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Microbiological hazard sheets, good hygiene practice, HACCP, Microbiological, sheets, hygiene package<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, ,<BR>Microbiological hazards files<BR>Information for drawing up good practice guides<BR><BR><BR><BR>For the purpose of assisting food industry professionals in drawing up good practice guides for hygiene and the application of HACCP principles, new thematic sheets setting out the main microbiological dangers transmissible by food, will be available on the Afssa website. Shorter versions for the general public will follow.<BR>As part of the introduction of the “Hygiene Package” (1) on 1 January 2006, Microbiology CES experts have reactivated the editorial initiative aimed at providing new sheets to professionals in a more suitable format.<BR><BR>(1) Harmonisation of the European regulations aimed at improving food safety by improving hygiene conditions as well as the responsibility of all professionals across the food-processing network.<BR>Find out more...<BR><A HREF='PN95I0.htm'>Microbiological hazard sheets</A>
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Microbiological hazards files Information for drawing up good practice guides
For the purpose of assisting food industry professionals in drawing up good practice guides for hygiene and the application of HACCP principles, new thematic sheets setting out the main microbiological dangers transmissible by food, will be available on the Afssa website. Shorter versions for the general public will follow. As part of the introduction of the “Hygiene Package” (1) on 1 January 2006, Microbiology CES experts have reactivated the editorial initiative aimed at providing new sheets to professionals in a more suitable format.
(1) Harmonisation of the European regulations aimed at improving food safety by improving hygiene conditions as well as the responsibility of all professionals across the food-processing network.
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