Technical specifications ST-01 to ST-13
Sector guidance that sits on top of the common requirements: one specification for each of the 13 activity families, from primary production to waste and by-products.
What a technical specification is
A HACCP+ technical specification is a document for one activity family that adds sector-specific requirements to the common chapters 3–6 and 8 of the standard. It does not repeat the common requirements; its chapter 4 holds the prerequisite programmes specific to the sector.
The 13 activity families
Participants in the food chain
Primary production and harvesting
Crops, livestock, insect farming, wild harvest, mushroom substrates
Food and feed processing
Production plants, packing, mass catering
Trade and brokerage
Wholesalers, importers, brokers, own brand
Transport and storage
Hauliers, contract warehouses, cold and frozen stores
The typical impact level is P1, and P2 for packed goods in transport and storage.
Suppliers of products and services
Food contact materials
Packaging, gaskets, paper towels
Process machinery
Lines, tanks, spare parts
Buildings and equipment
Lamps, floors, forklifts, containers
Auxiliary chemicals
Cleaning agents, lubricants, paints
On-site services
Pest control, laundry, cleaning, maintenance
Utilities
Water, wastewater, technical gases
Staff and workwear
Staffing agencies, workwear
Property
Rented halls, warehouses and cold stores
Waste and by-products
Collection, rendering, biowaste
Download the specifications
Each specification is available as a PDF in English, Polish and Spanish. The first link opens the version in this language.
| Code | Activity family | Typical scope | Specification (PDF) |
|---|---|---|---|
| ST-01 | Primary production and harvesting | Crops, livestock, insect farming, wild harvest, mushroom substrates | EN PL ES |
| ST-02 | Food and feed processing | Production plants, packing, mass catering | EN PL ES |
| ST-03 | Trade and brokerage | Wholesalers, importers, brokers, own brand | EN PL ES |
| ST-04 | Transport and storage | Hauliers, contract warehouses, cold and frozen stores | EN PL ES |
| ST-05 | Food contact materials | Packaging, gaskets, paper towels | EN PL ES |
| ST-06 | Process machinery | Lines, tanks, spare parts | EN PL ES |
| ST-07 | Buildings and equipment | Lamps, floors, forklifts, containers | EN PL ES |
| ST-08 | Auxiliary chemicals | Cleaning agents, lubricants, paints | EN PL ES |
| ST-09 | On-site services | Pest control, laundry, cleaning, maintenance | EN PL ES |
| ST-10 | Utilities | Water, wastewater, technical gases | EN PL ES |
| ST-11 | Staff and workwear | Staffing agencies, workwear | EN PL ES |
| ST-12 | Property | Rented halls, warehouses and cold stores | EN PL ES |
| ST-13 | Waste and by-products | Collection, rendering, biowaste | EN PL ES |
Impact levels P1–P3
Closeness to food matters, company size does not. The organisation assigns a level to each product and service.
Direct contact
The product is food or feed, or touches them as intended.
Raw materials, packaging, gaskets, process water
Indirect contact
The product or service is used where food is exposed, with no intended contact.
Lamps, floors, workwear, pest control, maintenance
Influence through the surroundings
No contact with food, but an effect on the customer’s operating conditions.
Rented space, generators, containers, wastewater collection
Eight chapters, always the same layout
Scope of the family
Specific terms
Typical hazards
Prerequisite programmes
Information for the customer
Traceability
Clauses applied differently
Legislation and standards
Example: a manufacturer of light fittings
Family
ST-07, buildings and auxiliary equipment
Level
P2, because fittings hang above exposed product
Hazard
Breakage of glass and brittle plastic above the line
Requirement
Shatter-safe design, sealing suited to the way it is washed
Information
List of glass parts for the customer’s register, cleaning instructions
The food plant gets a supplier assessed under the same rules it applies to itself.
Own and transferred hazards
Own hazards
They arise in the organisation’s own processes.
- raw materials and inputs
- the process itself
- staff and the work environment
Transferred hazards
The product or service carries them into the customer’s plant.
- a flake of wall coating
- a broken light fitting
- biocide residue
- a worker without training
Where only the customer can control a hazard, the supplier passes on the information needed.
Frequently asked questions
What is a technical specification?
A document for one activity family (ST-01 to ST-13) that adds sector-specific requirements to the common chapters of the standard without repeating them. Every specification has the same eight chapters.
Does company size matter?
No. What matters is how close the product or service is to food — impact levels P1, P2 and P3. Size, cost or lack of time are never grounds for excluding a requirement.
What is a transferred hazard?
A hazard that a product or service carries into the customer’s plant — for example a flake of coating, a broken light fitting, biocide residue or an untrained worker. Clause 4.7 requires suppliers to analyse it and, where only the customer can control it, to pass on the information needed.
Which organisations can use HACCP+?
Any organisation whose product or service can affect food: participants in the food chain (ST-01 to ST-04) and suppliers of products and services such as packaging, machinery, buildings, chemicals, on-site services, utilities, staff, property and waste management (ST-05 to ST-13).