Create a functioning HACCP plan by fulfilling the requirements and following the HACC principles.
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.
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:
What are the dangers during the whole process' of food production ?
Determine the Critical Control Points on the basis of the analysis performed
Regarding the CCP's, you should define limits from which you should not deviate.
Create a monitoring system that helps you to manage the compliance with the limit values.
Determine what measures must be taken in case of non-compliance.
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.
The HACCP plan, which is itself a form of control, should be regularly checked by further (external) random sample tests or similar.
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.
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:
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:
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:
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:
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.
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.
A HACCP certificate strengthens the confidence of partners and customers and creates the basis for a strengthened competitiveness.
Maintaining your company's basis of trust with customers also promotes the acquisition of new customers.
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.
This template helps restaurants to regularly check the temperature of cold rooms, refrigerated counters and refrigerators and to cleanly document it. See template
This template for HACCP pest control in restaurants helps with the regular inspection of rooms for pest infestation. See template