AHRESP and ASAE launch guide to simplify food safety rules

The Association of Hotels, Restaurants and Similar of Portugal (AHRESP) and the Economic and Food Safety Authority (ASAE) have launched a new code of good practices designed to simplify food safety regulations for the hospitality sector.

The initiative aims to adapt complex requirements, specifically the Hazard Analysis and Critical Control Point (HACCP) system, to the reality of the Portuguese business landscape. According to AHRESP President Carlos Moura, the current HACCP model is excessively heavy and complex for a sector where 91% of entities are micro-enterprises, often managed by owners who handle all operational and administrative tasks themselves.

By compiling various legal norms and diplomas into a single guide, the code seeks to make legislation more accessible and streamline daily management for food and beverage establishments. The measure also serves as a technical guide for ASAE inspection brigades. Pedro Machado, Secretary of State for Tourism, Trade and Services, supported the initiative, noting the government's commitment to reducing bureaucracy to attract new investment.