Beyond the administrative aspects of food traceability,
it is important for your clients to be reassured about your proper management of foodstuffs.
zest HACCP allows you to comply with regulations and to avoid consumer disputes.
This covers all the European regulations in force since the 1st of January 2006, defining hygiene measures to be implemented in facilities preparing, processing or warehousing products of animal origin.
This is a method used to control health safety of foodstuffs developed in the USA by a laboratory working with NASA.
The method was applied in the European Union in 1993 by means of directive 93/43/EEC on the hygiene of foodstuffs and is today imposed by various regulations of the European authorities on hygiene of foodstuffs, in particular regulation 178/2002.
The HACCP method is based on 7 principles aimed at identifying, assessing and describing control measures:
In short, the HACCP method makes it possible to:
The Plan describes the action taken by professionals to ensure hygiene and health safety of products with respect to biological, physical and chemical hazards.
The Health Control Plan makes it possible to meet health safety objectives for food as stipulated by European regulations in the “Hygiene Package”.
This is a set of compulsory documents for all professionals holding, preparing or distributing foodstuffs. The Health Control Plan includes:
Health certification is authorisation granted by the Prefect of the French Department concerned, certifying compliance with health standards by professionals working with products of animal origin (meat, fish, prepared foods, etc.). Companies are required to apply for health certification for each of their lines of business. Example of a label:
Training is compulsory. Staff must be trained in health and hygiene rules in compliance with the decree of 24 June 2011 and the orders of 5 October 2011 and 25 November 2011.
The employees concerned must be able to organise and manage their activities in health and hygiene conditions that comply with regulations and satisfy their customers.
Training is provided by registered training bodies, approved by the competent authorities.
The professionals concerned are those with fixed or mobile restaurant facilities but also caterers who provide seating or bar tables allowing customers to eat the food purchased on the spot.
The minimum required training period is 14 hours. If employees are not properly trained, penalties may be handed down.
This makes it possible to monitor the life cycle of a product and to trace its origin in the event of a problem.
In practice, and more generally speaking, traceability is everywhere. In particular, you are required to:
The Veterinary Services Directorate and the Fraud Directorate may hand down administrative and criminal penalties: Warnings, administrative closure orders, fines...
Today, the role of social networks or of online “opinions” posted on specialised websites by satisfied or unsatisfied customers can have serious consequences for your business.