Food hygiene is a major public health concern. In Europe, every establishment handling foodstuffs is subject to strict regulatory requirements, governed by European Regulation EC 852/2004 (the "hygiene package") and the HACCP method. This article details the fundamental principles, the key control points and the documentation to maintain in order to pass your food hygiene audits successfully.
The regulatory framework: the European hygiene package
Since 2006, the "hygiene package" has harmonized food safety rules across the European Union. Regulation EC 852/2004 requires all food business operators to implement procedures based on HACCP principles. This obligation covers the entire food chain, from primary production to distribution to the final consumer.
National food safety agencies are responsible for official controls. Commercial food service establishments must also have at least one person trained in food hygiene on their team. Regular inspections ensure compliance with these regulations and help protect public health.
The 7 HACCP principles
The HACCP method (Hazard Analysis Critical Control Point) is the foundation of any food hygiene approach. Its 7 principles, defined by the Codex Alimentarius, structure the analysis and control of hazards:
Hazard analysis
Identify all biological hazards (bacteria, viruses), chemical hazards (cleaning product residues) and physical hazards (foreign bodies) at each stage of production.
Determination of Critical Control Points (CCPs)
Identify the stages where control is essential to prevent or eliminate a hazard, or to reduce it to an acceptable level. Examples: cooking, rapid cooling.
Establishing critical limits
Define measurable thresholds for each CCP. For example, a core cooking temperature of at least +63 °C for meats.
Setting up a monitoring system
Organize regular measurements and observations to verify that each CCP is under control. Temperature logs are the most common example.
Defining corrective actions
Plan the measures to take when a CCP is not under control: product withdrawal, additional heat treatment, reporting.
Verification procedures
Periodically validate the effectiveness of the HACCP plan through microbiological analyses, internal audits or visual inspections.
Documentation and records
Keep all documents related to the HACCP plan: log sheets, audit reports, analysis results, non-conformity reports.
Key control points in food service
During a food hygiene audit in food service, several areas receive particular attention. Here are the main control areas:
Temperatures and cold chain
Maintaining the cold chain is one of the most frequently checked points. The regulatory thresholds are precise:
- Refrigerators: between 0 °C and +4 °C depending on the food (meats, dairy products)
- Freezers: -18 °C or below
- Hot dishes in service: maintained at a minimum of +63 °C
- Rapid cooling: from +63 °C to +10 °C in less than 2 hours
- Goods reception: temperature check upon receipt, with refusal if out of range
Use-by dates (UBD) and best-before dates (BBD)
The auditor systematically checks that stored products comply with their use-by dates, that the "first in, first out" (FIFO) rule is applied, and that opened products bear a label with the opening date and the secondary use-by date.
Traceability
Under Regulation EC 178/2002, traceability is mandatory. The establishment must be able to identify its suppliers, the batches received and the professional customers to whom it has delivered. Delivery notes and labels must be kept for a period appropriate to the nature of the products.
Cleaning and disinfection
The cleaning and disinfection plan must be formalized and displayed. It specifies for each area and each piece of equipment: the frequency, the product used, the concentration, the contact time and the person responsible. Safety Data Sheets (SDS) for cleaning products must be accessible.
Pest control
A pest control plan must be in place, generally managed by a specialized contractor. The auditor checks the pest control contract, the trap location plan, intervention reports and the absence of any signs of infestation.
Temperatures must be recorded at least twice a day (morning and evening) and logged on a dated and signed monitoring sheet. In the event of a cold chain break, the non-conformity management procedure must be triggered immediately.
Mandatory documentation
A food establishment must keep a set of documents up to date. During an official inspection, the inspector may ask to see:
- The HACCP plan: hazard analysis, CCPs, critical limits, monitoring procedures
- Temperature log sheets: cold rooms, freezers, holding dishes
- The cleaning plan: protocols, frequencies, products used
- Delivery notes: raw material traceability
- Training certificates: staff food hygiene training
- The pest control contract: contractor intervention reports
- Microbiological analysis results: if surface or food analyses are carried out
Audit frequency and organization
Regulations do not set a precise frequency for internal audits, but best practices recommend:
- Full audit: at least once a year, covering all points of the HACCP plan
- Interim audits: quarterly, targeting critical points or previous non-conformities
- Daily checks: temperature logs, visual cleanliness checks, use-by date controls
Official inspections by food safety authorities are unannounced. Their frequency depends on the risk level of the establishment and its compliance history. An establishment that has received a warning will be inspected more often.
Preparing for an effective audit
To approach an audit with confidence, adopt these best practices:
- Centralize all documentation in a folder or an accessible digital tool
- Regularly train staff on hygiene practices (hand washing, wearing hairnets, clean clothing)
- Carry out regular self-assessments using an internal audit checklist
- Document each non-conformity with photos, a factual description and a corrective action plan
- Track the resolution of gaps identified during previous audits
Digitize your temperature logs and control sheets. A digital tool allows you to automatically timestamp measurements, attach photos and generate a history that can be consulted at any time, including during an unannounced inspection.
Related articles
Digitize your food hygiene audits
Generate HACCP audit reports directly in the field with photos, temperature logs and signatures.
Free Trial