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2. Regulatory and standards context
2.1 Regulatory principles and obligations
Cheesemakers are responsible for the sanitary quality of their products. They are obliged to offer safe (containing no hazards) and healthy (fit for human consumption) products for sale. They must cooperate with the inspection services (Direction départementale de la protection des populations, formerly the Direction des services vétérinaires), which are responsible for carrying out checks to ensure compliance with regulations.
When the "Hygiene Package" came into force in 2006, a set of European regulations harmonizing food hygiene provisions in EU countries, many articles summarized the new philosophy as "fewer prescriptions, but greater responsibility for professionals". The cheese-maker therefore has an obligation...
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Regulatory and standards context
Conclusion
Bibliography
Websites
FDA – Food and Drug Administration http://www.fda.gov
ANSES – Agence nationale de sécurité sanitaire http://www.anses.fr
AFSSA – French Food Safety Agency http://www.anses.fr
...Standards and norms
- Food hygiene – The role of HACCP and the application of its principles in controlling food and feed safety - NF V 01.006 - 09-08
- Food safety management system – AFNOR - NF EN ISO 22000 - 2005
- Édition 6 http://www.brcglobalstandards.com - Norme mondiale pour la sécurité des denrées alimentaires - 01-12
- Audit guidelines for suppliers of private label products – Version 6 http://www.ifs-certification.com...
Regulations
CODEX, CAC/RCP 1-1969 – General principles of food hygiene – Adopted 1969. Amended 1999. Revised 1997 and 2003. Editorial corrections 2011.
Commission Regulation (EC) No 1881/2006 of December 19, 2006 setting maximum levels for certain contaminants in foodstuffs.
Council Regulation (EC) No 733/2008 of 15 July 2008 on the conditions governing imports of agricultural products...
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