4. Conclusion
The sanitary control plan is a tool designed to ensure effective and consistent food safety management within a food company. It is made up of elements that are not new to companies - the innovation is rather in the organization of the data - but it gives coherence to its elements, since they are not totally independent of each other in the sanitary control plan. In fact, it is the coherence of the system as a whole that makes it so effective.
It reinforces the responsibility of operators, who are now faced with decisions to be taken in terms of food safety which, while freer, they will have to validate and justify to the inspection services. They must also verify the effectiveness of the system they have chosen to implement, which means they will regularly have to question the relevance of their choice. The new European approach offers the advantage of being less...
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References
- (1) - - Règlement (CE) n° 178/2002 du Parlement européen et du Conseil du 28 janvier 2002 établissant les principes généraux et les prescriptions générales de la législation alimentaire, instituant l'Autorité européenne de sécurité des aliments et fixant des procédures relatives à la sécurité des denrées alimentaires (JOCE du 1 er ...
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