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HACCP concept from the specialist

Simple and understandable from the first consultation to the finished concept

Expert knowledge - clearly and comprehensibly

Training and education
for your team

Support throughout
the food chain

Your specialist for HACCP concepts is Claudia Stumme

What significance does HACCP have for you?

HACCP (Hazard Analysis and Critical Control Points) stands for a systematic process that identifies, evaluates and controls significant health hazards from food. An HACCP concept is therefore an important tool for ensuring food safety. The formulation of an effective and well-documented self-monitoring system applies to all companies in the food industry, from production to packaging to sales.

Is your company required to implement an HACCP concept?

Yes. The EU Regulation (EC) No. 852/2004 on food hygiene, which came into force on January 1, 2006, makes the establishment of an HACCP concept mandatory for every company that produces, processes or sells food. However, enterprises in primary production (agriculture, hunting, fishing) are excluded. Special requirements apply here.

Does the HACCP or HARPC standard apply to you?

Unlike HACCP, HARPC (Hazard Analysis and Risk based Preventive Controls) is not a global standard, but a US standard. It was incorporated into the FSMA on July 4, 2012 and applies to almost all companies that produce food for distribution in the USA. In addition to the biological, chemical and physical hazards and allergens typically identified in an HACCP plan, HARPC also includes hazards from irradiation and intentional adulteration of products to gain an economic advantage.

An HARCP analysis thus additionally covers the consideration of potential acts of sabotage and terrorism (food defence) and systematic food fraud. As a result, suitable measures can be derived to minimize the risk.

The first steps to the HACCP concept

The basic requirement for the determination of HACCP-based procedures is the introduction and implementation of preventive measures or preventive programmes (PRP) in the company within the framework of “Good Hygiene Practice” or “Good Manufacturing Practice”.

Possible preventive measures:

Detailed information on this topic is provided by various associations and authorities for the respective industries. You can find them here: ec.europa.eu

HACCP guidelines on residual risks and control points

The successful implementation of preventive measures at the company results in a residual risk specific to the company. Every company must determine this residual risk specifically for its processes. From the hazard analysis and the evaluation of the associated health risks for the end user, critical control points may then arise that need to be managed.

Graphic: nuTIQ The 7 principles of the HACCP concept

1 Identification of hazards that must be eliminated, avoided or reduced to an acceptable level (HACCP hazard analysis, HACCP risk analysis)

2 Determination of the critical control points (CCP) at the process stages that require control to prevent hazards

3 Establishment of critical limits for CCPs to distinguish between acceptable and unacceptable levels

4 Definition and implementation of effective procedures for monitoring critical control points

5 Determination of corrective actions in case a critical control point is unsecured

6 Explanation of verification measures to be carried out regularly to determine whether the provisions of principles 1 to 5 are complied with

7 Preparation of documents and records to prove that the provisions of principles 1 to 6 are implemented and complied with. These documents must be appropriate to the nature and size of the food business

We support you in the elaboration and further development of an effective HACCP concept to ensure national and international food safety requirements.

nuTIQ services within the framework of HACCP

The safety, quality and hygiene of your food must be guaranteed throughout the entire value chain. All parties involved are responsible for this and need the appropriate knowledge to implement HACCP guidelines in their daily work.

HACCP team trainings

We make your HACCP team fit for the tasks. Coordinated content ensures that all participants reach the same level of knowledge. With stimuli from current events, we also encourage a view of the bigger picture and provide expert support on all topics related to the importance of HACCP.

HACCP trainings & workshops

Employees must be provided with regular training in the basics of food hygiene and HACCP principles in order to meet the legal quality standards. We offer special in-house training courses tailored to your company. The next step is our HACCP workshops which require basic knowledge. Here we define and work out goals together in small groups.

HACCP consulting

We support you with templates and checklists tailored to your individual situation, and clear advice on the implementation and documentation of: HACCP analyses, HACCP concepts, HACCP hazard assessments, HACCP risk assessments, HACCP verifications

Food risk assessment

We support you in fulfilling your duty of care and help you to comply with legal requirements – with a well-founded food risk assessment along the supply chain you strengthen the safety of your products and consumer protection.

Your specialist for HACCP

Do you have questions about risk analysis and the control of critical control points? We will be happy to advise you!
Foto: Claudia Stumme - Food Consultant
Claudia Stumme
Food Consultant

Talk to Claudia at +49 40 241 82714 or write to our team easy via the contact form