Roy, in addition to Robert Segal's reply:
European requirements with regard to HYGIENE & HACCP - or more general to
foodsafety - are based on EC Directives and Decisions. Article 3. para 1 of Directive
93/43/EEC is very clear about which operations are meant: it includes storing and
distribution (e.g. retail) and packaging (SEE BELOW).
HACCP system (Codex Alimentarius) is adopted in these regulations, and the same
HACCP system is required by the:
- BRC Technical Food Standard and the
- BRC/IoP Technical Standard for food Packaging
both for manafacturers, not for the retail operation itself.
To learn about the requirements of the BRC/IoP requirements (published last October)
go to: http://www.foodfocus.nl , select English and then Software.
Roy, both BRC standards require training. EU Regulations require this implicitly
(through Codex; see "Hygiene -- Basic Texts":
"Training of personnel in industry, government and academia in HACCP principles and
applications, and increasing awareness of consumers are essential elements for the
effective implementation of HACCP. As an aid in developing specific training to support
a HACCP plan, working instructions and procedures should be developed which define
the tasks of the operating personnel to be stationed at each Critical Control Point."
regards,
Jan Verhoeven,
-------------- BACKGROUND -----------
Article 3 [see: COUNCIL DIRECTIVE 93/43/EEC of 14 June 1993 on the hygiene of
foodstuffs]:
1. The preparation, processing, manufacturing, packaging, storing, transportation,
distribution, handling and offering for sale or supply of foodstuffs shall be carried out in
a hygienic way.
2. Food business operators shall identify any step in their activities which is critical to
ensuring food safety and ensure that adequate safety procedures are identified,
implemented, maintained and reviewed on the basis of the following principles, used to
develop the system of HACCP (Hazard analysis and critical control points):
- analysing the potential food hazards in a food business operation,
- identifying the points in those operations where food hazards may occur,
- deciding which of the points identified are critical to food safety - the 'critical points',
- identifying and implementing effective control and monitoring procedures at those
critical points, and
- reviewing the analysis of food hazards, the critical control points and the control and
monitoring procedures
periodically and whenever the food business operations change.
3. Food business operators shall comply with the rules of hygiene as listed in the
Annex. [ ...] .
Article 4
Without prejudice to more specific Community rules, microbiological criteria and
temperature control criteria for certain classes of foodstuffs may be adopted in
accordance with the procedure laid down in Article 14 and after consulting the Scientific
Committee for Food set up by Decision 74/234/EEC (5).
Article 5
1. Member States shall encourage the development of guides to good hygiene practice
which may be used voluntarily by food businesses as a guide to compliance with the
provisions of Article 3.
2. Where the guides to good hygiene practice referred to in paragraph 1 are developed,
they shall be developed as follows:
- by food business sectors and representatives of other interested parties, such as
appropriate authorities and consumer groups,
- in consultation with interests substantially affected, including the competent
authorities,
- where appropriate, having regard to the Recommended International Code of
Practice, General Principles of Food Hygiene of the Codex Alimentarius.
--------- end backgrounder -----------
On 8 Feb 2002 robert segal <robertsegal@HOTMAIL.CO.IL> wrote, at least in part:
> The demands in Europe are mostly based upon the BRC (British
> Retailers Consortium) that has defined a standard for the
> food manufacturers supplying branded foods to the UK and a
> standard to the packaging manufacturers supplying to those
> food manufacturers (this standard was developed with the
> IOP-The Institute of Packaging) Both are combing HACCP
> demands, Quality, personnel, product and process control and
> especially sanitation and hygiene demands. For more
> information go to : www.brc.org.uk I hope this helps.
>
> Robert Segal (B.Sc),
> V.P GMP Consulting,
> Israel.
-- Mr. J.(Jan) A.M. Verhoeven, director of Foodfocus Consultancy & Service mailto: info@foodfocus.nl http://www.foodfocus.nl De Volder 32, NL-5283 ZD Boxtel, The Netherlands Tel. +31-411-675639 Fax +31-411-671156
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