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14. Glossary
Good Hygienic Practices (or prerequisites): the basic conditions and activities required to maintain a hygienic environment throughout the food chain, suitable for the production, handling and supply of safe finished products and safe food for human consumption.
Control chart: chart whose points represent the tracking over time of qualitative or quantitative data acquired or measured to evaluate the control of a production process or operation.
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Laboratory quality and safety procedures
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Glossary
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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