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Following a request by the European Commission ("EC"),
the European Food Safety Authority ("EFSA") has developed
a simplified approach to food safety management in
small food retail businesses, such as grocery shops, butchers,
and bakeries. The approach includes guidelines to help small food
retail businesses identify the most relevant biological, chemical,
and physical hazards at each stage of the food production process,
the activities or practices that make hazards more likely to occur,
and the appropriate control measures. The simplified approach
means, for example, that small food retailers are not required to
have detailed knowledge of specific hazards. However, small food
retailers need to be aware of the biological, chemical, and
physical hazards or allergens that may be present in the production
process, and need to know that a failure to undertake key control
activities—such as correct chilled storage or separation of
raw from cooked products—could increase consumer exposure to
hazards. The traditional approach of food business
operators—ranking and prioritizing hazards as required by
current European Union ("EU") hygiene legislation before
decisions on control measures can be taken—would not apply to
small food retailers per EFSA's simplified approach.
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