Spain – New regulations on food safety applied to retail trade

ACSA

Published in the BOE Royal Decree 1021/2022, of December 13, which regulates certain hygiene requirements for the production and marketing of food products in retail establishments.

This royal decree establishes measures for the correct application throughout the State of the EU regulations on food safety, with the aim that its implementation is homogeneous throughout the territory and also makes use of flexibility provisions to favor the sustainability of the food system.

The new text compiles in a single regulation the requirements for meat and derivatives, for fishery products, raw milk, foods made with eggs, prepared meals, thus repealing the specific regulations for these food groups and that were prior to the hygiene pack.

In addition, it incorporates in its articles the regulation of the preparation of meals in private homes, the requirements in the tasting areas, vending machines, the access of pets to these establishments and establishes measures against food waste and the use of reusable containers. .

The bill regulates, among others, hygiene requirements such as temperature and establishes guidelines for freezing, thawing and refreezing operations and specific requirements for prepared meals.

In the case of large pieces of fruit, such as watermelon, melon, pineapple, cut into halves or quarters, it will be allowed to keep them for a while at room temperature.

Table 1. Temperature requirements of food products

Food refrigeration temperature

1. Meat of domesticated ungulates and of wild or farmed large game, except rats.

Equal to or less than 7 °C.
2. Carcasses of domestic ungulates, farmed and wild game, poultry and lagomorphs. Equal to or less than 3 °C.
3. Meat of poultry, lagomorphs, small wild game and rats. Equal to or less than 4 °C.
4. Meat preparations. Equal to or less than 4 °C.
5. Minced meat. Equal to or less than 2 °C.
6. Live bivalve molluscs and fishery products that are kept alive. Temperature that does not negatively affect its safety and viability.
7. Fresh fishery products, unprocessed thawed fishery products, cooked and refrigerated crustaceans and molluscs. Temperature close to that of melting ice (0-4 °C).
8. Raw milk. 1-4°C
9. Filled pastry products (unless stable at room temperature). Equal to or less than 4 °C.
10. Cut or peeled fruits, cut or peeled vegetables and unpasteurized juices ready for consumption and made in the retail trade. Equal to or less than 4 °C.
11. Frozen or deep-frozen foods. Equal to or less than –18 °C.

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