algae:production_processing_hygiene
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| algae:production_processing_hygiene [2026-06-17 23:08] – [ISO 22000 — Food Safety Management Systems] robert | algae:production_processing_hygiene [2026-06-17 23:25] (current) – [Worker Health and Safety] robert | ||
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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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| HACCP (Hazard Analysis Critical Control Points) is an internationally recognised, preventive system designed to ensure food safety by identifying, | HACCP (Hazard Analysis Critical Control Points) is an internationally recognised, preventive system designed to ensure food safety by identifying, | ||
| - | 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 types of processes to establish a working system | + | 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 |
| 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. | 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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| * __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.1781737709.txt.gz · Last modified: by robert