Food hygiene - Elaboration of guidelines for a good hygiene practice - note on the standardization and its realization

With the publication of the Directive 93/43/EWG on food hygiene of 14th June 1993, which became part of German law, a new course of legislation in the field of food hygiene has been followed. item 5 of the Directive aims at elaboration of guidelines, the Bundesministerium fur Gesundheit (Federal Ministry of Health) submitted an official request to the German Institute for Standardization (DIN) to work out guidelines under the responsibility of a national standards committee. At present, the projects "Personnel hygiene/Training", Cleaning and Disinfection", "Definitions on the HACCP-concept", "Structural requirements" and "Sale and handing over of unpackaged foodstuffs in self-service" are being worked on by the working committee "Food hygiene". The standard DIN 10514 "Food hygiene" - Hygiene Training" has already been published. The standards elaborated by the agricultural sector and the other interested circles serve for the mutual understanding. Referring to the field of food hygiene, they reflect the state of realization which is accepted by all parties involved, with regard to the hygienic dealing with foodstuffs.