BPH / PRP

But du cours

• Identify regulatory and normative requirements related to BPH / PRP.

• Use Good Hygiene Practice Guides and sector-specific standards.

• Develop a practical evaluation grid for BPH / PRP.

• Assess BPH / PRP compliance on-site (visit to an agri-food company).

• Professionally report the results of a compliance assessment.

Acquis d'apprentissage visés

• Identify regulatory and normative requirements related to BPH / PRP.

• Use Good Hygiene Practice Guides and sector-specific standards.

• Develop a practical evaluation grid for BPH / PRP.

• Assess BPH / PRP compliance on-site.

• Professionally report the result of a compliance assessment.

Prérequis

Basics of microbiology, physico-chemistry and food engineering

Programme

1. Introduction and stakes: role of hygiene in the agri-food industry, reminders on foodborne illness outbreaks, definitions and vocabulary.

1. Regulatory framework and standards: Hygiene Package, HACCP, GBPH, Codex, ISO 22000 and ISO/TS 22002-X.

1. Types of hazards: physical, chemical, microbiological and allergens.

1. Focus on microbiological hazards.

1. Good Hygiene Practices in the agri-food industry.

1. Evaluation of Good Hygiene Practices in the agri-food industry: preparation, on-site audit, reporting.

Modalités d'évaluation

2 Written exams (2h/2h)

Bibliographie

• O. Boutou, From HACCP to ISO 22000, 2023.

• D. Blanc, ISO 22000, HACCP and food safety, 2010.

• DGAL notes, CERVIA guides, ANSES hazard sheets.

• Codex Alimentarius.

• European regulations (Hygiene Package).

• Standards: ISO 22000 (v2018), ISO/TS 22002-X, NF V01-006 (HACCP, v2022).

• Sector-specific Good Hygiene Practice Guides (GBPH).