HACCP Hazard Analysis and Critical Control Points (HAZARDS) is a preventive concept that enables food businesses to systematically identify, assess, and control biological, chemical, and physical hazards. The legal basis in the EU is Article 5 of Regulation (EC) No. 852/2004: All food business operators – from industrial plants to... gastronomy – must establish, implement, and maintain a procedure based on HACCP principles. Our article provides an easy-to-understand introduction. What is HACCP?.
The seven HACCP principles
- Conduct a hazard analysis
- Determine critical control points (CCPs) – see Information sheet CCPs
- Set limits for each CCP
- Establish monitoring procedures
- Define corrective actions
- Establish verification procedures – see HACCP verification checklist
- Documentation and records – e.g., with our HACCP plan template
The foundation of a functioning HACCP system consists of well-implemented basic measures (preventive programs or PRPs) such as Cleaning and disinfection, Pest monitoring and personal hygiene. Those who do not wish to develop their own concept can find support at Your individual HACCP concept. For employees, a HACCP training, for those responsible in the HACCP team, the in-depth HACCP for experts.
