September 28, 2017
We are happy to share with you that the Good Hygiene Practice for Small-scale Production and Sale Manual was  adopted this summer which may be downloaded free of charge from the website of the Hungarian Ministry of Agriculture.
This important and key document for small-scale farmers which is bases on tradition and flexibility was initiated by the  Alliance for the Living Tisza Association in 2014 and the works were taken by Kislépték and finalised with a continuous consultation with the Ministry of Agriculture and National Food Chain Safety Office. The creation of the manual was supported by the Norwegian Civic Fund and at the end consultation of works were helped from the operational fund of the National Cooperation Fund.
Generally the aim of the good hygiene practice manuals are the collection of feasible measures and procedures taken from practice with regard to the proportional risks. Tis manual helps to construe laws and regulations and guides in contentious cases.The manual provides guideline in details what activities may be conducted by small-scale farms with what certifications or permissions, what records they must keep, explains the compulsory and voluntary labelling. It explains generally the small-scale production and sale rules while in the annexes guides in production groups in a practical manner. There are samples for recording, data sheets, labelling patterns as to comply with the laws and regulations.
The Good Hygiene Practice for Small-scale Production and Sale Manual may be downloaded HERE  free of charge or from the website of the Ministry of Agriculture  together with other useful manuals.
Content:
I. Introduction,
II. Applicable laws;
III. Defining Small-scale farmers, i.e. production limits;
IV. Records, certificates (personal hygienic rules, small-scale producer registration, household farming registration, registering as trader, registering and the rules for sale of spirits, registering with Hungarian Chamber of Agriculture, recording the amount, time and place of production and sale, official veterinarian certificate, certificate of transporting raw meat, mushroom examination certification, records for collected herbs, records for fish and fish products);
V. Marking, labelling for packed and non-packed products, marking egg, marking mil and milk products, voluntary marking;
(a) Hungarian Product;(b) Domestic Product;
(c) Domestically Manufactured Product;
(d) Statement referring for extra or special quality;
(e) Statement referring to hand-made production or non-industrial production;
VI. Obligations and Liability;
VII. Good Hygiene Practice for infrastructure and instruments, buildings; ventilation; lightning; floor and walls; doors and windows; sewage systems; tools contacting food; working tools; cleaning and disinfection tools; smoke house; caldron; drying owen; owen; cellar; food chamber; food stack; attic; water supply; regulation for preparation; food production; storing; curing; heat setting treatment;
VIII. Hygienic procedure, cleaning and disinfection, the proper cleaning and disinfection effect; leaning operation;
IX. Rules to food production;
X. Waste and by-product management;
XI. Pest control;
XII. Personal hygiene of food processing;
XII. Hazards in food,
Annexes:
1. Personal Hygiene; hygiene of food production and processing; pest control;
2. Samples for recording: certifying temperature change of cooled areas; cooling chain plan; certifying the use of feed additive; use of veterinary medicinal products, use of insecticide; raw materail production record; recordof food pocessing;
3. data record musters;
4. sample labels;
5. good hygienie and production practice of small-scale production
(a) raw meat of cow, pork, goat, sheep, ostrich and emi;
(b) raw meat of poultry and rabbit;
(c) meat processing;
(d) milk processing;
(e) honey and honey product production;
(f) pickles;
(g) vegetables with heat treatment (jams and juices);
(h) gained products;
(i) cleaned, cut, packed vegetables;
(j) salt or oil-packed vegetables, sugar packed fruit production;
(k) braed and bakery products;
(l) pastas;
(m) grain mill products;
(n) oil production;
6. cleaning and disinfection plan;
7. pest control plan.