Importance of hygiene for product quality and safety
Regulation (EC) No 852/2004 on the hygiene of food3 establishes (Article 3) the following general obligation: 'Food business operators shall ensure that all stages of production, processing and distribution of food under their control comply with the relevant hygiene requirements laid down in this Regulation.'; However, the hygiene rules also apply to exporters, wholesalers, transport companies, distributors, etc., and in general to all economic operators in the food chain. Ultimately, the consumer is also responsible for ensuring that food remains edible and does not pose a risk of food poisoning by handling and storing it under sufficiently hygienic conditions.
Due to a lack of resources or adequate qualifications, small producers are often unaware of or inadequately assess the chemical, biological or physical risks that may occur at various stages of the production process.
General principles of food hygiene
Areas where waste is deposited and composted should be located at a sufficient distance from production and packaging areas. Sanitary facilities should be available both in the fields and at packing stations to reduce sources of faecal contamination. Personnel should be informed about the proper use of toilets in order to maintain hygienic and healthy premises.
Plant protection products and fertilizers must be stored in areas that meet the safety requirements (premises suitable for this use) and must be well managed (prevention of leaks) to avoid accidental spillage or spreading. The staff must be reminded of the hygiene rules at all times by using written instructions or pictograms. These should be placed in such a way that they are visible where and when they are really useful (eg on the door, at the toilet exit).
Establishments should be located far from contaminated areas, floodplains or industrial areas that could pose a risk of contamination of food (for example: release of dust or fumes). The same principle applies to the layout of storage areas, where end products must be separated from raw materials; They should be smooth and impermeable, drain easily and be easy to clean.
Work surfaces that come into direct contact with food must be in good condition, durable and easy to clean, maintain and disinfect. They must be made of smooth and non-absorbent materials and remain inert in contact with food, cleaning agents and disinfectants (for example, no tiles on work surfaces because the joints are very difficult to clean and disinfect); For example, measuring and mixing tools should be reserved for this use only and no water should be sucked in with utensils contaminated with the products.
Special attention should be paid to the transport conditions of the product. During transport, measures must be taken to protect food from possible sources of contamination. If the same vehicle or container is used to transport different food or non-food items, it should be thoroughly cleaned and disinfected as necessary before each load. All staff (team leaders, full-time and part-time employees and seasonal workers) must be aware of their role and responsibility in protecting food from contamination or spoilage.
A training program should be established for all operators based on identified hazards and 'Good Practices' of concern to them. Training programs should be based on a needs analysis, validated by company management, regularly reviewed and updated where necessary.
Implementing food hygiene principles
PRPs form the basis for effective application of the HACCP principles and must be organized before the HACCP system is developed. Where necessary, infrastructure or equipment should be adapted to take into account the results of the hazard analysis or the ability to implement control measures and ensure proper maintenance of the buildings and equipment. The PRP(s) must be designed and implemented prior to the hazard analysis and organization of the HACCP system.
However, the OPRPs must be sufficiently effective to control the hazard to an acceptable level. Ideally, the 'Guide to Good Hygiene Practice' should be submitted for validation to a local authority with responsibility for food chain safety. The internal layout and flow of production, products and personnel must be logical and designed to prevent contamination.
Non-food chemical products (cleaning/lubricants, fuel, crop protection products, etc.) must be stored separately and in holding tanks. Irrigation water must be monitored and of sufficient quality; the use of untreated waste water must be prohibited. Water used for post-harvest washing must be potable and, where necessary, monitored at appropriate intervals for the presence of contaminants.
Workplaces and equipment must be adequately maintained and kept in good condition to facilitate all sanitary procedures. Any incoming material that may affect food safety must be approved for the intended use (cleaning/lubricating products, fuels, pesticides and other substances). Products must be managed on either a 'First In, First Out' (FIFO) or 'First Expired, First Out' (FEFO) basis.
In order to prevent contamination of food with foreign substances (glass or metal fragments, dust, etc.), appropriate measures determined on the basis of the hazard analysis must be implemented. Chemical products (pesticides, additives, cleaners, etc.) must be stored separately in storage tanks and must be used by trained personnel. Chemical heavy duty cleaning products should be handled and used with care in accordance with the manufacturer's instructions.
Documented rules of hygiene based on the nature of the activities and possible risks must be drawn up and communicated to personnel through pictograms and signs placed in the workplace. Sanitary facilities including suitable hand washing areas, toilets and latrines should be available to ensure an adequate level of personal hygiene and to prevent contamination of food.