Food hygiene & biological risks
Food hygiene is a key concern in ensuring food safety. It runs from the start of the food chain with hygiene rules for professionals all the way to hygiene advice in the home.
The laboratory for studies and research on food quality and processing and the unit for the evaluation of biological risks of the department for the evaluation of nutritional and health risks work on this topic.


In this context, the hygiene package encompasses the whole food business sector from primary animal and plant production to consumers; covering the food processing industry, catering professions, transportation and distribution.

Afssa validates good practice guides for professionals.
Paquet hygiene
Encephalopathies spongiformes subaïgues transmissibles
Microbiological hazards
Microbiological risk assessment
Epidemiology
Enzymatic preparations
GMOs
Industries
Antibiotic resistance
Hygiene alimentaire
Nutrition Composition
Physico-chemical risk
Mineral water and drinking water
Food and consumption surveillance
Human food
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Industries  Unit for the evaluation of biological risks  Antibiotic resistance   Physico-chemical risk  Food and consumption surveillance  Gmos  Nutrition  Enzymatic preparations  Microbiological hazards  Tses (2006)   Food hygiene & biological risks  Consumers area  Water  Hygiene package  Laboratory for studies and research on food quality and processing  Epidemiology  Microbiological risk assessment  Rechercher sur le site