Foodlaw-Reading
Dr David Jukes, The University of Reading, UK
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Official Journal (OJ C 355), 16 September 2022
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COMMISSION NOTICE on the implementation of food safety management systems covering Good Hygiene Practices and procedures based on the HACCP principles, including the facilitation/flexibility of the implementation in certain food businesses This document is available from EurLex site of the Official Journal (click on image). |
This is a revision of the first version of the Notice published in 2016. The following are the first two sections taken from the Notice:
1. INTRODUCTION
In 2016, the Commission adopted the Commission Notice on the implementation of food safety management systems covering prerequisite programmes (PRP) and procedures based on the HACCP principles, including the facilitation/flexibility of the implementation in certain food businesses (1) (‘the 2016 Notice’). The 2016 Notice provided guidance as a follow-up of the ‘Overview Report on the State of Implementation of HACCP in the EU and Areas for Improvement’ prepared by the former Food and Veterinary Office of the Commission's Health and Food Safety Directorate-General after a number of fact-finding missions. Before the 2016 Notice, a comprehensive consultation of Member States and Stakeholders was carried out.
Since 2016, a number of revisions of relevant legislation took place (e.g. the introduction of allergen control and food safety culture as requirements in Regulation (EC) No 852/2004 (2) by Regulation (EU) 2021/382 (3) and international standards (e.g. the revision of ISO 22000 (4) and of the Codex Alimentarius General principles of Food Hygiene (5), and the adoption of the Codex Alimentarius Code of Practice on Food Allergen Management for Food Business Operators (6)). A number of relevant scientific opinions were published by the European Food Safety Authority (EFSA) (7) and further experiences were also gained from the practical implementation of the recommendations.
A revision of the 2016 Notice was therefore considered appropriate.
While preparing this revision, the Commission held a series of meetings with experts from Member States in order to examine and reach consensus on these issues. In addition the Advisory Board on the Food Chain was consulted.
2. PURPOSE AND SCOPE
The purpose of this guidance is to facilitate and harmonise the implementation of the EU requirements on Good Hygiene Practices (GHP) and procedures based on the Hazard Analysis and Critical Control Points principles (HACCP-based procedures) as parts of Food Safety Management Systems (FSMS) by providing practical guidance on:
Major attention is paid to the flexibility provided for in the application of GHP and procedures based on the HACCP principles, taking into account the nature of the activity and the size of the establishment.
This Commission Notice replaces the 2016 Notice.
This guidance is not legally binding in contrast with the legal requirements referred to in Section 4. This guidance provides tools or examples to all food business operators of how to implement the EU requirements and may be supplemented by guidance at sectorial and national level to be directly applicable in specific establishments. It is directed at competent authorities to promote a common understanding of legal requirements and at food business operators to help with implementing EU requirements after the establishment of business specific adaptations and without prejudice to their primary responsibility in matters of food safety.
