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HACCP Plan and Guidelines

Create a functioning HACCP plan by fulfilling the requirements and following the HACC principles.

What is meant by HACCP?

HACCP (= Hazard Analysis Critical Control Point) is a hazard analysis and evaluation of critical control points in the food sector. During the production and handling of food (for example in the gastronomy sector) clearly structured and strict controls and preventive measures are intended to guarantee the quality and safety of food. To do so, they must keep records of their HACCP plan, their food production processes and, above all, the monitoring of critical control points (CCPs) and corrective measures.

In this guide, the following questions are addressed:

1. What are the principles of HACCP?

2. What are critical control points?

3. Who must use HACCP?

4. Is HACCP legally required?

5. How do I implement HACCP?

6. What are the TOP 4 advantages of HACCP documentation?

7. How do digital technologies support HACCP documentation?

8. Summary

What belongs to HACCP? - The 7 HACCP principles

HACCP certification is guaranteed by compliance with regulations. For this purpose, food production processes must be fully documented. An HACCP plan follows the following seven principles:

1. Risk analysis

What are the dangers during the whole process' of food production ?

2. CCP's

Determine the Critical Control Points on the basis of the analysis performed

3. Limit values

Regarding the CCP's, you should define limits from which you should not deviate.

4. Monitoring system

Create a monitoring system that helps you to manage the compliance with the limit values.

5. Correction

Determine what measures must be taken in case of non-compliance.

6. Documentation

Document on the basis of your HACCP operational plan, the execution of the production steps. Checklists, diagrams and other control forms are particularly useful for this purpose.

7. Control

The HACCP plan, which is itself a form of control, should be regularly checked by further (external) random sample tests or similar.

What are CCP's (critical control points)? - A definition

The CCP is a so-called critical control point. It serves as an interface within the production process, where a company can eliminate or reduce a certain danger to food safety. As already mentioned, a CCP has a limit value to be observed, within which production values must be within.

Is HACCP legally required ?

The establishment of a HACCP concept has been mandatory since 2006 according to EU regulation (EC) No. 852/2004 and also applies to small companies. In case of non-compliance you have to expect the following penalties:

  • 400-600 Euro: for hygiene deficiencies that are not remedied after 24 hours

  • 2-4 weeks deadline: for structural defects or lack of training

  • Fines and closure of the plant:for failure to submit documents.

  • Imprisonment of up to 3 years: if food that is harmful to health is distributed.

Who must apply HACCP?

The obligation to establish a HACCP concept applies to everyone who processes food or places food on the market. In addition, food business operators must prove the HACCP concept by documentation. The responsibility for implementing an HACCP plan lies with the owner.

The following companies are obliged to use HACCP:

  • Bakeries and butcher shops

  • Food industry

  • Gastronomy

  • Trade and transport of food produce

What are the hygienic requirements of HACCP?

A HACCP is usually based on an already existing hygiene concept and supplements this with a detailed planning and control of the food production. The following aspects are subject to hygiene requirements in HACCP:

  • Spatial and technical equipment
  • Personal hygiene
  • Cleaning and disinfection
  • Pest control
  • Separation of production lines and work processes
  • Temperature and humidity in work and storage rooms

What are the advantages of HACCP documentation?

After you have learned what HACCP is based on and how it is implemented, the question arises why the use of HACCP is particularly worthwhile. Learn more about the main advantages of the concept here:

1. No legal consequences

The continued compliance with legal requirements for food hygiene is the most important prerequisite for a smooth operation without fines, criminal proceedings or the like. A proactive implementation of documentation saves a lot of bureaucratic effort afterwards.

2. Cost reduction

It is not only by avoiding fines that costs are prevented. Also the correct storage and processing of food makes it last longer, so that waste can be avoided.

3. Increased competitiveness

A HACCP certificate strengthens the confidence of partners and customers and creates the basis for a strengthened competitiveness.

4. Promote reputation

Maintaining your company's basis of trust with customers also promotes the acquisition of new customers.


  • HACCP stands for Hazard Analysis Critical Control Point and consists of 7 principles to be observed

  • The establishment of a HACCP concept has been obligatory since 2006 according to the EU regulation. Failure to comply with this regulation will result in fines, penalties and closure of the plant.

  • HACCP is used in food distribution and processing industries such as bakeries, butchers, production, catering, transport and trade.

  • The most important advantages of HACCP are compliance with the law, cost reduction, increased competitiveness and new customer acquisition.

How do digital technologies support HACCP documentation?

A HACCP certification is achieved and maintained by following the seven HACCP principles as well as continuous and consistent documentation. The use of software tools helps to rationalize and simplify the documentation of HACCP records. Supervisors and employees are supported in the daily implementation of routine HACCP controls. Lumiform is an inspection app and software that can help your company with HACCP planning and documentation.

  • Carry out paperless HACCP controls with any mobile device
  • Get notified about routine checks using automatic notifications
  • Use free digital HACCP checklist templates and customize them to your company
  • Attach photos of CCP deviations directly to the controls and initiate corrective actions
  • Carry out temperature controls with sensors
  • Receive an automated reportof all controls performed and forward it by e-mail to the responsible person for analysis.

Featured templates

HACCP - Storage / Cooling Temperatures in Restaurants

HACCP - Storage / Cooling Temperatures in Restaurants

This template helps restaurants to regularly check the temperature of cold rooms, refrigerated counters and refrigerators and to cleanly document it. See template

HACCP - Pest Control in Restaurant

HACCP - Pest Control in Restaurant

This template for HACCP pest control in restaurants helps with the regular inspection of rooms for pest infestation. See template

HACCP - Cleaning and Disinfection in Restaurant

HACCP - Cleaning and Disinfection in Restaurant

This plan regulates all cleaning measures and procedures of the company, describes the processes and ensures a standardized implementation. See template

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