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Ukrainian aquaculture producers to introduce HACCP system within 2018-2019
02.04.2018 18:13 "Agro Perspectiva" (Kyiv) —
The Ukrainian Ministry of Agrarian Policy and Food has, up to the Ukrainian foods’ current legislation, fixed the deadlines until which the domestic aquaculture producers are to introduce into their work the principles of the HACCP system (Article 66 of the Ukrainian Law «On Amending Certain Legislative Acts of Ukraine on Food Products» as of Jul 22, 2014), Ukrainian Ministry of Agrarian Policy and Food reports.
So, as to the Ministry, by Sept 20, 2018, the HACCP system is to be introduced by companies which carry out activities with food products, which do not contain unprocessed ingredients of animal origin (except for small capacities), for example, producers of raw fish. However, by Sept 20, 2019, the HACCP system is to be introduced all small companies regardless of the type of ready products they produce.
As to the Ministry, failure to fulfil this requirement comply will be considered as a violation of the law, resulting in a fine imposed due to the Art. 64 of the aforementioned law.
In addition, since Apr 4, 2018, the Ukrainian Law «On state control, carried out in order to verify the compliance with legislation on the safety and quality of foods and feeds, health and welfare of animals», which stipulates the possibility of carrying out the inspection by the Ukrainian State Service for Foods Safety and Consumer Protection over the introduction of the HACCP system by the domestic companies.
As to the report, the use of the HACCP system will allow the Ukrainian domestic companies to organize comprehensive control over the safety of their ready products, ensure its competitive quality, openness within relations with consumers/control bodies. By ensuring the proper conditions of the aquaculture products’ output due to the international standards, the Ukrainian domestic producers will also be able to expand their activities and enter new markets.
It is to be admitted, the HACCP (Hazard Analysis and Critical Control Point) is a system for monitoring of the level of foods’ safety within their output process. The system allows to isolate all potentially dangerous factors and prevent their occurring.
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