algae:production_processing_hygiene
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| algae:production_processing_hygiene [2026-06-17 21:24] – [The General Food Law] robert | algae:production_processing_hygiene [2026-06-17 23:25] (current) – [Worker Health and Safety] robert | ||
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| === Specific Hygiene Rules for Food of Animal Origin === | === Specific Hygiene Rules for Food of Animal Origin === | ||
| - | 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. [[https:// | + | 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. [[https:// |
| __Relevance to algae:__ Algae are not products of animal origin and this regulation does not directly apply to algal biomass itself. However, it becomes relevant where algae are combined with or processed alongside animal-origin ingredients (for example, in mixed food supplements or compound feed), or where algae are intended for fish or aquaculture feed and the production facility is co-located with animal-origin food handling. It is mentioned here for completeness and because it is frequently cross-referenced in novel food applications and EFSA guidance documents relevant to algae. | __Relevance to algae:__ Algae are not products of animal origin and this regulation does not directly apply to algal biomass itself. However, it becomes relevant where algae are combined with or processed alongside animal-origin ingredients (for example, in mixed food supplements or compound feed), or where algae are intended for fish or aquaculture feed and the production facility is co-located with animal-origin food handling. It is mentioned here for completeness and because it is frequently cross-referenced in novel food applications and EFSA guidance documents relevant to algae. | ||
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| ==== Microbiological and Chemical Criteria ==== | ==== Microbiological and Chemical Criteria ==== | ||
| - | Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs, OJ L 338, 22.12.2005, p. 1. [[https:// | + | Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs, OJ L 338, 22.12.2005, p. 1. [[https:// |
| __Relevance to algae:__ Sets microbiological safety criteria and process hygiene criteria applicable to foodstuffs, including thresholds for organisms such as // | __Relevance to algae:__ Sets microbiological safety criteria and process hygiene criteria applicable to foodstuffs, including thresholds for organisms such as // | ||
| - | Regulation (EC) No 1881/2006 of 19 December 2006 setting | + | Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food, OJ L 119 5.5.2023, p. 103. [[https:// |
| - | __Relevance to algae:__ Sets maximum levels for contaminants such as heavy metals, mycotoxins and dioxins in various food categories. This regulation has been progressively amended to add algae-specific entries, particularly for inorganic arsenic and other heavy metals in seaweed and microalgae-based food supplements. Detailed coverage, including the algae-specific limits, is provided in [[algae: | + | __Relevance to algae:__ Sets maximum levels for contaminants such as heavy metals, mycotoxins and dioxins in various food categories. This regulation |
| Regulation (EEC) No 315/93 of 8 February 1993 laying down Community procedures for contaminants in food, OJ L 37, 13.2.1993, p. 1. [[https:// | Regulation (EEC) No 315/93 of 8 February 1993 laying down Community procedures for contaminants in food, OJ L 37, 13.2.1993, p. 1. [[https:// | ||
| - | __Relevance to algae:__ Establishes the general procedural framework under which contaminant limits (such as those in Regulation (EC) No 1881/2006) are set, including | + | __Relevance to algae:__ Establishes the general procedural framework under which contaminant limits (such as those in Regulation (EC) No 2023/915) are set, a very short and simple act setting |
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| ==== Official Controls ==== | ==== Official Controls ==== | ||
| - | Regulation (EU) 2017/625 of the European Parliament and of the Council of 15 March 2017 on official controls and other official activities performed to ensure the application of food and feed law, rules on animal health and welfare, plant health and plant protection products, OJ L 95, 7.4.2017, p. 1. [[https:// | + | Regulation (EU) 2017/625 of the European Parliament and of the Council of 15 March 2017 on official controls and other official activities performed to ensure the application of food and feed law, rules on animal health and welfare, plant health and plant protection products, OJ L 095 7.4.2017, p. 1. [[https:// |
| __Relevance to algae:__ This regulation (which replaced the earlier Regulation (EC) No 882/2004) governs how national competent authorities carry out official controls — inspections, | __Relevance to algae:__ This regulation (which replaced the earlier Regulation (EC) No 882/2004) governs how national competent authorities carry out official controls — inspections, | ||
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| ==== Standards Supporting Compliance ==== | ==== Standards Supporting Compliance ==== | ||
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| + | === HACCP system === | ||
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| + | HACCP (Hazard Analysis Critical Control Points) is an internationally recognised, preventive system designed to ensure food safety by identifying, | ||
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| + | The system is built on core principles: conducting a hazard analysis, determining Critical Control Points (CCPs) where safety risks can be prevented, and establishing strict critical limits, monitoring procedures, and corrective actions for each CCP. It concludes with verifying that the system is working effectively and maintaining thorough documentation. It is a self-imposed quality system; CCPs and limits are not prescribed but determined by the process. There is, of course, a body of experience that largely helps certain common types of processes to establish a working system quickly. | ||
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| + | There are not many HACCP documents published for algae processes, but a body of knowledge is growing and consulting fellow producers or external consultants may be very helpful in drafting the first versions of the system and its documentation. | ||
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| === ISO 22000 — Food Safety Management Systems === | === ISO 22000 — Food Safety Management Systems === | ||
| - | ISO 22000:2018 //Food safety management systems — Requirements for any organization | + | ISO 22000:2018 //Food safety management systems — Requirements for any organisation |
| - | __Relevance to algae:__ ISO 22000 is a voluntary international standard that provides a structured framework for implementing a food safety management system, incorporating HACCP principles together with broader management system requirements (similar in structure to ISO 9001). It is not a legal requirement under EU law, but is very widely adopted by algae processors | + | __Relevance to algae:__ ISO 22000 is a voluntary international standard that provides a structured framework for implementing a food safety management system, incorporating HACCP principles together with broader management system requirements (similar in structure to ISO 9001). It is not a legal requirement under EU law, but is widely adopted by (larger) food processors |
| The relationship between HACCP and ISO 22000 is often a source of confusion: HACCP (as required by Regulation (EC) No 852/2004, Article 5) is a hazard analysis methodology, | The relationship between HACCP and ISO 22000 is often a source of confusion: HACCP (as required by Regulation (EC) No 852/2004, Article 5) is a hazard analysis methodology, | ||
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| * __Good Manufacturing Practice (GMP)__ — a quality assurance approach originating in the pharmaceutical sector, also applied in food and feed manufacturing, | * __Good Manufacturing Practice (GMP)__ — a quality assurance approach originating in the pharmaceutical sector, also applied in food and feed manufacturing, | ||
| * __Codex Alimentarius__ — the joint FAO/WHO international food standards programme. The Codex General Principles of Food Hygiene (CXC 1-1969) describe Good Hygienic Practice (GHP) and HACCP principles and underpin much of the EU hygiene framework and that of many trading partners. | * __Codex Alimentarius__ — the joint FAO/WHO international food standards programme. The Codex General Principles of Food Hygiene (CXC 1-1969) describe Good Hygienic Practice (GHP) and HACCP principles and underpin much of the EU hygiene framework and that of many trading partners. | ||
| - | * __GLOBALG.A.P.__ — a private certification scheme covering Good Agricultural Practice, increasingly referenced by buyers | + | * __GLOBALG.A.P.__ — a private certification scheme covering Good Agricultural Practice, increasingly referenced by buyers, particularly for primary production. |
| * __ISO/IEC 17025__ — the international standard for the competence of testing and calibration laboratories. Relevant to algae producers operating in-house testing laboratories, | * __ISO/IEC 17025__ — the international standard for the competence of testing and calibration laboratories. Relevant to algae producers operating in-house testing laboratories, | ||
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| Council Directive 89/391/EEC of 12 June 1989 on the introduction of measures to encourage improvements in the safety and health of workers at work, OJ L 183, 29.6.1989, p. 1. [[https:// | Council Directive 89/391/EEC of 12 June 1989 on the introduction of measures to encourage improvements in the safety and health of workers at work, OJ L 183, 29.6.1989, p. 1. [[https:// | ||
| - | __Relevance to algae:__ This is the framework Directive for occupational health and safety across the EU. Algae producers, as employers, must train staff in the correct | + | __Relevance to algae:__ This is the framework Directive for occupational health and safety across the EU. Its transpositions to national legislation are quite different so local rules should be consulted. Algae producers, as employers, must train staff to use cultivation and processing equipment |
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algae/production_processing_hygiene.1781731495.txt.gz · Last modified: by robert