|
Food companies demand rationality and coherence from the multiple audits they have to endure. A work group is required to ensure this uniformity (Administration, companies, …).
The need to insist on promoting the use of a sole standard to carry out food safety audits.
Food companies consider it is necessary to make public and have prior knowledge of the criteria and requisites which will be used to assess them in the official control audit.
|
|
|
The use of simple and easily understood sectorial tools will help the introduction of HACCP systems in sectors with objective difficulties for the introduction of complete systems.
The use of systems that enable the public to know the health assessment of the business, can be an efficient tool to increase the interest of businesses in improving their hygiene conditions.
The diversity of mechanisms and methodologies used is highlighted in order to set up flexibility tools in different Autonomous Communities and countries.
|
|
The different Public Administrations and private companies must each take on, in the sphere of their competences, the responsibility of an efficient effort in the field of training, in a coordinated and multidisciplinary way.
It is necessary to achieve training strategies which are not solely based on design, but which serve to guarantee that whoever receives this training is capable of applying it in their field of work. The focus must be on results.
|
|
The previous Legislation (Directive 93/43) did not consider primary production in the area of food hygiene. However, the current legislation considers it to be an integral part of the food chain. Operators in the primary sector are making considerable efforts to fulfil the legal requisites and make Food Safety a competitive tool.
The globalization of raw materials and food products means a considerable increase in imports from third party countries. Faced with this situation, the European Union, member states and economic operators have made a clear commitment to the “European Production Model”. This commitment, compatible with free trade, must make it clear that all food has been processed fulfilling the same Food Safety and Animal Welfare requisites.
|
|
The profusion of private accreditation standards continues to be a clear element of confusion when it comes to assessing the efficiency of their application in favour of food safety. Although initiatives such as GFSI seem to be focused on finding a possible solution to the subject.
The use of private standards by the food company always works in the benefit of greater safety in their products and this is especially true in the case of their own brands.
|
|
|
|
|
|
