Pioneers in Good Hygiene Practice
The European Flour Millers' members are very careful about maintaning high standards of hygiene in their mills. The main regulation on food hygiene is Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs. In conjunction with their relevant local authorities, European Flour Millers' members have drawn up guides to comply with the Hygiene Regulation. Whilst these guides are not legally binding, officers from national Food Authorities must take it into account when assessing compliance with the regulations.
Flour millers applying HACCP (hazard analysis, critical control points) systems throughout the milling process to remove all hazardous material.
Guides to Good Hygiene Practice
The EU flour milling association started in 1994 to develop a Guide of Good Practices on Hygiene and finalised this document in 1998. The sector was a pioneer in that respect, preparing a guide which would constitute a basis for the construction of national rules applicable at local level.
The Guide aims to identify steps in the miller’s activity, which are critical to ensuring food safety. Adequate safety procedures are identified, implemented, maintained & reviewed on the basis of the principles of HACCP. Today, the European Flour Millers Guide to Good Hygiene Practice is being implemented through national Guides, which are constantly updated with stricter rules.
European consumers have increasingly high expectations about the safety of their food & a growing interest in how it is produced. European flour millers are committed to meeting these expectations.