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good hygiene practice, guides, HACCP, Codex Alimentarius, standards, food<BR><BR>Professional sectors<BR><BR>Afssa validates good hygiene practice guides for use by professionals. These are professional reference points developed by professional bodies from a given sector. After validation, they are published in the official journal and made available upon order through French documentation. Good practice guides comply with stages in the HACCP plan (Hazard Analysis Critical Control Point) by proposing concrete actions.<BR><BR>The 7 principles of the HACCP method according to Codex Alimentarius<BR>· Identify hazards<BR>· Determine the CCPs<BR>· Set critical limits<BR>· Establish surveillance initiatives<BR>· Set up corrective actions<BR>· Verification procedures<BR>· Documentary systems<BR><BR>Codex Alimentarius<BR>The Codex Alimentarius is a set of food standards, definitions and criteria applicable to foods in the fields of food microbiology and hygiene. It also defines the HACCP method.<BR>It has become an international reference with authority over the whole food industry, from producers to consumers. Its impact is important for protecting consumer health. <BR><BR>>Codex alimentarius web site<BR>Find out more...<BR>Human food<BR>Home,Anses,News,Press room,Agenda,Our topics,Food,Animal health and nutrition,Environmental health,Occupational health,Plants,Opinions and publications,Last opinions and reports,Food opinions and reports,Animal health and nutrition opinions and reports,Environmental and occupational health opinions and reports,Plants opinions,Opinions and reports in English,Bulletins and periodicals,Other publications,Subscribe to Anses newsletter,Research and reference,Research program,Laboratories and reference activities, + ,Job opportunities,Public procurement contracts,Our websites,Partners,Extranet / ExpertNet,Kid's area,Legal notice,Contact, ,<A HREF='PN19I0.htm'>Open good hygiene practice</A>
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Professional sectors
Afssa validates good hygiene practice guides for use by professionals. These are professional reference points developed by professional bodies from a given sector. After validation, they are published in the official journal and made available upon order through French documentation. Good practice guides comply with stages in the HACCP plan (Hazard Analysis Critical Control Point) by proposing concrete actions.
The 7 principles of the HACCP method according to Codex Alimentarius · Identify hazards · Determine the CCPs · Set critical limits · Establish surveillance initiatives · Set up corrective actions · Verification procedures · Documentary systems
Codex Alimentarius The Codex Alimentarius is a set of food standards, definitions and criteria applicable to foods in the fields of food microbiology and hygiene. It also defines the HACCP method. It has become an international reference with authority over the whole food industry, from producers to consumers. Its impact is important for protecting consumer health.
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