Your individual HACCP concept – safe, legally compliant and practical 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 toProduction 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. View training dates Arrange a consultation Table of contents 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. HACCP at a glance 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 hygienePractical guidelines and interpretive aids (e.g. C355/2002 / C 355/2022 on HACCP implementation)Codex Alimentarius as an international basis for HACCP systemsNational regulations such as the Food Hygiene Regulation (LMHV) and the Infection Protection ActRegulations 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 conceptFlowcharts and hazard analysisCCP monitoring protocols (e.g. temperature checks)Cleaning and disinfection plans including documentationPest monitoring documentationTraining certificates for employees HACCP training 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."“ Schedule an initial consultation 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 HACCP Officer Training 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: Download here 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. Our customers trust in practical training LMS Rated 5 out of 5 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 Jennifer Zieglerowner 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. Linkedin-in Xing link Ben BuhlmanTechnical expert IFS 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. Linkedin-in Xing link dr Andrea DreuschSUBJECT EXPERT microbiology and consulting are my strengths. In this way, I strengthen your ability to act – in customer projects and as a trainer. Linkedin-in Xing link Get to know all the practical trainers 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 To the template Checklist for HACCP verification To the template Technical article: HACCP in Practice To the article 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. View dates & secure your place Arrange a consultation
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