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VCI-Guide for Good Hygiene Practices in Food Additives Manufacture

Bernd Haber, Matthias Rheinheimer, Dietmar Richter, Ulrike Zimmer


Regulation (EC) No 178/2002 lays down the general principles and requirements of food law and food safety procedures. Regulation (EC) No 852/2004 (Food Hygiene Regulation) stipulates general rules on food hygiene for food business operators. Both regulations are applicable to the production of food additives. Since the industrial manufacturing of food additives differs significantly from the production processes of conventional foodstuffs, the transfer of mandatory food safety and hygiene principles can be complex. The ‘Fachvereinigung Lebensmittelzusatzstoffe im Verband der Chemischen Industrie e. V.’ [Sector group food additives within the German Chemical Industry Association (VCI)] developed a guide that deals with the interpretation and implementation of the food law requirements regarding the manufacturing of food additives. As an industry guide for good manufacturing practice (GMP) within the meaning of the Food Hygiene Regulation, it is addressed to manufacturers of food additives.

Bernd Haber is the Chair of the Fachvereinigung Lebensmittelzusatzstoffe im Verband der Chemischen Industrie e. V. [Sector group food additives within the German Chemical Industry Association (VCI)]; Matthias Rheinheimer and Dietmar Richter are Members of the VCI sector group food additives; Ulrike Zimmer is the Executive Director of the VCI sector group food additives.

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