HACCP (Hazard Analysis Critical Control Points) is the global method for food risk analysis. In France, it's mandatory for any catering business since 1995 (then EU hygiene package 852/2004). Here's what matters.
The 7 HACCP principles
- Analyse hazards (biological, chemical, physical) at each step (reception, storage, prep, cooking, cooling, service).
- Identify critical control points (CCP) — steps where control is essential.
- Define critical thresholds (e.g. poultry cooked to ≥ 75 °C core).
- Set up monitoring (temperature logs, visual checks).
- Define corrective actions on drift.
- Verify system effectiveness (internal audits).
- Document (HACCP register, traceability).
The Food Safety Plan (PMS in France)
In France, the PMS is the dossier a restaurant must produce on inspection. It contains:
- Good hygiene practices: handwashing, uniform, cleaning.
- The HACCP plan (hazard analysis + CCP).
- Traceability procedures (product origin, lots, dates).
- Non-conformity handling (recalls, alerts).
- Staff training plan.
Required temperatures
- Fresh products fridge: 0 to +4 °C.
- Freezer: ≤ -18 °C.
- Hot holding: ≥ +63 °C.
- Fast cooling after cooking: from +63 °C to +10 °C in under 2 hours.
- Poultry cooking: ≥ +75 °C core.
Traceability
On a food alert, you must be able to identify the origin of every product used (supplier, lot number, use-by). For beef, it's even stricter (origin labelling, slaughterhouse, cutting plant).
DDPP inspection
French veterinary services (DDPP) can show up unannounced. They check: cleanliness, temperatures, cleaning plan, training, labelling. Sanctions: warning, formal notice, administrative closure, fine (EUR 1,500 to 75,000 depending on severity).
Digital HACCP
BipOrder's HACCP app (included in Ultimate) lets you:
- Take temperature readings on tablet/smartphone (fridges, displays, dishes).
- Photograph anomalies (damaged fridge seal, etc.).
- Generate the PMS register automatically (PDF export ready for DDPP).
- Alert the manager on drift (out-of-threshold temperature).
- Keep 6 months of consultable history.
With digital, the DDPP immediately sees you take the subject seriously. It often makes the difference between "verbal warning" and "formal notice".
Classic mistakes
- Temperature logs in pencil on loose post-its.
- No signed cleaning plan.
- Staff not hygiene-trained (14h training mandatory for one person on the team).
- Missing allergen labelling on the menu.
Going further
[Fast-food software](/aide/logiciel-fast-food) or [How to digitise your restaurant in 2026](/aide/digitaliser-restaurant-2026).