Olympic GRAPE Packing Guide

FOOD SAFETY

All products supplied must be produced under a HACCP-based system for food production and safety in compliance with EC 852/2004 on the hygiene of foodstuffs. The focus should be on minimizing the risk of contamination to both the product and its packaging, with appropriate procedures and controls in place: PHYSICAL CONTAMINATION: This includes jewellery, glass, hard or brittle plastic, wood, paper, metal, pests (such as spiders, spider webs, insects, crickets, cockroaches, snails, scorpions, snakes, frogs), machine parts, equipment, or malicious foreign bodies. All products must be free from scissors, secateurs, knives, and scissor grease (which must be allergen-free and have a known allergen status). LIQUID CONTAMINATION: This includes water, diesel, lubricants, or oil contamination. INTRUDERS OR STOWAWAYS: Efforts must be made to secure the vehicle storage compartment, especially when crossing the channel from mainland Europe. Where practical and possible, avoid using the Calais crossing as it is considered a high-risk port. CHEMICAL CONTAMINATION: This includes pesticide residues, chemicals, PGRs, fertilizers, and cleaning chemicals.

BIOLOGICAL CONTAMINATION: This includes pathogenic bacteria or microorganisms, viruses, yeasts, fungi such as Botrytis and Penicillium. ALLERGENS: This includes sulphur dioxide. CROSS-CONTAMINATION: From raw materials or allergens ingested by personnel. From allergens produced on the same site. From allergens present in the raw materials’ history.

PLEASE NOTE that spider contamination is one of the most serious customer complaint issues and causes significant distress. Special effort should be made to remove spiders and spider webs from the product.

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