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Hazard analysis approaches for certain small retail establishments in view of the application of their food safety management systems

Antonia Ricci, Marianne Chemaly, Robert Davies, Pablo Salvador Fernandez Escamez, Rosina Girones, Lieve Herman, Roland Lindqvist, Birgit Norrung, Lucy Robertson, Giuseppe Ru, et al.
(2017) EFSA JOURNAL. 15(3).
Author
Organization
Abstract
Under current European hygiene legislation, food businesses are obliged to develop and implement food safety management systems (FSMS) including prerequisite programme (PRP) activities and hazard analysis and critical control point principles. This requirement is especially challenging for small food retail establishments, where a lack of expertise and other resources may limit the development and implementation of effective FSMS. In this opinion, a simplified approach to food safety management is developed and presented based on a fundamental understanding of processing stages (flow diagram) and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. The need to understand and apply hazard or risk ranking within the hazard analysis is removed and control is achieved using PRP activities as recently described in the European Commission Notice 2016/C278, but with the addition of a PRP activity covering 'product information and customer awareness'. Where required, critical limits, monitoring and record keeping are also included. Examples of the simplified approach are presented for five types of retail establishments: butcher, grocery, bakery, fish and ice cream shop. (C) 2017 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority.
Keywords
food safety management, small food retailers, prerequisite programme, hazard analysis and critical control point, CRITICAL CONTROL POINT, SMALL BUSINESSES, HACCP SYSTEM, IMPLEMENTATION, INDUSTRY, CHECKING, HYGIENE

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MLA
Ricci, Antonia, et al. “Hazard Analysis Approaches for Certain Small Retail Establishments in View of the Application of Their Food Safety Management Systems.” EFSA JOURNAL, vol. 15, no. 3, 2017, doi:10.2903/j.efsa.2017.4697.
APA
Ricci, A., Chemaly, M., Davies, R., Escamez, P. S. F., Girones, R., Herman, L., … Bolton, D. (2017). Hazard analysis approaches for certain small retail establishments in view of the application of their food safety management systems. EFSA JOURNAL, 15(3). https://doi.org/10.2903/j.efsa.2017.4697
Chicago author-date
Ricci, Antonia, Marianne Chemaly, Robert Davies, Pablo Salvador Fernandez Escamez, Rosina Girones, Lieve Herman, Roland Lindqvist, et al. 2017. “Hazard Analysis Approaches for Certain Small Retail Establishments in View of the Application of Their Food Safety Management Systems.” EFSA JOURNAL 15 (3). https://doi.org/10.2903/j.efsa.2017.4697.
Chicago author-date (all authors)
Ricci, Antonia, Marianne Chemaly, Robert Davies, Pablo Salvador Fernandez Escamez, Rosina Girones, Lieve Herman, Roland Lindqvist, Birgit Norrung, Lucy Robertson, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Emma Snary, Niko Speybroeck, Benno Ter Kuile, John Threlfall, Helene Wahlstrm, Ana Allende, Lars Barregard, Liesbeth Jacxsens, Kostas Koutsoumanis, Moez Sanaa, Theo Varzakas, Katleen Baert, Michaela Hempen, Valentina Rizzi, Yves Van der Stede, and Declan Bolton. 2017. “Hazard Analysis Approaches for Certain Small Retail Establishments in View of the Application of Their Food Safety Management Systems.” EFSA JOURNAL 15 (3). doi:10.2903/j.efsa.2017.4697.
Vancouver
1.
Ricci A, Chemaly M, Davies R, Escamez PSF, Girones R, Herman L, et al. Hazard analysis approaches for certain small retail establishments in view of the application of their food safety management systems. EFSA JOURNAL. 2017;15(3).
IEEE
[1]
A. Ricci et al., “Hazard analysis approaches for certain small retail establishments in view of the application of their food safety management systems,” EFSA JOURNAL, vol. 15, no. 3, 2017.
@article{8644996,
  abstract     = {{Under current European hygiene legislation, food businesses are obliged to develop and implement food safety management systems (FSMS) including prerequisite programme (PRP) activities and hazard analysis and critical control point principles. This requirement is especially challenging for small food retail establishments, where a lack of expertise and other resources may limit the development and implementation of effective FSMS. In this opinion, a simplified approach to food safety management is developed and presented based on a fundamental understanding of processing stages (flow diagram) and the activities contributing to increased occurrence of the hazards (biological, chemical (including allergens) or physical) that may occur. The need to understand and apply hazard or risk ranking within the hazard analysis is removed and control is achieved using PRP activities as recently described in the European Commission Notice 2016/C278, but with the addition of a PRP activity covering 'product information and customer awareness'. Where required, critical limits, monitoring and record keeping are also included. Examples of the simplified approach are presented for five types of retail establishments: butcher, grocery, bakery, fish and ice cream shop. (C) 2017 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority.}},
  articleno    = {{4697}},
  author       = {{Ricci, Antonia and Chemaly, Marianne and Davies, Robert and Escamez, Pablo Salvador Fernandez and Girones, Rosina and Herman, Lieve and Lindqvist, Roland and Norrung, Birgit and Robertson, Lucy and Ru, Giuseppe and Simmons, Marion and Skandamis, Panagiotis and Snary, Emma and Speybroeck, Niko and Ter Kuile, Benno and Threlfall, John and Wahlstrm, Helene and Allende, Ana and Barregard, Lars and Jacxsens, Liesbeth and Koutsoumanis, Kostas and Sanaa, Moez and Varzakas, Theo and Baert, Katleen and Hempen, Michaela and Rizzi, Valentina and Van der Stede, Yves and Bolton, Declan}},
  issn         = {{1831-4732}},
  journal      = {{EFSA JOURNAL}},
  keywords     = {{food safety management,small food retailers,prerequisite programme,hazard analysis and critical control point,CRITICAL CONTROL POINT,SMALL BUSINESSES,HACCP SYSTEM,IMPLEMENTATION,INDUSTRY,CHECKING,HYGIENE}},
  language     = {{eng}},
  number       = {{3}},
  pages        = {{52}},
  title        = {{Hazard analysis approaches for certain small retail establishments in view of the application of their food safety management systems}},
  url          = {{http://doi.org/10.2903/j.efsa.2017.4697}},
  volume       = {{15}},
  year         = {{2017}},
}
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