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French food safety |
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A shared responsibility «from the field to the plate»
It is the will and collective effort of the French authorities, professionals and consumer associations which guarantees assurance about the quality and safety of French products consumed within the national territory or those exported. Representatives of each of the stages in the food chain are responsible for the safety of the products that they put on the market. Each of the stages is monitored : production, processing, storage, transport, distribution, import, export. Who are the players in the food chain ?
Professionals who must conform to the regulations, identify critical points (HACCP, Good practice guides) and carry out automatic controls :
HACCP means Hazard Analysis Critical Control Points: this is the application of a systematic scientific method to identify dangers linked to raw materials and to the different operations carried out on food, to prioritise them and determine the critical points where significant risks can appear in order to then put in place the tools to control these risks and ensure the harmlessness of the finished product, delivered to the consumer.
The authorities who directly monitor food, production control and their sale.
Finally it is the end-consumers who should respect the cold chain all the way to their kitchen, and, be vigilant in the handling and appropriate use of products.
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