• Business activity
  • Calendar...
  • Time14 hour(s)
  • 1 SUR 6
court hammer
infoTheoretical penalty(s) of non-compliance subject to the judge's discretion and, where applicable, to certain conditions
  • 450 € Finecourt hammer
    infoThird class fine - Food hygiene and sanitary norms
  • 1 Seizurecourt hammer
    infoConfiscation of the thing used or intended for use in committing the offence [food hygiene].
  • 1 Human Health Hazardcourt hammer
    infoRisk of food contamination [Food hygiene]
  • 1 Damage to reputationcourt hammer
    infoRisk of image or reputation - responsible products and services [food hygiene]

    Food safety and process hygiene microbiological criteria


    Scope of application

    This obligation applies to food operators who handle foodstuffs during collection, preparation, processing, transformation, packaging, transport, storage, display or sale.

    Description

    Food business operators shall ensure that foodstuffs comply with the relevant microbiological criteria set out in Annex I :
    • Chapter 1. Food safety criteria ............................................................................... 9
    • Chapter 2. Process hygiene criteria .......................................................................... 15
      • 2.1. Meat and products thereof ....................................................................... 15
      • 2.2. Milk and dairy products ......................................................................... 18
      • 2.3. Egg products ..................................................................................... 21
      • 2.4. Fishery products ................................................................................. 22
      • 2.5. Vegetables, fruits and products thereof .......................................................... 23
    To this end the food business operators at each stage of food production, processing and distribution, including retail, shall takemeasures, as partof their procedures based on HACCP principles together with the implementation of good hygiene practice, to ensure the following:
    • (a) that the supply, handling and processing of raw materials and foodstuffs under their control are carried out in such a way that the process hygiene criteria are met,
    • (b) that the food safety criteria applicable throughout the shelf-life of the products can be met under reasonably foreseeable conditions of distribution, storage and use.

    Authority

    Prefecture
    Regional Directorate for Food, Agriculture and Forestry
    Direction départementale de la cohésion sociale et de la protection des populations (DDCSPP)

    Responsible(s)

    Exploitant du secteur alimentaire


    Code de commerce - articles R310-8 à R310-9

    Code rural et de la pêche maritime - L231-6

    Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs

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