EU – Baltic States, Foodstuff, Legislation, Markets and Companies

Veronika Ceplisa from INLAT PLUS.

This involves a creation of procedures on the basis of HACCP principles – Hazard Analysis and Critical Control Point. Said system procures control of the whole process of production, storing and selling where may arise dangerous situations. Besides, important attention is directed to the critical points of control where all types of risk related to consumption of food products may be remedied, prevented and lowered to a normal level.

Risk identification takes places on all stages of food chain. In other words, acceptance of products includes packaging control, supporting document check, all kinds of compliance and quality certificates, etc. All this shall be listed in the book. In case of damaged package  danger shall be assessed, whether impurity got into the product and upon necessity the separation of products shall be made but the damaged product returned to the supplier. A corresponding protocol shall as well be prepared in such case. Next stage is storing which may be without refrigerating rooms (here it is vital to follow the level of humidity, temperature, hygiene) or with the use of refrigerating rooms (regular temperature check in the refrigerating rooms and recording of obtained data in the book, correction of temperature, cleanness). In case of a company which works in the sphere of public catering then a stage shall be added for the preparation of products (either with or without temperature regime) and a stage for serving the food. Special risks are present in fast food restaurants because prepared dished do not immediately make their way to the end consumer, but instead are kept for a certain time in specific temperature where there is a risk of bacteria multiplication.

It is very important to comply with and follow the best before date. On each product shall be specified the best before date. If a worker of public catering had opened a pack of juice, then before putting it back to refrigerator he/she shall not forget to mark the pack with information of date of opening and the date by which it shall be used.

A series of events shall be carried out in relation to complying with the hygiene requirements (including deratization and pest control, waste disposal, work wear cleaning, etc.). Instructions shall be drawn up in relation to cleansing agents and cleaning of premises by dividing them into zones (kitchen, water closets, etc.). Also agreements shall be entered into for fighting against insects and rodents with relevant companies.

It shall be noted that development and implementation of HACCP relates to all personnel of the company. The company shall appoint a worker who will be responsible for implementation of, compliance with and support of said procedures. This process is not limited to drafting of documentation and creating an external similarity of order. It is not enough to only identify the risks, instead it is required to develop an instruction of measures which will be understandable to each worker.

Documents in which the procedures are specified shall be regularly reviewed and updated. Said documents shall be placed in an accessible place and immediately handed over for inspection in case of controlling events on the part of food and veterinary office. In the absence or undue formalization of said documents the management of the company may be brought to administrative liability.

Law office INLAT PLUS addresses the attention of clients that we have a certified specialist and we are ready to provide legal services and assistance with drawing up required documentation and procedures on the basis of HACCP. According to the EU Directive No.852/2004 as of 29 April 2004 on the hygiene of foodstuffs all market participants working in the food sphere shall draw up and implement the said procedures.

Law Office INLAT PLUS, ltd.

40 Brivibas Str. 15, Riga, Latvia

phone: +37167505970

cell: +37126403577

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www.inlatplus.lv