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The safety plan for French food
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A shared responsibility «from the field to the plate»
A shared responsibility «from the field to the plate»
It is the will and collective effort of the French authorities, professionals and consumer associations which guarantees assurance about the quality and safety of French products consumed within the national territory or those exported.
Representatives of each of the stages in the food chain are responsible for the safety of the products that they put on the market. Each of the stages is monitored : production, processing, storage, transport, distribution, import, export.
Who are the players in the food chain ?
Professionals who must conform to the regulations, identify critical points (HACCP, Good practice guides) and carry out automatic controls :
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- Producers
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- Processors
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- Carriers/hauliers
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- Distributors
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Professionals make considerable and continued efforts to improve their expertise with their products and ensure the safety of both French and foreign consumers, in liaison with the services of the State, which are charged with the elaboration and application of health standards.
HACCP means Hazard Analysis Critical Control Points: this is the application of a systematic scientific method to identify dangers linked to raw materials and to the different operations carried out on food, to prioritise them and determine the critical points where significant risks can appear in order to then put in place the tools to control these risks and ensure the harmlessness of the finished product, delivered to the consumer.
A good practice hygiene guide or GBPH is a voluntarily enforced reference document, devised by a professional branch for professionals in its sector and validated by the competent authorities (national or community depending on the individual case)
The authorities who directly monitor food, production control and their sale.
The authorities establish and enforce, on a national basis, for exports and imports, the regulations relative to hygiene and safety throughout the different stages of production, processing and distribution of foodstuffs. Five guiding principles
Finally it is the end-consumers who should respect the cold chain all the way to their kitchen, and, be vigilant in the handling and appropriate use of products.
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