The practical implementation of the concept in daily operations.
HACCP documentation: Written evidence, plans, minutes and forms.

Practical components of an HACCP concept:

Hazard analysis (biological, chemical and physical hazards)
Determination of critical control points (CCPs)
Definition and implementation of PRPs as a hygienic basis
Setting limit values and corrective actions
Verification and validation of the system
Continuous monitoring and complete documentation

Legal basis & requirements

The obligation to introduce and apply a HACCP concept arises from various legal and normative requirements:

EU Regulation (EC) No 852/2004 about food hygiene
Practical guidelines and interpretive aids (e.g. C355/2002 / C 355/2022 on HACCP implementation)
Codex Alimentarius as an international basis for HACCP systems
National regulations such as the Food Hygiene Regulation (LMHV) and the Infection Protection Act
Regulations of the responsible food control authorities

A HACCP concept must necessarily cover the following content:

It includes a complete operational and process description, including flowcharts, as well as a systematic hazard analysis from which the definition of CCPs and, where applicable, OPRPs is derived. Furthermore, the basic PRPs must be defined, supplemented by clearly formulated corrective and preventive actions. An effective HACCP system also includes comprehensive monitoring and inspection plans, as well as complete documentation of all relevant records, which must be readily available for inspection at any time.

Typical documents that must be presented during inspections:

HACCP manual or HACCP concept
Flowcharts and hazard analysis
CCP monitoring protocols (e.g. temperature checks)
Cleaning and disinfection plans including documentation
Pest monitoring documentation
Training certificates for employees

Why you need an HACCP concept

The implementation of a HACCP concept is legally mandatory for all food businesses and forms the basis for legally compliant operations throughout the entire process chain. At the same time, a professionally implemented concept reliably protects against product recalls, fines, and potential reputational damage.

Another crucial advantage lies in the audit- and regulatory-compliant documentation of all relevant processes, which creates transparency and significantly simplifies inspections. Furthermore, a structured HACCP system promotes clear responsibilities within the company and ensures traceable, standardized processes. This not only considerably reduces liability risks for management and those responsible – the combination of HACCP and robust PRPs also creates a holistic foundation for sustainable food safety.

Typical errors from real-life control situations:

missing or outdated hazard analysis
incomplete or unclear process descriptions
no or incomplete temperature records
Cleaning schedules exist only "on paper".„
Untrained or insufficiently trained employees

„"A professional HACCP concept reduces costs, risks and stress during inspections in the long term."“

Our service: Tailor-made HACCP concept

This is how we proceed

Initial consultation and requirements analysis
Site visit and recording of all relevant processes
Hazard analysis (biological, chemical, physical hazards)
Determination of CCP and OPRP
Definition of the required PRPs (e.g., personal hygiene, cleaning, pest monitoring)
Creation of the complete HACCP documentation
Development of cleaning and disinfection plans
Training and instruction of your team
Validation and verification of the HACCP system
Preparation for official inspections and external audits

Advantages of our HACCP concepts

Legally compliant according to applicable EU regulations
individually tailored to your processes and risks
Audit compliant (e.g. IFS, BRC, ISO 22000)
Training and instruction of employees included
modern, digital documentation possible
regular updates and adjustments in case of process changes

PRPs – The basis of a functioning HACCP concept

PRPs (Prerequisite Programs) They form the basic hygienic foundation without which a HACCP system cannot function reliably. They ensure that all framework conditions are correct before critical control points are even defined.

Examples of important PRPs:

Personal hygiene and clothing requirements
Cleaning and disinfection of rooms, surfaces and equipment
Pest monitoring and control
Correct temperature control (cold chain, warming areas)
Supplier control and incoming goods inspection
Maintenance of plants and facilities
Ensuring water quality

These industries need an HACCP concept

A HACCP concept is mandatory for all companies that produce, process, store, or serve food. The requirements vary depending on the industry, company size, and risk profile. Below you will find an overview of the most important areas of application – and why a professional HACCP system is essential in these areas.

Gastronomy & Catering

Restaurants, cafes, and caterers work daily with highly perishable foods and varying temperatures. A structured HACCP concept ensures safe processes, prevents cross-contamination, and guarantees stress-free official inspections.

Food production and processing

Manufacturers of meat, fish, dairy, baked goods, or delicatessen products require a particularly detailed HACCP system. Production processes are complex, making a thorough hazard analysis and clearly defined CCPs crucial to avoid quality defects or product recalls.

Community catering (canteens, schools, daycare centers)

Commercial kitchens in educational institutions or businesses cater to large groups of people daily – often including children, the elderly, or employees at increased risk. Hygiene lapses have a particularly critical impact in these settings, which is why a comprehensible HACCP concept is essential.

Bakeries & Butchers

Craft businesses with their own production facilities work with raw materials that pose an increased microbiological risk. A well-documented HACCP system ensures that processing, temperature control, and cleaning always comply with legal standards.

Food Retail & Logistics

Retailers – from supermarkets to large warehouses – must also maintain a functioning hygiene system. The focus here is on temperature controls, incoming goods inspection, packaging hygiene, and seamless monitoring along the supply chain.

Clinics & Care Facilities

Healthcare facilities bear a special responsibility for vulnerable groups. Errors in food service can have far-reaching consequences. A HACCP concept forms the basis for safe kitchen processes and compliance with medical hygiene regulations.

Food start-ups and manufacturers

Young food companies benefit from an early structured HACCP system, as it helps them to understand risks, to set up clean production processes, and to demonstrate professional standards to investors or trading partners.

Delicatessen, commercial kitchens and wholesale

Companies with high throughput or sensitive specialty products need precisely defined HACCP processes to ensure quality, cold chain and traceability at all times.

Examples & Patterns: An Insight into a HACCP Concept

Transparency builds trust. Therefore, we would like to give you an insight into typical components of an HACCP concept:

New version since August 22, 2025:

Our HACCP plan template contains the following content:

Information about the document
Preventive programs-PRPs
Hazard overview
Hazard analysis
Overview CCP, oPRP
HACCP validation
HACCP verification
Rating table
Definitions

Our tip: Book one of our HACCP training courses and learn about its practical implementation.

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Practical training LMS is highly recommended

IN-HOUSE TRAINING
Working with the Praxistrainings-LMS team is always flexible, personalized, and to the point. I particularly appreciate the open exchange and the opportunity to address our specific needs directly – it's simply fun and ensures that we take away truly practical solutions.
Robin, QM Manager, relies on in-house training from Praxistrainings-LMS for his team.

ROBINQM Manager of a leading manufacturer of pastries and snacks

FOOD SAFETY CULTURE TRAINING
Very well organized and conducted training with lots of practical relevance. The exchange was very enriching and my expectations were met. Big praise also goes to the speakers who moderated the training brilliantly.

STEPHANIE WEINANDManaging Partner of Recall Infolink

TRAINING FSSC CHANGES VERSION 6
Very well organized and conducted training with lots of practical relevance. The exchange was very enriching and my expectations were met. Big praise also goes to the speakers who moderated the training brilliantly.

ANDREAquality management

TRAINING UNDERSTANDING DECLARATION OF CONFORMITY
The training is practical and conveys all the important content on the subject of declaration of conformity. What I particularly liked is that the training is also suitable for beginners. You are well introduced to the topic so that you can quickly follow and understand the deeper and more complex content. All questions are answered in detail and directly during the training.

NATHALIEquality management

HACCP TRAINING FOR EXPERTS
Ms. Ziegler is a very experienced and friendly trainer. Your professional career is impressive. In the run-up to the training, she looked at my HACCP concept and gave me specific feedback and many valuable tips for implementation. In summary, the training was very successful for me and I recommend it at any time.

ELINAPurchasing & Quality Management of a manufacturer of dietary supplements

Trainers from practice

Our trainers come from the industry – for example, former managers, auditors, consultants.
We speak plainly, work on an equal footing, and continually update our documents. Many Years of experience in QM & food safety, ksmall training groups, high exchange, kcontinuous improvement & modern working methods

I make sure that technical content is conveyed in a practical, complete and easily digestible way. This is how I combine technical content with learning methodology. And ensure lasting learning success.

With me you benefit from the experience of more than 20 years in the food industry. The Safe handling of declarations of conformity is one of my focus topics.

microbiology and consulting are my strengths.
In this way, I strengthen your ability to act – in customer projects and as a trainer.

Knowledge & Resources (free)

We offer a download area with checklists & templates, podcasts, specialist articles, updates and a community exchange (LinkedIn group)

Presentation:
HACCP plan based on C 355/2022

Checklist for
HACCP verification

Technical article:
HACCP in Practice

Frequently asked questions about training for food companies

What is an individual HACCP concept?

An individual HACCP concept is a company-specific safety and control scheme for implementing food safety. It analyzes specific processes, identifies hazards, and defines critical control points (CCPs) that are specific to your business – not just general guidelines.

Why does my business need an HACCP concept?

Your business needs a HACCP plan because it is legally required (EU Regulation 852/2004) and forms the basis for the safe handling of food. A practical HACCP plan helps to minimize risks, ensure process reliability, and avoid audit findings.

Who is required to create an HACCP concept?

Every food business that produces, processes, stores, or distributes food must create and implement a HACCP concept. This includes, for example, kitchens, caterers, bakeries, and all types of food production facilities.

What distinguishes an individual HACCP concept from standard templates?

Standard templates offer general checklists. In contrast, a customized HACCP concept takes into account your operational processes, hazard analyses, and critical control points. It is legally compliant, auditable, and tailored to your products and processes.

What legal requirements must an HACCP concept meet?

An HACCP concept must comply with the requirements of the EU Food Hygiene Regulation and include the following elements:
– Hazard analysis
– CCP definition and monitoring procedures
– Corrective measures
– Documentation and verification
– Responsibilities within the company
These requirements are checked during audits by authorities or IFS/BRC auditors.

How is an HACCP concept implemented in practice?

In practice, an HACCP concept begins with an analysis of your production steps and potential hazards. Then:
1. CCPs identified
2. Measurement and monitoring procedures defined
3. Limit values and corrective actions established
4. Documentation systems implemented
5. Employees trained
Only then will the concept be effective and audit-proof.

Is an HACCP concept relevant for audits?

Yes. A HACCP concept is a central component of every food audit according to standards such as IFS, BRC or ISO 22000. Auditors check both the plausibility and the practical implementation and documentation of your HACCP system.

How is an HACCP concept reviewed and updated?

A HACCP concept must be regularly reviewed and adapted, for example, in the event of product changes, new processes, or results from internal audits. This updating is legally required and is assessed during audits.

Who should be involved in the HACCP concept development in my company?

For a legally compliant HACCP concept, you should involve an interdisciplinary team:
1. Quality Management
2. Production Management
3. Hygiene Officers
4. possibly external consultation
This ensures that the concept is realistic, practical, and auditable.

Are there training courses available for creating a HACCP concept?

Yes. Practical HACCP training courses provide:
– System structure
– Creation of hazard analyses
– Identification and monitoring of CCPs
– Audit preparation
Such training courses increase acceptance within the company and reduce errors in practical implementation.

Our successes – quality that convinces!

4+ years

Since the founding of Praxistrainings-LMS

20+ trainers

with industry knowledge & expertise

6500+ participants

in training & e-learning

30+ training courses & e-learnings

individual & practical

Ready to take the next step?

Do you want to provide your teams with practical training, confidently pass audits, and establish a strong food safety culture? We support you – quickly, transparently, and practically.