Historial: DOCUMENTATION

8.1. The Regulation creates the need for food business operators to establish, under the HACCP-based procedures, documentation commensurate with the nature and the size of the business.

8.2. Although not required by the Regulation, it may be good practice for food business operators to establish also other documentation that could assist in meeting the objectives of the Regulation. In establishing such documentation, food business operators may wish to take account of the following:

Documentation on structural requirements

Documentation may relate to structural requirements in order to clarify a number of requirements of a general nature contained in the Regulation, such as:

• Annex II, Chapter II, point 1, (a) and (b), where the surfaces of floors and wall are required to be “of impervious, non-absorbent, washable and nontoxic materials unless food business operators can satisfy the competent authority that other materials used are appropriate”, and (f), where the surfaces in general are to be of “smooth, washable, corrosion-resistant and non-toxic materials, unless food business operators can satisfy the competent authority that other materials used are appropriate”.

• Annex II, Chapter III, point 2(b), where the surfaces in contact with food are required to be of “smooth, washable, corrosion-resistant and non-toxic materials, unless food business operators can satisfy the competent authority that other materials used are appropriate”.

Documentation of operational requirements

Documentation may relate to operational requirements such as:

• Annex II, Chapter IX, point 4: “Adequate procedures are to be in place to control pests”.

• The need to justify choices with regard to the terms “where necessary”, “where appropriate”, “adequate” and “sufficient”.

• The procedures and records based on HACCP principles.

8.3. Together, this documentation will constitute operational procedures that are an important element in ensuring food safety.

There are different possibilities for establishing that documentation:

• Guides to good practice may contain part or all of the documentation that is needed.
• Food businesses may decide to establish ad hoc documentation appropriate for their situation.
• Under the HACCP-based procedures (taking into account the flexibility needed for food businesses, in particular for small businesses).

Documentation could be provided in the form of results of laboratory tests, pest control reports, temperature measurements, and in the form of literature citations, documentation provided by the supplier of the construction materials, etc.

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8.1. The Regulation creates the need for food business operators to establish, under the HACCP-based procedures, documentation commensurate with the nature and the size of the business.

8.2. Although not required by the Regulation, it may be good practice for food business operators to establish also other documentation that could assist in meeting the objectives of the Regulation. In establishing such documentation, food business operators may wish to take account of the following:

Documentation on structural requirements

Documentation may relate to structural requirements in order to clarify a number of requirements of a general nature contained in the Regulation, such as:

• Annex II, Chapter II, point 1, (a) and (b), where the surfaces of floors and wall are required to be “of impervious, non-absorbent, washable and nontoxic materials unless food business operators can satisfy the competent authority that other materials used are appropriate”, and (f), where the surfaces in general are to be of “smooth, washable, corrosion-resistant and non-toxic materials, unless food business operators can satisfy the competent authority that other materials used are appropriate”.

• Annex II, Chapter III, point 2(b), where the surfaces in contact with food are required to be of “smooth, washable, corrosion-resistant and non-toxic materials, unless food business operators can satisfy the competent authority that other materials used are appropriate”.

Documentation of operational requirements

Documentation may relate to operational requirements such as:

• Annex II, Chapter IX, point 4: “Adequate procedures are to be in place to control pests”.

• The need to justify choices with regard to the terms “where necessary”, “where appropriate”, “adequate” and “sufficient”.

• The procedures and records based on HACCP principles.

8.3. Together, this documentation will constitute operational procedures that are an important element in ensuring food safety.

There are different possibilities for establishing that documentation:

• Guides to good practice may contain part or all of the documentation that is needed.

• Food businesses may decide to establish ad hoc documentation appropriate for their situation.
• Under the HACCP-based procedures (taking into account the flexibility needed for food businesses, in particular for small businesses).

Documentation could be provided in the form of results of laboratory tests, pest control reports, temperature measurements, and in the form of literature citations, documentation provided by the supplier of the construction materials, etc.

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