1. Codex HACCP

The Codex Alimentarius text, General Principles of Food Hygiene, CAC/RCP 1-1969, revised in 2003, recommends the implementation of the HACCP (Hazard Analysis Critical Control Point) method at every professional level, from primary production to the final consumer, once the basic hygiene rules have been applied.

The aim is for the authorities on the one hand, and the players in the food chain on the other, to ensure the production and supply to consumers of "clean, healthy food".

These basic hygiene rules should cover the following aspects:

• the production and processing environment ;

• the design and layout of premises, installations and equipment;

• a control system ;

• maintenance and sanitation...