Official Journal of the European Union

COMMISSION NOTICE

providing guidance on food safety management systems for food retail activities, including food donations

(2020/C 199/01)

1. INTRODUCTION

In accordance with Article 4 of Regulation (EC) No 852/2004 of the European Parliament and of the Council (1), all food business operators (FBOs) shall comply with the general hygiene requirements laid down in the Annexes I (primary production and associated operations) or II (other FBOs) of the Regulation. In addition, Article 5 provides that FBOs, other than primary producers, must put in place, implement and maintain a permanent procedure or procedures based on the Hazard Analysis and Critical Control Points (HACCP) principles.

The general hygiene requirements, together with specific hygiene requirements laid down in Annex III of Regulation (EC) No 853/2004 of the European Parliament and of the Council (2) are considered as prerequisite programmes (PRPs) (3), which, together with the procedures based on the HACCP principles, must result in an integrated Food Safety Management System (FSMS) for each food business as explained in the ‘Commission Notice on the implementation of food safety management systems covering prerequisite programs (PRPs) and procedures based on the HACCP principles, including the facilitation/flexibility on the implementation in certain food businesses’ (4), adopted in 2016 (‘the 2016 Commission Notice’).

The procedures based on the HACCP principles must consist of identifying any hazards that must be prevented, eliminated or reduced to acceptable levels as part of the hazard analysis, being the first of HACCP principle in accordance with Article 5(2)(a) of Regulation (EC) No 852/2004. The need for additional steps in the procedures based on the HACCP principles (points (b) to (g) of Article 5(2)) depends on the outcome of the hazard analysis, e.g. if the hazard analysis indicates the need to identify critical control points (CCPs). Recital 15 of Regulation (EC) No 852/2004 recognises that, in certain food businesses, it is not possible to identify CCPs and that, in some cases, good hygiene practices (the general and specific hygiene requirements referred to above) can replace the monitoring of CCPs.

Recital 15 of Regulation (EC) No 852/2004 explicitly refers to the need of this flexibility in case of small businesses. In accordance with Article 5(4)(a) the nature and size of the food business must be taken into account when verifying compliance with the procedures based on the HACCP principles.

The former Food and Veterinary Office (FVO) of the Commission’s Health and Food Safety Directorate-General carried out a desk study, fact-finding missions and consultations of Member States and private stakeholders’ organisations on a state of play of the implementation of HACCP in the EU and areas for improvement. Based on this exercise, the FVO published in 2015 an ‘Overview Report on the State of Implementation of HACCP in the EU and Areas for Improvement’ (5) (‘the 2015 FVO Report’). The 2015 FVO Report recommends to extend guidance on FSMS and provides several suggestions for improvement, including guidance on hazard analysis and setting of CCPs. The 2016 Commission Notice addresses the recommendations in the FVO report but is not activity-specific.

Food retailers (e.g. restaurants, butchers, bakeries, caterers, groceries, pubs, etc.) are often small businesses, lacking the scientific knowledge and resources to carry out hazard analysis as part of their obligation to apply an FSMS.

Food donation often occurs at retail level and the consideration and possible identification of additional hazards due to this activity must be included in the hazard analysis. Facilitating food donation is a priority under the Circular Economy Action Plan of the Commission (6) as a means of preventing food waste and promoting food security, in line with the United Nations Sustainable Development Goals. This objective may in some instances be challenging from a food safety point of view given the involvement of additional actors (e.g. food banks and other charity organisations) and given that food which is redistributed may be approaching the end of its shelf-life when considered for food donation.

In order to provide support to retailers for their hazard analysis, the Commission first requested the European Food Safety Authority (EFSA) to provide recommendations on hazard analysis approaches for retail establishments. EFSA adopted two Opinions. In 2017, it adopted an Opinion on ‘Hazard analysis approaches for certain small retail establishments in view of the application of their food safety management systems’ (7) focussing on butcher shops, groceries, bakeries, fish shops and ice cream shops. In 2018, EFSA adopted a ‘Second scientific opinion on hazard analysis approaches for certain small retail establishments and food’ (8) focussing on distribution centres, supermarkets and restaurants (including pubs and catering) and addressing, within the hazard analysis, potential additional hazards in case of food donations at retail level.

2. PURPOSE AND CONTENT

The purpose of this guidance is to facilitate and harmonise the implementation of the EU requirements for an FSMS with a central role of the hazard analysis for the following retailers: butcher, grocery, bakery, fish and ice cream shops, distribution centres, supermarkets, restaurants, catering services and pubs.

This Notice therefore provides guidance on how these retailers, within their activity, can implement Regulation (EC) No 852/2004, in particular its Article 4 and Annex II as regards general hygiene requirements and its Article 5 as regards procedures based on the HACCP principles. It is at the same time an example how the retail sector can specifically implement the guidelines, including those on facilitation/flexibility, recommended in the 2016 Commission Notice, specifically at retail level. Competent authorities may also use this guidance to verify implementation of the EU requirements by these food businesses.

The parts related to food donation supplement the EU guidelines on food donation (9), which clarify relevant provisions in EU legislation in order to facilitate compliance of providers and recipients of surplus food with the requirements laid down in the EU regulatory framework (e.g. food safety, food hygiene, food information, traceability, liability, etc.). In the area of food hygiene, for instance, the guidelines outline the need for FBOs (including food banks and other charities) to apply good hygiene practices and have in place a self-checking system based on the HACCP principles related to food redistribution activities.

This Notice addresses a number of recommendations from the FVO Report and translates the scientific advice provided by the two EFSA opinions into a document, ready for use by FBOs.

This Notice starts with general guidance in line with the EFSA opinions to apply a simplified approach for an FSMS for retailers in Section 3. An overview is provided of specific PRPs, relevant as basis for an FSMS at retail level in Section 4, supplemented in Section 5 by those PRPs specifically intended to ensure consumers’ safety in case of food donations.

The simplified approach in Section 3 was used to provide guidance on hazard analysis, the next step in an FSMS that starts from the development of a flow diagram, explained in Section 6. Starting from a specific flow diagram, Sections 7 to 14 provide a generic hazard analysis as guidance for each activity, which is just an example and may have to be adapted to the specific activities of the retailers (processes or steps can be added or deleted). Guidance on how possible hazards during food donations can be included in the hazard analysis has been addressed in Section 15 in a horizontal way as it can be applied in a similar way in the different retail activities.

The recommendations in this guidance are not binding and might not be relevant for each of the retailer activities included. Retailers may apply the ‘simplified approach’ to food safety management as described in this Notice and in the EFSA Opinions (‘simplified FSMS’). However, if the flow diagram showing their detailed activities does not correspond to the ones illustrated in this Notice it is important that individual retail establishments tailor their FSMS in a clear and user-friendly way based on the other specific processes (stages) and products relevant to their business. This could be done by adapting the relevant flow diagram.

This EU guidance may be supplemented or replaced by guidance at national level to better take into account specific local or national situations. In addition, national rules may exist on issues which are not regulated and harmonised at EU level (for example, in regard to food donations). It is therefore recommended to consult national authorities on the possible existence of such national rules and/or guidance. In order to facilitate sharing of information on national food donation practices, the Commission publishes guidelines existing in the EU Member States on its website dedicated to food waste prevention (10).

The Commission consulted experts from the Member States in order to examine and reach consensus on these issues. Experiences from Member States, already applying certain EFSA recommendations, on the practical applications of the simplified approach were considered to further improve the current guidance.

This Notice is intended to assist certain retail businesses in the application of Regulation (EC) No 852/2004. Only the Court of Justice of the European Union is competent to authoritatively interpret Union law.

3. GUIDANCE FOR A SIMPLIFIED FSMS IN THE RETAIL SECTOR

Based on the recommendations in the EFSA Opinions a ‘simplified’ approach for FSMS, compliant with the requirements of Regulation (EC) No 852/2004 can be described as follows:

(1) the retail establishment needs only to be aware of groups of hazards (biological, chemical, physical or allergen) that may occur at a particular stage, without having an in-depth knowledge of each specific hazard (e.g. knowing there may be a biological hazard associated with raw meat without knowing whether it might be Salmonella, Campylobacter or Shiga-toxin producing Escherichia coli); this is possible because control activities for each group of hazards are the same at retail level;

(2) the retail establishment must understand that failure to perform certain risk-reducing activities, such as separating raw and ready-to-eat (RTE) foods, constitutes a risk;

(3) there is no requirement to understand or apply risk ranking;

(4) allergens are treated as a separate hazard, as opposed to a chemical hazard; and

(5) PRPs must always be in place and, if justified based on the outcome of the mandatory hazard identification and (absence of) identification of critical control points (hazard analysis), such PRPs might be sufficient and don’t need to be supplemented by additional steps in the procedures based on the HACCP principles (e.g. identification of CCPs).

How to use this guide in practice to obtain an FSMS for your business? 1. Identify your retail business (e.g. butcher, grocery). 2. Check on the website of your competent authorities if national guidance on good hygiene practices and HACCP for your business exists. Often national guides are more adapted to businesses in your country, and may provide all the information you need. 3. If not the case, or if more interested in this issue, check the flow diagram for your business in one of the Sections 7 to 15. Does it represent all the activities and consecutive steps or stages in your business? (a) If yes, go to point 4; (b) If no, you have to make your own flow diagram starting from the examples adding or removing certain activities. 4. Go to the hazard analysis table that follows the flow diagram for your business. You will find in the first column all stages indicated in the flow diagram. In case you needed to amend the flow diagram (see 3(b)), you will also need to amend the table adding or removing additional steps. 5. The other columns of the table represent the hazard analysis for your business: — columns 2 and 3 represent the hazard identification at each stage being: — the ‘hazards’: identify the groups of hazards that may occur at each stage and that need to be controlled, i.e. ‘biological’ (this group includes e.g. Salmonella), ‘chemical’ (this group includes e.g. a disinfectant you use, a substance that becomes toxic if too high quantities in a food, …), ‘physical’ (this group includes e.g. a piece of broken glass, a cigarette, …) and ‘allergens’ (this group includes a food or ingredient to which some persons might be allergic), — the activities contributing to increased/decreased occurrence of the hazard, — column 4 represents the ‘control activities’ to prevent the occurrence of a hazard. These control activities are the relevant PRPs described in Section 4 of this Notice. 6. When you donate food, you should in addition consider Section 15: the flow diagram representing donations as donor and Table 11 which is the hazard analysis for food donations. The control measures that can be taken are detailed in Section 5. 7. When you are a charity organisation receiving donations, you should consider in Section 15 the second part of the flow diagram and Table 12 (together with Section 5). 8. When you are not involved in food donations, PRP 14 in Section 5 might still be relevant for your business.

4. OVERVIEW OF PRPS RELEVANT FOR ANY RETAIL ACTIVITY

PRPs are preventive practices and conditions needed prior to and during the implementation of HACCP and which are essential for food safety. The PRPs needed depend on the segment of the food chain in which the sector operates and the type of activity. Examples of activity-specific equivalent terms at different stages of food production are Good Agriculture Practices (GAPs), Good Veterinarian Practices (GVPs), Good Manufacturing Practices (GMPs), Good Hygiene Practices (GHPs), Good Production Practices (GPPs), Good Distribution Practices (GDPs) and Good Trading Practices (GTPs). In Codex Alimentarius texts (11), PRPs are referred to as ‘Codes of Practice’ or ‘GHPs’ in a broad understanding. More details in PRPs in general can be found in the 2016 Commission Notice, while more details on the PRPs specific for retailers can be found in the EFSA Opinions.

Table 1 below (and Table 2 in Section 5) provides for each PRP guidance on how hazards can be controlled by the PRP (column 2), if and how the application of the PRP should be monitored in the food business (column 3), if there is a need for record keeping on the monitoring applied (column 4) and which corrective action should be applied when monitoring results demonstrate that the PRP is not properly applied (column 5).

Table 1

A summary of PRPs relevant for retail activities based on the 2016 Commission Notice and the EFSA opinions

PRP Control infrastructure/activities Monitoring Record keeping (yes/no) (*1) Corrective action PRP 1: Infrastructure (building and equipment, including movable or temporary premises). Hygienic infrastructure and fit for purpose building and equipment. Monthly visual check based on checklist of infrastructure (hygiene and condition). Yes, but only when there is remedial work required. Proper maintenance of premises and equipment. PRP 2: Cleaning and disinfection. Cleaning and disinfection schedule and/or ‘clean as you go’ policy. Spot visual checks. Daily visual checks. Regular microbiological testing. Frequency may depend on the size of the establishment and results of previous testing. Yes, when there is a non-compliance. Cleaning and disinfection of area/equipment affected. Review and if necessary retrain staff and/or revise frequency and method of disinfection. PRP 3: Pest control: focus on prevention. Pest control activities. Weekly in-house check. Yes, but only when there is remedial work required or logbook when using external company. Revise and/or renew pest control activities. PRP 4: Technical maintenance and calibration. Maintain all equipment. Calibrate measuring devices (e.g. thermometer, balance, etc.). On-going monitoring of equipment. Periodic calibration status or back-up check by using different thermometer. No. Yes, status of calibration/back-up check. Repair or replace equipment as necessary. Review maintenance and calibration programme. PRP 5: Physical and chemical contamination from production environment. Ensure all materials are stored correctly. Ensure all surfaces are properly rinsed/wiped after disinfection in accordance with manufacturer’s instructions. Visual check during processing. Monthly check based on checklist or visual inspection of infrastructure (hygiene and condition). Yes, but only when there is remedial work required. Review storage, cleaning and disinfection procedures, etc. For bakery products, high temperatures will promote acrylamide formation. Ensure correct baking (T/duration) conditions. Visual check during processing and of end product. No. Disposal of ‘over-cooked’ products. PRP 6: Allergens. Control the absence of unintentional allergens in raw materials. Keep an up-to-date inventory of food products with potential allergens including sources (e.g. raw material, cross-contamination, etc.). Potential sources of cross-contamination identified and controlled. Raw material specifications from suppliers. Activities to prevent cross-contamination are implemented on a continuous basis. No. Some records should be kept (at least on corrective actions) if an allergen incident occurs. Stop using potentially ‘contaminated’ raw materials. Review suppliers/supplier requirements. Revise acceptance criteria. Review and correct activities designed to prevent cross-contamination. If despite all actions mentioned above cross-contamination cannot be avoided, following a risk assessment FBOs should evaluate whether to provide information on the possible and unintentional presence of allergens in food. PRP 7: Waste management. Complete separation of waste from raw materials or foods. Comply with the specific legal requirements for the storage and disposal of waste for foods of animal origin (animal by-products). Routine visual check to ensure the food business’s policy on waste management is being fully complied with. No. Remove waste without undue delay from areas where food is handled. Review and revise current waste management activities. Retrain staff as required. PRP 8: Water control, including ice making (if other water is used than supply of potable municipal water). Control of source and good condition of water distribution infrastructure with absence of toxic contact materials. Ongoing monitoring of water treatment. Periodic microbiological and chemical testing. Yes, results of microbiological and chemical testing. Revise water treatment. PRP 9: Personnel (hygiene, health status). Presence of hygiene rules and agreements with personnel adapted to the nature of the activities. Health status of personnel. Daily visual check during processing. Medical check and awareness training for all personnel. Documentation of hygiene instructions. Medical check and training record keeping. Address any personnel issues immediately. Advise and inform personnel. PRP 10: Raw materials (supplier selection, specifications). Raw materials are fulfilling legal requirements. Retailers have acceptance criteria based on, preferably written specifications (e.g. odour, smell, …). Presence of specifications from suppliers or presence of labels of packaged materials. Acceptance criteria are checked upon each delivery. Yes, but only when there is a non-compliance, e.g. the raw materials were not delivered at the correct temperature. Do not use affected raw materials. Review suppliers/supplier requirements. Revise acceptance criteria. PRP 11: Temperature control of storage environment. Temperature of storage environment (cooling or deep freezing) is adequate to reach product temperature requirements. Automatic monitoring with alarm and/or automated record keeping. Manual monitoring/daily check or more checks of the temperature of storage facilities and product. As appropriate (See 2016 Commission notice). Replace/repair/reset chilling/freezing equipment. Based on the extent of the non-compliance consider disposal of the affected product. PRP 12: Working methodology. Personnel following clear, preferably written, work instructions, (standard operating procedures (SOP)), including instructions with regards to products approaching the end of shelf-life. For bakery products, where high temperatures will promote acrylamide formation, instruction on the disposal of ‘over-cooked’ product should be added. Daily visual check. No. Retrain personnel. PRP 13: Product information and consumer awareness. All products at retail level should be accompanied by sufficient verbal or written information to promote proper handling, storage and preparation by consumers. Allergen and shelf-life information should also be provided if appropriate. Routine checks to ensure this information is provided. No. Review and revise the information as necessary.

5. OVERVIEW OF ADDITIONAL PRPS MOST RELEVANT FOR RETAIL INVOLVED IN FOOD DONATION

As regards food donation, four additional PRPs set out below, have been recommended by EFSA that apply to all FBOs involved in food donation, both donors and recipients.

While they may partly overlap with the 13 PRPs in Table 1, these four PRPs may be required to provide control for specific activities within supermarkets, restaurants, food distribution and other retailers (in particular PRPs 14 and 15) but especially related to food donation which presents unique challenges in relation to shelf-life, handing returned foods and freezing to preserve food intended for food donation.

5.1. PRP 14: Shelf-life control

Shelf-life is the period of time during which a food maintains its acceptable or desirable characteristics under specified storage and handling conditions. These acceptable or desirable characteristics may be related to the safety or quality of the food and can be microbiological, chemical or physical in nature. Articles 9(1)(f) and 24 and Annex X, points 1 and 2 of Regulation (EU) No 1169/2011 of the European Parliament and of the Council (12) require that food is labelled either with a date of minimum durability (‘best before’ date) or a ‘use by’ date. The FBOs (usually the food manufacturers) are responsible for deciding whether a ‘best before’ or ‘use by’ date is required as well as the length of the shelf-life.

Many foods that are past their ‘best before’ date may still be safe to eat, but their quality may have deteriorated. In contrast, some perishable foods may constitute an immediate danger to human health after a relatively short period of time and, for these foods, the shelf-life is indicated on the labelling as a ‘use by’ date, the date up until which the food may be consumed safely, assuming correct storage. A ‘use by’ date is often used for fresh meat, fresh fish and chilled ready-to-eat foods. After the ‘use by’ date, a food shall be deemed to be unsafe in accordance with Article 14(2) to (5) of Regulation (EC) No 178/2002 of the European Parliament and of the Council (13); therefore, it is prohibited to place food on the market past the ‘use by’ date and the food should not be consumed. The FBOs should routinely check foods to ensure the removal of foods before the end of the ‘use by’ date indicated on the labelling and, in the case of food donation, their redistribution before the end of this date.

A date of minimum durability (‘best before’ date) is not required for certain prepacked foods (e.g. whole fresh fruit and vegetables, wines and other beverages containing 10 % or more alcohol by volume, certain bakery products, vinegar, cooking salt, solid sugar, confectionery products and chewing gums).

For non-prepacked foods, the provision of date marking is not required by EU rules on food information to consumers. However, specific obligations may be laid down in national legislation.

5.2. PRP 15: Handling returned foods (e.g. food returns from supermarkets to central distribution centres)

FBOs should ensure that food returns are held and kept separate until they are:

(a) ascertained to be safe and fit for human consumption;

(b) destroyed or otherwise used or disposed of in a safe and legal way;

(c) returned to its supplier;

(d) sent for donation if the product is fit for human consumption; or

(e) further processed.

It is important that there is full traceability of returned food products.

5.3. PRP 16: Evaluation for food donation including assessment of remaining shelf-life

1. The following types of foods may be considered for food donation: (a) prepacked foods which carry date marking; (b) prepacked foods which do not need date marking; and (c) non-prepacked foods which may need to be wrapped or packed before donation can occur, e.g. fresh fruits and vegetables, fresh meat, fresh fish, bakery products, surplus food from catering/restaurants.

2. Food intended for donation should not be distributed nor consumed after the ‘use by’ date indicated on the labelling. However, in the case of food labelled with a ‘best before’ date, as food safety is not directly impacted, products exceeding this date could still be distributed for food donation purposes if the following conditions apply: (a) the integrity/wholeness of the packing material is not compromised (e.g. no damage, no opening, no condensation, etc.); (b) proper storage of the food according to the required temperature and other conditions (e.g. deep freezing at – 18 °C or dry storage); (c) in the case of food frozen before the end of shelf-life for the purpose of food donation, checking the information provided regarding the freezing date (that may, in some instances, be indicated on the labelling); (d) the food is still fit for human consumption (e.g. organoleptically acceptable, absence of moulds, rancidity, etc.); and (e) no exposure to any other significant food safety or health risk (e.g. radioactivity). In all cases, the original ‘best before‘ date should remain visible so that the donor and recipient can make up their own mind about redistribution and/or consumption of the food. The remaining food product shelf-life must be assessed both upon sending and receipt of the product made available for food donation.

3. The tasks of donors in relation to shelf-life of foods include: (a) for foods labelled with a ‘best before’ date, if donation takes place before that date, no further action is needed by the donor, except for maintaining package integrity and assuring that the prescribed storage conditions are achieved. In cases where donation occurs after the ‘best before’ date, according to EU rules, it is permitted to redistribute these products, provided that they are still safe and there is no ambiguity in the information provided to consumers (14); (b) for foods labelled with a ‘use by’ date, food donors should ensure that there is sufficient shelf-life available upon the delivery of such products to food banks and other charity organisations to allow for their safe redistribution and use by the final consumer prior to the indicated ‘use by’ date; (c) prepacked foods which do not require a ‘best before’ date, e.g. fresh fruits and vegetables, pastries, etc. need to be handled and stored appropriately and checked to ensure they are still fit for human consumption; (d) in case non-prepacked foods are donated, wrapping or repackaging by the donor may be required to allow redistribution to the recipients.

4. Donors and recipients should ensure timely transportation of foods at each stage of food redistribution, under proper and documented storage conditions and at the temperature indicated on the labelling, so that their products retain their remaining shelf-life.

5. Tasks of recipients in relation to the shelf-life of foods: (a) recipients should inspect the food to assess, to the extent possible, the hygiene, safety and quality status of all foods received including packing; this may be done with destructive (e.g. opening of the package, sensory evaluation, etc.) or non-destructive methods (e.g. temperature records, visual inspection for overall appearance, drip loss, softening, browning and package integrity, etc.); (b) for foods labelled with a ‘use by’ date, recipients should make sure that the food is received in a refrigerated or frozen state and be able to assess, for instance by means of documentation provided by the donor, that the storage temperatures indicated on the labelling were maintained throughout the cold chain; (c) although a ‘use by’ date is not an obligation for non-prepacked foods (15), this does not preclude the donation of non-prepacked, highly perishable foods such as fresh meat, fish or surplus foods from restaurants/catering provided that, for food of animal origin, national measures are in place to authorise such practices if they are marginal, local and restricted activities (see PRP 17 below). As a general rule, these foods should be consumed as soon as possible and if not, may be stored at the required temperature, or frozen, if there is written information accompanying the food which shows its history, including conforming to required storage time and conditions.

5.4. PRP 17: Freezing food intended for donation

Freezing of foods before the end of the ‘use by’ date indicated on the labelling in order to extend shelf-life and facilitate safe redistribution would facilitate donation as food received by redistribution organisations and charities cannot always be delivered to the customer before this date. However, for hygienic reasons, Regulation (EC) No 853/2004 (16) prescribes that meat intended for freezing must be frozen without undue delay after production. This requirement applies to retailers supplying other FBOs such as food banks and freezing meat at retail is therefore not allowed in this case. Member States may, however, adopt national measures to allow the freezing of meat for redistribution purposes, provided that such retail activity is marginal, localised and restricted in accordance with Article 1(5)(b)(ii) of this Regulation. National measures should be adopted accordingly and notified to the Commission and other Member States.

Freezing of foods labelled with a ‘use by’ date should be done as early as possible and definitely before the end of the ‘use by’ date indicated on the labelling, and to a temperature of – 18 °C or lower. This temperature must be maintained throughout distribution.

In the case of non-prepacked foods which are donated such as non-prepacked fresh meat, fresh fish, surplus food from restaurants/catering, which do not need to have a ‘use by’ date, the recipient should be informed about the storage time and conditions of these foods to allow an assessment of the suitability for freezing or consumption (Table 2).

Freezing of food can be done both by food donors or recipients, if permissible by the Member State and provided that national provisions are respected. In doing so, the period of time the food can be used or consumed or shelf-life can be extended provided that this does not mislead the consumer or otherwise reduce the level of consumer protection and taking into account relevant national provisions or guidance in this regard. Additional conditions might be considered by Member States such as use of the food within a certain period, an indication of the original ‘use by’ or ‘best before’ date (if provided) of the food, the date it was frozen, possible provision of information on the period of time the food can be used or consumed, and instructions for proper thawing practices or timeframe for consumption after thawing.

Table 2

Summary and associated monitoring, record-keeping and corrective activities with the additional PRPs 14, 15, 16 and 17 most relevant for food donations

PRP Control infrastructure/activities conducted by both donors and recipients Monitoring Record keeping (*2) Corrective action PRP 14: Shelf-life control. Compliance with Regulation (EU) No 1169/2011 on food information regarding date marking (‘use by’ and ‘best-before’ dates). Proper storage of foods according to the conditions of temperature, light and moisture conditions, recommended by the manufacturer. Foods should be routinely checked to ensure the removal of products before the end of the ‘use by’ date. FBOs may also take this opportunity to check the integrity of the packaging, proper storage conditions, etc. No Disposal, or refuse or return of foods in the following cases: 1. insufficient remaining product shelf-life available; 2. receipt after end of ‘use by’ date; 3. if damaged (inner) packing is detected; 4. improper or inadequate (unclear or invisible) labelling; 5. food that is no longer organoleptically acceptable. PRP 15: Handling returned foods. Proper warehouse facilities for different types of storage (chilled, frozen, ambient) with segregation from non-returned products. Logistics and traceability systems using first in-first out approach. Batch inspection of package integrity and other visual defects, no visible signs of spoilage. Temperature monitoring at receiving. Decision on acceptability for donation. Yes. Record of the basic description of the returned food, date of return, why is was returned, origin of the food, and its destination. Disposal of foods deemed unfit for human consumption or that were not timely placed in proper storage. Re-processing of foods to be rendered safe. PRP 16: Evaluation for food donation and assessment of remaining shelf-life. Products with the shortest remaining shelf-life-first out logistics for chilled and ambient delivery. Facilities and working methodology for sensory evaluation. Traceability systems. Evaluation if a ‘best before’ or ‘use by’ date is present on prepacked foods and decide how much time still can be allocated. In case of prepacked foods for which ‘best before’ date is not required (e.g. prepacked fruits and vegetables, bakery wares, wine, etc. – see list PRP 14) a sensory evaluation (e.g. smell, taste, colour, …) and decision if still fit for consumption. In the case of food with a ‘best before’ date, foods past this date may be considered for food donation but this food should be routinely checked to ensure; (1) integrity of packing material (no damage, no opening, no condensation, etc.); (2) proper storage of the food according to required temperature and other conditions (e.g. deep freezing at – 18 °C or dry storage); (3) in case of food frozen before the end of shelf-life for food donation purposes, checking the information regarding the freezing date; (4) evaluate sensory properties (still fit for human consumption (e.g. absence of moulds, rancidity etc.); and (5) no exposure to any other significant food safety hazards or other health risk. Yes, logging of initial labelling or information upon reception. Disposal, or recall of foods past the ‘use by’ date. Disposal of foods that require but do not have a shelf-life date. PRP 17: Freezing for food donations. Rapid freezing and frozen storage infrastructure. Logistics. Compliance with Regulation (EU) No 1169/2011 on food information regarding date marking (‘use by’ and ‘best-before’ dates). Compliance with Regulation (EC) No 853/2004 laying down specific hygiene rules for food of animal origin. Temperature monitoring. Inspection of package integrity. Labelling inspection. Checking the information on the freezing date and any other information provided on the period of time the food can be used or consumed (where available, additional guidance established at national level should be taken into account). No. Disposal of foods in the following cases: 1. receipt after the end of the ‘use by’ date; 2. if packing (inner) damages are detected; 3. improper or inadequate (unclear or invisible) labelling; 4. foods not timely placed in proper storage; 5. foods that are no longer organoleptically acceptable.

6. FLOW DIAGRAMS AND HAZARD ANALYSIS

Generic flow diagrams and hazard analysis for butcher shops, grocery shops (fruit and vegetables), bakery shops, fish shops, ice cream shops, distribution centres (including food banks), supermarkets and restaurants, catering services and pubs are provided in Sections 7, 8, 9, 10, 11, 12, 13 and 14 respectively.

The legend for the flow diagrams is as follows:

process step start-end of production process raw materials, intermediate product or final product decision between different possible production steps

Each food business operator should initiate a hazard analysis starting by developing a flow diagram. It should represent all activities and consecutive steps or stages in a food business. The generic flow diagrams in Sections 7 to 14 may represent the activities, but some may have to be added or removed to reflect a specific food business.

The hazard analysis tables (Tables 3 to 10) follow the steps or activities indicated in the flow diagram of a food business (column 1).

The other columns of the tables represent the hazard analysis itself:

— columns 2 and 3 represent the hazard identification at each stage being: — the ‘hazards’: biological agent, chemical substance and physical hazards. Allergens are chemical hazards but have been considered separately since they request specific control activities. that may occur at each stage and need to be controlled, — the activities contributing to increased/decreased occurrence of the hazard,

— column 4 represents the ‘control activities’ to prevent the occurrence of a hazard. These control activities are the relevant PRPs described in Section 4 of this Notice.

7. BUTCHER SHOP

Table 3

Generic Hazard Analysis for a butcher

Stage Hazards (1) Activities contributing to increased occurrence of the hazard Control activities B C P A Receiving Y Y Y Y Failure to ensure the microbiological quality of incoming raw materials PRP 10: Raw materials (supplier selection, specifications) PRP 11: Temperature control of storage environment PRP 12: Working methodology Presence of chemical or physical hazards or allergens in incoming raw materials PRP 6: Allergens PRP 10: Raw materials (supplier selection, specifications) PRP 12: Working methodology Refrigerated and frozen storage Y Y Y Y Microbial growth due to failure to chill properly PRP 4: Technical maintenance and calibration PRP 11: Temperature control of storage environment Cross-contamination due to a failure to separate raw from RTE products PRP 12: Working methodology Contamination with chemical or physical hazards from the environment, personnel, etc. PRP 3: Pest control: focus on prevention PRP 5: Physical and chemical contamination from production environment Contamination with allergens PRP 6: Allergens Ambient storage Y Y Y Y Microbial growth due to failure to store in dry conditions PRP 1: Infrastructure (building and equipment) PRP 2: Cleaning and disinfection Contamination with chemical or physical hazards from the environment, personnel, etc. PRP 1: Infrastructure (building and equipment) PRP 3: Pest control: focus on prevention PRP 5: Physical and chemical contamination from production environment Contamination with allergens PRP 6: Allergens Cutting and portioning Y Y Y N Contamination with biological, chemical or physical hazards due to a failure to clean and disinfect equipment properly, lack of personal hygiene, knives and equipment, cross-contamination with waste PRP 2: Cleaning and disinfection PRP 4: Technical maintenance and calibration PRP 5: Physical and chemical contamination from production environment PRP 7: Waste management PRP 9: Personnel (hygiene, health status) Mincing Y Y N Y Cross-contamination with biological hazards due to a failure to clean, disinfect and store equipment properly or lack of personal hygiene PRP 2: Cleaning and disinfection PRP 9: Personnel (hygiene, health status) Contamination with chemical hazards PRP 2: Cleaning and disinfection Contamination with allergens PRP 6: Allergens Processing Y Y Y Y Contamination with biological, chemical or physical hazards due to a failure to clean and disinfect equipment properly, lack of personal hygiene, environment, higher concentration of additives than allowed PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment PRP 9: Personnel (hygiene, health status) PRP 12: Working methodology PRP 4: Technical maintenance and calibration (weighting of additives) Contamination with allergens PRP 6: Allergens Display in counter Y Y N Y Microbial growth due to failure to chill properly PRP 4: Technical maintenance and calibration PRP 11: Temperature control of storage environment Cross-contamination with biological hazards due to a failure to separate raw from RTE products PRP 12: Working methodology Contamination with chemical hazards PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment Contamination with allergens PRP 6: Allergens Refrigerated storage Y Y Y Y Microbial growth due to failure to chill properly PRP 4: Technical maintenance and calibration PRP 11: Temperature control of storage environment Cross-contamination due to a failure to separate raw from RTE products PRP 12: Working methodology Contamination with chemical or physical hazards from the environment, personnel, etc. PRP 2: Cleaning and disinfection PRP 3: Pest control: focus on prevention PRP 5: Physical and chemical contamination from production environment Contamination with allergens PRP 6: Allergens Slicing, serving and packing Y Y Y Y Contamination with biological, chemical or physical hazards or allergens due to failure in working methodology and lack of personal hygiene. PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment PRP 6: Allergens PRP 9: Personnel (hygiene, health status) PRP 12: Working methodology Failure to inform the consumer of potential allergens and storage mode, time, etc. PRP 6: Allergens PRP 13: Product information and consumer awareness

8. GROCERY SHOP (FRUIT AND VEGETABLES)

Table 4

Generic Hazard Analysis for a grocery shop (fruit and vegetables)

Stage Hazards (2) Activities contributing to increased occurrence of the hazard Control activities B C P A Receiving Y Y Y Y Failure to ensure the microbiological quality of incoming raw materials PRP 10: Raw materials (supplier selection, specifications) PRP 11: Temperature control of storage environment PRP 12: Working methodology Presence of chemical or physical hazards or allergens in incoming raw materials PRP 6: Allergens PRP 10: Raw materials (supplier selection, specifications) PRP 12: Working methodology Ambient storage Y Y Y Y Contamination with biological, chemical or physical hazards from the environment, personnel, etc. PRP 1: Infrastructure (building and equipment) PRP 3: Pest control: focus on prevention PRP 5: Physical and chemical contamination from production environment Contamination with allergens PRP 6: Allergens Refrigerated and frozen storage Y Y Y Y Microbial growth due to failure to chill properly PRP 4: Technical maintenance and calibration PRP 11: Temperature control of storage environment Contamination with chemical or physical hazards from the environment, personnel, etc. PRP 3: Pest control: focus on prevention PRP 5: Physical and chemical contamination from production environment Contamination with allergens PRP 6: Allergens Washing Y Y Y N Contamination with biological, chemical and physical hazards from water, the environment, personnel, etc. PRP 2: Cleaning and disinfection PRP 4: Technical maintenance and calibration PRP 5: Physical and chemical contamination from production environment PRP 8: Water and air control PRP 9: Personnel (hygiene, health status) Display Y Y Y Y Contamination with biological, chemical or physical hazards or allergens from the environment, personnel, etc. PRP 1: Infrastructure (building and equipment) PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment PRP 6: Allergens PRP 7: Waste management Display in refrigerated counter Y Y Y Y Microbial growth due to failure to chill properly PRP 4: Technical maintenance and calibration PRP 11: Temperature control of storage environment Contamination with biological, chemical or physical hazards or allergens from the environment, personnel, etc. PRP 1: Infrastructure (building and equipment) PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment PRP 6: Allergens PRP 7: Waste management Spraying Y Y Y N Contamination with biological, chemical and physical hazards from water, the environment, personnel, etc. PRP 2: Cleaning and disinfection PRP 4: Technical maintenance and calibration PRP 5: Physical and chemical contamination from production environment PRP 8: Water and air control PRP 9: Personnel (hygiene, health status) Serving and packing Y Y Y Y Contamination with biological, chemical or physical hazards or allergens from the environment, personnel, etc. PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment PRP 6: Allergens PRP 9: Personnel (hygiene, health status) PRP 12: Working methodology Failure to inform the consumer of potential allergens and storage mode, time, etc. PRP 6: Allergens PRP 13: Product information and consumer awareness

9. BAKERY SHOP

Table 5

Generic Hazard Analysis for a bakery shop

Stage Hazards (3) Activities contributing to increased/decreased occurrence of the hazard Control activities B C P A Receiving Y Y Y Y Failure to ensure the microbiological quality of incoming raw materials PRP 10: Raw materials (supplier selection, specifications) PRP 11: Temperature control of storage environment PRP 12: Working methodology Presence of chemical or physical hazards or non-declared allergens in incoming raw materials PRP 6: Allergens PRP 10: Raw materials (supplier selection, specifications) PRP 12: Working methodology Ambient storage Y Y Y Y Microbial growth due to failure to store in dry conditions PRP 1: Infrastructure (building and equipment) PRP 2: Cleaning and disinfection Contamination with chemical or physical hazards from the environment, personnel, etc. PRP 1: Infrastructure (building and equipment) PRP 3: Pest control: focus on prevention PRP 5: Physical and chemical contamination from production environment Contamination with allergens PRP 6: Allergens Refrigerated and frozen storage Y Y Y Y Microbial growth due to failure to chill properly PRP 4: Technical maintenance and calibration PRP 11: Temperature control of storage environment Cross-contamination due to a failure to separate raw from cooked/RTE products PRP 12: Working methodology Contamination with chemical or physical hazards from the environment, personnel, etc. PRP 2: Cleaning and disinfection PRP 3: Pest control: focus on prevention PRP 5: Physical and chemical contamination from production environment Contamination with allergens PRP 6: Allergens Weighing, mixing and kneading N Y Y Y Contamination with chemical or physical hazards and allergens from the environment, personnel, higher levels of additives than allowed, etc. PRP 4: Technical maintenance and calibration (weighting of additives) PRP 5: Physical and chemical contamination from the production environment PRP 6: Allergens PRP 12: Working methodology Proofing N Y Y Y Contamination with chemical or physical hazards from the environment, personnel, etc. PRP 5: Physical and chemical contamination from the production environment PRP 12: Working methodology Contamination with allergens PRP 6: Allergens Baking Y Y N N Survival of microbial hazards due to failure to achieve sufficiently high temperatures PRP 4: Technical maintenance and calibration PRP 12: Working methodology Formation of acrylamide due to overcooking. PRP 12: Working methodology Cooling Y Y N N Microbial growth due to failure to chill quickly PRP 4: Technical maintenance and calibration PRP 12: Working methodology Contamination with chemical hazards PRP 5: Physical and chemical contamination from the production environment Display Y Y Y Y Contamination with biological, chemical or physical hazards or allergens from the environment, personnel, etc. PRP 1: Infrastructure (building and equipment) PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment PRP 6: Allergens PRP 7: Waste management Serving, cutting and packing Y Y Y Y Contamination with biological, chemical or physical hazards or allergens due to a failure to clean and disinfect equipment properly. PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment PRP 6: Allergens PRP 9: Personnel (hygiene, health status) PRP 12: Working methodology Failure to inform the consumer of potential allergens and storage mode, time, etc. PRP 6: Allergens PRP 13: Product information and consumer awareness

10. FISH SHOP

Table 6

Generic Hazard Analysis for a fish shop

Stage Hazards (4) Activities contributing to increased/decreased occurrence of the hazard Control activities B C P A Receiving Y Y Y Y Presence of biological hazards in incoming raw materials PRP 10: Raw materials (supplier selection, specifications) PRP 11: Temperature control of storage environment PRP 12: Working methodology Presence of chemical or physical hazards or non-declared allergens in incoming raw materials PRP 6: Allergens PRP 10: Raw materials (supplier selection, specifications) PRP 12: Working methodology Ice making Y Y Y N Presence of chemical or physical hazards due to failure to ensure the quality of the water used PRP 5: Physical and chemical contamination from the production environment PRP 8: Water and air control Survival of biological or physical hazards due to failure to maintain, clean and disinfect equipment PRP 2: Cleaning and disinfection PRP 4: Technical maintenance and calibration Storage on ice Y Y N N Microbial growth due to failure to chill properly PRP 11: Temperature control of storage environment PRP 12: Working methodology Microbial growth and subsequent production of histamine because of inadequate storage conditions (time/temperature) PRP 12: Working methodology Contamination with chemical hazards PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment PRP 8: Water and air control Refrigerated storage Y Y Y Y Microbial growth due to failure to chill properly PRP 4: Technical maintenance and calibration PRP 11: Temperature control of storage environment Contamination with biological, chemical or physical hazards from the environment, personnel, etc. PRP 2: Cleaning and disinfection PRP 3: Pest control: focus on prevention PRP 5: Physical and chemical contamination from production environment PRP 12: Working methodology Contamination with allergens PRP 6: Allergens Microbial growth and subsequent production of histamine because of inadequate storage conditions (time/temperature) PRP 12: Working methodology Frozen storage Y Y Y N Microbial growth due to failure in freezing temperature PRP 4: Technical maintenance and calibration PRP 11: Temperature control of storage environment Contamination with chemical or physical hazards from the environment, etc. PRP 5: Physical and chemical contamination from production environment Ambient storage Y Y Y Y Microbial growth due to failure to store in dry conditions PRP 1: Infrastructure (building and equipment) PRP 2: Cleaning and disinfection Contamination with chemical or physical hazards from the environment, personnel, etc. PRP 1: Infrastructure (building and equipment) PRP 3: Pest control: focus on prevention PRP 5: Physical and chemical contamination from production environment Contamination with allergens PRP 6: Allergens Thawing Y Y N N Microbial growth due to failure to maintain low temperatures PRP 11: Temperature control of storage environment Microbial growth and subsequent histamine formation due to inadequate time temperature conditions PRP 12: Working methodology Contamination with chemical hazards PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from production environment Evisceration Y Y Y N Verification of visible parasites from the gut or muscles PRP 10: Raw materials (supplier selection, specifications) Cross-contamination with biological hazards from the gut to the meat PRP 7: Waste management PRP 12: Working methodology Contamination with biological, chemical and physical hazards from the environment, personnel, etc. PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from production environment PRP 9: Personnel (hygiene, health status) Sorting, cleaning and washing Y Y Y N Contamination with biological, chemical and physical hazards from water, the environment, personnel, working method, etc. PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from production environment PRP 8: Water and air control PRP 9: Personnel (hygiene, health status) PRP 12: Working methodology Cutting Y Y Y N Contamination with biological, chemical or physical hazards due to a failure to clean and disinfect equipment properly, the environment, personnel, waste, work method. PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from production environment PRP 7: Waste management PRP 9: Personnel (hygiene, health status) PRP 12: Working methodology Refrigerated storage Y Y Y Y Microbial growth due to failure to chill properly PRP 4: Technical maintenance and calibration PRP 11: Temperature control of storage environment Contamination with biological, chemical or physical hazards from the environment, personnel, etc. PRP 2: Cleaning and disinfection PRP 3: Pest control: focus on prevention PRP 5: Physical and chemical contamination from production environment PRP 12: Working methodology Contamination with allergens PRP 6: Allergens Microbial growth and subsequent histamine formation due to inadequate time temperature conditions) PRP 11: Temperature control of storage environment PRP 12: Working methodology Display in refrigerated counter Y Y Y Y Microbial growth due to failure to chill properly PRP 4: Technical maintenance and calibration PRP 11: Temperature control of storage environment Contamination with biological, chemical or physical hazards or allergens from the environment, personnel, etc. PRP 1: Infrastructure (building and equipment) PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment PRP 6: Allergens PRP 7: Waste management Microbial growth and subsequent histamine formation due to inadequate time temperature conditions PRP 6: Allergens PRP 11: Temperature control of storage environment PRP 12: Working methodology Serving and packing Y Y Y Y Contamination with biological, chemical or physical hazards or allergens from the environment, personnel, etc. PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment PRP 6: Allergens PRP 9: Personnel (hygiene, health status) PRP 12: Working methodology Failure to inform the consumer of potential allergens and storage mode, time, etc. PRP 6: Allergens PRP 13: Product information and consumer awareness

11. ICE CREAM SHOP

Table 7

Generic Hazard Analysis for an ice cream shop

Stage Hazards (5) Activities contributing to increased/decreased occurrence of the hazard Control activities B C P A Receiving Y Y Y Y Failure to ensure the microbiological quality of incoming raw materials PRP 10: Raw materials (supplier selection, specifications) PRP 11: Temperature control of storage environment PRP 12: Working methodology Presence of chemical or physical hazards or allergens in incoming raw materials PRP 6: Allergens PRP 10: Raw materials (supplier selection, specifications) PRP 12: Working methodology Ambient Storage Y Y Y Y Microbial growth due to failure to store in dry conditions PRP 1: Infrastructure (building and equipment) PRP 2: Cleaning and disinfection Contamination with chemical or physical hazards from the environment, personnel, etc. PRP 1: Infrastructure (building and equipment) PRP 3: Pest control: focus on prevention PRP 5: Physical and chemical contamination from production environment Contamination with allergens PRP 6: Allergens Refrigerated storage Y Y Y Y Microbial growth due to failure to chill properly PRP 4: Technical maintenance and calibration PRP 11: Temperature control of storage environment Cross-contamination due to a failure to separate raw from cooked/RTE products PRP 12: Working methodology Contamination with chemical or physical hazards from the environment, personnel, etc. PRP 2: Cleaning and disinfection PRP 3: Pest control: focus on prevention PRP 5: Physical and chemical contamination from production environment Contamination with allergens PRP 6: Allergens Frozen storage Y Y Y N Microbial growth due to failure in freezing temperature PRP 4: Technical maintenance and calibration PRP 11: Temperature control of storage environment Contamination with chemical or physical hazards from the environment, etc. PRP 5: Physical and chemical contamination from production environment Weighing and mixing Y Y Y Y Microbial growth due to long period of weighing and mixing PRP 12: Working methodology Contamination with chemical or physical hazards and allergens from the environment, personnel, etc. PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment PRP 6: Allergens PRP 9: Personnel (hygiene, health status) PRP 12: Working methodology Cooking Y Y N N Failure to achieve sufficiently high temperatures PRP 4: Technical maintenance and calibration PRP 12: Working methodology Contamination with chemical hazards PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment Cooling Y Y N N Failure to chill quickly PRP 4: Technical maintenance and calibration PRP 12: Working methodology Contamination with chemical hazards PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment Ageing Y N N N Microbial growth due to failure to chill properly PRP 4: technical maintenance and calibration PRP 11: Temperature control of storage environment Air incorporation/whipping Y Y Y N Microbial growth due to failure to chill properly PRP 4: Technical maintenance and calibration PRP 11: Temperature control of storage environment Contamination with chemical or physical hazards from the environment, personnel, etc. PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment PRP 8: Air and water control PRP 12: Working methodology Packaging Y Y Y N Contamination with microbial, chemical or physical hazards from the packaging materials, environment, personnel, etc. PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment PRP 9: Personnel (hygiene, health status) PRP 12: Working methodology Hardening Y Y N N Microbial growth due to failure in freezing temperature PRP 4: Technical maintenance and calibration PRP 11: Temperature control of storage environment Contamination with chemical hazards PRP 5: Physical and chemical contamination from the production environment Frozen storage Y Y N N Microbial growth due to failure in freezing temperature PRP 4: Technical maintenance and calibration PRP 11: Temperature control of storage environment Contamination with chemical hazards PRP 5: Physical and chemical contamination from the production environment Portioning and serving Y Y Y Y Contamination with biological, chemical or physical hazards or allergens due to a failure to clean and disinfect equipment properly. PRP 2: Cleaning and disinfection PRP 5: Physical and chemical contamination from the production environment PRP 6: Allergens PRP 9: Personnel (hygiene, health status) PRP 12: Working methodology Failure to inform the consumer of potential allergens and storage mode, time, etc. PRP 6: Allergens PRP 13: Product information and consumer awareness

12. DISTRIBUTION CENTRES

Table 8

Generic hazard analysis for a food distribution centre

Stage Hazards (6) Activities contributing to increased/decreased occurrence of the hazard Control activities B C P A All stages PRPs 1, 2, 3, 9, 12 Receiving Y Y Y Y Failure to ensure the microbiological quality of incoming raw materials PRP 10: Raw materials (supplier selection, specifications) PRP 11: Temperature control PRP 14: Shelf-life control Presence of chemical/physical hazards or allergens in incoming raw materials PRP 6: Allergens PRP 10: Raw materials (supplier selection, specifications) Growth of pathogenic or spoilage microorganisms because of incomplete/wrong shelf-life data or storage conditions PRP 14: Shelf-life control Contamination with biological/chemical/physical hazards or allergens hazards due to returns with other products PRP 15: Returns management Unpacking Y Y Y Y Contamination with biological, chemical or physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Cross-contamination with microbial hazards due to a failure to separate raw from cooked/RTE products PRP 4: Technical maintenance and calibration Chemicals released from food contact materials PRP 10: Raw materials (supplier selection, specifications) Growth of pathogenic or spoilage microorganisms because of incomplete/wrong shelf-life data or storage conditions PRP 13: Product information and consumer awareness PRP 14: Shelf-life control Contamination with chemical hazards and allergens PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Refrigerated storage Y Y Y Y Microbial growth due to failure to chill properly (i.e. correct temperature and time), or due to storage for too long period PRP 4: Technical maintenance and calibration PRP 11: Temperature control PRP 14: Shelf-life control Cross-contamination due to a failure to separate raw from cooked/RTE products PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Contamination with biological/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Ambient storage Y Y Y Y Microbial growth due to failure to store in dry conditions PRP 8: Water and air control PRP 11: Temperature control PRP 14: Expiration date control PRP 16: Evaluation for food donation and allocation of remaining shelf-life Contamination with microbial/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Contamination with allergens due to contact between allergen-containing (including dust, aerosols, …) and non-allergen-containing food or food ingredients. PRP 6: Allergens Frozen storage Y Y Y Y Microbial growth due to failure in freezing temperature PRP 4: Technical maintenance and calibration PRP 11: Temperature control PRP 14: Expiration date control Contamination with microbial/chemical/physical hazards due to environment PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Order assembly Y Y Y Y Contamination with biological/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Packing Y Y Y Y Contamination with biological/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Cross-contamination with microbial hazards due to a failure to separate raw from cooked/RTE products PRP 4: Technical maintenance and calibration Chemicals released from food contact materials PRP 10: Raw materials (supplier selection, specifications) Growth of pathogenic or spoilage microorganisms because of incomplete/wrong shelf-life data or storage conditions PRP 13: Product information and consumer awareness PRP 14: Expiration date control Ambient transportation Y Y Y Y Microbial growth due to failure to store in dry conditions PRP 8: Water and air control PRP 11: Temperature control PRP 14: Expiration date control PRP 16: Evaluation for food donation and allocation of remaining shelf-life Contamination with microbial/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Contamination with allergens due to contact between allergen-containing (including dust, aerosols, …) and non-allergen-containing food or food ingredients. PRP 6: Allergens Refrigerated transportation Y Y Y Y Microbial growth due to failure to chill properly (i.e. correct temperature and time), or due to storage for too long period PRP 4: Technical maintenance and calibration PRP 11: Temperature control PRP 14: Expiration date control Cross-contamination due to a failure to separate raw from cooked/RTE products PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Contamination with biological/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Frozen transportation Y Y Y Y Microbial growth due to failure in freezing temperature PRP 4: Technical maintenance and calibration PRP 11: Temperature control PRP 14: Expiration date control Contamination with microbial/chemical/physical hazards due to environment PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens

13. SUPERMARKETS

Table 9

General hazard analysis for a supermarket

Stage Hazards (7) Activities contributing to increased/decreased occurrence of the hazard Control measures B C P A All stages PRPs 1, 2, 3, 9, 12 Receiving Y Y Y Y Failure to ensure the microbiological quality of incoming raw materials PRP 10: Raw materials (supplier selection, specifications) PRP 11: Temperature control PRP 14: Expiration date control Presence of chemical/physical hazards or allergens in incoming raw materials PRP 6: Allergens PRP 10: Raw materials (supplier selection, specifications) Growth of pathogenic or spoilage microorganisms because of incomplete/wrong shelf-life data or storage conditions PRP 14: Expiration date control Contamination with biological/chemical/physical hazards or allergens hazards due to mixing returns with other products PRP 15: Returns management Storage (not yet in display) Ambient storage Y Y Y Y Contamination with biological/chemical/physical hazards or allergens via contaminated serving utensils and/or improper handling PRP 8: Water and air control PRP 11: Temperature control PRP 14: Expiration date control PRP 16: Evaluation for food donation and allocation of remaining shelf-life Contamination with microbial/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Contamination with allergens due to contact between allergen-containing (including dust, aerosols, …) and non-allergen-containing food or food ingredients. PRP 6: Allergens Refrigerated storage Y Y Y Y Microbial growth due to failure to chill properly (i.e. correct temperature and time), or due to storage for too long period PRP 4: Technical maintenance and calibration PRP 11: Temperature control PRP 14: Expiration date control Cross-contamination due to a failure to separate raw from cooked/RTE products PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Contamination with biological/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Frozen storage Y Y Y Y Microbial growth due to failure in freezing temperature PRP 4: Technical maintenance and calibration PRP 11: Temperature control PRP 14: Expiration date control Contamination with biological/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Pre-packed foods in display counter (display and self-service by customer) Ambient storage Y Y Y Y As above As above Refrigerated storage Y Y Y Y As above As above Frozen storage Y Y Y Y As above As above Non-pre-packed in display counter Foods in the butcher counter, fish counter, bakery counter and/or fruit & vegetables See; EFSA (2017) Scientific opinion on hazard analysis approaches for certain small retail establishments in view of the application of their food safety management systems. EFSA Journal 2017;15(3):4697, 52 pp. doi:10.2903/j.efsa.2017.4697. Other non-pre-packed foods in display counter 1. Deli counter foods (e.g. Cheese, olives, composite products Cutting and/or portioning Y Y Y Y Contamination with biological, chemical or physical hazards and allergens due to a failure to clean and disinfect equipment properly, lack of personal hygiene PRP 4: Technical maintenance and calibration PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Display in counter (ambient, refrigerated or hot) Y Y Y Y Microbial growth due to failure to store at the required temperature PRP 4: Technical maintenance and calibration Contamination with biological, chemical or physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Display in counter (frozen) Y Y Y Y Microbial growth due to failure in freezing temperature PRP 4: Technical maintenance and calibration PRP 11: Temperature control PRP 14: Expiration date control Contamination with biological/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Refrigerated storage Y Y Y Y As above As above Self-service by consumer: portioning and packaging by consumer Y Y Y Y Contamination with microbial, chemical or physical hazards or allergens due to failure in working methodology and lack of personal hygiene by consumers. Although the hygiene of self-service is dependent on the customer, retailers can facilitate this by providing supervision, guidance as well as clean utensils, gloves, etc. and proper packaging material PRP 10: Raw materials (supplier selection, specifications) PRP 13: Product information and consumer awareness 2. Catering & foods cooked on the premises (e.g. roast chicken, sausages, pizzas, etc.) Cooking Y Y N Y Survival of pathogens or presence of toxins due to failure to achieve sufficient temperatures/time PRP 4: Technical maintenance and calibration PRP 11: Temperature control Growth of pathogens and spoilage bacteria due to insufficient temperatures due to low heat transfer due to improper cleaning of heated containers or to defective equipment PRP 4: Technical maintenance and calibration PRP 11: Temperature control Formation of process contaminants, e.g. acrylamide or PAHs PRP 5: Physical and chemical contamination from the production environment Contamination with chemical hazards and allergens by improperly cleaned cooking tools, or reused oil and water PRP 5: Physical and chemical contamination from the production environment PRP 6: Allergens Cooling Y Y N Y Microbial growth due to failure to achieve low temperatures within a certain time PRP 4: Technical maintenance and calibration PRP 11: Temperature control Contamination with chemical hazards and allergens PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens

14. RESTAURANTS, CATERING SERVICES AND PUBS

Table 10

General hazard analysis for a restaurant, catering service and pub

Stage Hazards (8) Activities contributing to increased/decreased occurrence of the hazard Control measures B C P A All stages PRPs 1, 2, 3, 9, 12 Receiving Y Y Y Y Failure to ensure the microbiological quality of incoming raw materials PRP 10: Raw materials (supplier selection, specifications) PRP 11: Temperature control PRP 14: Expiration date control Presence of chemical/physical hazards or allergens in incoming raw materials PRP 6: Allergens PRP 10: Raw materials (supplier selection, specifications) Growth of pathogenic or spoilage microorganisms because of incomplete/wrong shelf-life data or storage conditions PRP 14: Shelf-life control Contamination with biological/chemical/physical hazards or allergens hazards due to mixing returns with other products PRP 15: Returns management Ambient storage Y Y Y Y Contamination with biological/chemical/physical hazards or allergens via contaminated serving utensils and/or improper handling PRP 8: Water and air control PRP 11: Temperature control PRP 14: Shelf-life control PRP 16: Evaluation for food donation and allocation of remaining shelf-life Contamination with microbial/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Contamination with allergens due to contact between allergen-containing (including dust, aerosols, …) and non-allergen-containing food or food ingredients PRP 6: Allergens Refrigerated storage Y Y Y Y Microbial growth due to failure to chill properly (i.e. correct temperature and time), or due to storage for too long period PRP 4: Technical maintenance and calibration PRP 11: Temperature control PRP 14: Shelf-life control Cross-contamination due to a failure to separate raw from cooked/RTE products PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Contamination with biological/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Frozen storage Y Y Y Y Microbial growth due to failure in freezing temperature PRP 4: Technical maintenance and calibration PRP 11: Temperature control PRP 14: Shelf-life control Contamination with biological/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Preparation handling/processing Thawing Y N N N Microbial growth due to failure to maintain low temperatures and appropriate time PRP 11: Temperature control Cutting and/or portioning Y Y Y Y Contamination with biological, chemical or physical hazards and allergens due to a failure to clean and disinfect equipment properly, lack of personal hygiene PRP 4: Technical maintenance and calibration PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Evisceration (fish) Y Y Y Y Cross-contamination with microbial hazards from the gut to the meat PRP 7: Waste management Contamination with biological, chemical or physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Washing Y Y Y Y Contamination with biological, chemical or physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Accumulation of microbial and chemical hazards in washing water. Inadequate removal of microbial and chemical hazards from the washed tissue. Misuse of sanitizing solutions and accumulation of chemical residues. PRP 7: Waste management PRP 8: Water and air control PRP 10: Raw materials (supplier selection, specifications, etc.) Weighting/mixing Y Y Y Y Contamination with biological, chemical or physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Cross-contamination with microbial hazards due to a failure to separate raw from cooked/RTE products PRP 4: Technical maintenance and calibration PRP 5: Physical and chemical contamination from production environment Unpacking Y Y Y Y Contamination with biological, chemical or physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Cross-contamination with microbial hazards due to a failure to separate raw from cooked/RTE products PRP 4: Technical maintenance and calibration Contamination with chemicals released from food contact materials PRP 10: Raw materials (supplier selection, specifications) Growth of pathogenic or spoilage microorganisms because of incomplete/wrong shelf-life data or storage conditions PRP 13: Product information and consumer awareness PRP 14: Shelf-life control Contamination with chemical hazards and allergens PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Cooking Y Y N Y Microbial survival due to failure to achieve sufficient temperatures/time to eliminate pathogens, and to control potential growth and toxin formation PRP 4: Technical maintenance and calibration PRP 11: Temperature control Growth of pathogens and spoilage bacteria due to insufficient temperatures due to low heat transfer due to improper cleaning of heated containers or to defective equipment PRP 4: Technical maintenance and calibration PRP 11: Temperature control Formation of process contaminants, e.g. acrylamide or PAHs PRP 5: Physical and chemical contamination from the production environment Contamination with chemical hazards and allergens by improperly cleaned cooking tools, or reused oil and water PRP 5: Physical and chemical contamination from the production environment PRP 6: Allergens Adding raw ingredients/RTE Y Y Y Y Contamination with biological, chemical or physical hazards or allergens from the environment, personnel, etc., due to a failure to clean and disinfect equipment properly and lack of personal hygiene PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Cross-contamination with microbial hazards due to a failure to separate raw from cooked/RTE products. PRP 12: Working methodology Cross-contamination via contaminated surfaces that are used in common for raw and RTE foods PRP 12: Working methodology Cooling Y Y N Y Microbial growth due to failure to achieve low temperatures within a certain time PRP 4: Technical maintenance and calibration PRP 11: Temperature control Contamination with chemical hazards and allergens PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Refrigerated storage Y Y Y Y Microbial growth due to failure to chill properly (i.e. correct temperature and time), or due to storage for too long period PRP 4: Technical maintenance and calibration PRP 11: Temperature control PRP 14: Shelf-life control Cross-contamination due to a failure to separate raw from cooked/RTE products PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Contamination with biological/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Final preparation/plating Y Y Y Y Contamination with biological, chemical or physical hazards or allergens from the environment, personnel, etc., due to a failure to clean and disinfect equipment properly and lack of personal hygiene PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Cross-contamination with microbial hazards due to a failure to separate raw from cooked/RTE products. PRP 4: Technical maintenance and calibration Cross-contamination via contaminated surfaces that are used in common for raw and RTE foods PRP 7: Waste management Serving (cold and/or hot) Y Y Y Y Microbial growth due to failure to chill properly and temperature abuse of products for longer than the specified period PRP 4: Technical maintenance and calibration PRP 11: Temperature control Microbial growth due to failure to reach by heating and maintain high temperatures that prevent microbial proliferation PRP 4: Technical maintenance and calibration PRP 11: Temperature control Contamination with microbial/chemical/physical hazards or allergens via contaminated serving utensils and/or improper handling PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens PRP 13: Product information and customer awareness Contamination with allergens due to contact between allergen-containing (including dust, aerosols, …) and non-allergen-containing food or food ingredients PRP 6: Allergens PRP 13: Product information and customer awareness Serving (ambient) Y Y Y Y Contamination with biological/chemical/physical hazards or allergens via contaminated serving utensils and/or improper handling PRP 4: Technical maintenance and calibration PRP 5: Physical and chemical contamination from production environment Contamination with allergens due to contact between allergen-containing and non-allergen-containing products or ingredients PRP 6: Allergens PRP 13: Product information and customer awareness Outdoor Transportation Ambient transportation Y Y Y Y Contamination with biological/chemical/physical hazards or allergens via contaminated serving utensils and/or improper handling PRP 8: Water and air control PRP 11: Temperature control PRP 14: Shelf-life control PRP 16: Evaluation for food donation and allocation of remaining shelf-life Contamination with microbial/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Contamination with allergens due to contact between allergen-containing and non-allergen-containing food or food ingredients. PRP 6: Allergens Hot transportation Y N Y N Microbial growth due to failure to reach by heating and maintain high temperatures that prevent microbial proliferation PRP 11: Temperature control Contamination with physical hazards from the transportation environment, personnel, etc. or due to packaging damage PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens

15. FOOD DONATION

Food manufacturers and food retailers including distribution centres, supermarkets, restaurants, etc. may provide some of their unsold food for food donation. A food donation chain can typically be divided into food donors (i.e. FBOs at any stage of the food chain such as food manufacturers and retailers) and food recipients (i.e. FBOs as redistribution organisations and charity organisations). Non-profit redistribution organisations and charity organisations are involved in redistributing these foods to the final consumer. The donors and recipients are considered to be FBOs and an FSMS has to be in operation.

In 2017, the European Commission issued guidance on food donation (Commission notice (2017)/C 361/01) in order to clarify relevant provisions in EU legislation and help lift barriers to food redistribution within the current regulatory framework. These guidelines complement those which may be established by national authorities in order to set out for all actors the rules and operating procedures existing at national level including the respective responsibilities of key players.

The stages in food donation are summarised in the flow diagram (Figure 9) hereafter. As specified in the EU food donation guidelines, the nature of an organisation’s activity (redistribution and charity organisations) will determine the specific rules which apply under the EU regulatory framework for food safety and food information to consumers. In particular, whether an organisation redistributes food to another organisation (i.e. ‘business to business’, functioning as a distribution centre) or directly to an end beneficiary (‘business to consumer’ such as a supermarket) as well as the type of activity which it carries out (e.g. preparation of meals such as a social restaurant) may lead to different requirements in terms of traceability, food hygiene and food information. It therefore follows that the flow charts applicable to distribution centres, supermarkets and/or social restaurants may also apply to organisations engaged in food donation.

Table 11

Generic hazard analysis by the donor in case of food donations

Stage Hazards (9) Activities contributing to increased/decreased occurrence of the hazard Control measures B C P A All stages PRPs 1, 2, 3, 9, 12 Decision on foods to be donated Can food still be donated? Decision on acceptability of food to be donated Y Y Y Y A critical review has to be undertaken by the donating organisation to establish if foods are still suitable for donation based upon shelf-life evaluation, status of packing material, label information etc. PRP 16: Evaluation for food donation and allocation of remaining shelf-life Freezing Freezing (pre-packed foods) Y N N N Decision if pre-packed foods still can be frozen including ensuring there is sufficient shelf-life remaining PRP 17: Freezing for food donations Failure to ensure the microbiological quality of food products to be frozen (quick frozen) PRP 11: Temperature control Reattributing a date of freezing – labelling PRP 17: Freezing for food donations Storage Frozen storage Y Y Y Y Microbial growth due to failure in freezing temperature PRP 4: Technical maintenance and calibration PRP 11: Temperature control PRP 14: Shelf-life control Contamination with biological/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Refrigerated storage Y Y Y Y Microbial growth due to failure to chill properly (i.e. correct temperature and time), or due to storage for too long period PRP 4: Technical maintenance and calibration PRP 11: Temperature control PRP 14: Shelf-life control Cross-contamination due to a failure to separate raw from cooked/RTE products PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Contamination with biological/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Ambient storage Y Y Y Y Microbial growth due to failure to store in dry conditions PRP 8: Water and air control PRP 11: Temperature control PRP 14: Shelf-life control PRP 16: Evaluation for food donation and allocation of remaining shelf-life Contamination with microbial/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Contamination with allergens due to contact between allergen-containing (including dust, aerosols, …) and non-allergen-containing food or food ingredients PRP 6: Allergens Packing/Wrapping Packing Y Y Y Y Contamination with biological/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Cross-contamination with microbial hazards due to a failure to separate raw from cooked/RTE products PRP 4: Technical maintenance and calibration Chemicals released from food contact materials PRP 10: Raw materials (supplier selection, specifications) Growth of pathogenic or spoilage microorganisms because of incomplete/wrong shelf-life data or storage conditions PRP 13: Product information and consumer awareness PRP 14: Shelf-life control Microbial growth to wrong attribution of shelf life period on the wrapped/prepacked foods PRP 13: Product information and consumer awareness PRP 16: Evaluation for food donation and allocation of remaining shelf-life Communication/agreements with recipient Communication/agreements with recipient Y Y Y Y Clear communication is necessary with recipient on donated foods e.g. shelf-life, temperature control, transport conditions, freezing conditions etc. PRP 13: Product information and consumer awareness PRP 16: Evaluation for food donation and allocation of remaining shelf-life PRP 17: Freezing for food donations (shelf-life date and conditions of freezing) Transportation Ambient transportation Y Y Y Y Microbial growth due to failure to store in dry conditions PRP 8: Water and air control PRP 11: Temperature control PRP 14: Shelf-life control PRP 16: Evaluation for food donation and allocation of remaining shelf-life Contamination with microbial/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Contamination with allergens due to contact between allergen-containing (including dust, aerosols, …) and non-allergen-containing food or food ingredients PRP 6: Allergens Refrigerated transportation Y Y Y Y Microbial growth due to failure to chill properly (i.e. correct temperature and time), or due to storage for too long period PRP 4: Technical maintenance and calibration PRP 11: Temperature control PRP 14: Shelf-life control Cross-contamination due to a failure to separate raw from cooked/RTE products PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Contamination with biological/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Frozen transportation Y Y Y Y Microbial growth due to failure in freezing temperature PRP 4: Technical maintenance and calibration PRP 11: Temperature control PRP 14: Shelf-life control Contamination with microbial/chemical/physical hazards due to environment PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens





Table 12

Generic hazard analysis by the recipient in case of food donations

Stage Hazards (10) Activities contributing to increased/decreased occurrence of the hazard Control measures B C P A All stages PRPs 1, 2, 3, 9, 12 Receiving Y Y Y Y Failure to ensure the microbiological quality of incoming raw materials PRP 10: Raw materials (supplier selection, specifications) PRP 11: Temperature control PRP 14: Shelf-life control Presence of chemical/physical hazards or allergens in incoming raw materials PRP 6: Allergens PRP 10: Raw materials (supplier selection, specifications) Growth of pathogens due to expiration of the shelf life because of incomplete/wrong shelf-life data PRP 14: Shelf-life control Contamination with biological/chemical/physical hazards or allergens hazards due to mixing returns with other products PRP 15: Returns management Storage Ambient storage Y Y Y Y see above see above Refrigerated storage Y Y Y Y see above see above Frozen storage Y Y Y Y see above see above Sorting Inspection and sorting Y N N N Microbial contamination of food products sorted out (e.g. mould growth on fruits) No additional PRPs Contamination with biological/chemical/physical hazards or allergens from the environment, personnel, etc. PRP 5: Physical and chemical contamination from production environment PRP 6: Allergens Evaluation of shelf-life Evaluation of shelf-life Y N N N Before products are entering the food donation organisation the attributed shelf-life has to be evaluated if products still can be donated, stored, frozen, relabelled, etc. PRP 16: Evaluation for food donation and allocation of remaining shelf-life PRP 17: freezing for food donations Repacking/relabelling Packing Y Y Y Y see above see above Freezing Freezing (pre packed foods) Y N Y N see above see above Storage Ambient storage Y Y Y Y see above see above Refrigerated storage Y Y Y Y see above see above Frozen storage Y Y Y Y see above see above Transportation Ambient transportation Y Y Y Y see above see above Refrigerated transportation Y Y Y Y see above see above Frozen transportation Y Y Y Y see above see above

(1) Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs (OJ L 139, 30.4.2004, p. 1).

(2) Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (OJ L 139, 30.4.2004, p. 55).

(3) Mostly procedures to ensure traceability of food and recall in case of non-compliance are considered as PRPs and part of the FSMS. They must be applied by any food business but no further guidance for retail activities is included in this Notice.

(4) OJ C 278, 30.7.2016, p. 1.

(5) http://ec.europa.eu/food/fvo/overview_reports/details.cfm?rep_id=78

(6) COM(2015) 614 final

(7) EFSA Journal 2017;15(2):4697, 62 pp.

(8) EFSA Journal 2018;16(11):5432, 64 pp.

(9) OJ C 361, 25.10.2017, p. 1.

(10) https://ec.europa.eu/food/safety/food_waste/library_en

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

(*1) Where recording is not recommended, a programme/plan still need to be available.

(12) Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (OJ L 304, 22.11.2011, p. 18).

(13) Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJ L 31, 1.2.2002, p. 1).

(14) Some Member States have established indicative guidelines for food redistribution past the ‘best before’ date and the donors should consult these when assessing suitability for food donation. Such products may be marketed separately with information indicating that the ‘best before’ date has been exceeded and, where relevant, recommending immediate consumption.

(15) While EU rules on food information to consumers only require, for non-prepacked foods, provision of information in regard to allergens, national rules laid down by Member States may require provision of other mandatory information including date marking.

(16) Point 4 to Chapter VII of Section I and point 5 to Chapter V of Section II, of Annex III.

(*2) While there is no need to keep records in relation to the shelf-life, traceability requirements apply to food donation.

(1) B = biological, C = chemical, P = physical, A = allergen.

(2) B = biological, C = chemical, P = physical, A = allergen.

(3) B = biological, C = chemical, P = physical, A = allergen.

(4) B = biological, C = chemical, P = physical, A = allergen.

(5) B = biological, C = chemical, P = physical, A = allergen.

(6) B = biological, C = chemical, P = physical, A = allergen.

(7) B = biological, C = chemical, P = physical, A = allergen.

(8) B = biological, C = chemical, P = physical, A = allergen.

(9) B = biological, C = chemical, P = physical, A = allergen.

(10) B = biological, C = chemical, P = physical, A = allergen.