Nahaufnahme eines modernen Mikroskops im Labor – symbolisiert präzise Kontrolle und Qualitätssicherung im Rahmen von Hygienestandards wie HACCP und GMP.

HACCP & GMP

HACCP is a systematic concept for the early detection and control of hazards in food production. GMP describes best practices for hygiene and quality assurance to produce safe and flawless products. These systems are crucial for food safety.

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HACCP origin and meaning

The HACCP (Hazard Analysis and Critical Control Points) system was developed in the 1960s by NASA in collaboration with the Pillsbury Company to ensure safe food for astronauts. The goal was to systematically identify and control potential hazards in food production before they occur. Since then, HACCP has become an internationally recognized standard and is legally required or recommended in many countries, including Switzerland.

The seven principles of the HACCP system

The HACCP system is based on seven core principles that represent a preventive approach to food safety:

Conducting a hazard analysis
Identification of potential biological, chemical or physical hazards at all stages of food production.
Determination of critical control points (CCPs)
Defining process steps where control is necessary to prevent or eliminate hazards.
Setting threshold values for each CCP
Definition of measurable criteria (e.g., temperature, pH value) that must be met to ensure safety.
Establishment of monitoring procedures for each CCP
Implementation of methods for the continuous monitoring of CCPs to ensure that the limits are met.
Establishment of corrective measures
Definition of measures to be taken when deviations from the established limits are detected at a CCP.
Introduction of verification procedures
Regular review and validation of the HACCP system to ensure its effectiveness.
Documentation and records
Maintaining comprehensive records of all procedures, controls and measures within the framework of the HACCP system.

These principles are recognized worldwide and form the basis for legal requirements in Switzerland and other countries.

Implementation of HACCP

Zusammenstellen eines HACCP-Teams

Fachleute aus Produktion, Technik und Qualitätssicherung erarbeiten gemeinsam das System.
Produktbeschreibung und Verwendungszweck

Alle Eigenschaften des Produkts (z. B. Haltbarkeit, Lagerbedingungen) werden definiert.
Erstellung eines Flussdiagramms

Darstellung aller Produktionsschritte vom Wareneingang bis zum Versand.
Bestätigung des Flussdiagramms vor Ort

Prüfung der Abläufe in der Praxis.
Durchführung der Gefahrenanalyse

Identifikation und Bewertung potenzieller Gefahren in jedem Prozessschritt.
Bestimmung der kritischen Kontrollpunkte (CCP)

Festlegung, an welchen Punkten eine Überwachung zwingend notwendig ist.
Festlegen von Grenzwerten

Definition messbarer Vorgaben (z. B. Temperatur, pH-Wert).
Einrichten eines Überwachungssystems

Regelmässige Kontrollen und Messungen an den CCPs.
Festlegen von Korrekturmassnahmen

Vorgehen bei Abweichungen von den Grenzwerten.
Verifizierung des Systems

Bestätigung der Wirksamkeit durch Audits und Probenahmen.
Dokumentation und Aufzeichnung

Lückenlose Dokumentation aller Analysen, Kontrollen und Massnahmen.

Anyone who produces, processes or handles food must use one or more procedures based on the HACCP system or its principles.
The procedures referred to in paragraph 1 shall be applied in a form adapted to the safety risk and the scale of production.
No procedures under paragraph 1 are required for:

primary production;
Producers who sell exclusively self-produced primary products in small quantities to consumers, either directly or via local retail businesses.

The HACCP system is a system that identifies, assesses, and controls biological, chemical, and physical hazards that are significant to food safety.
The HACCP principles include the following components:
- a) Identification and assessment of hazards that must be avoided, eliminated or reduced to an acceptable level (“hazard analysis” HA);
- b) Determination of the critical control points at the process stages where control is necessary to avoid, eliminate or reduce to an acceptable level a hazard (“critical control point(s)”), CCP);
- c) Setting maximum values (“critical limit”) at the aforementioned process stages to distinguish between acceptable and unacceptable values in order to avoid, eliminate or reduce identified hazards;
- d) Establishing and implementing an efficient system for monitoring critical control points;
- e) Establishing corrective actions in the event that monitoring shows that food safety is no longer guaranteed at a critical control point;
- f) Establishing a procedure to verify compliance with the provisions set out in points a–e;
- g) Creating documents and records to demonstrate compliance with the requirements set out in letters a–f (“documentation”).
The inspections referred to in paragraph 2(f) must be carried out regularly. They must be carried out immediately if a change in the production process could affect the safety of the food produced.
The documents and records referred to in paragraph 2(g) must be appropriate to the nature and size of the company. They must be kept up to date at all times and retained for a reasonable period of time.

GMP (Good Manufacturing Practice)

Good Manufacturing Practice (GMP) also originated in the 1960s, initially in the pharmaceutical sector to ensure the quality and safety of medicines. Later, the principles were applied to the food industry. GMP encompasses guidelines and procedures that ensure products are manufactured consistently and under controlled conditions to meet quality and safety requirements.

GMP system components

GMP comprises a set of guidelines that ensure products are manufactured under hygienic conditions and according to established procedures. The main aspects of GMP in the food industry are...

Hygiene and cleanliness
Ensuring the cleanliness of production facilities, equipment and personnel.
Controlled production processes
Establishment of standardized procedures for the production and processing of food.
Quality control
Regular review of products and processes to ensure compliance with quality standards.
documentation
Detailed records of all production and control processes to ensure transparency and traceability.
Staff training
Regular training of employees regarding hygiene, safety standards and operational procedures.

GMP forms the basis for the implementation of HACCP and is an essential component of quality management systems such as ISO 22000.

Implementation of GMP

Establishment of operational hygiene requirements
Creation of cleaning, disinfection and maintenance plans.
Infrastructure adaptation
Clean, separable production areas, easily cleaned surfaces, and adequate protection systems against pest infestation.
Staff training
Regular training on personal hygiene, behavior in the production area, and quality awareness.
Standardization of processes
Creation of written standard operating procedures (SOPs) for all production steps.
Material and raw material control
Supplier verification, incoming goods inspections and secure storage.
Establish a quality assurance system
Regular in-process controls and final product testing.
Integrate pest management
Installation of a professional monitoring system and complete documentation.
Ongoing internal audits
Verification of compliance with GMP standards and adjustment in case of deviations.
Build a documentation system
Careful recording of all activities for traceability and documentation purposes.