Food Hygiene
and Safety Control Plan


Ensure compliance with Regulation No. 178/2002 for a better control of food hygiene and safety in your business.

Duration: 3 days-21 hours

Dates: Contact us

Number of participants: 8 to 14

Requirements: Knowledge and understanding of the Hazard Analysis Critical Control Point Method (HACCP).

Price: €1,945 including VAT-€1,620.83 excluding VAT

Expected outcomes

At the end of this training course, participants will be able to:

  1. Develop a clear definition of the current approach to food hygiene and safety
  2. Identify the content of the PMS in compliance with the regulations in force
  3. Draw up a PMS that is adapted to their own business

Target audience

This learning module is intended for anyone in charge of implementing a Food Hygiene and Safety Control Plan (PMS).
Programme provided in French only.



introduction and initial assessment in the form of a multiple-choices test

1. Definition and presentation of the PMS

  • Place of the PMS in food hygiene and safety regulations
  • The different components of the PMS:
  1. Best practices or regulatory requirements
  2. The HACCP plan
  3. Traceability and management of non-compliant produce

2. The DGAL/SDSSA/N2012-8119 official notice (12 June 2012) guiding the elaboration of your PMS

3. Best practices or regulatory requirements

  • 3.1. The personnel
  1. Training plan
  2. Personal hygiene
  • 3.2. Organisation of maintenance of premises, equipment and material
  • 3.3. Recommended hygiene measures before, during and after preparation
  1. Cleaning and disinfection plan, and monitoring its effectiveness
  2. Hygiene instructions for handling food and produce
  • 3.4. Pest control plan
  • 3.5. Water supply
  • 3.6. Temperature control
  • 3.7. Hygiene inspection upon delivery and dispatch

4. Documentation related to procedures based on the principles of HACCP

  • 4.2. Documents relating to the analysis of biological, chemical and physical hazards
  • 4.3. Documents relating to critical control points (CCP) when they exist. CCP and OPRP (Operational Prerequisite Programmes).  Identify the critical control points, define the critical limits for CCP and the objectives/threshold levels of control for OPRP, the monitoring procedures for the critical control points, the corrective actions and the corrections for the critical control points (including OPRP and CCP).
  • 4.4. Inspection documents (microbiological self-control plan, audit, traceability test, review etc.)
  • 4.5. Traceability and management of non-compliant produce (withdrawal, recall, etc.)

5. PMS controls by the competent authorities (Regional Population Health Directorate)

Learning assessment and closure to the course