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HACCP-based systems
HACCP
The Hazard Analysis Critical Control Point system is an approach to identifying, assessing and controlling food safety significant hazards in a production environment. This system aims to establish a set of preventive measures and self-checks to prevent, eliminate or reduce to acceptable levels any identified biological, physical or chemical hazards (Regulation (EC) No 852/2004)
Haut Conseil des Biotechnologies
HCB
In France, there is the “Haut Conseil des Biotechnologies” which is a public body and an independent authority in charge of assessing the risks associated with the uses of biotechnologies and analysing the societal aspects of biotechnologies. This Council also deals with applications for authorisation to use GMOs.
Hygiene Package
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The “Hygiene Package” is a set of European regulations that apply to the entire food chain (primary, animal and plant production, food industry, transport, distribution to the final consumer). Regulation No. 178/2002 is the key text of the Hygiene Package as it lays down the general principles of food law and is applicable to all actors in the food and feed chain.
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