DIN Standards Committee Food and Agricultural Products
DIN 10526
Food hygiene - Retained samples in mass catering
Lebensmittelhygiene - Rückstellproben in der Gemeinschaftsverpflegung
Overview
This standard provides a guide to the approach, technical prerequisites, sampling, storage temperature and duration as well as the disposal of retained samples in the mass catering field. An obligation exists for operators of mass catering facilities to collect and store retained samples, currently in accordance with § 3 of the Regulation containing provisions applicable to foodstuffs on the monitoring of zoonoses and zoonotic agents, if the food business operator inspects, within the framework of controls according to Article 3, Clause 1 (EC) VO No 2073/2005 or other in-house controls, foodstuffs for zoonotic agents. Furthermore, the food business operator can, according to the general liabilities of the Bürgerliches Gesetzbuch (German Civil Code) and the Produkthaftungsgesetz (Product Liability Law), be held liable for any damage caused to the user due to defective products. In Germany, numerous illnesses are officially reported every year that may have been caused by the presence of microorganisms and toxins in food. If cases of illness occur when food is served in the mass catering sector, the examination of retained samples can make a decisive contribution to clarifying the incidence of illness and thus relieve the responsible party (operator). This process standard which deals with particular aspects of health protection describes the suitable approach and the technical prerequisites for taking retained samples. At the same time, it contains a guide for storage temperature and duration as well as disposal of retained samples. The standard has been prepared by Working Committee NA 057-02-01 AA "Lebensmittelhygiene" ("Food hygiene"), Working Group NA 057-02-01-12 AK "Rückstellproben in der Gemeinschaftsverpflegung" ("Retained samples in mass catering").
