Guide

Hygiene and safety

Introduction
Why food safety and hygiene matter: these are decisive both for consumers' health and for the reputation of your business.
Rules for professionals
Hygiene standards: professionals must meet strict standards, such as those set out in Regulation (EC) No 852/2004 [1].
Kitchen premises: you are required to have premises that comply with health regulations [2].
Health inspections: professionals are inspected regularly by the departmental population protection directorate (DDPP) [3].
Rules for private individuals
Occasional sales: private individuals may sell home-made products on an occasional basis, but must meet certain conditions [3].
Domestic hygiene: the home kitchen must be clean and free of any source of contamination [4].
Authorisation and declaration: you must declare your activity to the competent authorities [1].
Steps and conditions for selling home-made products
Step 1 — Training: take food hygiene training, such as HACCP (Hazard Analysis Critical Control Point).
Step 2 — Fitting out the kitchen: adapt your kitchen to health standards (equipment, storage, and so on) [2].
Step 3 — Declaration and registration: declare your activity and obtain the necessary authorisations (chamber of commerce, chamber of trades and crafts) [3].
Step 4 — Checks and inspections: prepare your kitchen for regular health inspections.
Required training and certificates
HACCP training: mandatory for anyone handling foodstuffs.
Operating licence: required if you sell products containing alcohol.
Insurance: take out professional liability insurance [2].
Training organisations
Business Passion Cuisine: offers full training dedicated to selling home-made dishes and food products [4].
Micro-Co: offers job guides and advice for starting a small home-cooked meal business [2].
Epiciers de France: training centre for food retail professionals [5].
Afpa: offers professional training to specialise in selling fresh produce [6].

Sources

French pages, in French.

← Back to home