Food safety

Safety is a primary requirement for the AICV members, in order to promote the best quality for our category of product.
Some of the main Community rules followed by AICV members regarding product safety are the following:

  • The EU Hygiene Package applicable since 2006, that contains the Regulation (EC) N° 852/2004 on the hygiene of foodstuffs, which establishes the fundamental principle that primary responsibility for food safety stays with the food business operator. The Regulation also sets a certain number of obligations for the food business operators, but in the same time encourages development of Community and national guides to good practice, which food business operators may use on a voluntary basis.
  • The Regulation (EC) N° 2073/2005 on microbiological criteria for foodstuffs adopted in 2005 establishes harmonised microbiological criteria for certain pathogenic micro-organisms and the implementing rules to be complied with by food business operators when implementing the general and specific hygiene measures referred to in Regulation (EC) N°852/2004.
  • The Council Regulation 315/93/EEC adopted in 1993 that sets basic principles on contaminants in foods assuring that food containing a contaminant to an amount unacceptable from the public health viewpoint and in particular at a toxicological level, shall not be placed on the market.

In addition to other EU food safety rules that are applicable to the sector, the importance that our sector puts on food safety is further demonstrated through the means of self regulation.

The AICV Analytical Method Manual has been produced to specify reliable and acceptable methods for measuring such parameters concerning the quality of cider and fruit wines that the Executive Committee of the AICV considers relevant. The methods are intended for the guidance of Companies and their laboratories, so that a measure of conformity across the industry is obtained. A safety section is incorporated into each method setting out in a manner relevant to the Control of Substances Hazardous to Health Regulations (COSHH), specific precautions pertinent to the method that have to be taken. However, it is assumed that the user of the methods is trained to operate according to the principles of Good Laboratory Practice.