Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXII, Issue 1
Written by Oana - Margarita GHIMPETEANU, Magda GONCIAROV
European Union states encourage preparing national guides to good hygiene practice and application of HACCP principles. It is encouraged the dissemination and use of national and Community guidelines. However, food business operators may use these guides on voluntary basis. Guides to good health practice must include adequate information on the risks involved in primary production and related activities and measures to combat such risks, including the relevant set of national and Community law or national and community programs. Using of the guides to good practice may help food establishments to control hazards and demonstrate compliance. The best practice guidelines are usually a combination of good hygiene practices (GHP) and HACCP- based elements and include: practice guidelines for the implementation of mandatory requirements; requirements for a raw materials; hazard analysis; pre-establishment of critical control points in the preparation and processing of food; preventive hygiene measures for handling sensitive and perishable products and prepared food for groups of consumers with increased susceptibility to illness, the need for documentation and records, protocols for data validation of shelf life of the product. Guides of good sanitary practice represent a simple, but effective mean to overcome difficulties that may arise in certain food establishments to implement HACCP procedures. National and community guides must provide guidance on good practice to combat health risks in primary production and related activities. General guide may suggest common hazards and controls of certain food activities and help the manager or the HACCP team in making food safety procedures or methods and appropriate record keeping.
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