Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion
Abstract In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite programme (PRP) criteria. The aim of this opinion was to develop similar FSMSs for o...
Ausführliche Beschreibung
Autor*in: |
EFSA Panel on Biological Hazards (BIOHAZ) [verfasserIn] Kostas Koutsoumanis [verfasserIn] Ana Allende [verfasserIn] Avelino Alvarez‐Ordóñez [verfasserIn] Sara Bover‐Cid [verfasserIn] Marianne Chemaly [verfasserIn] Robert Davies [verfasserIn] Lieve Herman [verfasserIn] Friederike Hilbert [verfasserIn] Roland Lindqvist [verfasserIn] Maarten Nauta [verfasserIn] Luisa Peixe [verfasserIn] Giuseppe Ru [verfasserIn] Marion Simmons [verfasserIn] Panagiotis Skandamis [verfasserIn] Elisabetta Suffredini [verfasserIn] Liesbeth Jacxsens [verfasserIn] Annette Petersen [verfasserIn] Theo Varzakas [verfasserIn] Katleen Baert [verfasserIn] Michaela Hempen [verfasserIn] Yves Van der Stede [verfasserIn] Declan Bolton [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2018 |
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Übergeordnetes Werk: |
In: EFSA Journal - Wiley, 2018, 16(2018), 11, Seite n/a-n/a |
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Übergeordnetes Werk: |
volume:16 ; year:2018 ; number:11 ; pages:n/a-n/a |
Links: |
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DOI / URN: |
10.2903/j.efsa.2018.5432 |
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Katalog-ID: |
DOAJ05528969X |
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520 | |a Abstract In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite programme (PRP) criteria. The aim of this opinion was to develop similar FSMSs for other small retail enterprises including retail distribution centres, supermarkets, restaurants (including pubs and other catering activities) and food donation. The latter presents several novel food safety challenges because donated food may be nearing the end of its shelf‐life and several actors are involved in the food donation chain, each reliant on each other to assure food safety. In this opinion, the simplified approach to food safety management is presented based on a fundamental understanding of processing stages and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. Control is achieved using PRP activities as previously described but with a modified ‘temperature control’ PRP and the addition of PRPs covering shelf‐life control, handling returned foods, shelf‐life evaluation for food donation, allocation of remaining shelf‐life, and freezing food intended for donation. Examples of the simplified approach are presented for retail distribution centres, supermarkets, restaurants and food donation. | ||
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10.2903/j.efsa.2018.5432 doi (DE-627)DOAJ05528969X (DE-599)DOAJbb9d1985e2ec43da88f6e10d3867530d DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Biological Hazards (BIOHAZ) verfasserin aut Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite programme (PRP) criteria. The aim of this opinion was to develop similar FSMSs for other small retail enterprises including retail distribution centres, supermarkets, restaurants (including pubs and other catering activities) and food donation. The latter presents several novel food safety challenges because donated food may be nearing the end of its shelf‐life and several actors are involved in the food donation chain, each reliant on each other to assure food safety. In this opinion, the simplified approach to food safety management is presented based on a fundamental understanding of processing stages and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. Control is achieved using PRP activities as previously described but with a modified ‘temperature control’ PRP and the addition of PRPs covering shelf‐life control, handling returned foods, shelf‐life evaluation for food donation, allocation of remaining shelf‐life, and freezing food intended for donation. Examples of the simplified approach are presented for retail distribution centres, supermarkets, restaurants and food donation. food safety management small food retail distribution centre supermarkets restaurants catering food donation Nutrition. Foods and food supply Chemical technology Kostas Koutsoumanis verfasserin aut Ana Allende verfasserin aut Avelino Alvarez‐Ordóñez verfasserin aut Sara Bover‐Cid verfasserin aut Marianne Chemaly verfasserin aut Robert Davies verfasserin aut Lieve Herman verfasserin aut Friederike Hilbert verfasserin aut Roland Lindqvist verfasserin aut Maarten Nauta verfasserin aut Luisa Peixe verfasserin aut Giuseppe Ru verfasserin aut Marion Simmons verfasserin aut Panagiotis Skandamis verfasserin aut Elisabetta Suffredini verfasserin aut Liesbeth Jacxsens verfasserin aut Annette Petersen verfasserin aut Theo Varzakas verfasserin aut Katleen Baert verfasserin aut Michaela Hempen verfasserin aut Yves Van der Stede verfasserin aut Declan Bolton verfasserin aut In EFSA Journal Wiley, 2018 16(2018), 11, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:16 year:2018 number:11 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2018.5432 kostenfrei https://doaj.org/article/bb9d1985e2ec43da88f6e10d3867530d kostenfrei https://doi.org/10.2903/j.efsa.2018.5432 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 16 2018 11 n/a-n/a |
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10.2903/j.efsa.2018.5432 doi (DE-627)DOAJ05528969X (DE-599)DOAJbb9d1985e2ec43da88f6e10d3867530d DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Biological Hazards (BIOHAZ) verfasserin aut Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite programme (PRP) criteria. The aim of this opinion was to develop similar FSMSs for other small retail enterprises including retail distribution centres, supermarkets, restaurants (including pubs and other catering activities) and food donation. The latter presents several novel food safety challenges because donated food may be nearing the end of its shelf‐life and several actors are involved in the food donation chain, each reliant on each other to assure food safety. In this opinion, the simplified approach to food safety management is presented based on a fundamental understanding of processing stages and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. Control is achieved using PRP activities as previously described but with a modified ‘temperature control’ PRP and the addition of PRPs covering shelf‐life control, handling returned foods, shelf‐life evaluation for food donation, allocation of remaining shelf‐life, and freezing food intended for donation. Examples of the simplified approach are presented for retail distribution centres, supermarkets, restaurants and food donation. food safety management small food retail distribution centre supermarkets restaurants catering food donation Nutrition. Foods and food supply Chemical technology Kostas Koutsoumanis verfasserin aut Ana Allende verfasserin aut Avelino Alvarez‐Ordóñez verfasserin aut Sara Bover‐Cid verfasserin aut Marianne Chemaly verfasserin aut Robert Davies verfasserin aut Lieve Herman verfasserin aut Friederike Hilbert verfasserin aut Roland Lindqvist verfasserin aut Maarten Nauta verfasserin aut Luisa Peixe verfasserin aut Giuseppe Ru verfasserin aut Marion Simmons verfasserin aut Panagiotis Skandamis verfasserin aut Elisabetta Suffredini verfasserin aut Liesbeth Jacxsens verfasserin aut Annette Petersen verfasserin aut Theo Varzakas verfasserin aut Katleen Baert verfasserin aut Michaela Hempen verfasserin aut Yves Van der Stede verfasserin aut Declan Bolton verfasserin aut In EFSA Journal Wiley, 2018 16(2018), 11, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:16 year:2018 number:11 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2018.5432 kostenfrei https://doaj.org/article/bb9d1985e2ec43da88f6e10d3867530d kostenfrei https://doi.org/10.2903/j.efsa.2018.5432 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 16 2018 11 n/a-n/a |
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10.2903/j.efsa.2018.5432 doi (DE-627)DOAJ05528969X (DE-599)DOAJbb9d1985e2ec43da88f6e10d3867530d DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Biological Hazards (BIOHAZ) verfasserin aut Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite programme (PRP) criteria. The aim of this opinion was to develop similar FSMSs for other small retail enterprises including retail distribution centres, supermarkets, restaurants (including pubs and other catering activities) and food donation. The latter presents several novel food safety challenges because donated food may be nearing the end of its shelf‐life and several actors are involved in the food donation chain, each reliant on each other to assure food safety. In this opinion, the simplified approach to food safety management is presented based on a fundamental understanding of processing stages and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. Control is achieved using PRP activities as previously described but with a modified ‘temperature control’ PRP and the addition of PRPs covering shelf‐life control, handling returned foods, shelf‐life evaluation for food donation, allocation of remaining shelf‐life, and freezing food intended for donation. Examples of the simplified approach are presented for retail distribution centres, supermarkets, restaurants and food donation. food safety management small food retail distribution centre supermarkets restaurants catering food donation Nutrition. Foods and food supply Chemical technology Kostas Koutsoumanis verfasserin aut Ana Allende verfasserin aut Avelino Alvarez‐Ordóñez verfasserin aut Sara Bover‐Cid verfasserin aut Marianne Chemaly verfasserin aut Robert Davies verfasserin aut Lieve Herman verfasserin aut Friederike Hilbert verfasserin aut Roland Lindqvist verfasserin aut Maarten Nauta verfasserin aut Luisa Peixe verfasserin aut Giuseppe Ru verfasserin aut Marion Simmons verfasserin aut Panagiotis Skandamis verfasserin aut Elisabetta Suffredini verfasserin aut Liesbeth Jacxsens verfasserin aut Annette Petersen verfasserin aut Theo Varzakas verfasserin aut Katleen Baert verfasserin aut Michaela Hempen verfasserin aut Yves Van der Stede verfasserin aut Declan Bolton verfasserin aut In EFSA Journal Wiley, 2018 16(2018), 11, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:16 year:2018 number:11 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2018.5432 kostenfrei https://doaj.org/article/bb9d1985e2ec43da88f6e10d3867530d kostenfrei https://doi.org/10.2903/j.efsa.2018.5432 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 16 2018 11 n/a-n/a |
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10.2903/j.efsa.2018.5432 doi (DE-627)DOAJ05528969X (DE-599)DOAJbb9d1985e2ec43da88f6e10d3867530d DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Biological Hazards (BIOHAZ) verfasserin aut Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite programme (PRP) criteria. The aim of this opinion was to develop similar FSMSs for other small retail enterprises including retail distribution centres, supermarkets, restaurants (including pubs and other catering activities) and food donation. The latter presents several novel food safety challenges because donated food may be nearing the end of its shelf‐life and several actors are involved in the food donation chain, each reliant on each other to assure food safety. In this opinion, the simplified approach to food safety management is presented based on a fundamental understanding of processing stages and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. Control is achieved using PRP activities as previously described but with a modified ‘temperature control’ PRP and the addition of PRPs covering shelf‐life control, handling returned foods, shelf‐life evaluation for food donation, allocation of remaining shelf‐life, and freezing food intended for donation. Examples of the simplified approach are presented for retail distribution centres, supermarkets, restaurants and food donation. food safety management small food retail distribution centre supermarkets restaurants catering food donation Nutrition. Foods and food supply Chemical technology Kostas Koutsoumanis verfasserin aut Ana Allende verfasserin aut Avelino Alvarez‐Ordóñez verfasserin aut Sara Bover‐Cid verfasserin aut Marianne Chemaly verfasserin aut Robert Davies verfasserin aut Lieve Herman verfasserin aut Friederike Hilbert verfasserin aut Roland Lindqvist verfasserin aut Maarten Nauta verfasserin aut Luisa Peixe verfasserin aut Giuseppe Ru verfasserin aut Marion Simmons verfasserin aut Panagiotis Skandamis verfasserin aut Elisabetta Suffredini verfasserin aut Liesbeth Jacxsens verfasserin aut Annette Petersen verfasserin aut Theo Varzakas verfasserin aut Katleen Baert verfasserin aut Michaela Hempen verfasserin aut Yves Van der Stede verfasserin aut Declan Bolton verfasserin aut In EFSA Journal Wiley, 2018 16(2018), 11, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:16 year:2018 number:11 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2018.5432 kostenfrei https://doaj.org/article/bb9d1985e2ec43da88f6e10d3867530d kostenfrei https://doi.org/10.2903/j.efsa.2018.5432 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 16 2018 11 n/a-n/a |
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10.2903/j.efsa.2018.5432 doi (DE-627)DOAJ05528969X (DE-599)DOAJbb9d1985e2ec43da88f6e10d3867530d DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Biological Hazards (BIOHAZ) verfasserin aut Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite programme (PRP) criteria. The aim of this opinion was to develop similar FSMSs for other small retail enterprises including retail distribution centres, supermarkets, restaurants (including pubs and other catering activities) and food donation. The latter presents several novel food safety challenges because donated food may be nearing the end of its shelf‐life and several actors are involved in the food donation chain, each reliant on each other to assure food safety. In this opinion, the simplified approach to food safety management is presented based on a fundamental understanding of processing stages and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. Control is achieved using PRP activities as previously described but with a modified ‘temperature control’ PRP and the addition of PRPs covering shelf‐life control, handling returned foods, shelf‐life evaluation for food donation, allocation of remaining shelf‐life, and freezing food intended for donation. Examples of the simplified approach are presented for retail distribution centres, supermarkets, restaurants and food donation. food safety management small food retail distribution centre supermarkets restaurants catering food donation Nutrition. Foods and food supply Chemical technology Kostas Koutsoumanis verfasserin aut Ana Allende verfasserin aut Avelino Alvarez‐Ordóñez verfasserin aut Sara Bover‐Cid verfasserin aut Marianne Chemaly verfasserin aut Robert Davies verfasserin aut Lieve Herman verfasserin aut Friederike Hilbert verfasserin aut Roland Lindqvist verfasserin aut Maarten Nauta verfasserin aut Luisa Peixe verfasserin aut Giuseppe Ru verfasserin aut Marion Simmons verfasserin aut Panagiotis Skandamis verfasserin aut Elisabetta Suffredini verfasserin aut Liesbeth Jacxsens verfasserin aut Annette Petersen verfasserin aut Theo Varzakas verfasserin aut Katleen Baert verfasserin aut Michaela Hempen verfasserin aut Yves Van der Stede verfasserin aut Declan Bolton verfasserin aut In EFSA Journal Wiley, 2018 16(2018), 11, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:16 year:2018 number:11 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2018.5432 kostenfrei https://doaj.org/article/bb9d1985e2ec43da88f6e10d3867530d kostenfrei https://doi.org/10.2903/j.efsa.2018.5432 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 16 2018 11 n/a-n/a |
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EFSA Panel on Biological Hazards (BIOHAZ) @@aut@@ Kostas Koutsoumanis @@aut@@ Ana Allende @@aut@@ Avelino Alvarez‐Ordóñez @@aut@@ Sara Bover‐Cid @@aut@@ Marianne Chemaly @@aut@@ Robert Davies @@aut@@ Lieve Herman @@aut@@ Friederike Hilbert @@aut@@ Roland Lindqvist @@aut@@ Maarten Nauta @@aut@@ Luisa Peixe @@aut@@ Giuseppe Ru @@aut@@ Marion Simmons @@aut@@ Panagiotis Skandamis @@aut@@ Elisabetta Suffredini @@aut@@ Liesbeth Jacxsens @@aut@@ Annette Petersen @@aut@@ Theo Varzakas @@aut@@ Katleen Baert @@aut@@ Michaela Hempen @@aut@@ Yves Van der Stede @@aut@@ Declan Bolton @@aut@@ |
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TX341-641 TP1-1185 Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion food safety management small food retail distribution centre supermarkets restaurants catering food donation |
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Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion |
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EFSA Panel on Biological Hazards (BIOHAZ) Kostas Koutsoumanis Ana Allende Avelino Alvarez‐Ordóñez Sara Bover‐Cid Marianne Chemaly Robert Davies Lieve Herman Friederike Hilbert Roland Lindqvist Maarten Nauta Luisa Peixe Giuseppe Ru Marion Simmons Panagiotis Skandamis Elisabetta Suffredini Liesbeth Jacxsens Annette Petersen Theo Varzakas Katleen Baert Michaela Hempen Yves Van der Stede Declan Bolton |
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hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion |
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Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion |
abstract |
Abstract In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite programme (PRP) criteria. The aim of this opinion was to develop similar FSMSs for other small retail enterprises including retail distribution centres, supermarkets, restaurants (including pubs and other catering activities) and food donation. The latter presents several novel food safety challenges because donated food may be nearing the end of its shelf‐life and several actors are involved in the food donation chain, each reliant on each other to assure food safety. In this opinion, the simplified approach to food safety management is presented based on a fundamental understanding of processing stages and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. Control is achieved using PRP activities as previously described but with a modified ‘temperature control’ PRP and the addition of PRPs covering shelf‐life control, handling returned foods, shelf‐life evaluation for food donation, allocation of remaining shelf‐life, and freezing food intended for donation. Examples of the simplified approach are presented for retail distribution centres, supermarkets, restaurants and food donation. |
abstractGer |
Abstract In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite programme (PRP) criteria. The aim of this opinion was to develop similar FSMSs for other small retail enterprises including retail distribution centres, supermarkets, restaurants (including pubs and other catering activities) and food donation. The latter presents several novel food safety challenges because donated food may be nearing the end of its shelf‐life and several actors are involved in the food donation chain, each reliant on each other to assure food safety. In this opinion, the simplified approach to food safety management is presented based on a fundamental understanding of processing stages and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. Control is achieved using PRP activities as previously described but with a modified ‘temperature control’ PRP and the addition of PRPs covering shelf‐life control, handling returned foods, shelf‐life evaluation for food donation, allocation of remaining shelf‐life, and freezing food intended for donation. Examples of the simplified approach are presented for retail distribution centres, supermarkets, restaurants and food donation. |
abstract_unstemmed |
Abstract In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite programme (PRP) criteria. The aim of this opinion was to develop similar FSMSs for other small retail enterprises including retail distribution centres, supermarkets, restaurants (including pubs and other catering activities) and food donation. The latter presents several novel food safety challenges because donated food may be nearing the end of its shelf‐life and several actors are involved in the food donation chain, each reliant on each other to assure food safety. In this opinion, the simplified approach to food safety management is presented based on a fundamental understanding of processing stages and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. Control is achieved using PRP activities as previously described but with a modified ‘temperature control’ PRP and the addition of PRPs covering shelf‐life control, handling returned foods, shelf‐life evaluation for food donation, allocation of remaining shelf‐life, and freezing food intended for donation. Examples of the simplified approach are presented for retail distribution centres, supermarkets, restaurants and food donation. |
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title_short |
Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion |
url |
https://doi.org/10.2903/j.efsa.2018.5432 https://doaj.org/article/bb9d1985e2ec43da88f6e10d3867530d https://doaj.org/toc/1831-4732 |
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Kostas Koutsoumanis Ana Allende Avelino Alvarez‐Ordóñez Sara Bover‐Cid Marianne Chemaly Robert Davies Lieve Herman Friederike Hilbert Roland Lindqvist Maarten Nauta Luisa Peixe Giuseppe Ru Marion Simmons Panagiotis Skandamis Elisabetta Suffredini Liesbeth Jacxsens Annette Petersen Theo Varzakas Katleen Baert Michaela Hempen Yves Van der Stede Declan Bolton |
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Kostas Koutsoumanis Ana Allende Avelino Alvarez‐Ordóñez Sara Bover‐Cid Marianne Chemaly Robert Davies Lieve Herman Friederike Hilbert Roland Lindqvist Maarten Nauta Luisa Peixe Giuseppe Ru Marion Simmons Panagiotis Skandamis Elisabetta Suffredini Liesbeth Jacxsens Annette Petersen Theo Varzakas Katleen Baert Michaela Hempen Yves Van der Stede Declan Bolton |
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TX - Home Economics |
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10.2903/j.efsa.2018.5432 |
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up_date |
2024-07-03T14:06:21.020Z |
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|
score |
7.3983936 |