Seg. Alimentar

FOOD SAFETY

CONCEPTS

PREREQUISITES

The prerequisites are the basic requirements for implementing HACCP present in Reg.852/2004 and many of them based on the alimentarius codex and imply:

Infrastructure and equipment
pest control
Training and awareness
Prevention of Cross Contamination
supplier control
water control
temperature control
Sanitation

To learn more about Prerequisites, consult the following documents:

Regulation 852/2004concerning the hygiene of foodstuffs

Regulation 852/2004- consolidated version (with changes)

The legislation derives from good practices, some of which are made available in sectoral guides, codes of good practice, etc.

O codexalimentarius belonging to FAO is responsible for issuing these sectoral standards/codes. There are many with the best known being o CXC 1-1969 - General Principles of Food Hygiene revised in 2020.

Original version: Codex Alimentarius CXC 1-1969-_cc781bbde-351905-5cde-3194-bb3b-136bad5cf58d_CXC 1-1969-_cc781bb-38d-58General Principles of Food Hygiene

PT-BR Version: (Unofficial Free Translation provided by the portalefood team)

Translation carried out in a collaborative way and promoted by the e-food Portal, with the participation of professionals: Camila Miret, Cinthia Palhares, Ellen Lopes, Fabrício Miguel Farinassi, Gabriela Alves, Ialy Barros, Luciana Salles, Natália Lima and Walderez Pinho. Download here:

Docero.com or https://portefood.com.br

More info at:

http://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/en/

HACCP

HACCP is an internationally recognized acronym for Hazard Analysis and Critical Control Point.

This control methodology implies that the organization has a solid prerequisite management system.

Also HACCP can be subject to certification, known as Codex certification.

STANDARDS

Standards are voluntary and much more demanding than legal requirements, with some focusing on requirements that later normally become mandatory. Some of which are:

allergen management
Management of breakable materials
food defense
Food Fraud (Food Fraud)
Risk assessment of raw materials

SEG. ALIMENTAR

FSSC22000

ISO22000

HACCP

LEGISLATION AND INFORMATION SOURCES

There is no secret formula and the degree of compliance is always related to the sector and the associated risks. All organizations are different and for example making patties in a licensed kitchen at home is different from doing it in the industry. You can always get information from associations (commercial, industrial, business, etc.), consultancy services, from the authorities and in a global world on the internet, being careful with what you consult. However, we leave here a list of sites that can bring value.

Presentation Alexandre Oliveira (CEO QSCONSULT) - Food Sector Colloquium 18-01-2020

https://pt.scribd.com/document/443363661/Alexandre-Oliveira-18-01-2020

Food and Economic Safety Authority

http://www.asae.gov.pt/

European Food Safety Authority (EFSA)

https://europa.eu/european-union/about-eu/agencies/efsa_en

Codex Alimentarius (Codes of Good Practice | Guides | Standards Food safety)

http://www.fao.org/fao-who-codexalimentarius/en/

FDA

https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/hazard-analysis-critical-control-point-haccp

Quality and Food Safety Magazine
http://www.infoqualidade.net/

Qualfood - Food Quality and Safety Database