HACCP concept: basics, duties and the 7 HACCP principles

The HACCP concept is a structured hygiene management system for safe food. The HACCP concept helps to identify hazards and manage risks in a controlled manner.

Questions often arise in everyday life: Why do we need clear guidelines on food safety? Why do systems such as HACCP, the Codex Alimentarius and standards such as IFS Food or BRC exist? The answer is clear: consumers and employees should be protected. This is why EU Regulation (EC) No. 852/2004 requires the establishment of an HACCP concept as soon as food is handled or placed on the market.

Understanding the HACCP concept: Objective and importance for food safety

An HACCP concept stands for “Hazard Analysis and Critical Control Point”. It describes a preventative system that not only checks risks at the end, but controls them along the entire process chain. This measurably increases food safety.

Food safety means that food must be safe for the consumer. Unsafe food can cause illness. They can also cause injuries. This has very unpleasant consequences for companies, which in extreme cases can threaten their existence.

In addition, an HACCP concept must not only be implemented, but must also be verifiable. Documents and records are therefore required. The concept must be plausible and documented in writing so that inspections and audits can verify its implementation.

Who has to implement an HACCP concept?

Regulation (EC) 852/2004 sets the direction. It stipulates that all companies that process, treat or distribute food must implement an HACCP concept. This obligation does not apply to primary production, i.e. agriculture. Instead, Annex I of the regulation contains detailed hygiene rules and measures for this area.

HACCP concept and law: Which legal requirements apply?

HACCP is not new. HACCP systems were developed in the USA back in the 1950s to safeguard manned space travel. It had to be ensured that astronauts were not harmed by food.

However, it took around 30 years for HACCP to gain greater acceptance in the food industry following a recommendation by the US National Academy of Science. Since 1992, the FAO/WHO Codex Alimentarius has required the principles for food manufacturers internationally. Since the early 1990s, the requirements have also applied in the EU via EC directives.

In Germany, the requirements were first included in the Food Hygiene Ordinance in 1997. Since January 1, 2006, EU Regulation (EC) No. 852/2004 has made the establishment of an HACCP concept mandatory for anyone who handles or places food on the market. The individual steps are set out in Article 5 Paragraph 2 a-f of the Regulation.

HACCP concept principles: The 7 steps at a glance

The Codex Alimentarius and an EU guideline also list 5 preparatory steps, for example HACCP team, product description, intended use and flow diagrams including testing. This is followed by the structure of the 7 principles of the HACCP concept:

  1. Identification of hazards

  2. Determining the critical control points

  3. Defining limit values

  4. Monitoring the critical control points

  5. Determining corrective measures

  6. Verification procedure

  7. Documents and records

HACCP concept Step 1: Identification of hazards

First, all possible hazards are identified and the risk assessed. This applies to all stages in the company – from goods receipt to delivery to the customer. One or more flow charts help with this.

This is followed by four tasks:

  • Estimate probability of occurrence

  • Evaluate severity for the consumer

  • Determine the level of risk

  • Define preventive measures for control

Various methods are suitable for risk analysis. For example, a risk matrix, as proposed by the EU guideline, provides support. This assesses how likely a hazard is to occur and how great the impact would be. At high risk levels, preventive and hygiene measures are necessary to reduce the probability of occurrence.

HACCP concept step 2: Determine critical control points

Following the risk analysis, it is determined whether a process step is a critical control point (CCP). The focus here is on consumer protection. The HACCP decision tree is used for this purpose.

A CCP is a step at which a health hazard can be prevented, eliminated or reduced to an acceptable level. Four guiding questions help for each flow chart point:

  • Are there already measures in place to minimize risks, for example basic hygiene measures?

  • Is the main purpose of the step to eliminate a risk, such as heating or metal detection?

  • Can the step increase the risk, for example by mixing in raw egg?

  • Will the new risk be eliminated later? If not, there is a CCP.

HACCP concept step 3: Set limit values

Limit values are defined for all critical points. If these are not complied with, this can result in damage to health. Limit values result either from legal requirements or from the state of the art in science and technology.

A clear formulation is important. Limit values should not be described as a rigid absolute number. For example, “at least 75 °C” instead of “75 °C”. Reference values, such as “negative in 25 g”, help with microbiological limit values.

An example illustrates the procedure:

  • Product: Chicken meat for sale

  • Control point: Delivery temperature

  • Limit value: max. 4 °C

  • Measure: Rejection of the goods

Limit values are maximum tolerable values. They should therefore be formulated as clearly as possible. If a value is exceeded or not reached, corrective measures must be taken immediately.

Conclusion: HACCP concept as a system for clear processes and safe food

The HACCP concept combines legal obligations with a practical approach to risk control. It also creates traceable structures along the process chain. This increases food safety and controls can be better documented.

For questions about implementing an HACCP concept or the right digital documentation strategy:
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