Local view for "http://purl.org/linkedpolitics/eu/plenary/2002-05-14-Speech-2-342"
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"en.20020514.14.2-342"2
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"Mr President, Commissioner, Parliament will deliver its opinion tomorrow on a package of regulations that aim to guarantee the hygiene of foodstuffs in general and to establish specific hygiene rules for food of animal origin in particular. This new legislation is based on the fundamental need to guarantee food safety from farm to table, along the lines of the initiatives that have been adopted over the past months in order to provide the consumer with the best possible guarantees.
At this point, I would like to congratulate the rapporteur, who has made a great effort in trying to achieve consensus between all the groups. I think he has written an excellent report. I should also like to congratulate the Commission on having also presented a reasonably well-balanced proposal.
One of the key points of the future regulation, however, is the mandatory application of the HACCP (Hazard Analysis and Critical Control Points) for all food establishments. The application of the HACCP standard should, however, be considered as an additional safety measure, which cannot replace official controls. The HACCP system cannot be extended, for the moment, to the primary sector, given that this system has been designed exclusively for industry. The primary sector is already obliged to respect the ‘good practice guides’, a set of rules with similar aims to the HACCP but better adapted to the characteristics of this particular economic sector, and which we should not aim to duplicate.
The various food crises that have taken place make it necessary to strengthen hygiene regulations in order to regain consumer confidence, an objective that the European Commission has duly included in its proposal and which will no doubt be improved by the European Parliament with the approval of its amendments on the basis of traditional products, game, and so on, listed by the Members of this House who have spoken before me.
Economic agents must continue to shoulder responsibility for food safety, ensure traceability of food and food ingredients and must put in place product withdrawal procedures in case of food emergencies. Codes of good practice should be established by the various food sectors in order to give guidance to food business operators on food safety. Also, imports from and imports to third countries must comply with Community hygiene standards."@en1
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