It is called the health control plan, or PMS. It is the set of documents describing the means implemented by an establishment to ensure hygiene, but not only. It also deals with the food safety of productions in the face of microbiological, physical, chemical and allergenic dangers. Focus on the most important document for restaurateurs, pastry chefs, ice cream parlors ...

For whom, for what, for what purpose? 

It is an essential element for the constitution of the file of the request for sanitary approval. Thus, its goal is simple: to describe the processes implemented, to implement them and to control them. 
More specifically, ensure that the hygiene instructions are scrupulously observed.
From craftsmen to industrialists, from bakers to ice cream parlors, including restaurants and restaurants, each person wishing to open an establishment serving food must have this PMS. 

What is PMS made of?

The health control plan is based on the implementation of three main obligations. 
In the first place : 

Good hygiene practices (BPH)
They are divided into eight main terms: 

- the staff 
- maintenance of premises, material and equipment
- hygiene measures
- the pest control plan (for example, mice, cockroaches, etc.)
- the water supply 
- Waste Management 
- temperature control
- checks upon receipt

Then:

The HACCP method
It is based on seven principles:

- carry out a hazard analysis 
- determine the critical control points (CCP)
- set the critical threshold (s) for controlling CCP
- set up a monitoring system 
- determine the corrective actions to be taken when monitoring reveals that a given CCP is not under control
- apply verification measures to ensure that the HACCP plan is working correctly
- compile a file in which will appear all the figures and all the statements concerning these principles and their application

And finally :

Traceability 
It allows you to retrace the path traveled by a product, from its production to its distribution. Two types of traceability must be implemented by the establishment: 

- upstream traceability (supplier-product link)
- downstream traceability (customer-product link)

The health control plan concerns not only staff, but also premises and equipment and production. 

And at Hubert Cloix, what measures? 

At Hubert Cloix, we make a point of not complicating the hygienic process. This is why all our machines are designed to be cleaned very easily. On wheels, with easily removable and washable components and stainless steel materials, our goal is to make your PMS as easy as possible. 
Also, we support you for all your projects by trying to adapt ourselves as best as possible to your various problems. Whether you are a restaurateur, craftsman, producer of ice cream on the farm, whether you have a chain or just a small shop, please feel free to contact us! The Hubert Cloix team is at your disposal!