The Ministry of Health and Consumer Affairs, in conjunction with the Spanish Food Safety Agency, have developed a Royal Decree to control for parasitosis (anisakiasis) in fishery products to be prepared in collective restaurant establishments. This is a law aimed at diminishing the prevalence of this parasitosis, which has been on the rise in recent years. Documents are attached.

Documents are attached. (SEIMC)

On 1st September 2005, the ISO 22000:2005 norm was officially published. It is an international norm on Managing Food Safety, which includes the HACCP and ISO 9001:2000.

It covers all the sectors in the food chain, from farms to restaurants and even packaging, with the goal of ensuring safe food.

The goal is to improve customer satisfaction through effective control of food safety risks.

Its main goals are:
- To fulfil the HACCP principles of the Codex Alimentarius of the FAO.
- To harmonise the voluntary international norms.
- To serve as a norm that can be audited and certified.
- To align its structure with that of ISO 9001:2000 and ISO 14001:1996.
- The format of the norm is identical to the format of the ISO 9001 and ISO 14001. norms, so that it is appropriate for developing an integrated management systems based on risk analyses.

The most important advantage of the ISO 22000 is that it can be used throughout the entire food supply chain. Plus, it is internationally accepted and covers almost all the requirements of the norms applied to distributors.

As for the contents, it has three clearly differentiated parts:

- Requirements for good practices for manufacturing, or a programme of prerequisites
- Requirements for the HACCP in accordance with the principles set forth in the Codex Alimentarius
- Requirements for a management system.

Changes in eating habits and new lifestyles are the main triggers for the increase in obesity. In view of this, the Ministry of Health and Consumer Affairs has published a Nutrition, Physical Activity and Obesity Prevention Strategy (NAOS), the purpose of which is to improve eating habits and promote the regular practice of physical activity among all citizens, with a special focus on prevention during childhood. This is known as the NAOS strategy. Some tourism establishments follow these guidelines when designing their menus and free-time activities. -see report-

The Mallorca Hotel Business Federation has published a users’ guide called "Proper Hygiene Practices when Preparing and Serving Food".

The initiative arose from the Federation’s working group made up of both Federation members and heads of quality at several different hotel chains. The goal set was to develop a guide based on the document agreed to with the government of the Balearic Islands, yet to ensure that the guide was attractive, user-friendly and especially educational.

The guide is made up of a total of 109 different files organised into twelve chapters. Each file is coded with the chapter number, the file number and the version number of the file with the purpose of easily modifying the information, tracking changes and adding new files, if necessary.

It has been published in two different sizes, the larger of which comes with a CD with the pdf-format version. This allows presentations to be made on screen and copies to be printed out to hang in the workplace. For example, chapter four contains a series of work instructions.
Saniconsult was in charge of the technical management of the project. –see model-

To purchase this guide, please contact the Mallorca Hotel Business Federation on 971 706007.