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HACCP now requires the implementation of appropriate methods and equipment such as kitchen bins , HACCP-compliant cloths or sponges and food brushes with color codes to limit contamination.
HACCP training plan for restaurant professionals
This training plan can be used for staff, managers and all stakeholders involved in the HACCP approach in out-of-home catering.
It can be cut into a "slide" format for presentation.
What is HACCP? What does the law say?
HACCP stands for Hazard Analysis Critical Control Point. This means that the HACCP method was originally designed to limit the risks of contamination in food service establishments outside the home (institutions, restaurants open to the public, any food service or food preparation activity aimed at the public...).
The excerpt from the original text, dating from 1997, is interesting because it reveals the legislator's mindset regarding both the objective and the means. The text has undergone numerous modifications since then, but understanding the origins of the approach is essential for effectively implementing HACCP in your establishment.
These 3 articles provide the main guidelines that professionals should follow for the effective implementation of a hygiene protocol compliant with HACCP.
The introduction of Haccp kitchen cloths or sponges with color coding is one of the tools to strengthen hygiene.
The 3 key articles to remember for HACCP
"ARTICLE 10 - In order to limit any risk of contamination , the premises in which foodstuffs circulate, as well as all their equipment, must be kept clean and in good working order at all times. In premises where foodstuffs are handled, prepared or stored unpackaged, the use of sawdust and dry sweeping are prohibited, as is the use of any unsuitable cleaning or disinfection process."
ARTICLE 12 - A cleaning and disinfection plan for all premises , including changing rooms and toilets, and equipment, is defined in writing in a clear and precise manner , in accordance with the provisions of Article 5. For each piece of equipment and the different parts of the premises, this plan includes at least the following information..."
"The frequency and times of day at which the different cleaning and disinfection operations are carried out.
The precise operating procedure including, for each product used, the dilution, the temperature of use, the application time and the need for possible rinsing.
The person in charge of cleaning and disinfection operations for each sector
The measures put in place to verify the effectiveness of the plan"
"ARTICLE 13 - Dangerous substances and preparations, in particular insecticides, rodenticides and disinfectants, must be stored in lockable storage areas or cabinets, clearly identified and specifically designated for this purpose. Maintenance and cleaning products and equipment must be stored in a cabinet or room specifically designated for this purpose."
The methods, equipment, materials and products referred to in this article must under no circumstances constitute a risk of food pollution."
How to practically implement HACCP in your establishment?
Each institution implements its own procedures, which can be summarized in an 8-action plan.
1. Appointment of a manager (supervisor)
2° Through risk assessment (specific to each establishment)
3. By determining the critical points
4° By the methodology put in place for the control of critical points (Procedure)
5° By implementing monitoring (control)
6° By implementing corrective action
7. Verification of the effectiveness of the HACCP system
8° By implementing documentation
HACCP in 3 sentences is:
- Write down what needs to be done
- Do what has been written
- Check that what was written has been done
Risk factors in the restaurant industry
Risk factors in the restaurant industry are known as the 5M rule (because the 5 risks begin with the letter M) or Ishikawa diagram.
Ishikawa diagram or 5 M rule
Material - Equipment - Environment - Method - Labor
INGREDIENTS: Meat, fish, vegetables => Risk of secondary intake
MATERIAL: Passive vector, source of germs requiring no maintenance
ENVIRONMENT: The premises, equipment, ventilation
WORKFORCE: Staff hygiene
METHOD: Avoid contact between different materials
Risk identification in the restaurant industry
-> The service?
-> The preparation?
-> The middle?
-> Access to the kitchen? Regulate access to the kitchen. The kitchen area is not a free-for-all and should be considered a sensitive area, even a "sanctuary." Even a technician coming to service your dishwasher, oven, etc., must wear protective equipment to guarantee hygiene (shoe covers, hairnet, disposable gown, etc.).
-> Your hands? We all know that hands are at the heart of the problem, especially in the preparation area. Therefore, the use of disposable gloves, which, as their name suggests, must be changed regularly, should be planned for. Disinfectant soap dispensers and paper towel dispensers should also be installed.
-> External stakeholders?
…you are on the ground and in your establishment = you know the risks and therefore you are able to correct and/or provide appropriate solutions.
HACCP official texts
This notice cancels and replaces the notice relating to the same subject published in the Official Journal of 24 November 1993.
Having regard to the provisions of Regulations (EC) No 852/2004 of 29 April 2004 on the hygiene of foodstuffs and No 183/2005 (EC) of 12 January 2005 on the hygiene of feed for animals, all professional organizations in the human food and animal feed sectors are encouraged by the Ministers responsible for agriculture, consumer affairs and health to develop, disseminate and assist in the implementation of guides to good hygiene practices and the application of HACCP principles.
Guides to good hygiene practices and the application of HACCP principles should cover, on the one hand, all foodstuffs, plant, mineral and animal, as well as animal feed at all stages of the food chain, including the primary production stage and including the stage of feeding food-producing animals, and, on the other hand, all hazards, physical, chemical and biological, including allergenic ingredients that are inadvertently present in foodstuffs.
A guide to good hygiene practices and the application of HACCP principles is a reference document , for voluntary application, designed by a professional branch for professionals in its sector.
It brings together the recommendations which, at the stages of the food chain and for the foodstuffs or feedstuffs which it concerns, should help to comply with the hygiene rules laid down as appropriate by Articles 3, 4 and 5 of Regulation (EC) No 852/2004, where applicable, the provisions of Regulation (EC) No 853/2004 or Articles 4, 5 and 6 of Regulation (EC) No 183/2005, including their annexes, and help to apply the HACCP principles.
It is carried out in consultation with other stakeholders (other partners in the sector, consumer associations, regulatory authorities).
A guide typically only covers certain stages of the food chain.
In order for its implementation to be considered sufficient on its own at that stage to guarantee compliance with the provisions of Regulations (EC) No 852/2004 and (EC) No 183/2005, it must take into account all the hazards which need to be prevented, eliminated or reduced to an acceptable level for the food or foods identified within its scope.
However, if arguments justify it, a guide may also only take into account one type of hazard, but, in this case, the professional who applies it must also master the other types of hazards either by developing the necessary measures himself, or by using another guide that deals in a complementary way with these other types of hazards.
For food and/or animal feed and related activities, the guide recommends appropriate means or methods, procedures, and in particular self-monitoring procedures, the implementation of which must lead to the control of identified hazards in compliance with regulatory requirements. It specifies, in particular, the applicable good hygiene practices and offers assistance in setting up a hazard control system based on the principles of the HACCP system. It may also provide examples of HACCP plans that can be adapted by each company to its specific circumstances.
It can also propose recommendations for the implementation of traceability as well as for the determination of durability dates and conditions of storage or use, and any other recommendation relating to the safety or wholesomeness of food and/or animal feed.
The guides are developed at the national level:
- either within professional organizations in conjunction, where appropriate, with technical centers;
- either through standardization.
The following elements are taken into account in their development:
- for foodstuffs: the objectives and essential requirements of Articles 3, 4 and 5 of Regulation (EC) No 852/2004 and its annexes and, where applicable, of Regulation (EC) No 853/2004. In particular, where they concern primary production and related operations listed in Annex I to Regulation (EC) No 852/2004, the preparation of the guide takes into account the recommendations contained in Part B of that Annex I;
- for animal feed: the objectives and essential requirements of Articles 4, 5 and 6 of Regulation (EC) No 183/2005 and its annexes. In particular, where they concern primary production and related operations listed in Annex I to Regulation (EC) No 183/2005, the preparation of the guide takes into account the recommendations in Part B of that Annex I, and where it concerns the feeding of food-producing animals, the preparation of the guide takes into account the recommendations in Annex III;
- any related community or national regulations that may have repercussions on food hygiene;
- the recommended international code of practice General Principles of Food Hygiene and other relevant Codex Alimentarius codes of practice;
- the HACCP approach (hazard analysis, critical control points).
The guides are approved by the ministers responsible for agriculture, consumer affairs, and health. They ensure that their content can be put into practice in the sectors for which they are intended.
Prior to their validation:
The guidelines are submitted by the ministers to the French Agency for Food Safety (AFSSA) for scientific review. The AFSSA assesses the suitability of the proposed recommendations:
- for the foodstuffs and hazards concerned, to enable compliance with the hygiene rules laid down in Articles 3, 4 and 5 of Regulation (EC) No 852/2004, including its annexes, and, where appropriate, the provisions of Regulation (EC) No 853/2004 and to assist in the application of the HACCP principles;
- for animal feed and the hazards concerned, to enable compliance with the hygiene rules laid down in Articles 4, 5 and 6 of Regulation (EC) No 183/2005, including its annexes, and to assist in the application of HACCP principles.
The guides are also presented to the National Consumer Council (agrifood group) for the information of the economic actors concerned.
The validation of the guides is publicized by a notice published in the Official Journal of the French Republic.
Compliance by professional operators with the recommendations of validated guides is a preferred means of justifying compliance with the obligations of regulations (EC) no 852/2004, no 853/2004 and no 183/2005.
The guidelines are revised particularly when scientific, technological, or regulatory developments make it necessary. The revision process is initiated by professionals. When needed, the ministers responsible for agriculture, consumer affairs, or health notify professionals of the need for revision, potentially based on a proposal from the French Agency for Food Safety (AFSSA).
The approved guidelines are submitted to the European Commission.
The guidelines drawn up in accordance with Directive 93/43/EEC remain applicable provided that they are compatible with the objectives of Regulation (EC) No 852/2004.
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