- __::ANNEX II::__ /> />__::Facilitation of the implementation of the HACCP principles in certain food businesses::__
+ ^::__~~#4B0082:ANNEX II - Facilitation of the implementation of the HACCP principles in certain food businesses~~__::^
__1. BACKGROUND__
where there is usually no preparation of food.
- Such businesses could also undertake simple food preparation operations (such as the slicing of food) that can be carried out safely when applying the prerequisite food hygiene requirements correctly.
+ Such businesses could also undertake simple food preparation operations (such as the slicing of food) that can be carried out safely when applying the prerequisite food hygiene requirements correctly. />
6.2. __It is clear however that, ===where food safety so requires, it must be ensured that the necessary monitoring and verification (and possibly record keeping) are carried out===, for example where the cold chain must be maintained__. In that event, monitoring of temperatures, and where necessary, checking the proper functioning of the refrigeration equipment are essential.
A special type of guide to good practice is the generic HACCP guide.
- ^__The generic guides could suggest hazards and controls common to certain food businesses and assist the manager or the HACCP team through the process of producing food safety procedures or methods and appropriate record keeping.
+ ^__The generic guides could suggest hazards and controls common to certain food businesses and assist the manager or the HACCP team through the process of producing food safety procedures or methods and appropriate record keeping.__
- Food business operators should be aware however that ===other hazards may be present===, e.g. those linked to the layout of their establishment or to the process that is applied, and that such hazards cannot be predicted in a generic HACCP guide. When generic HACCP guides are used there still is a need for additional examination ===for the possible presence of such hazards and the methods to control them===.__^
+ __Food business operators should be aware however that ===other hazards may be present===, e.g. those linked to the layout of their establishment or to the process that is applied, and that such hazards cannot be predicted in a generic HACCP guide. When generic HACCP guides are used there still is a need for additional examination ===for the possible presence of such hazards and the methods to control them===.__^
In those sectors where there is a lot of commonality between businesses, where the manufacturing process is linear and where the hazard prevalence is likely to be high, generic guides may be appropriate, e.g.:
Regulation (EC) No 852/2004 states that the HACCP requirements should __''provide sufficient flexibility in all situations, including in small businesses''__.
The Basic objective of implementing a HACCP based procedure is to control hazards in food. This objective can be achieved using different means, bearing in mind that that the procedures to control hazards are to be risk-based, prioritised and focussed on what is important for food safety in a food business. These procedures can be developed in Guides to Good Practice, in Generic Guides for food safety management, or in accordance with a traditional HACCP process, depending on appropriateness. In a number of cases, especially in food businesses that do not process food, hazards can be controlled by implementing prerequisite food hygiene requirements only.
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+ [http://www.cytali.org/tiki/tiki-index.php?page=ena12004HACCP|Anterior]
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