The European Commission has issued a new communiqué which aims to lay the foundations and provide tools to instil a Food Safety Culture in the EEA, which goes beyond the simple implementation of a HACCP-based system.
With the entry into force of COMMISSION REGULATION (EU) 2021/382 of 3/03/21 amending the Annexes to Regulation (EC) No 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs, as regards food allergen management, food re-distribution and food safety culture, the European Commission facilitates and harmonises the implementation of EU requirements on Good Hygiene Practices (GHP) and procedures based on the principles of Hazard Analysis and Critical Control Points (HACCP-based procedures), as part of Food Safety Management Systems (FSMS), by providing practical guidance on tools necessary for their implementation (Food Management System).
This communication is addressed to food business operators (FBOs) and the Competent Authority.
The EC also provides the basis for the implementation of a FSMS, and further reminds that the minimum legal requirement in a food industry is a two-step PPR/CCP (pre-requisite/Critical Control Point) approach, although in large companies such an approach could be in three steps, introducing the PPRO (operational pre-requisites) with emphasis on the use of Good Hygiene Practice Guidelines and HACCP-based procedures, both National and EU guidelines, warning that they can integrate but not replace the hazard analysis. Criteria should be unified between the Competent Authority and food operators when requiring the implementation of a HACCP system.
The Commission also talks about the importance of allergens within the FSS and the danger of cross-contamination through surfaces, means of transport or utensils, as a modification is made in Regulation (EU) 2021/382.
Another new point is the issue of food redistribution and donation as part of the European Commission’s Circular Economy Action Plan.
From the Food Safety Department of Laboratorio Control, all the necessary tools are introduced to strictly comply with the novelties and modifications of the current regulations.
With the publication of Commission Regulation (EU) 2021/382 of 3 March 2021 amending the annexes of Regulation (EC) No 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs as regards the management of food allergens, food redistribution and food safety culture, the new Food Safety and Culture approach has been informed and introduced both in the HACCP Systems carried out and in the verification controls and in the training of workers.
Laboratorio Control, has a long experience in analytical services and food consultancy related to the development and implementation of HACCP systems as well as training in food hygiene and qualified external audits.https://www.laboratoriocontrol.es/en/new-developments-in-haccp-by-the-ec/