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09.03.2021 - hygiene

Changes to the Regulation on Food Hygiene

The Regulation (EU) 2021/382 was published in the Official Journal of the European Union on 04.03.21. It introduces significant amendments to the annexes of the food hygiene regulation (Regulation (EC) No. 852/2004).

In our opinion, these innovations will not cause major changes. All the essential requirements are already legally regulated elsewhere.

The new regulations can essentially be divided into three overarching points:

1. Allergen management system

• Equipment, means of transport, and containers intended for the harvesting, transport, or storage of allergenic products must not be used for foodstuffs that do not contain the corresponding allergen. Exceptions apply with appropriate cleaning and visual inspection.

These controls should definitely be documented.

2. Distribution of food from and to charitable organizations (e.g., food banks)

• Food must be safe according to Regulation (EC) No. 178/2002
• Sensory properties must be checked
• The freezing date must be documented
• Food must be distributed before the expiration of the consumption date
• Food with a best-before date may also be distributed after the printed date has passed
• Food without a best-before date can always be distributed

When distributing food, particular attention must be paid to the following features:

• Packaging must be intact
• Compliance with the storage and transport conditions of the food
• If applicable, indication of the freezing date
• Ensuring the traceability of animal products
• Consideration of the impeccable sensory properties of the food
• Ensuring an adequate remaining shelf life

3. Uniform food safety culture

• Commitment of management and all employees to handling food in a way that ensures its safety
• Inclusion of all personnel in all food safety topics
• Raising awareness among all personnel regarding food safety and hygiene hazards
• Open communication within the company
• Provision of resources to ensure safe and hygienic food
• Responsibilities within the company must be clearly defined
• Ensuring that food controls are carried out in a timely manner
• Documentation must be up-to-date
• Training and supervision of personnel
• Commitment to complying with legal requirements
• Continuous improvement of food safety concepts
• Ensuring the functionality of the food safety concept when changes occur

In the implementation of the food safety culture, the type and size of the food business must be considered.

Sources:

• www.eur-lex.europa.eu
• BAV Institute: What is Regulation (EC) No. 852/2004?
• BAV Institute: Supplement of Regulation EU No. 852-2004 - general food hygiene