HACCP: Hazard Analysis Critical Control Point, method and principles of food safety management
Although many people do not prettent there the attention necessary, the HACCP is directly integrated into the regulation, as well French as international.
For evidence these some extracts of regulation:
" Article 3 - the companies of the food sector (…) take care that suitable procedures of safety are established (…) while being based on the principles which were used to develop System HACCP ".
" Article 5 – Hazard analysis Critical Control Point- the owners of the food sector set up, apply and maintain one or more procedures permanent founded on principles HACCP. "
"Appendix II, Chapitre XVII - Formation - the owners of the food sector must take care:
(...) so that people responsible for the development and the maintenance of the procedure aimed to
article 5, paragraph 1, of this payment, or the placement of the relevant guides
in their company received the suitable formation with regard to the application of
principles HACCP;(...) "
" Article 5 - to establish the nature and the periodicity of the self-checkings, they must identify (....) while being based on the principles used to develop the system says HACCP "
" Article 17 - to establish the nature and the periodicity of the self-checkings, they must identify (....) while being based on the principles used to develop the system says HACCP "