Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion

Kostas Koutsoumanis, Ana Allende, Avelino Alvarez‐Ordóñez, Sara Bover‐Cid, Marianne Chemaly, Robert Davies, Lieve Herman, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Liesbeth Jacxsens, Annette Petersen, Theo Varzakas, Katleen Baert, Michaela Hempen & 2 others Yves Van der Stede, Declan Bolton

Research output: Contribution to journalJournal articleResearchpeer-review

173 Downloads (Pure)

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.
Original languageEnglish
Article number5432
Book seriesEFSA Journal
Volume16
Issue number11
Number of pages52
ISSN1831-4732
DOIs
Publication statusPublished - 2018

Keywords

  • food safety management
  • small food retail distribution centre
  • supermarkets
  • restaurants
  • catering
  • food donation
  • prerequisite programme

Cite this

Koutsoumanis, K., Allende, A., Alvarez‐Ordóñez, A., Bover‐Cid, S., Chemaly, M., Davies, R., ... Bolton, D. (2018). Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion. EFSA Journal, 16(11), [5432]. https://doi.org/10.2903/j.efsa.2018.5432
Koutsoumanis, Kostas ; Allende, Ana ; Alvarez‐Ordóñez, Avelino ; Bover‐Cid, Sara ; Chemaly, Marianne ; Davies, Robert ; Herman, Lieve ; Hilbert, Friederike ; Lindqvist, Roland ; Nauta, Maarten ; Peixe, Luisa ; Ru, Giuseppe ; Simmons, Marion ; Skandamis, Panagiotis ; Suffredini, Elisabetta ; Jacxsens, Liesbeth ; Petersen, Annette ; Varzakas, Theo ; Baert, Katleen ; Hempen, Michaela ; Van der Stede, Yves ; Bolton, Declan. / Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion. In: EFSA Journal. 2018 ; Vol. 16, No. 11.
@article{33e35d22a9fe4dbbb20b2f16eba04c49,
title = "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.",
keywords = "food safety management, small food retail distribution centre, supermarkets, restaurants, catering, food donation, prerequisite programme",
author = "Kostas Koutsoumanis and Ana Allende and Avelino Alvarez‐Ord{\'o}{\~n}ez and Sara Bover‐Cid and Marianne Chemaly and Robert Davies and Lieve Herman and Friederike Hilbert and Roland Lindqvist and Maarten Nauta and Luisa Peixe and Giuseppe Ru and Marion Simmons and Panagiotis Skandamis and Elisabetta Suffredini and Liesbeth Jacxsens and Annette Petersen and Theo Varzakas and Katleen Baert and Michaela Hempen and {Van der Stede}, Yves and Declan Bolton",
year = "2018",
doi = "10.2903/j.efsa.2018.5432",
language = "English",
volume = "16",
journal = "EFSA Journal",
issn = "1831-4732",
publisher = "Europen Food Safety Authority",
number = "11",

}

Koutsoumanis, K, Allende, A, Alvarez‐Ordóñez, A, Bover‐Cid, S, Chemaly, M, Davies, R, Herman, L, Hilbert, F, Lindqvist, R, Nauta, M, Peixe, L, Ru, G, Simmons, M, Skandamis, P, Suffredini, E, Jacxsens, L, Petersen, A, Varzakas, T, Baert, K, Hempen, M, Van der Stede, Y & Bolton, D 2018, 'Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion', EFSA Journal, vol. 16, no. 11, 5432. https://doi.org/10.2903/j.efsa.2018.5432

Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion. / Koutsoumanis, Kostas; Allende, Ana; Alvarez‐Ordóñez, Avelino; Bover‐Cid, Sara; Chemaly, Marianne; Davies, Robert; Herman, Lieve; Hilbert, Friederike; Lindqvist, Roland; Nauta, Maarten; Peixe, Luisa; Ru, Giuseppe; Simmons, Marion; Skandamis, Panagiotis; Suffredini, Elisabetta; Jacxsens, Liesbeth; Petersen, Annette; Varzakas, Theo; Baert, Katleen; Hempen, Michaela; Van der Stede, Yves; Bolton, Declan.

In: EFSA Journal, Vol. 16, No. 11, 5432, 2018.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion

AU - Koutsoumanis, Kostas

AU - Allende, Ana

AU - Alvarez‐Ordóñez, Avelino

AU - Bover‐Cid, Sara

AU - Chemaly, Marianne

AU - Davies, Robert

AU - Herman, Lieve

AU - Hilbert, Friederike

AU - Lindqvist, Roland

AU - Nauta, Maarten

AU - Peixe, Luisa

AU - Ru, Giuseppe

AU - Simmons, Marion

AU - Skandamis, Panagiotis

AU - Suffredini, Elisabetta

AU - Jacxsens, Liesbeth

AU - Petersen, Annette

AU - Varzakas, Theo

AU - Baert, Katleen

AU - Hempen, Michaela

AU - Van der Stede, Yves

AU - Bolton, Declan

PY - 2018

Y1 - 2018

N2 - 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.

AB - 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.

KW - food safety management

KW - small food retail distribution centre

KW - supermarkets

KW - restaurants

KW - catering

KW - food donation

KW - prerequisite programme

U2 - 10.2903/j.efsa.2018.5432

DO - 10.2903/j.efsa.2018.5432

M3 - Journal article

VL - 16

JO - EFSA Journal

JF - EFSA Journal

SN - 1831-4732

IS - 11

M1 - 5432

ER -

Koutsoumanis K, Allende A, Alvarez‐Ordóñez A, Bover‐Cid S, Chemaly M, Davies R et al. Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion. EFSA Journal. 2018;16(11). 5432. https://doi.org/10.2903/j.efsa.2018.5432