According to the Food Hygiene Regulation (LMHV), every business that produces, processes, or distributes food must adhere to specific regulations. A key focus is on the self-monitoring concept HACCP, under which most operational hygiene controls are conducted. It must be demonstrated through always up-to-date documents and records that all essential requirements are respected. This work clarifies what is important in practice—among other things, through checklists for preparing for the HACCP certification audit and for inspections by supervisory authorities. This provides users with a single, integrated system to meet various requirements.