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Why the Sanitary Control Plan makes hoteliers’ daily lives easier

Foodtech Trends 3 July

In the demanding world of hospitality, ensuring food safety is an essential priority. The Sanitary Control Plan (SCP) is a legal obligation that helps hoteliers guarantee this safety effectively. This essential document helps prevent health risks and ensures impeccable food traceability.


A Sanitary Control Plan (SCP) is a set of documents and procedures aimed at ensuring food safety throughout the food production chain. Implemented in response to European and national regulations, the PMS is based on several essential pillars:

1.HACCP (Hazard Analysis Critical Control Point): Introduced in the 1960s by NASA to ensure the food safety of astronauts, the HACCP method has become an international standard. It is based on seven key principles to identify, assess, and control significant food safety hazards.

2.Good Hygiene Practices (GHP): GHP are fundamental practices for maintaining adequate hygiene conditions in food handling. They include rules for cleaning, disinfection, waste management, temperature control, and staff training. These practices are essential to prevent cross-contamination and food poisoning.

3.Food Traceability: Traceability is the ability to track the history, use, and location of a food product throughout all stages of production, processing, and distribution. Traceability became a legal requirement with the implementation of Regulation (EC) No 178/2002 in 2005. It allows for quick and effective response in the event of a health problem, facilitating the recall of defective products.

The PMS is mandatory for all companies handling food, including hotels, restaurants, canteens, and caterers. It is regularly audited by health authorities to ensure its effective implementation and efficiency. By integrating these principles, the PMS helps companies comply with food safety standards, prevent health risks, and guarantee the quality of products offered to consumers.


Good Hygiene Practices (GHP) are another essential pillar of the Sanitary Control Plan (SCP). They encompass a set of rules and behaviors to adopt to ensure impeccable hygiene in kitchens and food storage areas. The importance of GHP lies in their ability to prevent food contamination and guarantee consumer safety.


One of the key GHP measures is the regular cleaning and disinfection of work surfaces, utensils, and equipment. This practice eliminates food residues and pathogens that could contaminate food. Rigorous cleaning reduces the risk of cross-contamination and maintains a clean and safe working environment.


Staff training is a crucial element of GHP. Employees must be trained in good hygiene practices, including handwashing, wearing clean clothing, and proper use of protective equipment. Adequate training ensures that all staff are aware of the importance of hygiene and know how to prevent contamination risks.


Temperature control is essential to prevent bacterial growth. GHP requires that food be kept at appropriate temperatures, whether for refrigeration, freezing, or cooking. Sensors should be used regularly to check temperatures, and records should be kept to ensure complete traceability.


Waste Management : Waste must be properly managed to avoid any source of contamination. This includes using closed bins and emptying them regularly.

Supplier Control : It is crucial to ensure that suppliers also meet hygiene standards. Selecting and auditing suppliers is part of GHP to guarantee the quality of raw materials.

Facility Maintenance : Regular maintenance of facilities and equipment prevents failures that could compromise hygiene.

GHP are fundamental to minimizing health risks and ensuring safe food production.


1.Regulatory Compliance

The Sanitary Control Plan (SCP) empowers hoteliers to adhere to the prevailing food safety regulations. By complying with legal requirements, hotels steer clear of administrative penalties and fines while bolstering their credibility among guests and regulatory authorities. For instance, in France, European regulation EC 852/2004 mandates that foodservice establishments implement a SCP. In 2022, over 1,000 establishments faced temporary closures due to non-compliance with food safety standards.

2.Reduced Health Risks

By rigorously applying the principles of HACCP and Good Hygiene Practices (GHP), hoteliers significantly diminish the risk of foodborne contamination. This translates into a reduction in food poisoning incidents and enhanced customer satisfaction. According to a World Health Organization (WHO) study, foodborne illnesses affect approximately 600 million people worldwide annually.

3. Improved Reputation

A hotel that scrupulously adheres to food safety standards enjoys a better reputation. Customers are increasingly sensitive to the quality and safety of the food they consume. A well-structured and applied SCP strengthens customer confidence and fosters customer loyalty.

4. Effective Incident Management

In the event of a health problem, the SCP allows for rapid and effective incident management. Thanks to food traceability, it is possible to quickly track down the origin of contaminated products and take the necessary measures to prevent the spread of risks.

5. Optimization of Internal Processes

By standardizing hygiene and safety procedures, hotels improve their organization, reduce waste, and increase the efficiency of their staff. These efficiency gains translate into cost savings and better resource allocation.

The Sanitary Control Plan (SCP) is an indispensable tool for hoteliers concerned with guaranteeing food safety and complying with current standards.By integrating HACCP principles, Good Hygiene Practices (GHP), and food traceability systems, the SCP facilitates hoteliers’ daily lives by reducing health risks, improving the establishment’s reputation, and optimizing internal processes.

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