Importance of food hygiene pdf
Friday, 03/Dec/2021Food hygieneThe “Protocol for the reuse of packaging in the retail trade”, which has already been adhered to by operators and guilds of the food chain in Catalonia, is an important step towards production and distribution systems with less waste. The Protocol reflects the growing demand from consumers to be able to buy food using their own reusable packaging and provides guidelines for doing so while maintaining food safety.
Ametller Origen, La Sirena, Veritas, Condis, Sorli, Grup Llobet, Gremi de Carnissers i Xarcuters de Barcelona i Província, Gremi de Peixaters de Catalunya and Gremi de Carn de Barcelona have been the first to commit to making it easier for customers to refill their own packaging with bulk products such as meat, fish, pulses, eggs, juices or other foods.
The Protocol seeks to facilitate the incorporation of practices that make possible the bulk purchase or packaging of the product at the point of sale using reusable packaging, and is in line with the progress of European, state and Catalan regulations towards the prevention and reduction of waste. In the case of food, this agreement also contemplates aspects of food safety and hygiene to reduce waste but maintain food safety. Let’s take a look at them.
Food hygiene for children
In accordance with Article 4 of Regulation (EC) No 852/2004 of the European Parliament and of the Council (1), all food business operators must comply with the general hygiene requirements set out in Annexes I (primary production and related operations) or II (other food business operators) of the Regulation. In addition, Article 5 requires food business operators other than primary producers to establish, implement and maintain a permanent procedure or procedures based on hazard analysis and critical control point (HACCP) principles.
The general hygiene requirements, together with the specific hygiene requirements laid down in Annex III to Regulation (EC) No. 853/2004 of the European Parliament and of the Council of . 853/2004 of the European Parliament and of the Council (2), are considered as prerequisite programs (PPR) (3) which, together with the procedures based on HACCP principles, should result in an integrated food safety management system (FSMS) for each food business, as explained in the Commission Communication on the implementation of food safety management systems comprising prerequisite programs (PPR) and procedures based on HACCP principles, including facilitation/flexibility with regard to their implementation in certain food businesses (4), adopted in 2016 (“2016 Commission Communication”).
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Food: In terms of the Codex Alimentarius, is any processed, semi-processed or natural substance intended for human consumption, including beverages, chewing gum and any other substances used in the manufacture, preparation or treatment of food, but does not include cosmetics, tobacco or substances used only as drugs. In terms of the Argentine Food Code (Law 18.284): it is any substance or mixture of natural or processed substances which, when ingested by man, provide his organism with the materials and energy necessary for the development of its biological processes. The designation “food” also includes substances or mixtures of substances that are ingested by habit, custom, or as adjuvants, whether or not they have nutritional value.
Food contamination occurs when food is contaminated with another substance. It can occur in the process of production, transportation, packaging, storage, sale and cooking. Contamination can be physical, chemical and biological. 
Chemical contamination occurs when food is contaminated with a natural or man-made chemical. Common sources of chemical contamination may include: pesticides, herbicides, veterinary drugs, contamination from environmental sources (water, air or soil contamination), cross-contamination during food processing, migration of food packaging materials, presence of naturally occurring toxins, or use of unapproved food additives and adulterants.
In May 2018, an outbreak of E. coli O157: H7 bacteria had been confirmed in 26 states in the U.S. Several investigations showed that the contamination may have come from the Yuma, Arizona, growing region. This outbreak, which began on April 10, was the largest outbreak of E. coli in the U.S. in a decade. One person in California died. At least 14 of the affected people developed kidney failure. The most common symptoms of E. coli include diarrhea, dysentery, abdominal pain, nausea, and vomiting. The most common symptoms of E. coli include diarrhea, dysentery, abdominal pain, nausea, and vomiting.[11