Guide to good hygiene practices (GGHP)
Hygiene Package
Updated on 06/09/2016
Keywords : Hygiene package, Food hygiene, Guide to good hygiene practices (GGHP)
The reform of the European regulations on food hygiene, which came into force on 1 January 2006, simplified and harmonised the legislation applicable in the European Union. This set of regulations, known as the “Hygiene Package”, concerns the entire food chain from primary production (both animal and plant) to the consumer and including the food industry, catering trades, transport and distribution ("from farm to fork"). Its aim is to harmonise the level of food safety by involving all stakeholders in the food chain, subjecting them to the same requirements, by formalising the responsibility of professionals, and by optimising controls by the health authorities.
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Salmonellosis
Updated on 18/12/2017
Keywords : Salmonellosis, Microbiological food risks, Animal diseases, Zoonoses, Guide to good hygiene practices (GGHP), Foodborne illness outbreak (FIO), Pregnant women
Infections with bacteria in the genus Salmonella are the second most common cause of foodborne illness in Europe. They cause gastroenteritis that can sometimes be acute, but in some susceptible populations they may have more serious effects. This article presents salmonellosis and ways of preventing the disease.
Listeriosis
Updated on 04/08/2016
Keywords : Microbiological food risks, Guide to good hygiene practices (GGHP), Zoonosis, Pregnant women, Listeriosis
Listeriosis is a foodborne disease caused by a bacterium, Listeria monocytogenes. This bacterium is frequently associated with minor digestive problems including diarrhoea. However, serious forms can affect susceptible populations such as pregnant women, the elderly and immunocompromised people. Below is a description of this disease and advice on how to avoid it.
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