13. Conclusion
Today, the HACCP method has become part of the routine for the main players in the human food chain, from primary production to distribution. It has been, and still is today, a factor in the standardization of food safety practices among the great diversity of these players, thus contributing to the overall and continuous improvement of these practices and, by the same token, to the overall improvement of the safety level of the various productions. What's more, this method is not set in stone, and revisions are bound to be made in the years to come, mainly to the key stages of the method which will enable a better understanding and application of the concepts it contains.
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Conclusion
Glossary
Bibliography
Websites
Tool sheets for drafters of guides to good hygienic practice https://www.anses.fr
Standards and norms
- Hygiène des aliments. Glossaire français-anglais - NF V 01-002 - 09-08
- Hygiène des aliments. Place de l'HACCP et application de ses principes pour la maîtrise de la sécurité des aliments et des aliments pour animaux - NF V 01-006 - 08-08
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJEC, 1 er February 2002).
Regulation (EC) no. 852/2004 of the European Parliament and of the...
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