This Executive Order, of the Minister for Environment and Food, sets out microbiological criteria for food in Greenland, focusing mainly on foods of animal origin intended for sale. It defines key terms such as microorganisms, microbiological criteria, food safety criteria, process hygiene criteria, and sampling methods. Food businesses must ensure that their products meet the standards laid out in the annexes, which include limits for microorganisms such as Listeria monocytogenes, Salmonella, E. coli, and histamine in specific food categories. These requirements are to be implemented through HACCP-based procedures and good hygiene practices. Where necessary, businesses must conduct additional studies to verify compliance, particularly for ready-to-eat foods that can support the growth of harmful bacteria. The Order also establishes obligations for sampling, testing, and corrective actions in case of unsatisfactory results. If food safety criteria are not met, affected products must be withdrawn or recalled unless further processing can eliminate the risk. Trend analyses of test results are required to detect early signs of potential hazards, and penalties can be imposed for non-compliance. The rules replace earlier microbiological standards from 2006, and include detailed annexes specifying microbiological limits, sampling methods, and testing procedures for different food categories.
丹麦, 格陵兰（丹麦） · 2017-03-27