2018/0461/E
EC/EFTA
ES Spanien
  • C00A - LANDWIRTSCHAFT, FISCHEREI, LEBENSMITTEL
2018-12-17
2018-09-19

• Production of preserved vegetables and pickles

• Production of jams and quince

• Production of sprouted seeds

• Production of juices and juice by-products

• Plant products in peeled, sliced, dehydrated, fermented, dried and/or cooked form

• Packages of sanitised fresh vegetables (type 4ª for immediate consumption and prepared vegetables for making purées)

Draft Order of the Minister for Economic Development and Infrastructure and of the Minister for Health adopting specific technical standards for adapting health and hygiene rules for businesses working with plant products

OBJECTIVE: to lay down health and hygiene rules and specific requirements that non-industrial businesses carrying out any of the following activities must comply with:

• Production of preserved vegetables and pickles

• Production of jams and quince

• Production of sprouted seeds

• Production of juices and juice by-products

• Plant products in peeled, sliced, dehydrated, fermented, dried and/or cooked form

• Packages of sanitised fresh vegetables (type 4ª for immediate consumption and prepared vegetables for making purées)

DESCRIPTION: these businesses are usually attached to or near the farm where the product is made and/or packaged from raw materials obtained on the farm itself, although fruit and vegetables from elsewhere may be used in some circumstances due to seasonal availability. Their production volumes must not exceed 2 500 kg of processed product per year, apart from juices and the like, which must not exceed 5 000 litres of processed product per year.

Health and hygiene RULES are set out for the following areas:

location and access roads;

layout, design and dimensions of the businesses and premises;

internal structures of the premises;

water supply;

effluents and wastewater;

lighting;

ventilation;

equipment and utensils;

sanitary facilities and changing rooms;

personal hygiene;

cleaning and disinfection;

pest control;

storage, handling and disposal of waste, non-edible by-products and returns;

modes of transport;

operational hygiene (products and processes);

operator training;

packaging and wrapping;

labelling and traceability;

self-monitoring system.