HACCP Concept: The 7 Principles Simply Explained

What is HACCP? – Meaning & Definition

HACCP stands for "Hazard Analysis and Critical Control Points". It is a HACCP system for systematically identifying and controlling hazards in food production.

The HACCP concept is legally required for all food processing businesses (EU Regulation 852/2004) and serves to ensure food safety.

The 7 Principles of the HACCP Concept

Principle 1: Conduct Hazard Analysis

Identification of all potential biological, chemical and physical hazards that can occur during food production. In practice: Salmonella on raw poultry, cleaning agent residues on work surfaces, glass shards or metal debris – at every step from goods receipt to serving the question is asked: What can go wrong here?

Principle 2: Determine Critical Control Points (CCPs)

Identification of critical control points - points in the process where a control is essential to prevent hazards. In practice: thorough cooking of minced meat and poultry, the cold chain at goods receipt, hot holding at service – points where an error cannot be corrected by a later step.

Principle 3: Establish Limits for CCPs

Setting limits - measurable values which must not be exceeded (e.g. temperature, pH, time). In practice: core temperature at least +72 °C for 2 minutes, chilled goods maximum +7 °C, hot holding above +65 °C (see temperature table below).

Principle 4: Establish Monitoring Procedures

Implementation of systematic controls for continuous monitoring of the critical control points. In practice: read and record refrigerator temperatures daily, sample core temperatures with a probe thermometer, check goods reception at delivery.

Principle 5: Define Corrective Actions

Definition of corrective actions if limits are exceeded. In practice: reject chilled goods delivered too warm, reheat or dispose of undercooled food, report faulty refrigeration equipment immediately and relocate goods – and document every measure.

Principle 6: Establish Verification Procedures

Regular checks to ensure the HACCP system works correctly.

Principle 7: Documentation & Records

Complete documentation of all HACCP-relevant processes and results.

HACCP Training – Mandatory for Catering

HACCP trainings are mandatory for all employees in the catering sector. A HACCP training covers:

• Basics of food hygiene
• The principles of HACCP
• Practical implementation in the business
• Documentation obligations

The HACCP training must be repeated regularly – usually annually.

HACCP Temperature Control

Temperature control is a central part of the HACCP concept. The key limits for catering are:

For quick passage through the critical temperature range during cooling, blast chillers & shock freezers are the method of choice.

Creating a HACCP Plan

A HACCP plan documents all critical control points and measures for your business. It should include:

• Flow diagram of production processes
• Hazard analysis for each step
• Defined CCPs with limits
• Monitoring procedures
• Corrective actions
• Responsibilities

HACCP Documentation: Records Required by Food Inspection

Only what is written down counts during inspection. The daily HACCP documentation must include:

• Temperature logs for all cooling and freezing equipment – read daily and signed off
• Goods receipt checks – check temperature, freshness and packaging upon delivery
• Cleaning and disinfection plan – who cleans what, when, with what
• Training records of employees (hygiene training and instruction according to § 43 IfSG)
• Corrective actions – each limit violation with action taken

Ready-made templates for cleaning plans and hygiene checklists are freely available in our Checklist for planning commercial kitchens.

Frequently Asked Questions about HACCP

Retention Samples: Mandatory or Recommended?

Few topics persist in kitchens as stubbornly as the misconception that retention samples are legally required. This has not been the case since 8 March 2016: the corresponding regulation was removed from the Animal Food Hygiene Regulation (TierLMHV). Since then, there is no general legal obligation for retention samples in Germany.

Nevertheless, retention samples are considered good practice in collective catering — and that for self-interest. In the event of suspected foodborne illness, the frozen sample is often the only means for the kitchen to clear itself. Without it, it's one statement against another. Many clients – daycare and school authorities, clinics, operators of senior facilities – therefore contractually require retention samples even though the law no longer mandates them.

What DIN 10526 recommends

The relevant standard today is DIN 10526 “Food hygiene – Retention samples in collective catering”:

Authorities now recommend 14 days instead of seven. The reason is practical: the time between consumption, first symptoms, medical diagnosis and notification of food inspection often exceeds one week – by then the sample would have been discarded.

Key points for storage

• Dedicated equipment instead of shared: Retention samples should not be stored among frozen goods. If the freezer is opened daily, temperature fluctuates – impairing traceability.
• Continuous temperature logging: −18 °C is the upper limit, not the target. A temperature alert reports faults before samples become unusable.
• Organised storage: When searching for Tuesday’s sample after ten days, a system is essential – drawers and fixed date order save time in an emergency.
• Documentation: The sample alone is only half the protection. Only together with the record of when which dish was sampled does it become proof (see Principle 7).

For this purpose there are special devices, such as the Retention sample freezer RGS 225 by KBS: −18 to −26 °C, seamless interior, two transparent drawers and a temperature alert – at 60 cm width.