ugg grössentabelle Food industry standards
Who we areWhat’s in foodProteinsFatsCarbohydratesFibre and starchesSugarsVits minsBioactivesIngredientsSaltSweetenersAdditivesFood safetyContaminantsMicrobiologicalChemicalRisk communicationSafe food handlingGood hygiene practicesCookingFood wasteRegulationCollaborationEU projectsActive projectsPast projectsNetworkConsumer researchPublications
Hazard Analysis and Critical Control Points (HACCP) is a system used by food businesses to ensure the safety of food. food poisoning bacteria) hazards before they compromise the safety of food.2 By law, all food businesses in Europe must implement and maintain procedures based on HACCP principles.3
Before implementing HACCP, good hygiene practices (GHP) must be in place. These are known as prerequisite programmes and are mostly specified in corresponding legislation.3 Examples include personnel hygiene and training; cleaning and sanitation; maintenance and services; pest control; plant and equipment; premises and structure; storage, distribution and transport and waste management. farmers).3,4
Although European legislation lays down minimum requirements regarding HACCP and GHP, it does not describe how these requirements should be implemented by the food industry.3,4 Standards often fill this gap by providing the necessary procedural information for industry.
Food industry standards are typically produced by national or international organisations such as the International Standards Organisation (ISO), with designated responsibility for standards and/or food safety, or by the food industry itself, through a representative body such as the British Retail Consortium (BRC). Food industry standards play an important role in helping food businesses consistently produce safe food products that are compliant with legislation.5 It is important to note that standards are not a substitute for legislation, but provide an interpretation of the legislation to allow its implementation and ongoing compliance by food businesses. Many standards require the implementation of procedures which are beyond the requirements of legislation, which forms the foundation of all food safety management systems.
Nowadays many standards are auditable and certifiable by independent third parties, such as Socit Gnrale de Surveillance (SGS).6,7 However, certification does not prove that a food is safe, only that it was produced under a properly implemented management system.
The European Union actively encourages the development of national guides to good practice for hygiene and for the application of HACCP principles.3 Many of these integrate business operations such as good manufacturing practices (GMP), GHP and HACCP; thereby, providing food businesses with a means to develop an integrated food safety management system.8 This is a cost effective system for controlling product safety and quality. It also allows a food business to demonstrate its commitment to food safety, and outwardly conveys the degree of confidence required by consumers and regulators alike.
European Food Information Council (2011). Food safety controls in the European Union. Food Today.
Food and Agricultural Organization (1998). Food quality and safety systems A training manual on food hygiene and the Hazard Analysis and Critical Control Point (HACCP) system.
European Commission. (2004) Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs