HACCP is a system for identifying food safety hazards. It also applies to food vending operators.
HACCP is a hazard analysis and critical control point system. Regulation (EC) No 852/2004 requires food businesses to apply procedures based on its principles, scaled to the size and type of business. In vending this covers storage, transport, temperature, and use-by dates, among other things.
Typical Control Points
- Warehouse and transport temperature.
- Machine temperature.
- Dates and rotation.
- Equipment cleanliness.
Further Information
See the vending machine guides (publisher's site) for more on devices.
FAQ
Does a small operator need HACCP too? The rules allow flexibility by scale, but HACCP-based procedures are required. Discuss the details with the sanitary inspection or a food safety adviser.
Is this article legal advice? No. It is a general overview.
This article is general information, not legal advice. Regulations change – check the current rules or consult a lawyer before deciding.
Basis: Regulation (EC) No 852/2004 of the European Parliament and of the Council of April 29, 2004 on the hygiene of foodstuffs, Article 5; the Polish Act of August 25, 2006 on food and nutrition safety (consolidated text Dz.U. 2023 item 1448, as amended).
Legal status: based on the regulations in force at the time of the last editorial review; this article is reviewed periodically.