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FOOD HYGIENE

 

The White Paper on Food Safety radically changed legislation on food. The main goal of general and special hygiene rules is to provide a high level of consumer protection. Each participant in the food chain must ensure that food safety is not at risk.

 

Community legislation applies to all stages of the production, processing, distribution and placement on the market of foodstuffs intended for human consumption. ‘Placement on the market’ means having foodstuffs for sale, including offering for sale and all other forms of transfer, free or against payment, sale, distribution and other types of transfer.

 

The new rules are based on the following principles:

• the primary responsibility for ensuring safe food is borne by the operator of the food business,
• food safety must be ensured throughout the food chain, beginning with primary production,
• the entire food chain must include procedures based on HACCP principles,
• legislation allows for the development of good hygiene practice guidelines and specifies the use of HACCP principles as tools for complying with new regulatory requirements,
• flexibility of legislation regarding producers in distant areas (e.g. high mountain ranges) and traditional procedures and methods has been taken into account,
• mandatory registration and authorisation of food producing establishments.


The food business operator must register the food producing establishment at Health Inspectorate of the Republic of Slovenia (ZIRS) if pursuing:
• any activity related to food supplements or foodstuffs for particular nutritional uses,
• catering,
• business in workplace food premises,
• business in institutional food premises.


The Community regulations on food hygiene (Regulation 852/2004/EC) do not apply to primary production for private domestic use or for domestic preparation, food handling or storage for private domestic use.

 

The area of food hygiene is closely connected to:
• Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety.
• Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare.