Guarantee safety sanitary food and the environment

The Food Safety Management Plan (FSMP) is a mandatory document for establishments that handle, process, and distribute food products. It is mandated by European regulation through the “Hygiene Package” (Regulation (EC) No852/2004 on the hygiene of foodstuffs and Regulation (EC) No 853/2004 on food of animal origin. It details the measures taken to ensure food hygiene and safety.

The Food Safety Management Plan must include :

• good hygiene practices ;
• HACCP plan
• management of non-conforming products;
• traceability procedures.

The team or individual carrying out the audit must be trained in food hygiene and safety. 

They must check :

• the condition and cleanliness of premises and equipment;
• staff compliance with hygiene procedures;
• traceability and food safety documents.

If necessary, samples may be taken for microbiological analysis of surfaces and foodstuffs.

The auditor will produce an audit report, including measures to be taken to correct any non-conformities identified. 

Here are the advantages of calling in a specialized external auditor:

• Precise identification of real, even hidden problems, which may be underestimated or overlooked internally by staff due to familiarity with the site.
• Expertise in food hygiene and safety, ensuring compliance with legal requirements.
• Enhanced credibility with customers and health authorities. 
• Proof of commitment to quality and food safety, which is a marketing argument for customers.
• Save time and resources, as the audit will be carried out in an optimized and efficient way.
• Improvement of procedures and resolution of identified problems thanks to expert advice
• Prepare for official health inspections, by verifying compliance with all regulatory standards.

HACCP (Hazard Analysis Critical Control Point) is a preventive method for ensuring food safety. It is applied in the catering industry (mass catering, fast food, etc.) and in the food processing industry. Its aim is to identify, assess and control hazards (biological, chemical or physical) with regard to hygiene. Although HACCP is not a certified standard as such, it is an integral part of French and European food hygiene regulations, in particular Regulation (EC) no.582/2004.

In the foodservice sector, the adoption of an HACCP approach contributes to compliance with regulatory standards and reinforces consumer confidence in the quality and safety of food products.

All commercial catering establishments are required to have a member of staff – the “hygiene referent” – trained in the HACCP system by an organization recognized by the DRAAF (N° ROPHYA).  Although this training is generally considered to be valid for life, it is advisable to keep abreast of the latest regulations and practices. This can take the form of ongoing training sessions or refresher courses.

The HACCP approach is based on 7 principles: 

1. Analysis of potential hazards (biological, chemical or physical) that may affect food safety. 
2. Determination of Critical Control Points (CCPs) where hazards can be prevented, eliminated or reduced to acceptable levels.
3. Establishment of critical thresholds: setting maximum and/or minimum thresholds at which hazards must be controlled at CCPs.
4. Setting up CCP monitoring systems to ensure continuous control.
5. Definition of corrective actions when a CCP is not controlled.
6. Set up verification procedures to ensure that the HACCP system is working properly (audits, tests, etc.).
7. Record all procedures in a file to ensure complete traceability.  

Self-monitoring is the set of measures and procedures that a restaurant implements to ensure compliance with hygiene and food safety standards. It is the responsibility of the owner, and must be customized to meet the specific needs of each restaurant.

In accordance with the “Hygiene Package”, it is mandatory to set up a self-checking file as soon as the business is created. This must include an analysis of food safety risks in line with the HACCP approach, and describe the internal organization set up to prevent them. Self-checks are recorded on follow-up sheets. Any change in procedures or in the establishment’s environment must lead to an update of the documents.

European legislation on food hygiene and safety, known as the “Hygiene Package”, requires restaurateurs and all professionals in the food sector to carry out control analyses. This includes the adoption of HACCP principles, which may require control analyses.

Food establishments often call on specialist laboratories to carry out these quality analyses and to draw up a microbiological monitoring program specific to their needs. The frequency of these analyses is not specified by legislation. However, it is advisable to adapt them according to the risk analysis specific to each establishment. The recommendations of an accredited laboratory can be particularly useful in ensuring effective management of health risks.