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anses

French Agency for Food, Environmental and Occupational Health & Safety

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Updated on 06/09/2016

Guides to good hygiene practice

Guides to good hygiene practice and guides on application of HACCP principlesare documents written by professional bodies for all the professionals in their respective sectors. These guides are designed to help professionals become proficient in food safety and comply with their regulatory obligations. Learn about the Agency’s role in the development of these guides.

Les 7 principes de la méthode HACCP La méthode HACCP (Analyse des dangers –points critiques pour la maîtrise) est un système qui identifie, évalue et maîtrise les dangers significatifs au regard de la sécurité des aliments. Cette méthode se déroule en 12 étapes dont les 7 principes sont les suivants : identifier les dangers, déterminer les points critiques pour leur maîtrise (CCP), établir aux CCP des limites critiques, établir et appliquer des procédures de surveillance, établir des actions correctives, établir les procédures de vérification, mettre en place un système documentaire.

The use of guides to good hygiene practice (GGHP) is strongly encouraged by the regulations of the EU "Hygiene Package". Theseguides are reference documents designed by professional bodies for all the professionals in their respective sectors. They aim to help professionals become proficient in food safety and comply with their regulatory obligations.

To assist professionals in the drafting of guides, the Agency has produced a number of documents including data sheets on foodborne microbial hazards.

The Agency is also involved, at the national level, in the process of validating these guides by assessing their scientific aspects. In particular, the Agency assesses the suitability of the biological, physical and chemical hazard analyses proposed by the professionals.

 

The work of the Agency in connection with GGHPs includes:

Scientific assessment of the guides

  • It assesses in particular the suitability of the biological, physical and chemical hazard analyses proposed by the professionals

Production of scientific documents of use in the development of guides

  • it studies the impact of different practices on microbiological risk (food preparation in catering, thawing, cleanability of materials, etc.)
  • it produces reports reviewing the scientific data (hazard data sheets, etc.)

Development of methodological tools

  • it develops methodologies for data analysis, control, sampling, etc.
  • it develops tools for expert appraisal of industrial processes in terms of microbiological risk, in close partnership with the Actia technical centres [see"Focus on..." ]