French HACCP Restaurant Traceability Log Template

Every food-business operator in France — commercial restaurants, collective catering facilities, caterers (traiteurs), and cafeterias — falls under Regulation (EC) No 852/2004. Only primary producers selling direct to consumers benefit from a limited exemption. Very small establishments may apply simplified procedures, but recording critical control points (CCPs) remains compulsory. The DDPP verifies compliance during both announced and unannounced inspections. No turnover threshold exempts a business from this obligation.

A minimum of five years, in line with DGAL guidance and Article 18 of Regulation (EC) No 178/2002. For products whose shelf life exceeds five years — such as canned goods or long-life frozen produce — retention extends to five years beyond the DLC (use-by date) or DDM (Date de Durabilité Minimale — best-before date). During a DDPP inspection, missing records trigger an immediate formal notice (mise en demeure) with a mandatory remediation deadline.

The regulatory thresholds set by the arrêté of 21 December 2009 and Regulation (EC) No 853/2004 are: chilled products ≤ 4 °C (raw meat, dairy, prepared dishes); frozen products ≤ −18 °C; hot service and reheating ≥ 63 °C, reached within one hour. Readings must be taken at least twice daily — at opening and at closing — for every refrigerated or hot-holding unit, with the exact time, temperature value, and operator's name recorded.

For each delivery the log must capture the supplier's name and address, product description, batch number (numéro de lot), manufacture or packaging date, DLC or DDM, temperature on arrival, and quantity received. Article 18 of Regulation (EC) No 178/2002 requires that any supplier be identifiable immediately in the event of a health alert or product recall notified via RASFF (the EU Rapid Alert System for Food and Feed). Keeping physical or digitised delivery notes for five years provides sufficient corroborating evidence during official inspections.

Non-compliance carries several levels of sanction: a fifth-class regulatory fine (contravention de 5e classe) of up to €1,500 per infringement under Article R. 237-24 of the French Rural and Maritime Fishing Code (Code rural et de la pêche maritime); for serious or repeat breaches, a criminal offence (délit correctionnel) carrying up to two years' imprisonment and a €30,000 fine under Article L. 237-2 of the same code. The DDPP may also order a temporary or permanent administrative closure without prior criminal proceedings.

Yes. Decree No 2011-731 of 24 June 2011 and the ministerial order of 5 October 2011 require that at least one supervisory staff member holds a food-hygiene certificate from a minimum 14-hour accredited training course (formation hygiène alimentaire). The certificate must be kept on the premises and produced during any DDPP inspection. Its absence is automatically flagged as a non-compliance finding and may prevent the establishment from opening or continuing to operate.