Setting up a food-safe hygiene process

Strict legislation in the are of food safety

National and international law and legislation in the area of food safety is becoming increasingly strict. Companies that are active in the food sector are obliged to comply with statutory hygiene regulations when preparing food and drink products. This means that companies producing, processing or distributing food must organise their operations in such a way that food safety is systematically ensured in order to guarantee consumer safety.

The power of buyers is increasing

It is not only legislation that is increasing the pressure. In more and more countries, large retailers, such as supermarket chains, are joining forces, giving them a strong position of power over suppliers. Retailers attach increasing importance to improving food safety and are therefore setting more and more requirements with regard to the Food Safety Management Systems that suppliers must comply with in order to be allowed to supply.

Hygiene code or HACCP plan?

Specific hygiene codes have been drawn up for various sectors, such as poultry slaughterhouses and cutting plants, butchers’ shops, AGF retailers, fish retailers, bread shops and confectioners’ shops. However, when a company has to deal with process steps that are not described in any hygiene code, it is obliged to set up its own food safety system in the form of an HACCP plan.

What does working in a demonstrably food-safe manner involve?

Demonstrable food safety means that a company can demonstrate in practice that products are handled in a responsible and safe manner. It can be demonstrated through records and observations that all relevant basic conditions and process requirements from the Hygiene Code are met in practice.

The Codex Alimentarius is a global organization that develops codes specifically for food laws. These Codex standards are accepted worldwide. The Codextext is leading for governments in the area of food safety control. It is responsible for the development, review and publishing of the HACCP methodology

Demands on buyers

Supermarkets are becoming more and more involved in food safety, which is why they are demanding more and more from their suppliers. There are a number of reasons for this:

• Because supermarkets, typically have the largest market and distribution share for food, they have a strong position of power over suppliers.
• The more hygienically a product is treated at the beginning of the chain, the longer the shelf-life and the better the food safety.
  Elpress / Whitepaper - Setting up a food-safe hygiene process
• Supermarkets in turn make agreements with Natuur & Milieu or make promises to large organisati ons such as Greenpeace and have to comply with those agreements, which also makes the demands on suppliers more stringent.
• Supermarkets are keen to be seen by consumers in a positive light. Failures in food safety can adversely affect a Supermarket Private label brand or the brand of the supermarket themselves.
• Food safety failures and recalls are bad for business in all sectors.

It is therefore extremely important for companies operating in the food sector to be aware of the Elpress / Whitepaper - Setting up a food-safe hygiene process requirements and certification expectations set by supermarkets and to be able to comply with them.

Practical application

To clarify what this means in practice in regard to hygiene and sanitation, a number of passages from the ‘Dutch Hygiene Code for poultry slaughterhouses and cutting plants' and the 'Dutch Hygiene Code for the AGF Retail Trade' have been taken as examples below:

Premises must be clean, maintained in good repair and well-lit. Pests must also be prevented from entering the premises. The premises must be constructed and equipped in such a way that all parts of them can be properly cleaned and disinfected.

It must be possible to properly clean and disinfect materials and equipment which may come into contact with foodstuffs and beverages. Only purchase materials that have been made for their intended
use.

When installing equipment, make sure that the areas surrounding the equipment can also be cleaned properly. Minimise the risk of contamination of food and drink products.

Hand washing facilities. Wash basins should be available at all workplaces so that hands can be washed with water and disinfectant soap during work. The taps must not be fitted with hand or arm controls and shall therefore be operable by knee, foot, infrared, etc. The water should not be cold. Disinfecting soap should be available next to the washbasin.

All employees must ensure good personal hygiene and must wear appropriate, clean and, where necessary, protective clothing, gloves or hair. Staff must be given clear instructions for cleaning and disinfecting. With the presence of instructions at the workplace, you can show that attention has been paid to this.

In summary, if food suppliers want to be able to comply with the legislation, then it is important to put the hygiene process in order by drawing up a hygiene plan in accordance with HACCP guidelines (or embrace the hygiene code if allowed) and to substantiate this physically with adequate equipment, the purchase of hygiene facilities and the training and education of personnel.