The Food Safety Plan
The document to show during an inspection, in your venue's name, with contents, procedures and HACCP plan.
For restaurants in France. Answer questions about your venue and receive a complete Plan de Maîtrise Sanitaire tailored to your equipment and methods, in PDF and Word, with record sheets, illustrated protocols to display in the kitchen and Excel temperature logs. The method of our consulting assignments, automated.
The structure we use on assignments, compliant with the EU “Hygiene Package”, the French order of 21 December 2009 and the French good practice guide for restaurants. Documents are in French, as required for inspections in France.
The document to show during an inspection, in your venue's name, with contents, procedures and HACCP plan.
The same PMS, to update as your venue changes: equipment, menu, team, service providers.
One colour poster per procedure, with pictograms and key figures, to display in the kitchen: deliveries, storage, hand washing, temperatures, waste…
For each cold unit declared, a weekly and a monthly sheet, ready to print in A4 landscape.
Seven steps about your venue, premises, products and methods (questionnaire in French). Your answers are kept on your device.
The summary lists the procedures and record sheets your PMS will contain.
€50 excl. VAT, i.e. €60 incl. VAT per venue. Secure payment by Stripe, automatic invoice.
Your documents are generated immediately; the link is also sent to you by email.
The PMS is checked by French health inspectors, so the questionnaire and the documents are in French. Allow about twenty minutes.
The PMS generator is a paid service. You fill in the questionnaire and check the summary with no commitment; payment only comes at the end, just before your documents are generated. Start the questionnaire →
Yes. Every food service business in France must be able to show, during an inspection, the measures it takes to guarantee the hygiene and safety of its food: good hygiene practices, HACCP-based procedures, traceability and management of non-conformities. That is what the PMS (Plan de Maîtrise Sanitaire) brings together (Regulation (EC) No 852/2004).
Inspectors look at the condition of the premises and equipment, kitchen practices and written evidence: temperature records, checks on delivery, cleaning plan, traceability, food hygiene training, allergen information. A complete PMS and up-to-date records are the best answer.
The document is built from your answers: procedures, critical control points and record sheets match your equipment, your methods (blast chilling, freezing, vacuum packing, frying…) and your products. Sections that do not apply are left out and sheets are renumbered automatically.
The PMS is checked by French health inspectors, so it is written in French. The questionnaire is in French too. If you need help filling it in, message us on WhatsApp.
Yes: you receive an editable Word version in addition to the PDFs. A PMS should evolve with the venue: new equipment, a new menu, a new team.
Opening, takeover, inspection preparation or team training: CHR Consulting comes to your premises, with more than 25 years of operational experience in restaurants.