hazards.It maybe desirablethereforeto use flameproof motorsand switchesor
ensure that they are situated in a relativelyclean environment. Adequate
protective clothing and otherequipmentshould be providedfor thoseinvolved
physically in the cleaning operations,and duringproductionif necessary.
21.10.5 Compositionally preservedfoods
Compositionallypreservedfoodsare those that dependfor theirpreservation
and/orspecificproperties and maintenanceof theirquality duringtheirexpected
life on the achievement of a particular quantitativecomposition (for example the
attainment of requisite± and,in the UK and the other EU member states,also
legallyrequired ± refractometric solidsin jamswithno addedpreservative,or of
a preservationindexof 3.6%acetic acid in the volatileconstituents in non-
pasteurised pickles and sauces).In products where a quantitative compositional
factoris critical, the trainingof production supervisors,operatorsand quality
controlstaff shouldemphasise the critical nature of suchcompositionalfactors.
Production methodsand control proceduresshouldbe suchas to ensurethat the
required compositionis consistently achieved.
21.10.6 Novel foodsand foodsproducedby novel processes
Careshould be taken in the use of novelfoodor foodingredientsproducedfrom
raw material that has not hitherto beenused(or has beenusedonlyto a small
extent)for humanconsumptionin the areaof the worldin question, or that is
produced by a newor extensivelymodified processnot previouslyusedin the
productionof food(andwould thusinclude genetically modifiedmaterials).
Thismustincludeattention to foodsafetyconsiderations,compliance withthe
relevant regulations of the country for whichthe foodis intended, and provision
of labelinformation to enablethe purchaser or consumerto makean informed
choice.
21.10.7 Geneticallymodified foods
Genetically modified foods are subject, in the EU, to additional special
requirementsas to labellingand traceability.11,12
21.10.8 Foods manufactured for foodserviceoperations
Foodsmanufacturedfor foodserviceoperations additionally shouldhaveregard
to the specialrequirementsthat relateto the intended use. Manufactured'in this context applies not onlyto food products made by a foodmanufacturing companyand soldto a foodservice operator, but alsoto foodprepared in a central production unit by factory-style processing, by a food service organisationfor use in its ownfoodserviceoutlets, as distinctfrompreparation incook-serve'form.Particular regard shouldbe given to the circumstancesand
Goodmanufacturing practice(GMP)in the foodindustry 339