Summary of HACCP regulations updated in 2026
The HACCP regulations applicable to professional catering in France are the result of thirty years of evolution in European and national food law . So yes, if you are a restaurateur, a local authority, a caterer, etc., keeping up with these updates is a real headache. Voussert offers you a summary of what you need to know in 2026.
Between the founding decree of 1997, the European "Hygiene Package" of 2004 , the EGAlim and AGEC laws, and the recent decrees on training, the obligations have gradually been enriched and strengthened.
We offer a clear and up-to-date summary of the regulations in force in 2026 , to enable professional kitchen managers, restaurant managers or those in charge of institutional catering to understand precisely what the law requires of them today and what has changed.
To whom does this regulation apply?
All establishments that prepare, process, handle or serve food : restaurants, school canteens, hospital kitchens, nursing home kitchens, central kitchens, company restaurants, penitentiary establishments, caterers… The HACCP obligation is universal and has no size threshold.
Voussert has been supporting its clients for almost half a century in both training and the supply of necessary and even mandatory equipment and materials.
This includes food brushes managing color codes, kitchen cloths to separate different areas, and also waste collection with HACCP professional kitchen bins.
Thirty years of regulation: the chronology
| Year | Text | Main contribution |
| 1993 | Directive 93/43/EEC | First European framework on food hygiene — introduced the HACCP concept in Europe (repealed in 2006) |
| 1997 | Order of 29 September 1997 | French transcription — sets out the hygiene rules for institutional catering in a social capacity (still in force) |
| 2002 | Regulation (EC) No 178/2002 | Mandatory food traceability — applicable since January 1, 2005 |
| 2004 | Regulation (EC) No 852/2004 | Hygiene Package — replaces Directive 93/43/EEC — HACCP mandatory, applicable since 1 January 2006 |
| 2004 | Regulation (EC) No 853/2004 | Specific rules for foodstuffs of animal origin — applicable jointly with 852/2004 |
| 2009 | Order of 21 Dec. 2009 | Sanitary regulations detailing, storage, transport — animal products — supplements 852/2004 |
| 2011 | Decree No. 2011-731 | Mandatory food hygiene training in commercial catering (at least 1 person trained) |
| 2013 | Order of October 8, 2013 | Food safety regulations for plant-based products — applies to vegetable preparations in restaurants |
| 2016 | Decree No. 2016-1908 | Occupational medicine reform — eliminates the mandatory annual medical examination (art. 28 of the 1997 decree) |
| 2018 | EGAlim Law No. 2018-938 | 50% sustainable products (including 20% organic) in public institutional catering since January 1, 2022 |
| 2020 | AGEC Law No. 2020-105 | Sorting of biowaste is mandatory for everyone since January 2024 — reusable tableware is mandatory since January 2025 |
| 2024 | Order of February 12, 2024 | New hygiene training specifications: minimum 14 hours, registered organization — in effect since Oct. 2024 |
The texts currently in force
In 2026, the HACCP regulations applicable to professional catering are based on a two-level hierarchy of standards: European law, which is directly applicable and takes precedence over national law, and French law, which complements or clarifies European obligations.
The European framework — Regulation (EC) No 852/2004 (Hygiene Package)
Regulation (EC) No 852/2004 of 29 April 2004, applicable since 1 January 2006, is the applicable reference text. It replaces and repeals Directive 93/43/EEC of 1993. Unlike a directive, a European regulation is directly applicable in all Member States without requiring national transposition.
Its main obligations for professional catering are:
• HACCP obligation : every food business operator must implement, apply and maintain one or more permanent procedures based on the 7 HACCP principles (Art. 5)
• Mandatory documentation : HACCP procedures and records must be kept available for inspection by the authorities
• Premises and equipment : compliance with the requirements of Annex II (washable floor coverings, non-manually operated washbasins, refrigeration equipment with thermometers, airtight waste collection systems, etc.)
• HACCP flexibility : small establishments can rely on Good Hygiene Practice Guides (GHPGs) validated by the authorities, instead of a formalized HACCP plan
• Staff training : at least one person must have been trained in food hygiene or HACCP principles
Traceability — Regulation (EC) No 178/2002
This regulation introduces mandatory food traceability for all operators. Specifically, every food establishment must be able to identify its suppliers (upstream traceability) and retain supporting documents (delivery notes, invoices) for a minimum of five years. In the event of food poisoning or a product recall, traceability must allow for the rapid identification of the affected batches and notification of the authorities.
The decree of September 29, 1997 — Still in force for institutional catering
The decree of September 29, 1997 applies specifically to collective catering establishments with a social purpose: school canteens, company restaurants, hospital kitchens, nursing home kitchens, prisons, and central kitchens. It specifies operational obligations that supplement the European regulation:
• Written cleaning and disinfection plan (Art. 12): frequencies, products, dilutions, responsible parties, means of verification
• Storage temperatures: chilled (0 to +3°C after cooling), hot (+63°C minimum), rapid cooling (+63°C to +10°C in less than 2 hours)
• Defrosting: only in a refrigerated environment, maximum duration 4 days
• Waste collection: covered containers stored outside food handling areas, regular evacuation
• Work attire: light color, hairnet covering all hair, shoes reserved for work
• Prefectural declaration prior to opening and each significant change
New obligations since 2018
Beyond the HACCP framework, three major legislative developments have increased the obligations of catering professionals since 2018.
EGAlim Law (2018) — Quality of supplies
Law No. 2018-938, known as EGAlim, applies to public collective catering (State, local authorities, public health establishments, educational establishments) since January 1, 2022:
• A minimum of 50% sustainable and quality products in the value of annual food purchases
• including a minimum of 20% organic products (or products in conversion)
• including local products, under official quality labels (PDO, PGI, Label Rouge…), or from farms with high environmental value
• Mandatory vegetarian menu at least once a week in public school cafeterias
• Mandatory display of menu composition and meat origin to diners
• Annual report on food purchases to be published and submitted to the authorities
Note: The EGAlim law only applies to PUBLIC institutional catering (establishments under the jurisdiction of the State and local authorities). Private institutional catering (company restaurants, private nursing homes, etc.) is not subject to the 50%/20% thresholds, but is strongly encouraged to comply. |
AGEC Law (2020) — Waste and the Circular Economy
Law No. 2020-105 of February 10, 2020, relating to the fight against waste and the circular economy, introduces new obligations directly linked to waste management in professional kitchens:
Mandatory sorting of biowaste at the source — in effect since January 1, 2024
All food service professionals, regardless of size, must now separate their food waste (biowaste) from other waste streams. In practical terms, this means:
• Have a dedicated container for biowaste (green bin or labeled organic waste bin) in the kitchen
• Sign a contract with an approved collector of biowaste or join a local composting system
• Keep a record of the quantities of biowaste disposed of (verifiable during DDPP inspections)
Reusable tableware is mandatory — in effect since January 1, 2025
In institutional food service establishments (canteens, self-service restaurants, company restaurants, etc.), on-site service must be provided using reusable tableware. Single-use plastic tableware is prohibited for on-site consumption. Exceptions exist for establishments without a washing system (subject to conditions).
Discover our full range of selective sorting bins dedicated to Biodegradable Waste, made in France.
Food hygiene training — Decree of February 12, 2024
The framework for mandatory food hygiene training was strengthened by the decree of February 12, 2024, which replaces the system established by the 2011 decree. The new obligations mainly concern commercial catering, but are strongly recommended (and verified in practice) for institutional catering:
• Minimum 14 hours of training
• Provided by a training organization registered with the regional prefect
• Mandatory content: HACCP principles, EC regulation 852/2004, industry good hygiene practice guides, food microbiology, good hygiene practices
• Training certificate to be kept at the institution and presented during official inspections
• Individuals holding a level III or higher diploma that includes instruction in food hygiene are exempt from this training.
What the law actually requires of you
Here is a summary of the obligations in force in 2026 , classified by area, with the risks in case of non-compliance:
| Obligation | Risk of non-compliance |
| H | A written, up-to-date, and documented HACCP (or GBPH) plan — accessible at all times during inspections | DDPP formal notice — possible administrative closure |
| D | Written cleaning and disinfection plan (frequencies, products, responsible parties, verification) | Major non-compliance — fine — report |
| T | Upstream traceability: 5-year retention of delivery notes and supplier invoices | Infringement of EC Regulation 178/2002 — civil and criminal liability |
| F | Hygiene training: at least 1 person trained (14 hours) — certificate retained | Infringement — possible loss of operating license |
| T | Storage temperatures checked and recorded daily | Critical non-compliance — product recall — criminal proceedings |
| B | Source sorting of biowaste — collection or composting contract — monitoring register | Fine — AGEC Law violation since Jan. 2024 |
| V | Reusable tableware for on-site consumption (catering) | AGEC Law violation since January 2025 |
| M | Medical fitness of staff to handle food (occupational medicine) | Health risk — employer liability in case of poisoning |
| E | DDPP registration/approval — prior declaration before opening | Illegal operation — administrative closure |
The equipment required by regulations
HACCP compliance imposes precise requirements on the equipment used in professional kitchens. Three categories are particularly scrutinized during official DDPP inspections.
HACCP kitchen bins
Article 7 of the 1997 decree and Annex II of Regulation (EC) No 852/2004 require "hygienic waste collection systems, equipped where necessary with non-manual opening mechanisms, and leak-proof single-use bags." In practice, every professional kitchen waste bin must:
• Enable hands-free opening (silent pedal or sensor) — HACCP Critical Control Point
• Be equipped with an airtight lid to limit the spread of odors and bacteria
• Be made of a material resistant to disinfectants (food-grade plastic or AISI 304 stainless steel)
• Features rounded corners for easier cleaning and disinfection
• Comply with the HACCP color code using restaurant recycling bins for waste streams (white, yellow, green, blue) as required by the AGEC Law
Voussert offers a range of professional HACCP kitchen bins from 30 to 110 litres, with silent pedal, made of food-grade plastic or stainless steel, directly compliant with the requirements of DDPP controls.
HACCP coloured cloths and brushes
The use of a color code on cleaning cloths and brushes is a practical requirement of the HACCP system to prevent cross-contamination between areas. This color code must be formalized in the cleaning plan (Art. 12 of the 1997 decree) and known to all staff.
| Color | Area / Use | Typical application |
| YELLOW | Food contact surfaces | Worktops, sinks, utensils |
| Blue | Non-food surfaces and furniture | Dining room tables, doors, handles, windows |
| Red | Areas with high health/sanitary risk | Toilets, changing rooms, waste disposal areas |
| Green | Vegetables and unprocessed raw products | Vegetable preparation area |
| White | Multi-use areas or areas without specific risk | General use or delivery areas |
Official checks: what to expect?
HACCP compliance checks are carried out by the DDPP (Departmental Directorate for Population Protection), under the authority of the prefect of the department. They may be announced or unannounced.
During a DDPP inspection, the inspector checks, in particular:
• The existence and updating of the HACCP plan or the reference Good Hygiene Practices Guide (GBPH)
• Temperature records (refrigeration, cooking, cooling) for at least the last 3 months
• The cleaning and disinfection plan and its implementation records
• Traceability of raw materials (delivery notes, supplier invoices)
• The condition of the premises and equipment (floor coverings, handwashing facilities, refrigeration equipment)
• Staff uniforms, training, and medical certificates
• The waste collection system and compliance with the sorting of biowaste
• Staff food hygiene training certificates
Test results: the 4 levels of severity
Level 1 — Observations: remarks without immediate follow-up, to be corrected before the next assessment Level 2 — Minor non-conformities: written formal notice, deadline for rectification set Level 3 — Major non-conformities: official report, fine, possible temporary closure Level 4 — Immediate danger to public health: immediate administrative closure, seizure of products, criminal proceedings |
In conclusion, and to remember:
The HACCP regulations applicable in 2026 are the result of three decades of evolution in food law. They are based on a solid European foundation (Regulation (EC) 852/2004) supplemented by French legislation that specifies the operational obligations for institutional catering.
The most recent developments – the EGAlim law, the AGEC law, the new 2024 training specifications – show that requirements continue to strengthen, with a particular emphasis on the sustainability of supplies, the reduction of waste and the upskilling of teams.
The best protection during a DDPP inspection remains up-to-date HACCP documentation, compliant equipment, and trained staff. These are the three pillars on which Voussert has supported catering professionals since its inception.
_UK_