2. Overview of a sanitary control plan
2.1 Definition and purpose
The sanitary control plan (SCP) describes the measures taken by the establishment to ensure the hygiene and sanitary safety of its production against biological, physical and chemical hazards.
It includes all the elements needed to set up and test the application:
good hygiene practices or prerequisites ;
HACCP plan based on the seven principles set out in Regulation (EC) No. 852/2004;
management of non-conforming products (withdrawal/recall procedure) ;
the implementation of a traceability system.
The PMS is the tool for achieving food safety objectives, in particular those set out in regulations (EC) no. 178/2002, no. 852/2004...
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Overview of a sanitary control plan
Detailed presentation of a PMS
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 1er février 2002).
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