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 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.

Guidance on date marking and related food information: part 1 (date marking)

“…• A specific PreRequisite Program (nr. 16) applicable to the donation or marketing of foods past the 'best before' date was presented in the EFSA 'Second scientific opinion on hazard analysis approaches for small retail establishments' (EFSA BIOHAZ Panel, 2018a and in the Commission Notice 2020/C 199/01. This PRP describes preventive measures to be taken for best before date marked foods but also foods without a legally required shelf-life date (e.g.…”

“…deep freezing at -18°C or dried storage), (iii) in case of frozen food, control the freezing date, (iv) evaluate sensory property (still acceptable for consumption (absence of moulds, rancidity etc.)) and (v) ensure no exposure to any other significant food safety hazard or other health risk (EFSA BIOHAZ Panel, 2018a.…”

“…PRP 13), to give advice to the consumer on how to store the food and, when appropriate, for how long (e.g. in case of non-prepacked fresh fish or meat) (EFSA BIOHAZ Panel, 2017, 2018a. PRP 14 in Commission Notice 2020/C199/01 is related to the control of the shelf-life of prepacked foods within supermarkets, restaurants, food distribution and other retailers, and is especially applicable to all retailers involved in food donations.…”

“…Many EU MS have written national and regional guidance documents on food donations, because the nature of and the way in which donated foods are collected, stored and distributed by FBOs and charity organisations may be different (BIO by Deloitte, 2014;EFSA BIOHAZ Panel, 2018a. Most of these documents include tables with a list of food categories or specific food products that are eligible to be donated.…”

Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

“…Indeed, developing similar FSMS requires a fundamental understanding of processing activities/stages that have the capacity to increase the occurrence of hazards. [277] This simplified approach can also help in achieving control using PRP effective FSMS activities, which can include critical limits and record keeping, when required. [278] As enforcement of food laws remains the responsibilities of governments, the implementation of food safety procedures is oftentimes tied up within such food laws, being imposed by (Federal and State) regulatory bodies/frameworks.…”