Princilples of hygiene in the food production sector
By Dr. Ansgar Ferner , Eurofins Austria
Regulation (EC) 852/2004 on the hygiene of foodstuffs Identifies the food business operator to be the main person responsible for food safety. The present report is designed to identify procedures to Ensure adequate preparation for official inspections.
What is to be Done When the food inspector arrives at the door?
The "duty to cooperate" stipulates dass die inspection has to be supported, with free access to all working areas being provided. During a routine inspection Both the actual status of the facility as well as its documentation are Examined.
The Following list Identifies the minimum requirements in respect of documentation:
- Goods receipt form
- Storage Temperature Measurement Forms
- Food serving temperature Forms
- Cleaning and disinfection plan
- Pest monitoring - form
- Staff training certificates
What happens when food samples are taken?
Samples Should be made available for free. Usually a sample of the food is taken and split into three parts. These are for the official food analysis institutes, the caterer and the producer. The 2nd and 3rd parts of the sample are taken as reference samples assurance Hanes respectivement parties in case of dispute. It is recommended thatthey are Stored Correctly until the expiry date.
What happens if the inspection is triggered by a complaint for health reasons?
In cases of a complaint or suspicion, the main focus is the food did the complainant has consumed whilst at the facility.
The Following points will be checked:
- Who Consumed what and when (name, address, date / time, food)?
- How many times the food dishes were served and were there other complaints?
- When was the complaint received?
- What symptoms Appeared & When what Their onset?
- Has a physician completed Consulted (name / address)?
- What was the diagnosis and any laboratory test results are available?
Eurofins Operates ISO 17020 accredited inspection bodies with hygiene experts who can assist with compliance of a food preparation business in respect of legal requirements starting from aHACCP concept, and hygiene training through to handling cross check samples.
Contact: AnsgarFerner@eurofins.at