{"id":8023,"date":"2026-09-24T19:17:28","date_gmt":"2026-09-24T18:17:28","guid":{"rendered":"https:\/\/tempascan.com\/unkategorisiert\/haccp-plan-the-most-important-questions-and-answers\/"},"modified":"2026-09-24T19:17:54","modified_gmt":"2026-09-24T18:17:54","slug":"haccp-plan-the-most-important-questions-and-answers","status":"publish","type":"post","link":"https:\/\/tempascan.com\/en\/worth-knowing\/haccp-plan-the-most-important-questions-and-answers\/","title":{"rendered":"HACCP Plan: The Most Important Questions and Answers"},"content":{"rendered":"

By Claudia Feltkamp, Co-Founder & Managing Partner of Claysoft GmbH and former hotel manager | Last updated: September 2026<\/em><\/p>\n

In a nutshell:<\/strong> An HACCP plan is an in-house system that food businesses use to identify health hazards, control them at critical control points, and document these controls. It is mandatory for all food business operators in the EU (Regulation (EC) No. 852\/2004, Article 5). Temperature control is one of the most important critical control points in nearly every food business. Automated temperature monitoring makes this control more reliable and is recognized by food safety authorities provided that the records are complete, tamper-proof, and accessible at any time.<\/p>\n

What is an HACCP plan?<\/h2>\n

An HACCP plan is a preventive self-monitoring system for food safety. HACCP stands for \u201cHazard Analysis and Critical Control Points.\u201d<\/p>\n

The plan describes where biological, chemical, or physical hazards to food can arise within the operation, how these points are monitored, and what happens in the event of deviations. The goal is not to find errors after the fact, but to prevent them from occurring in the first place.<\/p>\n

Who needs an HACCP plan?<\/h2>\n

Any business that produces, processes, stores, transports, or distributes food needs an HACCP plan. This applies to restaurants, hotels, cafeterias, caterers, bakeries, butcher shops, care facilities, hospitals with their own kitchens, and food retailers.<\/p>\n

Only primary production (such as agriculture) is exempt from the HACCP principles. The size of the business does not matter; however, the plan may be simpler for small businesses.<\/p>\n

Is an HACCP plan required by law?<\/h2>\n

Yes. This requirement stems from Article 5 of Regulation (EC) No. 852\/2004<\/a> on food hygiene. In Germany, the Food Hygiene Regulation (LMHV) supplements these requirements. Responsibility always lies with the food business operator, that is, the operator themselves.<\/p>\n

What are the 7 principles of HACCP?<\/h2>\n

The seven HACCP principles are internationally defined in the Codex Alimentarius and form the framework of every HACCP plan:<\/p>\n

    \n
  1. Conduct a hazard analysis:<\/strong> What hazards can occur at each step of the process?<\/li>\n
  2. Identify critical control points (CCPs):<\/strong> At which points must a hazard be controlled?<\/li>\n
  3. Establish limit values:<\/strong> For example, a maximum storage temperature or a minimum core temperature.<\/li>\n
  4. Establish monitoring procedures:<\/strong> Who measures what, how, and how often?<\/li>\n
  5. Establish corrective actions:<\/strong> What happens if a limit is exceeded?<\/li>\n
  6. Verification:<\/strong> Regularly check whether the system is working.<\/li>\n
  7. Documentation:<\/strong> Record all measurements, deviations, and actions in writing or digitally.<\/li>\n<\/ol>\n

    What is a critical control point (CCP)?<\/h2>\n

    A critical control point is a step in the process where a hazard must be prevented, eliminated, or reduced to an acceptable level because there is no further opportunity for control afterward. Typical CCPs in the food service industry include cooking food thoroughly, holding food hot, cooling food, and cold storage.<\/p>\n

    What temperatures are important in the HACCP program?<\/h2>\n

    Temperature is the most common critical control point because bacteria multiply rapidly at the wrong temperature. The following values serve as a general guideline. The manufacturer\u2019s specifications, applicable legal regulations, and the guidelines for good hygiene practices in the respective industry are decisive.<\/p>\n

    \n\n\n\n\n\n\n\n\n\n\n
    Range<\/th>\nTypical Limits<\/th>\n<\/tr>\n<\/thead>\n
    Cold Storage in General<\/td>\nmax. +7 \u00b0C<\/td>\n<\/tr>\n
    Fresh meat<\/td>\nmax. +4 \u00b0C (ground meat max. +2 \u00b0C)<\/td>\n<\/tr>\n
    Fresh Fish<\/td>\n0 to +2 \u00b0C<\/td>\n<\/tr>\n
    Frozen foods<\/td>\n-18 \u00b0C or colder<\/td>\n<\/tr>\n
    Keeping Food Warm<\/td>\nat least +65 \u00b0C<\/td>\n<\/tr>\n
    Heat thoroughly (core temperature)<\/td>\nat least +72 \u00b0C for 2 minutes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

    How often must the temperature be checked and recorded?<\/h2>\n

    There is no fixed legal frequency. The business determines this itself in its HACCP plan, and the frequency must be chosen so that deviations are detected in a timely manner. In practice, refrigerators and freezers are usually checked once or twice a day when monitored manually.<\/p>\n

    The problem with this is that there are often many hours between two manual measurements. If a refrigerator fails at night or on the weekend, no one will notice until the food has already spoiled.<\/p>\n

    Is automatic temperature monitoring permitted, and is it recognized by the authorities?<\/h2>\n

    Yes. The EU Hygiene Regulation does not specify the form in which monitoring and documentation must be carried out. Automated, digital records are accepted by food safety authorities if they meet three requirements:<\/p>\n