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1. Step 1: setting up the HACCP team – defining the scope of the study
Food hygiene: all the conditions and measures necessary to ensure the safety and wholesomeness of food at all stages of the food chain:
food safety: assurance that food will not cause harm to the consumer when prepared and/or consumed in accordance with its intended use;
food safety: assurance that food, when consumed in accordance with its intended use, is acceptable for human consumption.
For example, food hygiene is not the same as dietary hygiene (i.e. the balanced supply of the elements and nutrients required for life). Similarly, food safety is not food security (security of supply, food sufficiency).
The notions of "hazards" and "risks" are often used inappropriately, suggesting that they can be confused,...
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Step 1: setting up the HACCP team – defining the scope of the study
Step 2: Product description
Bibliography
Websites
Tool sheets for drafters of guides to good hygienic practice https://www.anses.fr
Standards and norms
- Hygiène des aliments. Glossaire français-anglais - NF V 01-002 - 09-08
- Hygiène des aliments. Place de l'HACCP et application de ses principes pour la maîtrise de la sécurité des aliments et des aliments pour animaux - NF V 01-006 - 08-08
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJEC, 1 er February 2002).
Regulation (EC) no. 852/2004 of the European Parliament and of the...
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