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Questions and Answers
Who must comply with the hygiene provisions outlined in Part A of Annex I?
Who must comply with the hygiene provisions outlined in Part A of Annex I?
Which of the following is NOT a specific hygiene measure that food business operators should adopt?
Which of the following is NOT a specific hygiene measure that food business operators should adopt?
What does Article 5 of EC Directive 852/2004 primarily deal with?
What does Article 5 of EC Directive 852/2004 primarily deal with?
What must food business operators do regarding establishments under their control?
What must food business operators do regarding establishments under their control?
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What is the purpose of compliance with temperature control requirements?
What is the purpose of compliance with temperature control requirements?
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Which is a condition under which establishments must be approved by the competent authority?
Which is a condition under which establishments must be approved by the competent authority?
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In what manner should food business operators cooperate with competent authorities?
In what manner should food business operators cooperate with competent authorities?
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Which of the following is included in the hygiene measures food business operators must adopt?
Which of the following is included in the hygiene measures food business operators must adopt?
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What is required regarding run-off liquid from the thawing process?
What is required regarding run-off liquid from the thawing process?
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How should hazardous substances be handled according to the guidelines?
How should hazardous substances be handled according to the guidelines?
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What is a requirement for wrapping and packaging materials?
What is a requirement for wrapping and packaging materials?
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Which parameter should food business operators regularly check during the heat treatment process?
Which parameter should food business operators regularly check during the heat treatment process?
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What is a key requirement for the heat treatment of hermetically sealed containers?
What is a key requirement for the heat treatment of hermetically sealed containers?
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What is a recommended practice for wrapping and packaging materials that are reused?
What is a recommended practice for wrapping and packaging materials that are reused?
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What is the stance on the training of food handlers according to the guidelines?
What is the stance on the training of food handlers according to the guidelines?
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What should the heat treatment process conform to?
What should the heat treatment process conform to?
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What is the primary responsibility of a Food Business Operator under EC Directive 852/2004?
What is the primary responsibility of a Food Business Operator under EC Directive 852/2004?
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Which of the following is NOT a requirement for food business operators under EC Directive 852/2004?
Which of the following is NOT a requirement for food business operators under EC Directive 852/2004?
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Which of the following statements is true regarding the distribution of food products?
Which of the following statements is true regarding the distribution of food products?
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What category of production is exempt from the application of EC Directive 852/2004?
What category of production is exempt from the application of EC Directive 852/2004?
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Which of the following is a necessary procedure that food business operators must implement according to EC Directive 852/2004?
Which of the following is a necessary procedure that food business operators must implement according to EC Directive 852/2004?
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How should food business operators address the hygiene requirements for food production?
How should food business operators address the hygiene requirements for food production?
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What is the production volume restriction for businesses as per EC Directive 852/2004?
What is the production volume restriction for businesses as per EC Directive 852/2004?
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What is required of food business operators regarding foods produced outside the EU?
What is required of food business operators regarding foods produced outside the EU?
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What is the primary purpose of using chemical additives in relation to equipment and containers?
What is the primary purpose of using chemical additives in relation to equipment and containers?
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How should food waste, non-edible by-products, and refuse be managed in areas where food is present?
How should food waste, non-edible by-products, and refuse be managed in areas where food is present?
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What type of containers should be used for food waste and refuse deposits according to good practice?
What type of containers should be used for food waste and refuse deposits according to good practice?
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What is required for the disposal of waste to ensure it is environmentally friendly?
What is required for the disposal of waste to ensure it is environmentally friendly?
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What condition must potable water meet when used in relation to foodstuffs?
What condition must potable water meet when used in relation to foodstuffs?
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Which of the following is a correct statement regarding non-potable water?
Which of the following is a correct statement regarding non-potable water?
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What is a key requirement for recycled water used in processing food products?
What is a key requirement for recycled water used in processing food products?
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What is a requirement for refuse stores managing food waste and refuse?
What is a requirement for refuse stores managing food waste and refuse?
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What quality must water meet if it is to be used in food preparation?
What quality must water meet if it is to be used in food preparation?
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What is required for ice that comes into contact with food?
What is required for ice that comes into contact with food?
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How must a food business operator handle raw materials known to be contaminated?
How must a food business operator handle raw materials known to be contaminated?
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What should a food handler do if they are afflicted with a disease likely to be transmitted through food?
What should a food handler do if they are afflicted with a disease likely to be transmitted through food?
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What type of steam is acceptable for use in contact with food?
What type of steam is acceptable for use in contact with food?
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What is a required condition for the handling and storage of ice used in food chilling?
What is a required condition for the handling and storage of ice used in food chilling?
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What is the implication of using cooling water that is contaminated after heat treatment of food in hermetically sealed containers?
What is the implication of using cooling water that is contaminated after heat treatment of food in hermetically sealed containers?
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What should be ensured regarding the water used for chilling whole fishery products?
What should be ensured regarding the water used for chilling whole fishery products?
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What must be done with raw materials and ingredients stored in a food business?
What must be done with raw materials and ingredients stored in a food business?
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What is necessary to control pest access in food businesses?
What is necessary to control pest access in food businesses?
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At what temperature should raw materials that support pathogen growth be kept?
At what temperature should raw materials that support pathogen growth be kept?
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How quickly should foodstuffs be cooled after heat-processing?
How quickly should foodstuffs be cooled after heat-processing?
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What approach is recommended for thawing foodstuffs?
What approach is recommended for thawing foodstuffs?
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What does the cold chain refer to in food storage?
What does the cold chain refer to in food storage?
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What is true about processing foodstuffs?
What is true about processing foodstuffs?
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What should be done with foods that will be held at chilled temperatures?
What should be done with foods that will be held at chilled temperatures?
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Study Notes
EC Directive 852/2004 on Food Hygiene
- This directive governs food hygiene in the EU.
- Food businesses must adhere to EU regulatory standards and retailer standards
- EC Directive 852/2004 defines legal implications of non-conformance.
Module Learning Outcomes
- Students will be able to identify EU regulations and standards for the food industry.
- Students will understand the requirements of EC Directive 852/2004.
- Students will define the implications of non-compliance with the minimum hygiene requirements.
Assessment
- The final exam in January 2024 accounts for 60% of the module's available marks.
- The remaining 40% comes from continuous assessment, based on food safety level 1 and 2 requirements from the FSAI.
- This assessment will be a closed-book exam.
- It will be completed as part of Saturday tutorials and consist of 15 multiple choice questions.
- Completion must be within 30 minutes.
History of Food Laws in Ireland
- Irish food laws date back to the early 1800s.
- Most Irish food legislation is derived from the EU membership.
- The Food Safety Authority of Ireland (FSAI) is the main regulatory authority responsible for enforcing food safety legislation.
- Food law is managed through contracts with official agencies.
- The food code is extensive and comprehensive, encompassing regulations and directives from national and EU levels.
Administration of Food Safety Laws in Ireland
- The diagram shows the various bodies and officials responsible for implementing food safety laws, including Environmental Health Officers, Veterinary Officers.
- Various personnel have roles related to food safety oversight. This organization is responsible for the implementation and enforcement of food safety legislation.
EC Directive 852/2004 - Article 1
- The foundation of EC Legislation is EC Directive 852/2004 on foodstuff control.
- The basic principle involves a food business operator taking responsibility for food safety.
- This responsibility is to exercise control throughout the whole food chain.
EC Directive 852/2004 - Additional Articles
- Procedures based on HACCP (Hazard Analysis and Critical Control Points) and good hygiene practices are required.
- Good practice guidelines, microbiological criteria, and temperature control are essential elements for food safety.
- Imported foods must meet EU standards.
- Operations related to private domestic use, private domestic consumption, and direct supply of small quantities to the final consumer or local establishments are exempt from this directive.
EC Directive 852/2004 – Article 3
- Food business operators have to ensure that all stages of production, processing, and distribution are in compliance with the hygiene requirements set out.
EC Directive 852/2004 – Article 4 - Primary Production
- Food business operators carrying out primary production, and operations related, must comply with general hygiene provisions and any specific requirements provided in Regulation (EC) No .…./2004
- Food business operators are to comply with general hygiene requirements for stages of production, processing, and distribution after compliant stages.
EC Directive 852/2004 - Article 4 - Specific Hygiene Measures
- Compliance with microbiological criteria for food is required.
- Procedures to meet the Regulation's objectives are to be complied with.
- Temperature control requirements, maintenance of cold chains, and sampling and analysis are necessary.
EC Directive 852/2004 - Article 5
- Deals with HACCP systems for implementation.
- It's addressed in a separate module.
EC Directive 852/2004 - Article 6
- Food business operators have to cooperate with the competent authorities in accordance with other applicable EU legislation, or relevant national law.
- Notifying the appropriate competent authority of establishments that are involved in production, processing, or distribution stages of foods, is required.
- Establishments must have approval by the competent authority following at least one on-site visit.
- Establishments must be approved under national laws of the Member state they are located in. Approval may also be related to another directive or by decision of the authority.
EC Directive 852/2004 - Article 10 - Imports
- The hygiene requirements for imported foods are those laid down in Articles 3 to 6 of the same Regulation.
EC Directive 852/2004 - Article 11 - Exports
- Requirements for exported and re-exported foods are those in Articles 3, 4, 5, and 6 of the same Regulation.
EC Directive 852/2004 - Article 13
- Annexes 1 and 2 may be updated in accordance with the procedure referred to in Article 14.
- Consideration for factors like new risk assessments, microbiological criteria, and temperature parameters is necessary.
- Derogations (exceptions) from Annexes I and II may be permissible for small businesses in particular, provided the derogations don’t affect achieving the regulation's objectives.
- Member states may adopt national measures adapting the requirements laid down in Annex II.
EC Directive 852/2004 - Article 13 - Annexes & Aims
- Paragraphs within annexes can also be adapted. The aims of such changes include enabling traditional methods for food production
- and accommodating geographical restrictions on food business locations.
EC Directive 852/2004 - Annex I
- Annex I deals with the primary production.
EC Directive 852/2004 - Annex II
- Annex II deals with requirements for all food production facilities.
- Broken down into thirteen chapters.
EC Directive 852/2004 - Annex II Chapter 1
- Food premises must be kept in good condition.
- Premises should prevent the accumulation of dirt, and minimise issues like toxic materials, condensation, etc.
- Proper ventilation, drainage, and washbasins for cleaning up are required.
- Suitable lighting is needed (natural or artificial, depending on circumstances)
EC Directive 852/2004 - Annex II Chapter 1 - cont
- Adequate facilities should be made for handling, storing materials, cleaning, and disinfecting food-related equipment in sanitary facilities
- A number of washbasins, and adequate space, are needed for proper cleaning. Adequate and proper disposal of waste is needed. Proper ventilation is key.
- Changing facilities for personnel should be available to maintain hygiene.
EC Directive 852/2004 - Annex II Chapter II
- Design and layout to permit food-handling practices and protection against contamination.
- Floors should be easy to clean and impervious materials should be used to facilitate disinfecting.
- Ceilings and other overhead fixtures need construction to minimise the accumulation of dirt and reduce issues related to contamination like condensation.
- Windows, and any other openings, should be insect-proof and easily removable.
- Doors should be easy to clean and disinfect
EC Directive 852/2004 - Annex II Chapter II - continued
- Surfaces used where foods are handled (food equipment, in particular), must be maintained in suitable conditions to facilitate easy cleaning and disinfection.
EC Directive 852/2004 - Annex II Chapter III
- Rules for movable and temporary premises.
- Specific conditions may apply to places used for food production in temporary/movable spaces, such as markets or marquees
EC Directive 852/2004 - Annex II Chapter IV - Transport
- Food transport conveyance and containers must be clean and maintained in good repair.
- Containers and vehicles are not to carry unrelated materials.
- Effective separation of different food products in transports is needed.
- Bulk food in containers should be marked appropriately in the given languages for the specified purpose.
- Cleanliness between loads is needed to avoid contamination of food.
- Containers should minimise risk of contamination from placement/protection.
EC Directive 852/2004 - Annex II Chapter V - Equipment
- Equipments used in food production needs to be kept suitably clean.
- Appropriate equipment materials, good repair, and order are needed to minimise contamination risk
- Equipment must be fitted with appropriate control devices.
- Chemical additives used for equipment preservation should be used as per good practices
EC Directive 852/2004 - Annex II Chapter VI - Food Waste
- Food waste needs to be removed quickly to prevent accumulation.
- Use containers suitable for food waste or refuse storage with suitable construction, cleaning, and disinfecting capabilities
- Sufficient storage and disposal of waste to avoid further risks are key
EC Directive 852/2004 - Annex II Chapter VI - Water Supply
- Potable water for food production needs to have enough supply for cleaning. Clean water can be used with some types of fishery products also.
- If non-potable water is used for tasks like refrigeration, fire control, etc., it must have a separate system.
- Recycled water if used, must maintain quality standards consistent with potable water and not harm products.
EC Directive 852/2004 - Annex II Chapter VI - Water Supply - continued
- Ice used for food purposes in cooling needs to be sufficiently clean.
- Steam used in handling and cooling must not contaminate the product.
- Containers for heat treatment should be cooled using appropriate techniques which do not risk contamination
EC Directive 852/2004 - Annex II Chapter VIII - Personal Hygiene
- Food handlers must maintain good personal hygiene standards.
- Individuals suffering from illness, contagious issues or injuries which may cause contamination must not handle food products
EC Directive 852/2004 - Annex II Chapter IX - Provisions Applicable to Foodstuffs
- Food business operators must not accept raw materials, ingredients if they may be contaminated.
- Raw materials and ingredients must be stored to prevent contamination, and spoilage.
EC Directive 852/2004 - Annex II Chapter IX - cont.
- Foods must be handled and processed at the necessary temperature to prevent contamination
- Procedures to control animals or pests must be maintained
- Raw materials, ingredients, intermediate products and finished products must not exceed temperature thresholds known to support the reproduction of pathogenic microorganisms
- Thawing of foodstuffs must be done to reduce the risk of toxic formation.
EC Directive 852/2004 - Annex II Chapter X - Processing/Packaging
- Materials for packaging/wrapping must not be sources of contamination
EC Directive 852/2004 - Annex II Chapter XI - Heat Treatment
- When foods are placed in hermetically sealed containers, they need to be adequately treated at specified temperatures and times with clear procedures ensuring proper treatment
EC Directive 852/2004 - Annex II Chapter XII - Training
- Adequate training for workers must be ensured about hygienic practices
- National or related training should be provided
What Happens When Things Go Wrong
- The slides contain an image illustrating what happens when food products are handled improperly.
Additional Information
- This document encompasses various chapters, articles, and annex details related to the EC Directive 852/2004 on foodstuff hygiene and related regulations.
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Description
Test your knowledge on the hygiene provisions outlined in Part A of Annex I, as well as key requirements for food business operators under EC Directive 852/2004. This quiz will assess your understanding of compliance, temperature control, and other essential hygiene practices in the food industry.
