Health, food and animal safety
General and specific provisions
All businesses in the food sector ensure that all stages under their responsibility, from production to sale or making food available to the end customer, are carried out hygienically, in accordance with the provisions of this draft.
Businesses in the food sector engaged in activities related to primary production must comply with the general hygiene provisions in Annex I.
The related activities concerned are:
- The transport, handling and storage of primary products at the production site, where they have not been significantly modified
- Transport, from the production site to an establishment, of products of plant origin, fishery products and wild game products, where they have not been significantly modified
In addition, businesses in the food sector engaged in activities other than those related to primary production must comply with the general hygiene provisions in Annex II.
This annex details provisions relating to:
- Premises, including outdoor sites
- Transport conditions
- Food waste
- Water supply
- The personal hygiene of individuals coming into contact with the food
- The food itself
- Heat processing, which can be used to process some foods
- Training for industry professionals
Moreover, all businesses in the food sector must comply with the specific rules applicable to food of animal origin and, where appropriate, certain specific rules relating to the microbiological criteria applicable to food, temperature control and cold chain procedures, sampling and analysis.
The HACCP system
Businesses in the food sector apply the principles of the HACCP system (hazard analysis and critical control points) introduced by the Codex Alimentarius (a collection of international food standards developed as part of the work of the Food and Agriculture Organization of the United Nations).
These principles lay down a certain number of requirements that must be complied with throughout the production, processing and distribution cycle to enable, through hazard analysis, the identification of critical points where control is essential to guarantee food safety:
- Identification of any hazard which must be avoided, eliminated or reduced to an acceptable level
- Identification of critical control points
- Introduction of critical limits beyond which intervention is necessary
- Introduction and application of effective critical point monitoring procedures
- Introduction of corrective actions when monitoring highlights that a critical point is not under control
- Establishment of self-monitoring procedures to check the effectiveness of the measures taken
- Establishment of registers to prove that these measures are being applied effectively and facilitate official oversight by the competent authority as defined by Article 29 of Act No. 1.330, dated 8 January 2007, on food safety.
Registration or accreditation of businesses in the food sector
Businesses in the food sector must cooperate with the competent authority and, in particular, ensure that all establishments for which they are responsible are registered and keep the authority informed of any changes in their situation.
Traceability and recall of food products
In accordance with Act 1.330, dated 8 January 2007, on food safety, businesses in the food sector put in place systems and procedures to ensure the traceability of ingredients and food products.
In addition, when a business in the food sector notes that a food product presents a serious risk to health, it recalls it from the market immediately, and informs the Department of Health Affairs and users.
The application of the HACCP principles by businesses in the food sector is not a replacement for official oversight by the Department of Health Affairs. Businesses are obliged to collaborate with the Department.
DEPARTMENT OF HEALTH AFFAIRS
48 boulevard d'Italie
MC 98000 MONACO
Division de Sécurité Sanitaire et Alimentaire :
(+377) 98 98 19 00
Fax: (+377) 98 98 19 08
Opening hours: Monday to Friday, from 9 a.m. to 5.30 p.m., firstname.lastname@example.org