HACCP and the sanitary control plan (PMS)
Mandatory: every food-business operator must implement procedures based on HACCP principles, embedded in its sanitary control plan.
Issued by: No certifying body: an operator obligation (EU hygiene-package regulations), inspected by the DDPP (consumer-protection directorate)
The whole food chain: catering, food trades, processing, retail, food transport.
What this scheme covers
- C.1The 7 Codex Alimentarius HACCP principles: hazard analysis, critical control points (CCPs), limits, monitoring, corrective actions, verification, documentation.
- C.2The sanitary control plan that wraps them: good hygiene practice, HACCP procedures and traceability with non-conformity management.
- C.3Note: HACCP is a mandatory method, not a certification — 'HACCP certificates' sold as credentials have no regulatory value of their own.
The link with Qualiopi
Nothing to do with Qualiopi: HACCP is a food-operator obligation. The bridge is on the training side: providers training teams in HACCP fall under Qualiopi once the course is funded, and under the specific authorisation regime for the regulatory 14-hour course.
The process, summarised
- 1.Analyse your processes and write your sanitary control plan (hygiene practice, HACCP procedures, traceability), scaled to the business.
- 2.Train the team (including the regulatory 14-hour course in commercial catering) and keep records up to date (temperatures, cleaning, deliveries).
- 3.Prepare for official inspections (DDPP): the documented, applied plan is the first thing requested; results are published on Alim'confiance.
FAQ — HACCP / PMS
+Is there an official 'HACCP certification'?
No. The regulation imposes the method, not a certificate. For third-party recognition, businesses turn to ISO 22000 or GFSI schemes (IFS, BRCGS), which embed HACCP.
+Is the plan required even for a small business?
Yes, but proportionate: the rules allow flexible application of HACCP principles in small businesses, notably by following the sector's good-hygiene-practice guides.
+Who checks HACCP compliance?
State inspection services, mainly the DDPP during hygiene inspections; breaches range from warnings to administrative closure.
- Writing your sanitary control plan (PMS): required content and method8 min
- HACCP or ISO 22000: regulatory obligation versus voluntary certification7 min
- DDPP inspection: preparing your sanitary control plan (and your Alim'confiance rating)8 min
- Does an official "HACCP certification" exist? What French law actually says7 min
- The 7 HACCP principles explained with concrete examples8 min
- Food hygiene (14 h)Mandatory
- Sanitary approvalMandatory
- ISO 22000Voluntary
- Organic certificationMandatory
- HVE certificationVoluntary
- IFS / BRCGS / FSSC 22000Voluntary