The Code of Good Practice for Elaborating and Selling Food in Public, approved last January is in an implementation phase, according to the Granma newspaper.

Hygiene in food processing and selling is a highly sensitive issue not only for Cuba but also for the world and in line with this; the country has begun to take safe steps in that direction by focusing on the normalization of the "food chain".

This was stated in an interview this morning with Dr. Nancy Fernandez Rodriguez, Director General of the National Bureau of Standards (NSB), who explained that the concept of "food chain" is the internationally accepted approach in terms of quality.

She added that the process of achieving a product of optimal conditions to its final destination involves not only its producer but also who handles, transports, stores and providing the raw material.

She indicated that a product may lose its quality and become a real risk in any part of the chain.

She noted that the Code is mandatory and based on its compliance, training workshops around the country to the state sector and the self-employees are being held.

The specialist also said that when speaking of hygiene control in the production and sale of food, and everything related to production and services, you must refer to a subject that is at the heart of this activity: the role of technical standards within the food chain.

Currently, she acknowledged, such standards are not met, and mentioned that the most violated ones are those relating to measures to provide food for the population, so the executive called for a systematic battle to observe the standards.

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