4 years ago



“marginal, local and

“marginal, local and restricted activity” and “small amounts” have been interpreted in national legislation. For instance “local“ has been defined as supply within an 80 km radius of the production site. More flexible hygiene rules apply to the direct supply of products of plant origin (potatoes, vegetables and fruit) and products of animal origin (milk, eggs, slaughtering of poultry and rabbits, fishery and aquaculture products, wild game). These rules have been developed in consultation with the stakeholders concerned. In addition to these specific hygiene provisions, the Food Safety Agency has also implemented flexibility with respect to the European requirements concerning HACCP and traceability. Food business operators who only market prepackaged and/or non perishable foodstuffs without performing any kind of processing of these foods do not have to implement the HACCP principles but only need to apply good hygiene practices. Certain other food business operators can apply a simplified HACCP system if they implement a guide to good practices that has been approved by the Food Safety Agency. These operators do not have to develop their own HACCP system. They can rely on the HACCP plan provided in the guide. In addition, the requirements for record keeping are limited to the registration of non‐compliances. Besides the HACCP flexibility, strongly simplified administrative procedures with regard to traceability are provided. The Food Safety Agency has taken the initiative to further develop and simplify the approved guides in the sectors directly supplying to consumers (bakeries, butcher shops, pubs, restaurants, hotels, dairy farms, retail and nurseries). These guides will be made publicly available on the Food Agency website free of charge and support for training of target groups will be provided. Several other initiatives have been taken to inform food business operators active in the short supply chain. A brochure on food safety requirements during processing and marketing of food on the farm has been published recently. Many other brochures are available to food business operators: e.g. on self‐ checking in small businesses, notification requirement, traceability, … The Food Safety Agency website contains guidelines on milk dispenser machines, including hygiene rules and specific risks relating to the consumption of raw milk. Currently, consultations are ongoing with the agricultural sector on the possibilities of lowering the sampling frequencies for the analysis of well water. 18

SHORT FOOD SUPPLY CHAIN IN FLANDERS Dr. Ann Detelder Coordinator Steunpunt Hoeveproducten KVLV E‐mail: FRAMEWORK Short food supply chain is a sustainable marketing system with a direct relationship between the producer and the consumer. In most cases the producer sells directly to the consumer. There is no real definition of the short food supply chain system but there are a number of basic principles: Relationship producer – consumer: the farmer sells directly to the consumer; Limited number of links in the chain: the product is not distributed through wholesale distribution or the food processing industry; Ownership: the producer/farmer can determine the price, production method and supply (fair price for a fair product); Local: locally grown products are sold locally; Contact with the agriculture: consumers rediscover modern agriculture. Short food supply chain initiatives can have various forms. Farm products can be sold on the farm itself, in a farm shop, through home sales, at farmers markets, in a neighborhood store in the immediate surroundings of the farm or through collective systems such as food teams, vegetable subscriptions or cooperatives of farmers. The farmer can also sell his products in a kiosk along the side of the road or trough u‐pick farms. Direct sales through local markets or other short chain channels is, of course, not a new concept. 'Farmers markets' have existed for centuries and were formerly one of the main sources of income for farmers. By urbanization, intensification in agriculture, better preservation techniques and the emergence of supermarkets however many farmers markets disappeared. The food chain is also becoming more globalized, consumer foods are offered from all over the world. Farm products are products of agriculture or horticulture, harvested on the farm and possibly processed and offered for sale directly to the consumer or third parties. Mainly primary products, but also processed products such as butter, ice cream or fruit juice can be assigned as farm products. 19

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