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Health concept
According to Resolution 2674 of 2013, the Sanitary Concept is "issued by the health authority once the inspection, surveillance and control of the establishment where food or its raw materials are manufactured, processed, prepared, packaged, stored, transported, distributed, marketed, imported or exported. This concept may be favorable or unfavorable, depending on the situation found".
It is important to clarify that the sanitary concept is different from the Registration, Permit or Sanitary Notification, since these last three are granted directly to the food that is going to be marketed, while the sanitary concept is for the establishment where the food is manufactured or sold.
Types of health concept:
Favorable: granted to the establishment that fully complies with the sanitary conditions established in the regulations.
Favorable with requirements: the establishment is granted the favorable concept, being conditioned to compliance with the recommendations stipulated in the minutes of the visit and that do not put public health at risk.
Unfavorable: does not admit demands. The recommendations must be complied with, under penalty of application of sanitary measure At the time of issuing this concept, sanitary measure may be taken. When applicable, the established requirements will be monitored, in accordance with the technical sanitary concept of the visit report. In situations of serious risk to public health, health safety measures and sanctions may be imposed, according to articles 576 et seq. of Law 9 of 1979.
Requirements to obtain the sanitary concept:
Know all the regulations and be clear about the requirements at the time of the visit.
Implement and accredit compliance with sanitary standards and health conditions.
Keep in mind that the place where food is handled is not also exercising the function of housing. It must be completely separated and isolated from it.
Comply with all the requested infrastructure conditions such as: appropriate cleaning areas, floors, walls and ceilings in sanitary and washable material, among others; as well as with the conditions required for the materials and utensils with which food is handled.
Personnel handling food must know and abide by the provisions of Chapter III of Resolution 2674, concerning the state of health, education and training, and hygienic practices.
Keep records of the internal inspections that are carried out and the controls requested by resolution 2674, as it is evidence that supports compliance.
Find out more about the health concept