Step 1: setting up the HACCP team – defining the scope of the study
HACCP method ? A practical approach

Food hygiene: all the conditions and measures necessary to ensure the safety and wholesomeness of food at all stages of the food chain:

• food safety: assurance that food will not cause harm to the consumer when prepared and/or consumed in accordance with its intended use;

• food safety: assurance that food, when consumed in accordance with its intended use, is acceptable for human consumption.

For example, food hygiene is not the same as dietary hygiene (i.e. the balanced supply of the elements and nutrients required for life). Similarly, food safety is not food security (security of supply, food sufficiency).

The notions of "hazards" and "risks" are often used inappropriately, suggesting that they can be confused,...