HACCP approach to ensure the safety and quality of food packaging

摘要

CE Directive 93/43/eec of 14 June 1993 on the hygiene of foodstuffs has been implemented in the Netherlands through the Food and Commodity Act (Warenwet) of 14 December 1995. This Directive requires food compaines to identify steps in their activities that are critical to ensuring food safety, and to ensue that adequate safety procedures are identified, implemented, maintained and reviewed based on the principles of the hazard Analysis Critical Control Point (HACCP) system. HACCP is a tool used to Assess hazards, estimate risks and establish specific Control measures that emphasize prevention and control Rather than reliance on and-product testing.