The guides of Good Hygiene Practices (G.B.H.P.) are voluntary documents designed for and by professionals to help them implement the necessary measures to ensure the safety and healthiness of products through the application of HACCP.
This guide applies to establishments that process vegetable products (fruits, vegetables) into preserves, also called "canned fruits and vegetables". The vegetable products can be packaged or not, in mixture, and added or not of liquids of covering or sauces. They can be more or less elaborated, for example cooked, pan-fried, in the form of soups, etc. Steamed" vegetables are part of this field of application.
Pending the publication of the GBPH by the administration, the CTCPA puts online the validated version of October 4, 2016, cited in theValidation Notice published in the JORF, on August 8, 2021.
