SYNTHESIS .1. RECENT DEVELOPMENTS OF THE CONCEPT OF HYGIENE IN FOOD SERVICES ESTABLISHMENTS AND THE REQUIREMENTS OF THE EUROPEAN-COMMUNITY

This synthesis is the first of three abstracts that present the recent concepts and requirements at the European level in food industries : synthesis 1 : Recent Developments of the Concept of Hygiene in Food Se rvices Establishments and the Requirements of the European Community. synthesis 2 : To an integrated Quality Assurance in Food Industry. syn thesis 3 : The Veterinarian and the Microbiological Quality of Food of Animal Origin, The aim of this first synthesis is to clarify the Euro pean regulations for the Veterinarians, These regulations in food qual ity must totally satisfy the consumer, The means necessary to encounte r these purposes are control of food establishments and education of t he consumer. The manufacturer supervises the quality of his products a nd an official organisation checks the level of the quality according the ISO 9000 standards. The food industries must implement HACCP syste ms (Hazard Analysis Critical Control Points). The Veterinary Inspectio n controls the onset of this system in each food establishment. HACPP and ISO 9000 standards are compatible. Quality Assurance of food must validate the processes on the level of security and wholesomeness of f ood for the consumer. Inversely, HACCP requires documents and verifica tions of processes, that may lead to Quality Assurance according ISO 9 000 standards.