10. Legislation in food processing sectors and gastronomy
Ø Read the following extracts from the Regulation (EC) 852/2004 on the hygiene of foodstuffs[1] and answer the questions below.
REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004 on the hygiene of foodstuffs
Which translation best matches the name of the regulation?
a) NAŘÍZENÍ EVROPSKÉHO PARLAMENTU A RADY (ES) č. 852/2004 ze dne 29. dubna 2004 o hygieně potravin
b) SMĚRNICE EVROPSKÉHO PARLAMENTU A UNIE (EU) č. 852/2004 ze dne 29. dubna 2004 o hygieně potravin
c) SMĚRNICE EVROPSKÉHO PARLAMENTU A UNIE (EU) č. 852/2004 ze dne 29. dubna 2004 o hygieně krmiv
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(15) The HACCP requirements should take account of the principles contained in the Codex Alimentarius. They should provide sufficient flexibility to be applicable in all situations, including in small businesses. In particular, it is necessary to recognise that, in certain food businesses, it is not possible to identify critical control points and that, in some cases, good hygienic practices can replace the monitoring of critical control points. Similarly, the requirement of establishing ‘critical limits’ does not imply that it is necessary to fix a numerical limit in every case. In addition, the requirement of retaining documents needs to be flexible in order to avoid undue burdens for very small businesses.
1) What does the abbreviation HACCP stand for?
2) The phrase take account of in this context means:
a) brát vúvahu
b) dodržovat
c) kontrolovat
d) navýšit
3) Codex Alimentarius is a literal Latin translation for
a) "Food Code"
b) "Food industry"
c) "Food tax"
d) "List of alimentary diseases"
3) Is the phrase fix a numerical limit synonymous to establish a numerical limit?
a) yes
b) no
4) The word undue in this context means:
a) insufficient
b) not appropriate
c) not in time
d) not legal
5) The phrase in addition does not mean:
a) besides
b) further
c) moreover
d) other than
Ø Translate the names of these rules into Czech.
Regulation (EC) 853/2004 laying down specific hygiene rules for food of animal origin
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Regulation (EC) 854/2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption
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Directive 2004/41/EC - repealing certain Directives concerning food hygiene and health conditions for the production and placing on the market of certain products of animal origin intended for human consumption and amending Council Directives 89/662/EEC and 92/118/EEC and Council Decision 95/408/EC
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Ø Translate the following phrases into English.
o odběr vzorků a analýza
o požadavky na kontrolu teploty potravin
o provozovatelé potravinářských podniků
o úřední kontroly, registrace a schvalování
o vnitrostátní právo členského státu
o pokyny pro správnou praxi
o dovoz a vývoz
o konzultace s Evropským úřadem pro bezpečnost potravin
o obecné hygienické předpisy pro prvovýrobu a související postupy
o opatření pro zabránění kontaminaci z ovzduší, půdy, vody, krmiv a hnojiv
o udržovat v čistotě zařízení
Ø Match the following term used in food legislation with their definitions.
‘contamination’ / the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use‘establishment’ / products of primary production including products of the soil, of stock farming, of hunting and fishing
‘food hygiene’ / water intended for human consumption
‘hermetically sealed container’ / the presence or introduction of a hazard
‘potable water’ / any unit of a food business
‘primary products’ / the placing of a foodstuff in a wrapper or container
‘processing’ / foodstuffs that have not undergone processing, and includes products that have been divided, parted, severed, sliced, boned, minced, skinned, ground, cut, cleaned, trimmed, husked, milled, chilled, frozen, deep-frozen or thawed
‘unprocessed products’ / a container that is designed and intended to be secure against the entry of hazards
‘wrapping’ / any action that substantially alters the initial product, including heating, smoking, curing, maturing, drying, marinating, extraction, extrusion or a combination of those processes
[1] http://ec.europa.eu/food/safety/biosafety/food_hygiene/legislation_en