France: records to keep

“Law” is a binding rule. “Official guidance” is not law, but inspectors expect it. “Chef Hygiene default” is a value the app checks against where no rule gives a number.

• LawEvery food business except primary production needs a food safety plan (Plan de Maîtrise Sanitaire, PMS) based on HACCP principles and good hygiene practice.
• Official guidanceThe plan covers cleaning and disinfection records, goods-in forms with temperatures, fridge and cooking temperature records, equipment maintenance, staff training, pest control and logs of problems and fixes.
• Official guidanceKeep verification and trend records for at least 3 years. Keep food safety control records for the product’s shelf life plus 6 months (DGAL instruction).