European Commission: harmonizing the application of HACCP and good hygiene practices
A new Communication from the European Commission
On 16 September 2022, the European Commission published Communication 2022/C 355/01 on the implementation of food safety management systems. The goal: to facilitate and harmonize the application of good hygiene practices (GHP) and HACCP procedures, introducing flexibility for certain types of businesses.
From 2016/C 278/01 to 2022/C 355/01
The new Communication replaces 2016/C 278/01, incorporating regulatory and scientific developments. Among these: the introduction of food safety culture and allergen control in Regulation (EC) No 852/2004 (as amended by Regulation (EU) 2021/382), the revision of ISO 22000, and updates to the Codex Alimentarius principles.
Objectives and tools of the new Communication
Communication 2022/C 355/01 is not binding, but provides guidance and practical tools to food business operators (FBOs). It aims to promote a common understanding of requirements and greater attention to food safety culture. Key points include: relationships between GHP, PRP, PRPop, and HACCP; flexibility of application for certain businesses; the role of audits; and indicators of food safety culture.
Operational details of the Communication
- Legislation and manuals: links between GHP, PRP, HACCP, and FSMS.
- Application of GHP: with flexibility provided for certain types of establishments (Annex I).
- Application of HACCP: operational flexibility for SMEs and specific businesses (Annex II).
- Audits: guidance for controls within FSMS.
- Food safety culture: examples of indicators (Appendix 3).
Conclusions and references
Communication 2022/C 355/01 represents progress toward a more consistent and flexible application of GHP and HACCP across the EU. It does not introduce obligations, but provides practical examples and encouragement. For further reading:
Carmine F. Milone – Food technologist, Founder, GoodFood Consulting
