New Guidelines for Good Hygiene Practice
Nov 17, 2017 - hygiene
New Guidelines for Good Hygiene Practice
In 2017, the following EU-notified "hygiene guidelines" were published: Hosting Safe Celebrations, Water Dispensers, Ice Guidelines. The guideline for the artisanal production of ice cream was developed by BAV Institute on behalf of the industry association Uniteis e.V. The mentioned guidelines are national guidelines according to Art. 8 of Regulation (EC) No. 852/2004, which supplement the legal hygiene requirements specific to each sector.
An overview of all notified hygiene guidelines is available at www.bll.de. They serve as a reference point for both the respective companies and food monitoring authorities on the specific hygiene requirements that companies must fulfill. Even though these guidelines are not laws, they are of high relevance. Additionally, some guidelines also contain microbiological criteria for companies' self-monitoring. Examples include:
- Guideline for Minced Meat and Meat Preparations
- Guideline for Fruit and Vegetables
- Guideline for Ice Cream
- Guideline for Watercooler Companies
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