General food hygiene - the certificate training

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REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004 on the hygiene of foodstuffs (Regulation on hygiene) Article 5 Hazard analysis and critical control points 1. Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles. 2. The HACCP principles referred to in paragraph 1 consist of the following: (a) identifying any hazards that must be prevented, eliminated or reduced to acceptable levels; (b) identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels; (c) establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards; (d) establishing and implementing effective monitoring procedures at critical control points; (e) establishing corrective actions when monitoring indicates that a critical control point is not under control; (f) establishing procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are working effectively; and (g) establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs (a) to (f). When any modification is made in the product, process, or any step, food business operators shall review the procedure and make the necessary changes to it. 3. Paragraph 1 shall apply only to food business operators carrying out any stage of production, processing and distribution of food after primary production and those associated operations listed in Annex I. 4. Food business operators shall: (a) provide the competent authority with evidence of their compliance with paragraph 1 in the manner that the competent authority requires, taking account of the nature and size of the food business; (b) ensure that any documents describing the procedures developed in accordance with this Article are up-to-date at all times; (c) retain any other documents and records for an appropriate period. 5. Detailed arrangements for the implementation of this Article may be laid down in accordance with the procedure referred to in Article 14(2). Such arrangements may facilitate the implementation of this Article by certain food business operators, in particular by providing for the use of procedures set out in guides for the application of HACCP principles, in order to comply with paragraph 1. Such arrangements may also specify the period during which food business operators shall retain documents and records in accordance with paragraph 4(c). 56
Order no. 123 of 15 th February 2008 (Order on education) Education § 2. The person responsible for a foodstuff business covered by this order, must secure that people that treat foodstuff completes education with certificate on food hygiene, which are established in accordance with the legislation concerning the labour market educations, with reference to subsection 2 and § 3. Sub-section 2. People, who treat a reduced product range, where the raw materials and the handling are of a nature, that makes the health risk by handling and serving limited, could instead of the education mentioned in sub-section 1, complete a basic education in food hygiene, established by the Danish Veterinary and Food Administration, cf. § 4. § 3. The demand mentioned in § 2 does not apply to people, which 1) are under 18 years, 2) exclusively treats foodstuff, which are not associated with hygienic problems., 3) exclusively treats foodstuff in foodstuff businesses, which serves at the most 12 regular gueats for eating., for example canteen business, boarding houses, institutions and the like. 4) exclusively treats foodstuff in foodstuff businesses, which serve breakfast in connection with overnight stays, when number of guests do not exceed 12 people, 5) have completed an education within the foodstuff area or have participated in a course in food hygiene at least at the same level as mentioned in § 2, sub-section. 1, or 6) are employed in or have established a foodstuff business before January 1 st 1997, as long as subsequent employment or establishment of another foodstuff business does not take place. § 5. The mentioned education in § 2 must be commenced at the latest 2 months after employment or establishment. People, which not until after the employment or establishment turn 18, must at the latest 2 months after they turn 18 have commenced the education mentioned in § 2. Sub-section 2.The Food Region can authorize in particular cases, that the education has not been commenced within the deadline of two months mentioned in sub-section 1. § 6. The Danish Veterinary and Food Administration can, after an application, approve places of education, that establishes education on food hygiene, as a replacement for the educations mentioned in § 2, sub-section. 1. Sub-section 2. The education must comprise: 1) own-check, covering critical control points and supervision procedures, 2) general microbiology, covering food-borne diseases, 3) hygiene principles, covering cleaning, personal hygiene, and treatment and storage of foodstuff and 4) the foodstuff legislation and the function of the Food Regions. 57
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General food hygiene - the certific
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Page 1 Page 1-6 General food hygien
Page 5 and 6: Page 3 *1 Introduction At all times
Page 7 and 8: Anisakias larvae 28 Norovirus 28 Ow
Page 9 and 10: Preface Hygiene Certificate Everybo
Page 11 and 12: The number of bacteria gives an ove
Page 13 and 14: *1 Microorganisms Microorganisms ar
Page 15 and 16: *4 Contamination That a foodstuff i
Page 17 and 18: propagation is 0 °C. *3 Cooling By
Page 19 and 20: As a main rule frozen food must be
Page 21 and 22: ***i ramme Note! Preservatives are
Page 23 and 24: ***Diagram: The growth conditions o
Page 25 and 26: Species Foodstuff frequently involv
Page 27 and 28: Species Shigella Fusarium and asper
Page 29 and 30: *1 Own-check ***i ramme Own-check i
Page 31 and 32: *1 Raw food ***foto Whole pieces of
Page 33 and 34: Clostridium perfringens in large am
Page 35 and 36: *1 Own-check: When the goods are re
Page 37 and 38: *1 Own-check: When the raw material
Page 39 and 40: *1 Own-check: Heat treatment. Food
Page 41 and 42: *1 Own-check: Cold food *2 Cold cut
Page 43 and 44: 7. Is it allowed to: - Serve rose r
Page 45 and 46: *1 Hot-holding Often there is a nee
Page 47 and 48: 7. In the heating counter you have
Page 49 and 50: *1 Cleaning and disinfecting Proper
Page 51 and 52: *1 Personal hygiene Every employee
Page 53 and 54: Extracts from legislation REGULATIO
Page 55: Order no. 788 of 24 th July 2008 (O
Page 59 and 60: - Maturing a foodstuff by means of
Page 61 and 62: UV-light - Ultraviolet light, which
Page 63: General Food Hygiene This booklet i
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