Hazard Analysis and Critical Control Points (HACCP)
Andreas Muckes | 17. April 2020
The HACCP concept serves to ensure the safety of food and protect consumers from health risks. HACCP stands for “Hazard Analysis Critical Control Point” The Hazard Analysis and Critical Control Points (HACCP) have been enshrined in the LMHV since 1998. Since 2006, the HACCP directive is also applicable under EU law to all food trading and processing companies. Since then, companies are obliged to document a hygiene concept in writing, which identifies, evaluates, documents and minimises health risks for the end user.
In the LMHV, framework conditions are specified as minimum requirements. It is the responsibility of each company to define and implement the monitoring and verification measures to ensure that the requirements are met.
For whom is HACCP recommended?
All companies in the food industry are obliged to carry out their own checks according to HACCP. This includes operators of vending machines in which open foodstuffs are processed or traded.
Is there a guideline?
Yes, the HACCP concept has a fixed structure. This is intended to anticipate preventive measures and ensure hygiene standards in the catering industry. The structure can be divided into 7 points:
- Identify hazards (with risk assessment) and derive measures to control them
- Identify critical control points
- Definition of critical limit values (control points)
- Establish monitoring system with the critical control points
- Define corrective measures
- Establish control procedures to confirm the measures
- Introduce documentation system
Which cleaning agents are recommended?
There is no clear recommendation for certain cleaning agents. Rather, the choice must be made individually according to the residues to be removed. Here, it is important to note that the agents used effectively remove contamination on the one hand, but that they do not act too aggressively on surfaces. Otherwise, new contamination areas, such as corrosion on metallic surfaces, can develop.