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What is HACCP? Definition, principles and implementation at a glance

HACCP is mandatory for all food businesses – from small craft businesses and restaurants to industrial production facilities. The basis is... EU Regulation (EC) No 852/2004, which requires a functioning hygiene management system and a risk-based control system. The HACCP system identifies potential hazards in food, assesses them, and establishes effective control measures.

Our content is provided by certified HACCP specialists, auditors and hygiene officers Created. This ensures you receive technically accurate, practice-oriented information of the highest quality.

Definition & meaning of HACCP

HACCP stands for Hazard Analysis and Critical Control Points.
It is a systematic procedure for identifying, assessing and controlling potential hazards.
throughout the entire food production and processing process.

Objectives of the HACCP system

Recognize dangers early
Controlling identified dangers
Minimize risks for consumers
Ensuring a safe end product
Standardize and document processes
Meet regulatory requirements

What exactly does HACCP encompass?

Hazard analysis (biological, chemical, physical, radiological)
Evaluation of the risks
Establishment of CCPs (Critical Control Points) and other control measures
Definition of Limit values
Setting of Surveillance and Control measures, as well as corrective actions
Verification & Validation
documentation

HACCP vs. PRPs (Operational Prerequisites)

A common misconception: HACCP does not replace basic operational hygiene.
PRPs (Prerequisite Programs) include basic hygiene measures such as:

PRPs are a prerequisite for HACCP to function at all.

Legal basis

A HACCP system is not a voluntary measure – it is mandatory. legally required.

Relevant legal provisions

EU Regulation (EC) No 852/2004

The central legal framework for all food businesses. The regulation requires, among other things:

Self-monitoring systems
Measures according to HACCP principles
Documentation & Evidence
Staff training

Guideline C 355/2022 – Implementation of HACCP

The EU guideline (C 355/2022) specifies how HACCP should be implemented in practice.
It contains examples of CCPs, oPRPs and PRPs, typical errors and industry-specific advice.

What documents does the authority require?

HACCP concept
Hazard analysis
CCP evidence and records
Temperature controls
Cleaning and disinfection schedules
Pest monitoring
Training certificates
Verification and validation evidence

The 7 HACCP principles

Conduct a hazard analysis
In this first step, all biological, chemical, physical and radiological hazards that may occur along the entire process – from goods receipt through production to shipping – are identified.
Hazard analysis is the heart of the system: it determines which risks must be controlled.
and where checkpoints make sense.
CCPs and other control measures (oPRPs) determine
A CCP (Critical Control Point) is a critical control point where a failure
would directly lead to a health hazard. Typical CCPs include, for example, heating processes,
Refrigerated storage or metal detection. The selection is based on a structured evaluation matrix.
or decision trees.
Setting limit values
For each CCP and each other control measure, clear, measurable limits must be defined – e.g.
a minimum core temperature, a maximum storage temperature, or permissible residual values.
Limit values must be scientifically sound and often originate from legal requirements.,
Standards or validation studies.
Set up a monitoring system
This section defines how compliance with the limit values is monitored – for example, by
Temperature measurements, visual inspections, or automatic sensors.
The intervals, responsibilities, and recording method are also important.
A CCP or control measure without effective monitoring is not a functioning CCP / not a functioning measure.
Define corrective actions
What happens if a limit value is exceeded?
Corrective measures ensure that products with potential risks are withdrawn from the market.
and at the same time the process error is corrected.
Examples: reheating, sorting, blocking an entire production batch,
Checking the device or adjusting the process.
Perform verification
Verification ensures that the HACCP system is effective and functions as intended.
This is done through internal audits, trend analyses, laboratory tests, or the review of
Monitoring data. Also the validation – that is, proof that processes are actually safe –
is part of this principle.
Create documentation
An HACCP system is only legally compliant and auditable if all steps are traceable.
This must be documented. This includes process descriptions, hazard analyses, CCP protocols,
Verification reports and training certificates. This documentation serves as proof for authorities.
and facilitates the ongoing improvement of the system.

PRPs – the indispensable foundation

PRPs (Prerequisite Programs) They form the hygienic foundation of the entire food safety system.
They address general conditions and measures that are necessary to create a safe environment for food production.

Examples of PRPs

Difference to CCPs:
PRPs generally prevent hygiene risks in the operation, while CCPs control critical points in the process where errors can directly lead to health hazards.

Step-by-step instructions

HACCP team appointed
Describe the products and define their intended use
Create a process flowchart
Conduct a hazard analysis for each step
CCPs and other control measures determine
Define limit values and tolerances
Define monitoring measures
Define corrective actions for deviations
Perform verification and, if necessary, validation.
Create documentation and train employees

It is essential that you regularly check and update your system. Set intervals that suit your company and your industry.

Typical mistakes

Incomplete or missing PRPs
Incomplete or missing oPRPs
Too many or incorrectly defined CCPs
No clear definition of limit values
Inadequate monitoring and documentation
No or infrequent verification
Employees are not receiving sufficient training.

Practical examples of CCPs

Core temperature during heating
Pasteurization with a defined temperature-time combination
Metal detector in final inspection

Who is HACCP relevant for?

HACCP affects almost all businesses that produce, process, transport or distribute food.
This includes both traditional food producers and catering establishments such as Restaurants,
Caterers and food trucks. Catering establishments are also obligated, for example Canteens,
School and daycare catering or company catering facilities. Also Bakeries and Confectioneries,
Food retailers and large chain stores must demonstrate a functioning HACCP system.

Furthermore, the obligation applies to logistics companies, which with Refrigerated or frozen transport work,
for Packaging and Packaging manufacturer as well as for producers of dietary supplements.
In the health and social care sector – for example in Clinics, nursing homes or rehabilitation centers – is HACCP as well
relevant for start-ups that are new to the food industry.
In short: Wherever food comes into contact with people, HACCP is a central component of the
legally required hygiene management.

Our HACCP services

Based on our many years of practical experience, we support you with all questions relating to HACCP and food safety.

HACCP training

Basic and advanced training courses for employees, managers and HACCP officers.

HACCP consulting

Individual consultation for the introduction, optimization and updating of your HACCP system.

HACCP concept development

Creation or revision of your complete HACCP concept including hazard analysis and CCP matrix.

Hazard Analysis & CCP Workshop

Moderated workshops for the structured identification of hazards and critical control points.

Internal audits

Conducting internal audits to verify the effectiveness of your hygiene management.

Document templates & checklists

Practical templates, forms and checklists for daily documentation.

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FOOD SAFETY CULTURE TRAINING
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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 are CCP and OPRP?

CCP (Critical Control Point):
A CCP is a point, step, or procedure at which control is essential to prevent a foodborne illness or other adverse event. to prevent, eliminate or reduce to an acceptable level significant health risk. If control at a CCP fails, there is a high risk to food safety.

OPRP (Operational Prerequisite Program / Operational PRP):
An OPRP is a key risk control measure, which was deemed necessary as part of the hazard analysis, but is not classified as a CCP. This measure is operationally monitored to ensure that conditions are met to prevent or control contamination (e.g. sieves, metal detectors, water monitoring).

Is there a legal framework for HACCP?

There is no rigid template that would be identical for all businesses.
The legal requirements arise primarily from EU Regulation (EC) No. 852/2004 and from guidelines such as C 355/2022 and the Codex Alimentarius.
Each company must develop an individual, risk-based system.

How often is an HACCP system updated?

A review and update must be carried out at least once a year.
Additionally, whenever processes, products, premises or legal requirements change.

How much does it cost to implement an HACCP system?

The costs depend on company size, product portfolio and existing hygiene management.
They range roughly from a few thousand euros for small businesses to significantly higher amounts in complex production environments.
We would be happy to create a customized offer for you.

What differentiates practical training LMS from other providers?

With practical training LMS the focus is on practicality and interaction. Our training courses are therefore carried out exclusively by experts in your field. Our group sizes are limited to allow for exchange and questions. Modern moderation options help us with this.

Who is authorized to provide HACCP training?

HACCP training should be conducted by individuals who have sound technical knowledge, practical experience and ideally an appropriate auditor or trainer qualification.
This ensures that content is conveyed correctly and practical questions are answered competently.

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