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The hygiene of foodstuffs involves studying the way to produce foods of high
hygiene-health quality, so that these do not harm the consumer in any way.
To do this, it is necessary to determine what hazards may be associated with the
consumption of foodstuffs, their origin and the measures that we can adopt in order
to avoid these. This is because it is always easier to avoid a hazard than to eliminate
this once it has emerged, and so it is necessary to act in accordance with a set of
appropriate good practices.
The legislation on hygiene proposed for the food industry through
Regulation (CE) 852/2004
of April 29 on the hygiene of food products, obliges companies in the food sector (all those that prepare,
transform, package, transport, distribute, handle or sell foodstuffs, irrespective of their capacity, production
volume, size, number of workers, etc.) to perform autocontrol activities. Autocontrol activities include the application
of the Analysis of Hazards and Critical Control Points (APPCC), which is considered an essential and obligatory measure
to guarantee the hygiene of food products.
In order to promote Agro-foods Safety and support the production sectors of the CAPV,
ELIKA has developed a Risk Map of Agro-Food Industries with information available on all
the risks, foods and sectors involved, applicable legislation, admissible limits, information
on food-transmitted diseases and preventive practices.
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Agro-Food industry / Agro-Food industry
Presentation
