The Ministry of Health has published the Manual of Correct Operating Practice for the food additive gas sector in application of Regulation (EC) 852/2004 on the hygiene of food and beverages .
This document can be used by FBOs (food sector operators) as an operational reference for the preparation of the HACCP Plan / Company Manual , i.e. the collection of control procedures that the FBO must compulsorily develop and apply as required by current regulatory provisions.
The approach described to identify the critical phases of the food additive gas production process and the consequent determination of the critical control points (CCP) and the operational prerequisite programs (O-PRP) must be understood as an example of how companies can set up their own HACCP Plan.
There are various methodologies for identifying the risks associated with the production process and, instead of the approach reported in this Manual, it is always possible to adopt alternative methods that are equally effective and compliant with the legislation.
The Manual is the result of the comparison work on the operating practices implemented by the companies associated with Assogastecnici, the National Association of Companies producing technical, special and medicinal gases, adhering to Federchimica, the National Federation of the Chemical Industry.
Food additive gas companies will be able to find useful indications in the technical and application fields for the implementation and finalization of food hygiene practices that meet the requirements of Regulation (EC) 852/2004.
The document transposes the applicable legislation, in addition to the international standards ISO 22000 , FSSC 22000 and ISO 9001 , for the application of the principles of the HACCP system.
Food gases, published a manual of good practice
An operational reference for the preparation of the HACCP Plan / Company Manual