Застосування мікробіологічних критеріїв на харчових підприємствах України, прийнятих в ЄС

Abstract

Мікробіологічні критерії, що їх зобов’язані дотримуватися оператори ринку харчових продуктів, запроваджені на основі положень Регламенту 852/2004 про гігієну харчових продуктів. Одним із головних зобов’язань харчових підприємств є запровадження постійних процедур, розроблених на основі принципів системи НАССР, з метою забезпечення безпечності харчових продуктів, що вони їх виробляють. Оператори ринку також зобов’язані дотримуватися мікробіологічних критеріїв та вживати заходи з метою досягнення показників, визначених у Регламенті. Микробиологические критерии должны соблюдаться операторам ринка пищевых продуктов, внедрены на основе положений Регламента 852/2004 о гигиене пищевых продуктов. Одним из главных обязательств пищевых предприятий есть внедрение постоянных процедур, роазработанных на основе принципов системы НАССР, с целью обеспечения безопасности пищевых продуктов, которые они их разрабатывают. Операторы рынка также обязаны соблюдать микробиологические критерии и применять меры с целью достижения показателей, определенных в Регламенте. Microbiological criteria, which must comply with the food market operators, entered on the basis of the provisions of Regulation 852/2004 on the hygiene of foodstuffs. One of the main obligations of food companies is the introduction of regular procedures, developed on the basis of the principles of the HACCP system, to ensure the safety of food that they produce. Market operators are also required to comply with microbiological criteria and take measures to achieve the benchmarks set out in the Regulations. Developed overall strategy for the implementation of microbiological criteria in accordance with the Regulations of the European Parliament and of the Council (EC) No. 852/2004 on the hygiene of foodstuffs. This strategy includes: definition of microbiological criterion that is used in Community law; the principles of development and application of criteria and proposals for activities to be carried out. Microbiological criteria indicate the acceptability of food products and process for their production. However, the application of microbiological criteria has certain limitations. Through reasons connected with sampling, methodology and uneven distribution of microorganisms, only microbiological studies can never guarantee food safety, which investigated. Microbiological criteria can be used differently depending on where it is being used and what actions need to be taken in case of discrepancy. Criteria established for end– products (food safety) can be used for food, ready for placement or already placed on the market. These criteria are applied at the stage of sale of food products, delivery to final consumers and retailers. Criteria of food safety are also applied in the import of food products to the EU in case of their import from third countries. Defined for the process criteria, criteria of hygiene of the technological processes – apply only to food businesses that manufacture or produce food products. These criteria established for a food product at specific stages of production, and do not apply to food that is already available on the market. This type of criteria commonly used to verify manufacturing processes and the manufacture of food products. For example, they may indicate compliance with good hygiene practice, as well as help to understand how properly functioning HACCP system. In the framework of the implementation of official food control, the authorized body shall verify compliance with microbiological criteria. This authorized body has at its disposal several tools and methods of control, in particular, the sampling plan and the research, monitoring, surveillance, audits and inspections. These methods include evaluation of HACCP plans and documentation review, which is conducted in enterprises.