Regulatory & compliance Hospitality & restaurants
HACCP
Also called: Hazard Analysis Critical Control Point
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What is the HACCP method?
The HACCP method (Hazard Analysis Critical Control Point) is an approach for analyzing and controlling food-safety hazards that applies to any business handling food products. It is built on 7 principles and 12 steps.
In France, it is made mandatory by European Regulation (EC) No 852/2004 and the “Hygiene Package.” Since the decree of June 24, 2011, at least one person trained in food hygiene must be present in every commercial food-service establishment.
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