Exchanging experiences on food hygiene and safety for small scale food processing
A study tour in Italy and Austria enabled representatives of sanitary and epidemiological stations to gain new knowledge and exchange experiences on how to best supervise small-scale local food production.
All Member States are obliged to apply the same hygiene and safety regulations for food products. Nevertheless, the interpretation might differ in different Member States.
In order to facilitate the interpretation of certain provisions regarding small-scale food processing, the Regional Authorities and the NRN organised a study tour to Italy and Austria for representatives of Sanitary and Epidemiological stations of the Podlaskie region. The six-day study visit aimed to inform participants on how EU standards and rules are applied in practice on non-animal home-made food products.
A six-day study visit for 20 people was held between 25 and 30 September 2016.
Participants were informed on a wide range of relevant issues including record keeping according the Good Hygiene and Manufacturing Practices (GHP & GMP) and the Hazard Analysis and Critical Control Points (HACCP), labelling, frequency and scope of checks, registration and approval of small-scale food processing plants, etc.