« La gestion globale de l’hygiène dans les IAA » : une méthode de facilitation pour la mise en oeuvre des prescriptions d’hygiène du Codex alimentarius

Abstract

“The comprehensive hygiene management in food industries” : a facilitating method for the implementation of the codex alimentarius food safety requirements The implementation of a food safety management system (FSMS), based on good hygiene and good manufacturing practices (GHP/ GMP) and HACCP (Hazard Analysis Critical Control Point), is a mandatory requirement imposed on the food businesses (FB) and established by the European Regulation which is a transposition of the Codex Alimentarius prescriptions. This FSMS implementation turns out to be a difficult process for many FB managers because of the complexity of the available documents and methods. This article describes one original facilitating method for the implementation of specific Codex Alimentarius requirements. The method known as “Comprehensive Hygiene Management in Food Industries” is a rational system of organization for the implementation of “Good Hygiene and Good Manufacturing Practices” (GHP/ GMP). This innovative method has been developed by applying a deductive reasoning procedure on a validated scheme of occurrence of health and/ or economical food accidents.