1. Tools and methods for sanitary control in cheese production

1.1 Good hygiene practices and HACCP principles

Hygiene is defined in European regulation 852/2004 as "the measures and conditions necessary to control hazards and ensure that a foodstuff is fit for human consumption, taking into account its intended use".

• Hygiene rules are defined in guides to good hygiene practice and the application of HACCP principles (GBPH). These documents are drafted by industry professionals and submitted to the relevant authorities for approval: DGAL (Direction générale de l'alimentation) or DGCCRF (Direction générale de la concurrence, de la consommation et de la répression des fraudes) and ANSES (Agence nationale de sécurité sanitaire). After validation of the regulatory and scientific aspects, they are confirmed...