HACCP-Traditional or local products
Greetings MURADTALBI,
The products may not be mentioned in general food guidelines, but they could have a specific separate either local or regional legislation. Honey for example is not included in EC 2073/2005 but it is regulated by EC 110/2001 were it mentions parameters, labelling rules etc (honey is microbiologically stable btw). You may not find a product by a very specific name, but you will almost 100% find something in a more general category.
Also, for example jams have some specifications in EC 113/2001 and from experience/studies, even though they are considered relatively microbiologically stable due to the manufacturing process, they still should be tested mainly for yeasts/molds.
Products rich in sugars are not very prone to microbiological hazards, but there are also physical, chemical, allergen hazards to be considered.
GMP during manufacturing remains unchanged no matter what you do, meaning to the highest possible level depending of course on the product/process type.
Regards!
Hi dear Evans,
Thank you for your interaction.
Any other details/ clarification dear community members ?
Regards.