Sanitary Control Plan : The guide to ensure the safety of your foods

The Regulatory Obligations of the Restaurateur 6 September

In the food industry, ensuring the safety of your products is not limited to a legal obligation. It is an essential condition for the sustainability of your business. The slightest error can compromise your reputation and lead to heavy penalties, or even the closure of your restaurant, bakery, butcher shop or catering business. The Sanitary Control Plan is an essential lever to prevent these risks and guarantee the safety of your products.

What is a Sanitary Control Plan (SCP)?

The Sanitary Control Plan, is a mandatory document for any company handling food. It brings together all the procedures aimed at guaranteeing food safety at each stage, from the reception of raw materials to delivery to the final consumer.

The Sanitary Control Plan is based on the HACCP method (Hazard Analysis Critical Control Point), a system that allows identifying and controlling hazards at critical points. This process is key to preventing food contamination risks, whether in a kitchen, a butcher shop or a restaurant.

Key Elements of a Sanitary Control Plan

1.Good Hygiene Practices (GHP)

Good Hygiene Practices (GHP) form the foundation of any food safety approach. They encompass several essential aspects:

Personal hygiene: Hand washing, wearing appropriate clothing, regular training.
Facility maintenance: Systematic cleaning and disinfection, key elements in the HACCP hygiene plan.
Waste management: Rapid and safe disposal.

2.HACCP Plan

The HACCP plan is at the heart of the Sanitary Control Plan. It includes:

Hazard analysis: Identifying hazards at each production stage.
Critical Control Points (CCPs): Stages where control is essential.
Corrective actions: Preventing and immediately correcting hazards.

3.Product Traceability

Traceability is central to the Sanitary Control Plan. It allows products to be tracked throughout the production chain, from supplier to consumer:

Raw material tracking: Identifying batches and suppliers.
Finished product recording: Documenting ingredients and batches used.

In 2023, a supermarket chain avoided a massive product recall thanks to an efficient traceability system, reducing financial losses by 25%.

4.Cleaning and Disinfection Plan

The cleaning and disinfection plan is a key component of the Sanitary Control Plan and any HACCP hygiene plan. This plan sets out cleaning protocols for premises, equipment, and utensils:

Frequency of operations: Defining protocols suited to each area.
Products used: Verifying that products are appropriate and used correctly.

5.Non-conformity Management

This Sanitary Control Plan includes specific actions to address food non-conformities:

Identifying deviations: Continuous monitoring of CCPs.
Corrective actions: Prompt implementation of corrective actions.

Why is the SCP crucial for your establishment?

1.Regulatory compliance

The SCP is a regulatory requirement in England, making it mandatory for all food establishments, whether it’s a butcher shop, restaurant, or communal kitchen. Non-compliance can result in fines and closure.

2.Prevention of health risks

A well-designed Sanitary Control Plan reduces the risk of foodborne illnesses. In 2022, 35% of cases were linked to failures in food safety management.

3.Improved reputation

An effective PMS boosts customer confidence, whether implemented in a restaurant or butcher shop.

How to implement a high-performing PMS?

1.Train your staff: Continuous training is essential to ensure perfect application of PMS procedures. Establishments investing in training, particularly in the HACCP method, reduce human errors related to food safety by 50%.

2.Use digital tools: To simplify PMS management, digital solutions like traqfood exist. These HACCP software solutions facilitate the management of non-conformities, traceability, cleaning, and more.

3.Regular internal audits: Conducting internal audits allows you to correct deviations before official inspections. A thorough audit, based on the 5M method (environment, materials, manpower, method, machine), is recommended in kitchens to ensure optimal safety.

Why is traceability crucial in a PMS?

Traceability is at the heart of the Sanitary Control Plan. It allows food to be tracked at every stage of the production process. This not only ensures food safety but also enables rapid response in case of non-conformity.

Discover how traqfood simplifies your PMS management

The Traqfood application offers solutions tailored to the complete management of your PMS, whether it’s traceability, non-conformity management, temperature monitoring, or cleaning plans. This digital tool facilitates the implementation of the Sanitary Control Plan, and its free version meets HACCP requirements at no additional cost for small businesses.

Need advice or want to learn more about safety in your establishment? Request a demo and ask your questions to one of our quality engineers. Click here!

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