Historial: TECHNICAL ISSUES

9.1. Heat treatment (Annex II, Chapter XI)

In the case of a heat treatment of food placed on the market in a hermetically sealed container, the Regulation requires food business operators to apply a heat treatment process that conforms to an internationally recognised standard. Such standards have for example been developed by Codex Alimentarius, e.g.:

• Code of Hygienic practice for Milk and milk products (CAC/RCP 57-2004).

• Recommended International Code of Hygienic Practice for Low and Acidified Acid Canned Foods (CAC/RCP 23-1979, rev. 2 (1993)).

• Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid? foods (CAC/RCP 40-1993).

• Recommended International Code of Hygienic Practice for Canned Fish (CAC/RCP 10-1976).

9.2. Training (Annex II, Chapter XII)

Training is an important tool to ensure effective application of good hygienic practices.

Training as referred to in Annex II, Chapter XII of the Regulation should be commensurate to the tasks of staff in a particular food business and be appropriate for the work to be carried out.

Training can be achieved in different ways. These include in-house training, the organisation of training courses, information campaigns from professional organisations or from the competent authorities, guides to good practice etc.

With regard to HACCP training for staff in small businesses, it must be kept in mind that such training should be proportionate to the size and the nature of the business and should relate to the way that HACCP is applied in the food business. If guides to good practice for hygiene and for the application of HACCP principles are used, training should aim to make staff familiar with the content of such guides. If it is admitted that in certain food business where food safety can be achieved by implementing prerequisite requirements, training should be adapted to that situation.