STANDARDIZATION IN THE FIELD OF FOOD HYGI ENE

In order to make sure the perfect fresh quality of food stuffs from pr oduction up to consumption, foodstuffs shall be produced and offered f or sale or supply to the consumer in a hygienic way. The purpose of th e standardization in the field of food hygiene is to carry out the dem anded hygiene requirements in order to make sure a hygienic handling o f foodstuffs. Concrete problems of hygiene caused by technical conditi ons or problems which need horizontal arrangements determine with prio rity the program of work of the national DIN-commitee ''Food Hygiene'' . It includes the items terminology, sales arrangements, sales vehicle s, containers for transport of foodstuffs, lighting of foodstuffs, sep aration of sales arrangements of foodstuffs, mass catering and cream w hipping machines. Furthermore an item dealing with the Council Directi ve on the hygiene of foodstuffs was added to the work program. In view of the completion of the Common Market standardization on european le vel becomes more and more important additional to the standardization on national level. Particularly of important interest are the activiti es in the Technical Commitees CEN/TC 153, CEN/TC 44, CEN/TC 194 and CE N/TC 132. Furthermore ISO/TC 199 deals with hygiene requirements on ma chines on international level. The participation of experts is especia lly of great importance in view of the various activities of standardi zation in the field of food hygiene.