Personal Hygiene. 0 Food safety Regulation

Transcription

1 Personal Hygiene 0 Food safety Regulation

2 0 Food safety Regulation General objectives - Know the principles related to the preparation of food safety norms and directives; - Explain the basis of food safety regulation; - Know the main laws that regulate food safety in the European Union and in Portugal; - Use reference laws to characterize and contextualize certain business realities. Index 1 THE CODEX ALIMENTARIUS 2 2 FOOD SAFETY - A CURRENT PREOCCUPATION? 3 3 ORGANISMS WITH FOOD SAFETY RESPONSIBILITIES 4 4 PRESENT REGULATION GENERALITIES REGULATION (EC) N.º 178/2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL OF 28 JANUARY REGULATION (EC) N.º 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL OF 29 APRIL REGULATION (EC) N.º 853/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL OF 29 APRIL DECREE LAW N.º 113/2006 OF 12 JUNE COMMISSION REGULATION (EC) N.º 2073/2005 OF 15 NOVEMBER DECREE LAW N.º 147/2006 OF 31 JULY COMMISSION REGULATION (EC) N.º 1881/2006 OF 19 DECEMBER ISO NORM: 2005 FOOD SAFETY MANAGEMENT SYSTEMS REQUIREMENTS FOR ANY ORGANIZATION OF THE FOOD CHAIN 17

3 1 Food safety Regulation Food safety regulation As of January 2006 a new package of legislation for the food business came into effect, particularly regarding procedures that safeguard public health by observing mandatory food safety requirements. Production and commercialization of safe foodstuffs for the human health are attained by managing procedures and adopting specific practices. These are based on guiding principles that have been defined for some dozens of years, in which the implementation and adjustment of practices have been suffering evolution along with the increase of knowledge that has been verified about the main causes of food safety flaws and, naturally, technological evolution. Food safety issues go beyond following hygiene requirements, although this is the main focus of this manual. For example, at the moment nutritional issues are of fundamental relevance when we talk about the ingestion of safe foods, but this certainly is not the main concern of this manual as previously mentioned. In this chapter we are going to try to give a viewpoint about the main general regulation about safety for the feed business, although feed business operators and leaders must be conscious that their activities are still covered by other types of legislation and regulations such as, marking and labelling of foodstuffs, composition and mode of production and/or storage of specific foodstuffs, chemical safety, genetically modified organisms, weight and measures, etc.

4 2 Food safety Regulation 1 The Codex alimentarius The Codex alimentarius Commission is a sponsored intergovernmental initiative under the joint responsibility of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO). Currently, 160 countries make up this commission as members as well as non governmental organizations that represent consumers, industries, etc., that can participate in commission reunions as observers. In an era such as the present one, where globalization reaches every area of the economic activities and where international commerce has no borders, the existence of concepts, orientations and prepared procedures and are accepted by most countries and have significant advantages, namely, harmonization, being that the prepared work by about thirty comities of the commission, is recognized by the World Commerce Organization. The work is mainly about the preparation of norms (standards), code of practices and other guides that have revealed great importance in maintaining high levels of safety and quality of commercialized food products. Most of Commission documents are approved by consensus even though the possibility of approving documents based on votes exists, which makes them even more relevant of a voluntary widespread application and use. They are still considered reference documents and, consequently used in the terms of the international law. The fourth and last revision of the Recommended International Code of Practice General Principles of Food Hygiene was in 2003, having the original document been approved in The controls described in this document are internationally recognized as fundamental to guarantee the safety of food for consumption, being used as a basic and fundamental reference in European food safety legislation. This document: - Identifies the essential food hygiene principles applicable to the whole food chain, from primary production to the consumer, in a way to guarantee that the food is safe and proper for human consumption. - Recommends an approach based on the HACCP principles to promote food safety; - Indicates how to implement these principles; - Provides a guide for code of practices for specific sectors of the food area, for hygiene procedures, facilities and requirements in those areas.

5 3 Food safety Regulation 2 Food safety - a current preoccupation? Currently, food safety issues are constantly in the order of the day, discovering each time more potential risk situations. However, the recognition of the importance of hygiene and good practices when handling food to safeguard public health has come from far before. The formal recognition of the importance of these issues is proved by the existence in Portugal of legislation, already in 1929, namely by the creation of licensing rules for facilities related to the food area. In Portugal, numerous laws regarding sanitary and hygiene issues related to food safety were already published for specific sectors such as meat, molluscs and bivalves expedition and depuration centres, etc. The following laws are horizontal to all the areas of the feed business: 1929 Administrative rule n.º 6065, March 30th; 1930 Decree law n.º 18640, June 19 th ; 1931 Decree law n.º 20282, August 31 st ; 1966 Administrative rule n.º 22313, November 14 th ; 1988 Administrative rule n.º 149/88, March 9 th ; 1998 Decree law n.º 67/98, March 18 th. The existence of supervision and control services is also old. On the 18 th of July of 1930 the General Inspection of Foodstuffs supervision services was created, whose duty was to supervise and repress transgressions referred to the fabrication, expedition and selling of modified, falsified, broken or corrupt foodstuffs.

6 4 Food safety Regulation 3 Organisms with food safety responsibilities Currently, in the food safety area we can consider as fundamental the following organisms: European level European Food Safety Authority (EFSA). The main mission of this organism is: - Emit scientific opinions related to the safety of food; - Promote and develop the preparation of methodologies to assess risk; - Provide technical and scientific support to the Commission in the food safety area and interpret issues related to risk assessment; - Prepare studies of a technical/scientific nature that are needed to fulfil their functions. National Level Economic and Food Safety Authority (ASAE) is the national administrative authority specialized in food safety and economic supervision. It is responsible for the assessment and communication of food chain risks, as well for ensuring discipline on the exercise of economic activities in the food and non food sectors, through supervision and prevention, and compliance with the laws that regulate that activity. According to the Decree law n.º 237/2005 of December 30 th, more specifically article 5, ASAE is responsible to: a) Emit scientific and technical opinions, recommendations and warnings, namely, in matters related to human nutrition, animal health and welfare, plant health and genetically modified organisms; b) Collect and analyze data that allow to characterize and assess risks that have a direct or indirect impact on food safety; c) Assess food risks, namely, related to new food and ingredients, new food for animals, new technological procedures and emerging risks; d) Promote the creation of an information interchange network between entities that work within the dominion of their activity; e) Ensure a public and transparent communication about risks; f) Promote and disseminate information about food safety to consumers; g) Collaborate, in its area of expertise, with the European Food Safety Authority; h) Follow up on the national technical participation in different international instances in food safety matter, namely, about control norms and procedures;

7 5 Food safety Regulation i) Proceed to the assessment of biological, chemical, physical and nutritional risks and of risks inherent to animal health and welfare and animal feed; j) Propose a definition of the risk communication strategy in food safety matter considering the contents, means and target groups of the communication; l) Promote preventive and repressive actions regarding infractions against quality, genuineness, composition, food additives, and other substances and food good and animal food labelling; m) Ensure in articulation with the General Directorate of Veterinary (GDV), the functioning of the Border inspection posts (PIF); n) Put into action in articulation with the DGV, the National Plan of Residue Control; o) Put into action in articulation with the General directors of culture protection, the Official program of pesticide residue control in Vegetable originated products; p) Supervise slaughter, preparation, treatment and storage facilities of products of animal origin; q) Supervise facilities of the fish, boat-factories, fish markets and gross retail markets processing industry; r) Supervise products of animal and vegetable origin, including fish and aquaculture products chain of commerce; s) Supervise circulation and commerce of grapes for wine making, of must and wine in National territory; t) Supervise olive oil presses as well as the destination of the olive oil obtained from the olives and its sub products; u) Supervise supply of products and services on preset legal terms and when its is necessary proceed to the investigation and open administrative infraction proceedings within its legal competences; v) Supervise the compliance of legal obligations by the economical agents, ensuring the opening of administrative infraction proceedings without prejudice of legal competences given to other entities; x) Supervise all places where industrial, commercial, agricultural, fishery or services occur, namely, of finished and or intermediate products, storage rooms, offices, means of transportation, refrigerated trading posts, touristic enterprises, Rural space tourism enterprises, natural tourism facilities, travel agencies, touristic animation companies; food and beverage facilities, canteens and refectories, diversion or

8 6 Food safety Regulation concert premises, ports, stations and airplane stations, without prejudice of legal competences given to other entities; z) Proceed to the realization of investigations and sample collections of places where animal feed is produced, commercialized and handled; aa) Execute in collaboration with other competent organisms, measures destined to ensure the Countries supply in essential goods and services, aiming to prevent the monopolization of situations; bb) Promote and collaborate on the dissemination of legislation about different economical sectors whose supervision is offered by consumer associations, company associations, agricultural and fishery associations, union organizations and economical agents; cc) Promote and disseminate the results of the operational supervision activity, without prejudice to the rules inherent to the secret of justice; dd) Archive all administrative infraction proceedings of their competence each time that it is verified that the facts that make up the report do not constitute infraction or when elements of proof susceptible to impute the practice of an infraction to a certain agent do not exist. The ASAEs jurisdiction is the whole Country (Continent and archipelagos) while being the entity responsible for the assessment and communication of food chain risks and coordinating authority for the official control of foodstuffs. Whatever concerns supervision of economic activities, ASAE restricts its activity to the Continent territory.

9 7 Food safety Regulation 4 Present Regulation 4.1 Generalities The evolution of food safety regulations is recent, having come into force in January 2006 a new package of Community regulations about foodstuffs handling hygiene. Given the importance of Community directives and regulations and its influence over each State-Member in its specific area of action, it is convenient to make a brief introduction to community legislation and the diverse forms that it assumes. Like this and relatively to the European Community, aside from Primary legislation that includes Treaties and other statute and similar relevance accords that are normally a target of ratification by the parliaments of each State Member, exists a secondary legislation prepared under the accords and treaties. The European legislation can adopt the following forms: Regulations are directly applicable and commit each State Member without the need for any national legislation for its respective implementation. These regulations have the law on their side and normally require that each State Member takes measures that facilitate its application and still establish penalties for its violation. Directives Do not have any legal strength in the State Members without first being transposed to National legislation. Each State Member is only obliged to adopt the measures considered necessary to attain Directive objectives and to comply with the established time limits. Decisions are community acts that specifically define a juridical situation, by obliging and bonding the designated targets (State Member, third Country, any organization or individual); Recommendations and Opinions Do not commit but express the Councils or the European Union Commissions point of view about certain specific issues. These may constitute preliminary requirements for mandatory regulations to be approved later on.

10 8 Food safety Regulation 4.2 Regulation (EC) n.º 178/2002 of the European Parliament and of the Council of 28 January In 2002, with the approval of Regulation (EC) n.º 178/2002 marked the beginning of a new legislative period for food safety. This regulation: - Determines the general food safety principles and norms; - Creates the European Food Safety Authority (EFSA); - Establishes procedures for foodstuffs safety According to this regulation, food legislation that is to be created should contribute to reach a high level of human life and health protection, and the protection of consumers interests, including good practices in the commerce of foodstuffs. The food legislation should still be based on: - Risk assessment; - The precaution principle, or better, every time that a situation is probable of causing harmful effects on health, aside form uncertainties, temporary risk management measures can be taken to ensure high levels of health protection; - The protection of consumer interests, particularly the guarantee that consumers can make conscious and informed choices about the products they consume, avoiding, this way, fraudulent practices, adulteration of foodstuffs and any other practices that may induce the consumer in error. In the present regulation, requirements concerning the general food legislation are defined, such as: - Safety requirements for foodstuffs; - Safety requirements for animal feed; - The rules which the presentation of foodstuffs must follow; - The responsibilities for observing food safety requirements; - The phases and sectors of the food area reached by the legal dispositions relative to food safety; - Traceability of foodstuffs.

11 9 Food safety Regulation 4.3 Regulation (EC) n.º 852/2004 of the European Parliament and of the Council of 29 April 2004 In 2006 a new package of legislation came into force being Regulation (EC) n.º 852/2004 the fundamental law. However, the legislative package is more complete, taking into consideration and particular attention to the principles, definitions and rules established on the following documents: - Regulation (EC) n.º 882/2004 of the European Parliament and of the Council of 29 April 2004 to ensure compliance of the legislation related to animal feed and to foodstuffs and of norms regarding animal health and welfare; - Commission regulation (EC) n.º 2073/2005 of 15 November 2005 related to microbiological criteria for foodstuffs - Commission regulation (EC) n.º 2074/2005 of 5 December 2005 related to the implementation of measures for certain products predetermined in Regulation (EC) n.º 853 and for the organization of official controls in the extent of Regulations n.º 854/2004 and n.º 882/2004. Compliance with this regulation is compulsive for each State Member of the European Community and it came into effect with the revocation of Directive n.º 93/43/EC transposed to national juridical order by Decree-law n.º 67/98 of 18 March, in the meantime the latter was revoked by Decree-law n.º 113/2006 of 12 June So, Regulation (EC) n.º 852/2004 lays down general rules destined to operators 2 of feed businesses regarding foodstuffs hygiene and is applicable to all feed business operators, making the respective operators liable for lack of compliance of food legislation norms. It applies to every stage of production, processing and distribution of foodstuffs, including primary production 3. Therefore this is a law of a horizontal application in the food sector. Feed businesses that handle foodstuffs of animal origin still have to comply with regulation (EC) n.º 853/2004. The latter regulation does not apply to primary production and food processing for private domestic use, nor to direct supply, by the producer, of small quantities of products of primary production to the final 2 According to Regulation (EC) n.º 178/2002 feed business operator means the natural or legal persons responsible for ensuring that the requirements of food law are met within the feed business under their control; 3 - According to Regulation (EC) n.º 178/2002 primary production means the production, rearing or growing of primary products including harvesting, milking and farmed animal production prior to slaughter. It also includes hunting and fishing and the harvesting of wild products;

12 10 Food safety Regulation consumer or to local retail establishments. The notion of small quantities was introduced by Regulation n.º 852/2004 (clarifications on a guide document for the implementation of the regulation) to namely enable: - Farmers to sell their primary production products (vegetables, fruit, eggs, raw milk, etc.) directly to the final consumer, for example: at his doorstep or in local markets, to local retail establishments to sell directly to the consumer or to local restaurants; - Individuals that pick produce from the field such as mushrooms, etc., to sell the picked products to the final consumer, to local retail establishments to sell to the final consumer or local restaurants. Fresh meat is not a primary product and fish products are primary products even after its handling, removal of entrails, refrigeration and storage in containers. Filleting, vacuum packaging and remainder processing types of these products do not fit into primary production. It is frequent that some primary products suffer simple processing to achieve better presentation such as washing vegetables, removal of leaves from vegetables, fruit selection, drying of cereals. When these operations are undergone at the primary production level they are considered as normal routine, by only applying mandatory primary production products requirements. On the contrary, the fabrication of homemade cheese and making fruit juices are operations that do not fit into the primary production level. In what concerns egg production until the packaging stage (excluding this phase), fits into primary production as long as no significant alterations happen in previous stages. Regulation (EC) n.º 852/2004 has 2 annexes, Annex I and Annex II, where we can find a succinct description of hygiene rules and principles that feed business operators must obey. Annex I applies to the primary production and to complementary operations such as transportation, storage and handling of primary production products, transportation of live animals and transportation of products of vegetable origin, fishing and hunting, from the place of production to the facility.

13 11 Food safety Regulation Annex II describes the hygiene requirements applicable to all feed business operators with exception of the primary production sector, by describing hygiene rules and principles to obey reaching all production, processing and distribution stages of foodstuffs, and still feed business facilities, means of transportation and mandatory training for operators. Regulation (EC) n.º 852/2004, aside from making liable feed business operators for the general and specific compliance of food law, it puts forward the necessity to prepare, disseminate and use good practice guides (based on the Codex Alimentarius principles) for hygiene and the application of the HACCP principles. ASAE is responsible for the approval of the referred codes in Portugal. All feed business operators are obliged to have and maintain records that prove compliance of hygiene requirements as well as make them available to the competent authorities. of the businesses that are only dedicated to primary production, should be based on HACCP principles. However, the Regulation has sufficient flexibility to be applied in all situations, including small businesses. It is necessary to recognize that in certain feed businesses it is not possible to identify critical control points and that in certain situations, good hygiene practices can substitute critical control point monitoring. The flexibility characteristic of the regulation, especially when expressions like when necessary, when always appropriate, adequate or sufficient are used, and when it also enables the continued use of traditional methods. However, the safeguard of the original Regulation objectives can never be put in doubt, being the feed business operators always responsible for the measures to be introduced and to guarantee their appropriateness. According to Regulation (EC) n.º 852/2004, the food safety systems that are to be implemented in the feed businesses, with the exception

14 12 Food safety Regulation 4.4 Regulation (EC) n.º 853/2004 of the European Parliament and of the Council of 29 April 2004 This regulation lays down specific rules for feed business operators on the hygiene of processed and non processed foodstuffs of animal origin that are complementary to the rules defined in Regulation (EC) n.º 852/2004. Identically to Regulation (EC) n.º 852/2004, it does not apply to primary production or to domestic preparation, handling or storage of food private domestic consumption. It does not also apply to direct supply, by the producer, of small quantities of primary products to the final consumer or to local retail establishments. Regulation (EC) n.º 853/2004 does not also apply to retail establishments. However, for the purpose of interpretation of the Regulation, the understanding of what is a retail establishment is more restricted than what is defined in Regulation (EC) n.º 178/2002. So a retail establishment is only dedicated to activities that involve the selling or supplying of food stuffs of animal origin to the final consumer. The term activities used here can be extended to processing, such as, for example, fabrication of bread products containing meat products or the preparation of meat in a local butcher shop.

15 13 Food safety Regulation 4.5 Decree Law n.º 113/2006 of 12 June 2006 This law aims to ensure the execution and guarantee the compliance with Regulation (EC) n.º 852/2004 and Regulation (EC) n.º 853/2004, by defining what entities are responsible for controlling the application of the norms contained within the referred regulations and by typifying the Regulation infractions and fines. Resource procedures and procedures related to the approval of the good practices code are also another goal of this law. According to its article 5 and without prejudice to specific competences given to other entities, ASAE, General Directorate of Veterinary, Regional Directorate of Agriculture and General Inspection of the Environment and Territorial Planning, are liable for supervising compliance with the referred Regulations. attempts or negligence are also punishable, although the fines are reduced to half. Infractions punishable according to their graveness, can be accompanied by accessory punishments regarding the referred fines, these are defined in article 1, n.º 1 of the present law, according to the graveness and fault of the agent these may result in the closure of the establishment or suspension of authorizations, licenses and permits. According to this law, the punitive regime should be applied in an effective, proportional and dissuasive form. The administrative infraction proceedings are punishable with fines that go from 500 to or whether it s a natural or legal person. Simple infraction

16 14 Food safety Regulation 4.6 Commission Regulation (EC) n.º 2073/2005 of 15 November 2005 Regulation (EC) n.º 852/2004 predetermines the use of microbiological criteria4 as a part of the food safety system that should be implemented in food businesses. According to Article 4 of Regulation (EC) No 852/2004, food business operators are to comply with microbiological criteria. This should include testing against the values set for the criteria through the taking of samples, the conduct of analyses and the implementation of corrective actions, According to Commission Regulation (EC) n.º 2073/2005 microbiological criteria also give guidance on the acceptability of foodstuffs and their manufacturing, handling and distribution processes. The use of microbiological criteria should form an integral part of the implementation of HACCPbased procedures and other hygiene control measures. It is up to the food business operators to determine, what places, sampling frequency and analyses are required in order to meet food safety control business procedures, except in those situations that are defined by the Regulation. The nature and dimension of the businesses can be relevant factors when determining sample frequency. However, food safety guarantees must always de safeguarded. Commission Regulation (EC) n.º 2073/2005 lays down the microbiological criteria for certain microorganisms. Food business operators shall ensure that foodstuffs comply with those criteria. This Regulation defends the principle of prevention is the best procedure to ensure food safety. The defined microbiological criteria also goes by this principle as defined in two annexes of this Regulation, which define process hygiene criteria, safety criteria and sampling rules. Article three explicitly refers that 1. Food business operators shall ensure that foodstuffs comply with the relevant microbiological criteria set out in Annex I. To this end the food business operators at each stage of food production, processing and distribution, including retail, shall take measures, as part of their procedures based on HACCP principles together with the implementation of good hygiene practice, to ensure the following:

17 15 Food safety Regulation (a) That the supply, handling and processing of raw materials and foodstuffs under their control are carried out in such a way that the process hygiene criteria are met, (b) That the food safety criteria applicable throughout the shelf-life of the products, can be met under reasonably foreseeable conditions of distribution, storage and use. The conformity of the laid down criteria with the shelflife5 of a product may require further studies, as characterized in Annex II, namely on foodstuffs susceptible to the growth of Listeria monocytogenes. Analyses based on microbiological criteria and other analyses considered important by the business should be performed to validate or verify the correct functioning of the implemented food safety system. Corrective actions should be properly defined and ready to apply in case the obtained results are unsatisfactory, in this event the corrective actions to be taken regarding process hygiene criteria are laid down in chapter 2 of Annex I. Process hygiene criteria are described in Annex I for the following: - Meat and meat products - Milk and milk products - Egg products - Fishery products - Vegetables, fruits and products thereof. 4 - According to Commission Regulation (EC) n.º 2073/2005 microbiological criterion means a criterion defining the acceptability of a product, a batch of foodstuffs or a process, based on the absence, presence or number of micro-organisms, and/or on the quantity of their toxins/metabolites, per unit(s) of mass, volume, area or batch. 5 - According to Commission Regulation (EC) n.º 2073/2005 shelf-life means either the period corresponding to the period preceding the use by or the minimum durability date, as defined respectively in Articles 9 and 10 of Directive 2000/13/EC.

18 16 Food safety Regulation 4.7 Decree Law n.º 147/2006 of 31 July 2006 This law revokes Decree-law n.º 402/84 of 31 December and Decree-law n.º 158/97 of 24 June, modified by Decree-law n.º 155/98 of 6 June and Decree-law n.º 417/98 of 31 December, and lays down the hygienic and technical conditions to be observed during the distribution and selling of meat and meat products. This law, has in Annex, the Regulation of Hygienic and Technical Condition to be Observed during the distribution and selling of meat and meat products, whose incompliance results, according to article 3, the application of administrative infraction proceedings and fines go from a minimum value of 100 to a maximum value of 3740 or 44891, whether its a natural or legal person. Identical to what happens in Decree-law n. 113/2006 of 12 June, simple infraction attempts or negligence are also punishable and according to the graveness of the infraction and fault of the agent, these may result in accessory punishments that result in the closure of the establishment or suspension of authorizations, licenses and permits. This Regulation specifically approaches some aspects related to: Hygienic and technical conditions during the distribution of meat and meat products, namely, compliance of requirements regarding washing and disinfection of means of transportation, storage of products to be transported and temperatures to be maintained; Hygienic and technical conditions during the selling of meat and meat products, reaching all requirements from vending posts to infra-structure, diverse equipment, handling and preparation procedures of meat and meat products. Training personnel in food safety is also considered in this law, not only being mandatory for operators of this sector but also, the need for meat and meat product handlers to have a handler card released by FNACC6. 6 National Federation of Meat Merchants Associations

19 17 Food safety Regulation 4.8 Commission Regulation (EC) n.º 1881/2006 of 19 December 2006 This regulation put into force on the first of March 2007, sets the maximum levels for certain contaminants in foodstuffs. Products that contain contaminants that exceed maximum levels should not be place on the market as such they should not be mixed with other foodstuffs, nor used as ingredients in other foods. In this regulation the maximum levels of nitrates in vegetable products, mycotoxins, metals such as lead, cadmium, mercury and tin and chemical products such as dioxins, polycyclic aromatic carbohydrates and other chemical composts, are defined, according to the type of foodstuff that it is found in. a Management System that is ISO Norm 9001-based rightly prepared to put into practice the HACCP7 principles. 5 ISO Norm: 2005 Food safety management systems requirements for any organization of the food chain This norm is of a voluntary and facultative compliance. It is normally used by food businesses, namely, those who wish to see their food safety management programmes acknowledged and Certified by an external entity properly Accredited for this end. This norm which can be used by any food sector organization, including primary production, is based on the implementation of 7 - HACCP -Hazard Analysis and Critical Control Point

20 18 Food safety Regulation 6 Bibliography Codex Alimentarius Commission CAC/RCP , Rev 4 (2003) - Recommended International Code of Practice - General Principles of Food Hygiene. Guidance document - Implementation of certain provisions of Regulation (EC) Nº 852/2004 on the hygiene of foodstuffs. Guidance document - Implementation of certain provisions of Regulation (EC) Nº 853/2004 on the hygiene of food of animal origin. ISO Food safety management systems Requirements for any organization in the food chain; International Standards Organization (ISO); Geneva; 2005 On-line: Maio 2006

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