Compliance
HACCP
Term from the vending glossary
Hazard Analysis and Critical Control Points — hygiene system for food-handling vending machines. Mandatory for, among others, fresh milk, fresh food and hot beverage systems.
HACCP is not a rigid ruleset but a management system: operators must identify hazard points (biological, chemical, physical) in their process, define critical limits and document monitoring measures. For beverage vending machines with fresh milk, this typically means daily temperature records and weekly cleaning documentation.
The regulatory basis in the EU is Regulation EC 852/2004. In Germany, the LMHV (Food Hygiene Regulation) specifies the requirements for food business operators — vending machine operators fall explicitly under this.