Artisan Forum
Meeting Minutes 2009
Meeting Minutes 2008
Meeting Minutes 2007
Additional Documents
Training Needs Analysis Results for Artisan Producers
The New Hygiene Regulations and Speciality Food Production
From the 1st of January 2006 new hygiene regulations will come into effect across the European Union. These will affect all food and feed business and the current hygiene legislation will be revoked.
The new legislation requires flexible application of the regulations as long as food safety and hygiene standards are maintained. It also allows Member States to apply for adaptations and derogations from the specific hygiene requirements to enable the continuation of traditional methods and accommodate food businesses with geographical constraints. In other cases, they shall apply only to the construction, layout and equipment of establishments.
In 2005 the Artisan Forum formed five working groups representing specific speciality food products, namely: · Meat, wild game and meat products · Fish, fishery products and seafood · Eggs and poultry · Farmhouse cheese · Honey, bread and bakery products, preserves The working groups were composed of artisan food producers and representatives of the competent authorities for each foodstuff. Each working group considered the implications of new hygiene legislation for their sector and made recommendations for artisans and the competent authorities.
Representation of Artisan Food Producers at EU level
INFORMATION NOTE ON PROTECTED DESIGNATION OF ORIGIN (PDO), PROTECTED GEOGRAPHICAL INDICATION (PGI) & TRADITIONAL SPECIALITY GUARANTEED (TSG) - March 2003
EUROPEAN COMMISSION - WORKING DOCUMENT
Last reviewed: 23/11/2009