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Marco Legal Para Empresas De Alimentos En Colombia

Posted 16. November 2022 by Logistik-Express in Allgemein

The fourth book describes in detail the hygienic control of products and services. Article 109, which is included in this book, states that the Ministry of Public Health is responsible for the hygienic control of the process, import and export, evaluation and registration, control of promotion and advertising of food, alcoholic and non-alcoholic beverages, beer, pharmaceuticals, cosmetics, personal and household hygiene products, pesticides, toxic substances posing a risk to health and all matters related to their production. is to authorize only the work of those who were previously registered in the service concerned. In the above-mentioned establishments, where the training is provided by a private instructor, a copy of the current authorization of the respective instructors, the request for surveillance as a medium must be submitted with the certification for hygienic food handling, which must include proof of submission to the competent authority and the list of persons trained. d. the surveillance and control activities of the health authorities in relation to the production, processing, preparation, packaging, storage, transport, distribution, import, export and marketing of foodstuffs, foodstuffs and raw materials intended for foodstuffs. Technical Regulation on Labelling or Labelling Requirements of Packaged Food and Raw Materials for Food for Human Consumption, published by the Ministry of Social Welfare and published in Official Gazette 46150 of 13 January 2006. In this sense, sanitary registration is the document that authorizes a natural or legal person of a government agency to manufacture, package and distribute the products that people will consume. This is a step of great importance for any entrepreneur who starts his work in this sector and even offers a competitive advantage in business processes, since it gives the consumer certainty about quality and, incidentally, frees him from possible restrictions in the market that could not attract him. ARTICLE TWO.- REQUIREMENTS FOR FOOD PROCESSING. To be a grocer, it is required: 2. Medical examination with certificate of the conditions of the grocer`s state of health.

7.2 Each food retailer must undergo special medical examinations: throat swab with culture, nail KOH (for fungal detection), stool culture and skin examination before entering the catering sector and in accordance with current legal regulations. b. For all activities involving the production, processing, preparation, packaging, storage, transport, distribution and marketing of foodstuffs in Germany. 1. Certificate of training in health education in proper food handling, issued by state social enterprises or private trainers authorized by the health authority, or whoever takes his place in the capital district. It is a delicate and necessary process to show the target group that they are offered a quality product that meets established standards, as well as the importance that the company attaches to the health and safety of the target group. Thanks to the DIGEMAPS one-stop shop, procedures are carried out in which a form must be completed with the corresponding documents depending on the type of products to be marketed. Among the data requested are: product data, company and legal representative, commercial register, description of the product and manufacturing process, qualitative and quantitative formulas, labels and certificates according to the type of product, licenses or permits issued by the Ministry of Health for the establishment where it is manufactured, samples to be analyzed, pay the applicable fee and wait for the Response Time, which can be up to 90 business days. National Health Code, as it prescribes measures on basic sanitary conditions for environmental protection, water supply, sanitation of buildings, food, medicines, medicines, cosmetics, epidemiological surveillance and control, disaster prevention and control, residents` health rights.

c. For food and raw materials for food produced, packaged, sold, exported or imported for human consumption. b. Company management shall take the necessary measures to ensure that no person known or suspected of having a foodborne illness or a carrier of a foodborne illness or with infected wounds, infected skin irritation or diarrhea is contaminated or suspected of contaminating food. Any food retailer presenting such a risk must report it to management. 7.1 Every food retailer in the performance of his duties shall receive basic training in food hygiene and other training at the intervals established by the health authorities in the legislation in force. and. The food handler must be trained to understand and manage the control of critical control points under his responsibility and the importance of their monitoring or monitoring. In addition, you need to know the critical limits and the corrective actions to take if these limits deviate. d. In order to reinforce compliance with hygiene practices, it is necessary to post notices indicating the mandatory nature and the need to comply with them when handling food. To.

All plants and facilities where food is processed; Equipment and utensils and personnel for food handling. At. Everyone involved in food handling should be trained in health education, especially hygienic food handling practices. They must also be trained to carry out the tasks assigned to them so that they know how to take the necessary precautions to avoid contamination of food. Section VI of the same book contains the articles regulating the construction and operation of industrial facilities, on which we can highlight what is written in Article 50, which explains that in the sanitary aspects of the Ministry of Health, a permit must be required at the time of establishment of industrial facilities, as well as the original activity for which it was authorized, must be changed or altered in any way. Companies need to have an ongoing and ongoing training plan for food retailers as soon as they are hired, and then reinforced by conferences, courses, or other effective means of updating. This training is the responsibility of the company and can be carried out by it, by authorized natural or legal persons and by the health authorities.

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