The European Union and the United States are to hold a technical seminar at the Food and Veterinary Office in Ireland on 16-17 September to discuss the practical implementation of the HACCP (Hazard Analysis Critical Control Points) principles for food safety risks.
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The general purpose of using HACCP is to determine potential food safety risks, identify critical control points to prevent or eliminate such hazards or to reduce them to acceptable levels, and ensure that corrective actions are taken in cases where something does go wrong.
The European Commission says a mutual understanding on how to apply these principles is very useful to facilitate trade in food products between the EU and the US.
The seminar is a follow-up to Health and Consumer Protection Commissioner David Byrne’s constructive visit to the US in March this year and will allow a first technical exchange of views on how HACCP is operated in the EU and in the US and to explore where there may be any differences that might need further discussion and cooperation.
