{"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":"2026-10-16T18:59:45","modified_gmt":"2026-10-16T16:59:45","slug":"haccp","status":"publish","type":"glossary","link":"https:\/\/praxistrainings-lms.de\/hr\/glossar\/haccp\/","title":{"rendered":"HACCP (Hazard Analysis and Critical Control Points)"},"content":{"rendered":"<p><strong>HACCP<\/strong> (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 <a href=\"https:\/\/praxistrainings-lms.de\/hr\/schulungen-gastronomie\/\">gastronomija<\/a> \u2013 m\u00fcssen ein auf den HACCP-Grunds\u00e4tzen beruhendes Verfahren einrichten, durchf\u00fchren und aufrechterhalten. Eine leicht verst\u00e4ndliche Einf\u00fchrung bietet unser Beitrag <a href=\"https:\/\/praxistrainings-lms.de\/hr\/was-ist-haccp\/\">\u0160to je HACCP?<\/a>.<\/p>\n<h3>Die sieben HACCP-Grunds\u00e4tze<\/h3>\n<ol>\n<li>Provedite analizu opasnosti<\/li>\n<li>Kritische Kontrollpunkte (CCPs) bestimmen \u2013 siehe <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/merkblatt-ccps\/\">Merkblatt CCPs<\/a><\/li>\n<li>Grenzwerte f\u00fcr jeden CCP festlegen<\/li>\n<li>\u00dcberwachungsverfahren (Monitoring) einrichten<\/li>\n<li>Korrekturma\u00dfnahmen festlegen<\/li>\n<li>Verifizierungsverfahren festlegen \u2013 siehe <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/checkliste-verifizierung-haccp\/\">Checkliste Verifizierung HACCP<\/a><\/li>\n<li>Dokumentation und Aufzeichnungen f\u00fchren \u2013 z. B. mit unserer <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/vorlage-haccp-plan\/\">Predlo\u017eak HACCP plana<\/a><\/li>\n<\/ol>\n<p>Grundlage eines funktionierenden HACCP-Systems sind gut umgesetzte Basisma\u00dfnahmen (Pr\u00e4ventivprogramme bzw. PRPs) wie <a href=\"#reinigung-desinfektion\">\u010ci\u0161\u0107enje i dezinfekcija<\/a>, <a href=\"#schaedlingsmonitoring\">Pra\u0107enje \u0161teto\u010dina<\/a> und Personalhygiene. Wer sein Konzept nicht selbst aufbauen m\u00f6chte, findet Unterst\u00fctzung unter <a href=\"https:\/\/praxistrainings-lms.de\/hr\/ihr-individuelles-haccp-konzept-sicher-rechtskonform-und-praxisnah\/\">Ihr individuelles HACCP-Konzept<\/a>. F\u00fcr Mitarbeitende empfiehlt sich eine <a href=\"https:\/\/praxistrainings-lms.de\/produkt\/haccp-schulung\/\">HACCP obuka<\/a>, f\u00fcr Verantwortliche im HACCP-Team die Vertiefung <a href=\"https:\/\/praxistrainings-lms.de\/produkt\/schulung-haccp-fuer-experten\/\">HACCP za stru\u010dnjake<\/a>.<\/p>\n<h3>Weiterf\u00fchrende Angebote<\/h3>\n<ul>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/haccp-schulung\/\">HACCP obuka<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/schulung-haccp-fuer-experten\/\">HACCP za stru\u010dnjake<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/haccp-fuer-lebensmittel-verpackungshersteller\/\">HACCP f\u00fcr Lebensmittel-Verpackungshersteller<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/hr\/haccp-hannover\/\">HACCP-Schulung in Hannover<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/fachartikel-haccp-c355-2022\/\">Fachartikel 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 v28.6 (Yoast SEO v28.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>HACCP (Hazard Analysis and Critical Control Points) - Praxistrainings-LMS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/praxistrainings-lms.de\/hr\/glossar\/haccp\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HACCP (Hazard Analysis and Critical Control Points)\" \/>\n<meta property=\"og:description\" content=\"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. 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