The Commission of the European Union (EU) has issued a guidance document to help food producers and operators meet the EU’s requirements regarding the implementation of prerequisite programmes (PRPs) and hazard analysis and critical control point (HACCP) principles.
Published earlier this year in the Official Journal of the European Union, the guidance document provides practical information on:
- The link between PRPs and HACCP-based procedures with a food safety management system (FSMS)
- The implementation of PRPs, consistent with Annex I of EU Regulation (EC) No 852/2004
- The implementation of HACCP-based procedures, consistent with Annex II of 852/2004
- The flexibility provided within EU legislation to certain food establishments regarding the implementation of PRPs and HACCP-based procedures
In releasing this guidance document, the Commission noted the perception among some food producers and operators that the EU’s requirements regarding FSMSs imposed a “disproportionate administrative burden,” especially on medium-sized establishments. The Commission has expressed the hope that the more integrated approach embodied in this guidance document will provide food producers and operators with greater flexibility in meeting its requirements.
The full text of the EU Commission’s guidance document on the implementation of food safety management systems is available here.