Article | REF: F1113 V1

Health control plan and HACCP

Author: Karine CANON

Publication date: March 10, 2008

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3. Detailed presentation of a PMS

3.1 Good hygiene practices

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3.1.1 A few reminders about good hygiene practices

They cover all operations designed to guarantee hygiene in an establishment, i.e. food safety and wholesomeness. To clarify this initial approach, we first need to clarify the definition of certain terms.

According to AFNOR standard NF V01-002 of August 2003 – Hygiène des aliments Glossaire français-anglais, we use the following definitions:

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Detailed presentation of a PMS