BPH: The essential guide to Good Hygiene Practices

In any field involving the handling of food intended for the public, it is crucial to follow food hygiene and safety standards. Good Hygiene Practices (BPH) help professionals ensure the safety of food throughout their journey, from production to consumption.

What are Good Hygiene Practices (BPH)?

Les Good Hygiene Practices (BPH), also known by the English term Good Hygiene Practices (GHP), consist of a set of guidelines and recommendations that define the procedures and precautions necessary to ensure food safety. They cover several areas, including food handling, preparation, preparation, storage, and delivery. In addition to BPH, HACCP method is often used as a supplement for more specific and precise management of dietary risks. In addition, both strategies are part of the Health Control Plan (PMS) that every food company manager must develop to comply with regulations. In fact, the responsibility of professionals is committed to managing the hygiene and safety of the foods they offer.

Good to know: It is important to note that BPHs may vary from country to country depending on local regulations, but the objective remains the same: to ensure the safety and quality of food throughout the production chain.

What are Good Hygiene Practices?

As stated above, the Health Control Plan (PMS) and the BPH are linked. Indeed, this plan sets out the actions implemented by an establishment to maintain the hygiene and health safety of its products in the face of biological, physical and chemical risks. This plan consists of four main components, including the presentation of Good Hygiene Practices (BPH) and their prerequisites. The Health Control Plan segments Good Hygiene Practices (BPH) into eight main categories:

1. 1. The staff
   2. Maintenance of premises, materials and equipment
   3. Hygiene measures
   4. The pest control plan
   5. The water supply
   6. Waste management
   7. Temperature control
   8. Checks upon receipt

1. Staff training at BPH

Staff training in good hygiene practices is essential and has two main goals:

• • Control the risks of contamination, that is, to ensure that the people handling the food do not contaminate it. To achieve this, staff must meet several criteria:
    • Maintain good body hygiene and wear appropriate and clean work clothing.
    • Adopt appropriate behavior in the workplace.
    • Be in good health so as not to compromise food safety.
  • Educate staff on the reasons and methods for preventing or minimizing dangers. This means that staff receive specific and regularly updated training adapted to their specific role.

2. Management of equipment, materials and maintenance of premises

It is crucial that the premises, equipment and equipment used for production are maintained regularly to prevent failures. This includes the maintenance of refrigeration installations (positive and negative cold), showcases, cooking equipment, cooling cells, etc. The establishment or a service provider can perform this task. Regardless of the method chosen, the establishment must be able to demonstrate that the care and maintenance of the equipment has been carried out in an efficient manner. It is also important that operators have a good understanding of the equipment they use. To do this, be sure to make technical manuals easily accessible to everyone. In addition, it is essential to write detailed explanatory sheets for cleaning and disinfecting each piece of equipment, in order to ensure that these processes are carried out correctly and consistently.

3. Hygiene practices during the production process

Hygiene measures must be respected throughout the production process. The aim here is to minimize the presence of germs from equipment and the work environment. It is therefore crucial to keep the premises (walls, floors, ceilings) extremely clean. This requires integrating the cleaning and disinfection of these surfaces into the establishment's cleaning program. In addition, work surfaces and utensils should be cleaned after each use, especially when used for sensitive products such as vegetables or eggs. To be effective, cleaning and disinfection must follow specific rules:

• • Use appropriate tools in good condition (brooms, brushes, cloths, etc.).
  • Have equipment that can be easily dismantled for simplified maintenance, and whose surfaces in contact with food are easily accessible.
  • Use cleaning and disinfection products certified for food contact and adapted to the types of dirt encountered. Cleaning products should also be chosen according to the surfaces to be cleaned.
  • Follow a specific cleaning protocol (temperature, dosage, mechanical action, action time).
  • Rinse thoroughly after each cleaning to remove any product residue that may interfere with another product or that may be toxic to food.

Obviously, for a cleaning plan to be effective, it is essential to apply it regularly. Professionals should make sure to clean and disinfect their utensils and equipment as often as necessary. In addition, it is important to check that the cleaning and disinfection plan is properly followed by the teams. For this, it is necessary to carry out self-checks of surfaces and equipment. If these self-checks reveal gaps in the cleaning plan, it is essential to ensure that operators fully understand the plan and how to use the products. Training may be required to fill any gaps.

4. Pest control plan

The term “harmful” refers to all organisms that cause harm, sometimes simply by their presence. In the context of a Food establishment, pests typically include insects, rodents, and birds. Their presence alone can be a major source of contamination for food. In addition, they can cause considerable property damage and damage the reputation of the establishment. Indeed, crawling and flying insects can carry germs such as salmonella or staphylococcus aureus and are likely to lay eggs on food, work surfaces or utensils.To combat insects, several simple measures can be taken:

• • Close windows and doors, or equip them with mosquito nets with an appropriate mesh size, checking their condition regularly.
  • Use one or more insect repellents, such as lamp, tube, or glue models. These devices are very effective when they are used continuously and the consumables are changed regularly.
  • Store food in airtight containers and in completely closed rooms.

As for rodents, they carry numerous germs, in particular salmonella.To combat rodents, we advise you to:

• • Check that the premises are well enclosed, by plugging any gaps or spaces.
  • Ensure that the drain grate siphon baskets are properly installed.
  • Organize the premises methodically to avoid nesting areas.
  • Regularly check inaccessible areas, moving equipment if necessary.
  • Store food in closed containers.
  • Quickly remove waste and residues.
  • Clean the premises effectively and regularly, including waste storage areas.

To be on the safe side, we also recommend that you carry out insecticide and raticide treatments on a preventive and regular basis. In the event of an infestation, a specialized company should be called in.

5. Water Management

The services of the Departmental Directorate of Health and Social Affairs (DDASS) play a crucial role in monitoring water quality. Indeed, they define the potability standards for water intended for human consumption. For activities in the kitchen and in the dining room, only drinking water can be used. Non-drinkable water represents a major risk of contamination, as it can be a vector of parasites and pathogenic germs. The manager of a catering establishment must therefore inquire with the local authorities about water quality. If there are any doubts, such as an unusual color or smell, be sure to ask for a water analysis report. In addition, it is important to prevent water stagnation in the kitchen, as ambient air can contaminate standing water. Regular maintenance of the water drain systems makes it easy to avoid this. Finally, humidity in the kitchen can also be a risk. Therefore, it is important to control the humidity in the premises using efficient and well-maintained ventilation systems.

6. Waste management

When we talk about waste, this term includes cardboard, packaging, kitchen waste (such as trimming and peeling), and uneaten leftovers from dining rooms. The treatment of waste requires special care, as it is naturally highly contaminating. To prevent contamination by waste, it is essential to follow these 10 golden rules:

1. 1. Quickly eliminate cardboard and wooden packaging by transferring products into clean containers.
   2. Promptly remove trash from work surfaces to kitchen trash cans.
   3. Clean work surfaces immediately after removing trash.
   4. Adapt the number of trash cans to the needs of the restaurant.
   5. Use closed trash cans equipped with single-use bags.
   6. Wash and disinfect your hands after handling trash cans or waste.
   7. Clean and disinfect trash cans used in the kitchen daily.
   8. Do not bring trash cans from the street into production premises. Store them outside or in a closed space dedicated solely to this use.
   9. Take the trash out of the street outside of production hours.
   10. Periodically clean and disinfect street trash cans and storage space, if present. Use container covers to make it easier to clean trash cans.

7. Temperature control

Temperature control in the catering sector is essential to prevent contamination and takes place at various levels. Upon receiving the goods, it is important to verify that the transport conditions have kept the products at the appropriate temperature. If the truck has a thermometer, a simple reading is sufficient. Otherwise, the operator should perform a manual check with a thermometer, such as an infrared thermometer. It is also possible to carry out a visual check to detect a possible rupture of the cold chain. During production, professionals must carry out a daily check of cold room temperatures (positive and negative) and refrigerated showcases, if the establishment has them. These temperature readings need to be recorded, either manually or digitally. Obviously, it is essential to maintain your installations regularly. This includes checking the joints and defrosting. The transport of food preparations should always take place via appropriate equipment, such as a refrigerated truck or insulated containers. The choice of equipment depends on the quantity of products to be delivered, the duration of the journey and the outside temperature. It is also important to respect the temperature standards for autoclave or vacuum cooking. The professional can check the internal temperature of the products at the end of cooking or while keeping them hot using a probe thermometer. Finally, it is imperative to regularly check the accuracy of the temperature measuring devices present, using a reference thermometer. If you find an inaccuracy, a recalibration or replacement of the thermometer is required.

8. Control of foodstuffs and raw materials (upon receipt and dispatch)

Reception controls aim to minimize the contamination of products entering the establishment. It is important to carry out these checks as soon as the goods arrive, before signing the delivery note. Here are some essential points to check when receiving the products:

• • The appearance, color and smell of the products: These elements can indicate freshness or contamination problems.
  • Separation of products of different origins: Ensure that food products are properly separated to avoid cross-contamination.
  • The condition of the packaging and packaging: Check that they are intact and not damaged to guarantee the protection of the products.
  • The clean condition of the truck and the delivery person: A clean delivery environment is crucial for maintaining product hygiene.
  • Expiration dates (DLC) or optimal use dates (DLUO): Ensure that the products are still within the period of consumption.
  • Temperatures: Check that refrigerated or frozen products have been transported at the correct temperature.

Have you detected an anomaly or are you in doubt? Please note reservations on the delivery note or refuse delivery if the anomalies are serious (for example, bulging cans, open packaging, meat placed on the ground...).

Applying Good Hygiene Practices via the 5M method

La 5M method is a strategy for identifying the potential causes of a problem. It is frequently used in the health safety and food sector to prevent health risks. Although its use is not mandatory, it contributes to strengthening existing hygiene protocols. The 5M method is based on five key elements:

• • Ingredients: the appropriate management of ingredient compliance to ensure food quality.
  • Staff: the effective application of Good Hygiene Practices by employees.
  • Production processes: the use of appropriate cooking methods, the proper treatment of food, the application of the principle of forward movement, etc.
  • Material: the use of appropriate and well-maintained equipment and materials.
  • Environment: the creation of an adapted workspace facilitating the implementation of Good Hygiene Practices.

Good hygiene practice guides

Les good hygiene practice guides (GBPH) and the application of HACCP principles are essential resources, developed by specific professional branches to guide actors in their sector. Their aim is to assist professionals in ensuring food safety and in complying with regulatory obligations. The Regulation of the Hygiene Package particularly values these guides. To support professionals in creating these guides, the Agency provides various documents, including fact sheets detailing biological hazards transmissible through food and tools to facilitate the writing of GBPHIn addition, the Agency plays a crucial role at the national level in the validation of these guides. It carries out a scientific evaluation of each guide, focusing in particular on the relevance of the analysis of biological, physical and chemical dangers mentioned by professionals. This assessment aims to ensure that the guides provide an effective and comprehensive approach to managing food security risks in their respective sectors.

Find A list of all the guides to good hygiene practices here.