New content
Consultant portal
Registration
Site identity
Stakeholders
CSR Strategy
- results
Please complete the questionnaire to refine the potential results
Type of content
Nature of content
Consequences

Food hygiene

The European Union has worked a lot in recent years on the establishment of a legislative and regulatory arsenal aimed at securing human and animal food. In 2006, the EU therefore adopted a number of European regulations (the “Hygiene Package”) directly applicable in all Member States and applicable to the entire agrifood sector (primary production, distribution to the end consumer, agrifood industry, catering, transport, storage, etc.).


This module concerns your company? Start profiling
Search
Requirements for establishments transporting live animals to the landfill domestic ungulates; farmed game
Food business operators transporting live animals to slaughterhouses must ensure compliance with the following requirements. During collection and transport, animals must be handled carefully without causing unnecessary distress. Animals showing symptoms of disease or originating in herds known to b...
Slaughterhouse additional requirements domestic ungulates; farmed game
...
Requirements for cutting plants handling meat domestic ungulates; farmed game
Food business operators must ensure that cutting plants handling meat of domestic ungulates : 1) are constructed so as to avoid contamination of meat, in particular by : (a) allowing constant progress of the operations; or (b) ensuring separation betwe...
Slaughter hygiene domestic ungulates; farmed game
Food business operators operating slaughterhouses in which domestic ungulates are slaughtered must ensure compliance with the following requirements. 1. After arrival in the slaughterhouse, the slaughter of the animals must not be unduly delayed. However, where required for welfare reasons, ani...
Hygiene during cutting and boning domestic ungulates; farmed game; large wild game
Food business operators must ensure that cutting and boning of meat of domestic ungulates takes place in accordance with the following requirements. 1. Carcases of domestic ungulates may be cut into half-carcases or quarters, and half carcases into no more than three wholesale cuts,...
Storage and transport of domestic ungulate meat domestic ungulates; farmed game
Food business operators must ensure that the storage and transport of meat of domestic ungulates takes place in accordance with the following requirements. 1.(a) Unless other specific provisions provide otherwise, post-mortem inspection must be followed immediately by chilling in the slaughterh...
Requirements for meat that has been subject to emergency slaughter outside the slaughterhouse domestic ungulates; farmed game
Food business operators must ensure that meat from domestic ungulates that have undergone emergency slaughter outside the slaughterhouse may be used for human consumption only if it complies with all the following requirements : An otherwise healthy animal must have suffered an accident that pr...
Requirements for establishments transporting live animals to the slaughterhouse poultry and lagomorphs
Food business operators transporting live animals to slaughterhouses must ensure compliance with the following requirements. During collection and transport, animals must be handled carefully without causing unnecessary distress. Animals showing symptoms of disease or originating ...
Slaughterhouse additional requirements poultry, lagomorphs, ratites
...
Requirements for cutting plants handling meat poultry and lagomorphs
1. Food business operators must ensure that cutting plants handling meat from poultry or lagomorphs: (a) are constructed so as to avoid contamination of meat, in particular by: (i) allowing constant progress of the operations; or (ii) ensuring separation between the different production batches; ...
Hygiene during and after cutting and boning poultry and lagomorphs; small wild game
Food business operators must ensure that cutting and boning of meat of poultry and lagomorphs takes place in accordance with the following requirements. 1. The work on meat must be organised in such a way as to prevent or minimise contamination. To this end, food business operators must ensure in ...
On-Farm slaughter requirements poultry and lagomorphs
Food business operators may slaughter poultry referred to in Chapter IV, point 1(b)(i) delayed eviscerated poultry, geese and ducks reared for the production of "foie gras" and birds that are not considered as domestic but which are farmed as domestic animals, if slaughtered at the farm, on the fa...
Requirements for meat of farmed game
1. The provisions of Section I meat from domestic ungulates apply to the production and placing on the market of meat from even-toed farmed game mammals (Crevice and Suede), unless the competent authority considers them inappropriate. 2. The provisions of Section II meat from poultry and lagomor...
Requirements for handling wild game meat
Handling of large wild game1. After killing, large wild game must have their stomachs and intestines removed as soon as possible and, if necessary, be bled. 2. The trained person must carry out an examination of the body, and of any viscera removed, to identify any characteristics that may indicate...
Requirements for production establishments of minced meat, meat preparations and mechanically separated meat (MSM)
Food business operators operating establishments producing minced meat, meat preparations or MSM must ensure that they: 1) are constructed so as to avoid contamination of meat and products, in particular by: (a) allowing constant progress of the operations; or (b) ensuring separation between the di...
Hygiene during and after production of minced meat, meat preparations and mechanically separated meat (MSM)
Food business operators producing minced meat, meat preparations or MSM must ensure compliance with the following requirements. 1. The work on meat must be organised in such a way as to prevent or minimise contamination. To this end, food business operators must ensure in particular that the meat u...
General requirements for the placing on the market of live bivalve molluscs
1. Live bivalve molluscs may not be placed on the market for retail sale otherwise than via a dispatch centre, where an identification mark must be applied in accordance with Chapter VII Storage of fishery products. 2. Food business operators may accept batches of live bivalve molluscs only if th...
Hygiene requirements for the production, harvesting and relaying of live bivalve molluscs
A. REQUIREMENTS FOR PRODUCTION AREAS 1. Gatherers may only harvest live bivalve molluscs from production areas with fixed locations and boundaries that the competent authority has classified – where appropriate, in cooperation with food business operators – as being of class A, B or C in accor...
Hygiene requirements for purification and dispatch centres live bivalve molluscs
A. REQUIREMENTS FOR PURIFICATION CENTRES Food business operators purifying live bivalve molluscs must ensure compliance with the following requirements. 1. Before purification commences, live bivalve molluscs must be washed free of mud and accumulated debris using clean water. 2. Operation of th...
Structural requirements for dispatch and purification centres live bivalve molluscs
1. The location of premises on land must not be subject to flooding by ordinary high tides or run-off from surrounding areas. 2. Tanks and water storage containers must meet the following requirements: (a) Internal surfaces must be smooth, durable, impermeable and easy to clean. (b) They must be con...
Health standards for live bivalve molluscs
In addition to ensuring compliance with microbiological criteria adopted in accordance with Regulation (EC) No …/2004 ∗, food business operators must ensure that live bivalve molluscs placed on the market for human consumption meet the following standards : 1. They must have organoleptic charac...
Identification marking and labelling of live bivalve molluscs
The label, including the identification mark, must be waterproof. The retailer must keep the label attached to the packaging of live bivalve molluscs that are not in individual consumer-size packages for at least 60 days after splitting up the contents. ...
Storage and transport conditions of live bivalve molluscs
1. Food business operators storing and transporting live bivalve molluscs must ensure that they are kept at a temperature that does not adversely affect food safety or their viability. 2. Live bivalve molluscs must not be re-immersed in, or sprayed with, water after they have been packaged for reta...
Specific requirements for pectinidae harvested outside classified production areas
Food business operators harvesting pectinidae outside classified production areas or handling such pectinidae must comply with the following requirements. 1. Pectinidae may not be placed on the market unless they are harvested and handled in accordance with Chapter II, Part B Requirements for harv...
Structural and equipment requirements for all vessels subject to fishery
1. Vessels must be designed and constructed so as not to cause contamination of the products with bilge-water, sewage, smoke, fuel, oil, grease or other objectionable substances. 2. Surfaces with which fishery products come into contact must be of suitable corrosion-resistant material that is smoot...
Structural and equipment requirements for vessels designed and equipped to preserve fresh fishery products for more than twenty-four hours
1. Vessels designed and equipped to preserve fishery products for more than twenty-four hours must be equipped with holds, tanks or containers for the storage of fishery products at the temperatures laid down in Chapter VII. 2. Holds must be separated from the engine compartments and from the crew ...
Structural and equipment requirements for freezer vessels
Freezer vessels must: have freezing equipment with sufficient capacity to lower the temperature rapidly so as to achieve a core temperature of not more than -18ºC; have refrigeration equipment with sufficient capacity to maintain fishery products in the storage holds at not more than -18ºC. Stora...
Structural and equipment requirements for factory vessels
1. Factory vessels must have at least: (a) a receiving area reserved for taking fishery products on board, designed to allow each successive catch to be separated. This area must be easy to clean and designed so as to protect the products from the sun or the elements and from any source of contamin...
Requirements during and after landing of fishery products
1. Food business operators responsible for the unloading and landing of fishery products must: (a) ensure that unloading and landing equipment that comes into contact with fishery products is constructed of material that is easy to clean and disinfect and maintained in a good state of repair and cl...
Hygiene requirements for vessels subject to fishery
1. When in use, the parts of vessels or containers set aside for the storage of fishery products must be kept clean and maintained in good repair and condition. In particular, they must not be contaminated by fuel or bilge water. 2. As soon as possible after they are taken on board, fishery produc...
Requirements for establishments and vessels handling fresh fishery products
1. Where chilled, unpackaged products are not distributed, dispatched, prepared or processed immediately after reaching an establishment on land, they must be stored under ice in appropriate facilities. Re-icing must be carried out as often as necessary. Packaged fresh fishery products must be chi...
Requirements for establishments and vessels handling fresh fishery products
Establishments on land that freeze fishery products must have equipment that satisfies the requirements laid down for freezer vessels in Chapter I, Part I.C, points 1 and 2, meaning that freezer vessels must : have freezing equipment with sufficient capacity to lower the temperature rapidly so as to...
Requirements for establishments and vessels handling mechanically separated fishery products
Food business operators manufacturing mechanically separated fishery products must ensure compliance with the following requirements. The manufacturing process must satisfy the following requirements: (a) Mechanical separation must take place without undue delay after filleting; (b) If whole fish...
Requirements for establishments and vessels handling fishery products subject to parasites
1. The following fishery products must be frozen at a temperature of not more than -20 °C in all parts of the product for not less than 24 hours; this treatment must be applied to the raw product or the finished product: (a) fishery products to be consumed raw or almost raw; (b) fishery products ...
Requirements for food business operators cooking crustaceans and molluscs
Food business operators cooking crustaceans and molluscs must ensure compliance with the following requirements. 1. Rapid cooling must follow cooking. Water used for this purpose must be potable water or, on board vessels, clean water. If no other method of preservation is used, cooling must cont...
Fishery products subject to market placement prohibition
1. Fishery products derived from poisonous fish of the following families must not be placed on the market: Tetraodontidae, Molidae, Diodontidae and Canthigasteridae. 2. Fishery products containing biotoxins such as ciguatoxin or muscle-paralysing toxins must not be placed on the market. However, ...
Organoleptic examination of fishery products
Food business operators must carry out an organoleptic examination of fishery products. In particular, this examination must ensure that fishery products comply with any freshness criteria. ...
Compliance with limits for histamine for fishery products
Food business operators must ensure that the limits with regard to histamine are not exceeded :1.25. Fishery products from fish species associated with a high amount of histidine (*)m : 100 mg/kgM : 200 mg/kg1.26. Fishery products which have undergone enzyme maturation treatment in brine, manufactur...
Compliance with TVB-N or TMA-N limits for fishery products
Unprocessed fishery products must not be placed on the market if chemical tests reveal that the limits with regard to total volatile basic nitrogen TVB-N or trimethylamine nitrogen (TMA-N) have been exceeded. General recomandations of CNERNA-CNRS 1996 page 464 :SatisfactoryABVT in mg of N/100g < ...
Visual examination for fishery products
Food business operators must ensure that fishery products have been subjected to a visual examination for the purpose of detecting visible parasites before being placed on the market. They must not place fishery products that are obviously contaminated with parasites on the market for human consump...
Wrapping and packaging of fishery products
1. Receptacles in which fresh fishery products are kept under ice must be water-resistant and ensure that melt water does not remain in contact with the products. 2. Frozen blocks prepared on board vessels must be adequately wrapped before landing. 3. When fishery products are wrapped on board fis...
Storage of fishery products
Food business operators storing fishery products must ensure compliance with the following requirements. Fresh fishery products, thawed unprocessed fishery products, and cooked and chilled products from crustaceans and molluscs, must be maintained at a temperature approaching that of melting ice. F...
Transport of fishery products
Food business operators transporting fishery products must ensure compliance with the following requirements. 1. During transport, fishery products must be maintained at the required temperature. In particular: (a) fresh fishery products, thawed unprocessed fishery products, and cooked and chilled...
Wrapping and packaging of live bivalve molluscs
1. Oysters must be wrapped or packaged with the concave shell downwards. 2. Individual consumer-size packages of live bivalve molluscs must be closed and remain closed after leaving the dispatch centre and until presented for sale to the final consumer. ...
Hygiene on milk production holdings
A. Requirements for premises and equipment Milking equipment, and premises where milk is stored, handled or cooled must be located and constructed so as to limit the risk of contamination of milk. Premises for the storage of milk must be protected against vermin, have adequate separation from premis...
Temperature requirements concerning dairy products
1. Food business operators must ensure that, upon acceptance at a processing establishment, milk is quickly cooled to not more than 6 °C and kept at that temperature until processed. 2. However, food business operators may keep milk at a higher temperature if: (a) processing begins immediately aft...
Eggs storage and holding conditions
1. At the producer's premises, and until sale to the consumer, eggs must be kept clean, dry, free of extraneous odour, effectively protected from shocks and out of direct sunshine. 2. Eggs must be stored and transported at a temperature, preferably constant, that is best suited to assure optimal co...
Criteria for raw cow's milk
1. Food business operators manufacturing dairy products must initiate procedures to ensure that, immediately before processing: (a) raw cows' milk used to prepare dairy products has a plate count at 30ºC of less than 300 000 per ml; and (b) processed cows' milk used to prepare dairy products has ...
Requirements for heat treatment concerning raw milk or dairy products
1. When raw milk or dairy products undergo heat treatment, food business operators must ensure that this satisfies the requirements of Regulation (EC) No 852/2004, Annex II, Chapter XI :any heat treatment process used to process an unprocessed product or to process further a processed product is; (a...
Wrapping and packaging of dairy products
Sealing of consumer packages must be carried out immediately after filling in the establishment where the last heat treatment of liquid dairy products takes place, by means of sealing devices that prevent contamination. The sealing system must be designed in such a way that, after opening, the evid...
Identification marking of dairy products
By way of derogation from the requirements of Annex II, Section I identification marking for products of animal origin: rather than indicating the approval number of the establishment, the identification mark may include a reference to where on the wrapping or packaging the approval number of the ...
Criteria for raw milk
A representative number of samples of raw milk collected from milk production holdings taken by random sampling must be checked for compliance with criteria below. The checks may be carried out by, or on behalf of : (a) the food business operator producing the milk; (b) the food business operator...
Requirements for establishments manufacturing egg products
Food business operators must ensure that establishments for the manufacture of egg products are constructed, laid out and equipped so as to ensure separation of the following operations: washing, drying and disinfecting dirty eggs, where carried out; breaking eggs, collecting their contents and remo...
Requirements for establishments manufacturing egg products
Food business operators must ensure that raw materials used to manufacture egg products comply with the following requirements. The shells of eggs used in the manufacture of egg products must be fully developed and contain no breaks. However, cracked eggs may be used for the manufacture of egg prod...
Requirements for establishments manufacturing egg products
Food business operators must ensure that all operations are carried out in such a way as to avoid any contamination during production, handling and storage of egg products, in particular by ensuring compliance with the following requirements. Eggs must not be broken unless they are clean and dry. Eg...
Analytical specifications for egg products
1. The concentration of 3-OH-butyric acid must not exceed 10 mg/kg in the dry matter of the unmodified egg product. 2. The lactic acid content of raw material used to manufacture egg products must not exceed 1 g/kg of dry matter. However, for fermented products, this value must be the one recorded...
Labelling and identification marking for egg products
1. In addition to the general requirements for identification marking laid down in Annex II, Section I identification marking for products of animal origin, consignments of egg products, destined not for retail but for use as an ingredient in the manufacture of another product, must have a label g...
Requirements for frogs' legs and snails
Food business operators preparing frogs' legs or snails for human consumption must ensure compliance with the following requirements. Frogs and snails must be killed in an establishment constructed, laid out and equipped for that purpose. Establishment in which frogs' legs are prepared must have a r...
Requirements for gelatine raw materials
The following raw materials : bones, hides and skins of farmed ruminant animals, pig skins, poultry skin, tendons and sinews, must derive from animals which have been slaughtered in a slaughterhouse and whose carcases have been found fit for human consumption following ante-mortem and post-mortem i...
Requirements for establishments collecting or processing raw materials rendered animal fat and greaves
Food business operators must ensure that establishments collecting or processing raw materials for the production of rendered animal fats and greaves comply with the following requirements. 1. Centres for the collection of raw materials and further transport to processing establishments must be equ...
Hygiene requirements for the preparation of rendered animal fat and greaves
Food business operators preparing rendered animal fats and greaves must ensure compliance with the following requirements. 1. Raw materials must: (a) derive from animals which have been slaughtered in a slaughterhouse, and which have been found fit for human consumption following ante-mortem and p...
Conditions for placing on the market animal intestines, bladders and stomachs
Food business operators treating stomachs, bladders and intestines must ensure compliance with the following requirements. 1. Animal intestines, bladders and stomachs may be placed on the market only if : (a) they derive from animals which have been slaughtered in a slaughterhouse, and which have ...
Requirements for transport and storage of gelatine raw materials
1. In place of the identification mark provided for in Annex II, Section I Identification marking on products of animal origin, a document indicating the establishment of origin and containing the information set out in the Appendix to this Annex must accompany raw materials during transport, when...
Requirements for finished products made up of gelatine
Food business operators must ensure that gelatine complies with the residue limits set out in the following table. Residue : LimitAs : 1 ppm Pb : 5 ppm Cd : 0,5 ppm Hg : 0,15 ppm Cr :10 ppm Cu : 30 ppm Zn : 50 ppm SO2 (Reith Williams) : 50 ppm H2O2 (European Pharmacopoeia 1986 (V2O2)) : 10 ppm ...
Requirements for the manufacture of gelatine
1. The production process for gelatine must ensure that: (a) all ruminant bone material derived from animals born, reared or slaughtered in countries or regions classified as having a low incidence of BSE in accordance with Community legislation is subjected to a process which ensures that all bone...
Requirements for collagen raw materials
The following raw materials : hides and skins of farmed ruminant animals, pig skins and bones, poultry skin and bones, tendons, must derive from animals which have been slaughtered in a slaughterhouse and whose carcases have been found fit for human consumption following ante-and post-mortem inspec...
Requirements for transport and storage of collagen raw materials
1. In place of the identification mark provided for in Annex II, Section I Identification marking on products of animal origin, a document indicating the establishment of origin and containing the information set out in the Appendix to this Annex must accompany raw materials during transport, when...
Requirements for the manufacture of collagen
1. Collagen must be produced by a process that ensures that the raw material is subjected to a treatment involving washing, pH adjustment using acid or alkali followed by one or more rinses, filtration and extrusion or by an approved equivalent process. 2. After having been subjected to the process...
Requirements for finished products made up of collagen
Food business operators must ensure that collagen complies with the residue limits set out in the following table. Residue : LimitAs : 1 ppm Pb : 5 ppm Cd : 0,5 ppm Hg : 0,15 ppm Cr :10 ppm Cu : 30 ppm Zn : 50 ppm SO2 (Reith Williams) : 50 ppm H2O2 (European Pharmacopoeia 1986 (V2O2)) : 10 ppm ...
Health and identification marking of products of animal origin
1.   Food business operators shall not place on the market a product of animal origin handled in an establishment subject to approval unless it has either: (a) a health mark applied in accordance with Regulation (EC) No /2004 ; or (b) when that Regulation d...
Requirements for products of animal origin marketed in Sweden or Finland
1. Food business operators intending to place the following food of animal origin on the market in Sweden or Finland shall comply with the rules set out in paragraph 2 in respect of salmonella: (a) meat from bovine and porcine animals, including minced meat but excluding meat preparations and MSM...
Hygiene provision for primary production and associated operations
2. As far as possible, food business operators are to ensure that primary products are protected against contamination, having regard to any processing that primary products will subsequently undergo. 3. Notwithstanding the general duty laid down in paragraph 2, food business operators are to comply...
General requirements for food premises
1. Food premises are to be kept clean and maintained in good repair and condition. 2. The layout, design, construction, siting and size of food premises are to: (a) permit adequate maintenance, cleaning and/or disinfection, avoid or minimise air-borne contamination, and provide adequate working sp...
Specific requirements in rooms where foodstuffs are prepared, treated or processed
1. In rooms where food is prepared, treated or processed (excluding dining areas, movable and/or temporary premises, premises used primarily as a private dwelling house but where foods are regularly prepared for placing on the market, and vending machines, but including rooms contained in means of t...
Requirements for movable and/or temporary premises, private premises where foods are regularly prepared and vending machines
1. Premises and vending machines are, so far as is reasonably practicable, to be so sited, designed, constructed and kept clean and maintained in good repair and condition as to avoid the risk of contamination, in particular by animals and pests. 2. In particular, where necessary : (a) appropriate...
Transport of foodstuffs
1. Conveyances and/or containers used for transporting foodstuffs are to be kept clean and maintained in good repair and condition to protect foodstuffs from contamination and are, where necessary, to be designed and constructed to permit adequate cleaning and/or disinfection. 2. Receptacles in vehi...
Provisions applicable to equipment of food business operators
1. All articles, fittings and equipment with which food comes into contact are to: (a) be effectively cleaned and, where necessary, disinfected. Cleaning and disinfection are to take place at a frequency sufficient to avoid any risk of contamination; (b) be so constructed, be of such materials an...
Food waste processing
1. Food waste, non-edible by-products and other refuse are to be removed from rooms where food is present as quickly as possible, so as to avoid their accumulation. 2. Food waste, non-edible by-products and other refuse are to be deposited in closable containers, unless food business operators can ...
Water supply of food operators
1. (a) There is to be an adequate supply of potable water, which is to be used whenever necessary to ensure that foodstuffs are not contaminated; (b) Clean water may be used with whole fishery products. Clean seawater may be used with live bivalve molluscs, echinoderms, tunicates and marine ga...
Personal hygiene for persons working in a food-handling area
1. Every person working in a food-handling area is to maintain a high degree of personal cleanliness and is to wear suitable, clean and, where necessary, protective clothing. 2. No person suffering from, or being a carrier of a disease likely to be transmitted through food or afflicted, for example...
Provisions applicable to foodstuffs
1. A food business operator is not to accept raw materials or ingredients, other than live animals, or any other material used in processing products, if they are known to be, or might reasonably be expected to be, contaminated with parasites, pathogenic microorganisms or toxic, decomposed or foreig...
Provisions applicable to the wrapping and packaging of foodstuffs
1. Material used for wrapping and packaging are not to be a source of contamination. 2. Wrapping materials are to be stored in such a manner that they are not exposed to a risk of contamination. 3. Wrapping and packaging operations are to be carried out so as to avoid contamination of the products...
Food heat treatment
The following requirements apply only to food placed on the market in hermetically sealed containers: 1. any heat treatment process used to process an unprocessed product or to process further a processed product is: (a) to raise every party of the product treated to a given temperature for a give...
Food safety requirements
1. Food shall not be placed on the market if it is unsafe.2. Food shall be deemed to be unsafe if it is considered to be:(a) injurious to health;(b) unfit for human consumption.3. In determining whether any food is unsafe, regard shall be had:(a) to the normal conditions of use of the food by the co...
Feed safety requirements
1. Feed shall not be placed on the market or fed to any food-producing animal if it is unsafe.2. Feed shall be deemed to be unsafe for its intended use if it is considered to: have an adverse effect on human or animal health; make the food derived from food-producing animals unsafe for human consump...
Withdrawal procedure from the food market
1. If a feed business operator considers or has reason to believe that a feed which it has imported, produced, processed, manufactured or distributed does not satisfy the feed safety requirements, it shall immediately initiate procedures to withdraw the feed in question from the market and inform th...
Withdrawal procedure from the food market
1. If a food business operator considers or has reason to believe that a food which it has imported, produced, processed, manufactured or distributed is not in compliance with the food safety requirements, it shall immediately initiate procedures to withdraw the food in question from the market wher...
Food safety and process hygiene microbiological criteria
Food business operators shall ensure that foodstuffs comply with the relevant microbiological criteria set out in Annex I :Chapter 1. Food safety criteria ............................................................................... 9Chapter 2. Process hygiene criteria ...............................
Rules for sampling and preparation of test samples
General rules for sampling and preparation of test samplesIn the absence of more specific rules on sampling and preparation of test samples, the relevant standards of the ISO (International Organisation for Standardisation) and the guidelines of the Codex Alimentarius shall be used as reference meth...
Investigation studies for microbiological criteria
As necessary, the food business operators responsible for the manufacture of the product shall conduct studies in order to investigate compliance with the criteria throughout the shelf-life. In particular, this applies to ready-to-eat foods that are able to support the growth of Listeria monocytogen...
Testing against criteria
1. Food business operators shall perform testing as appropriate against the microbiological criteria set out in Annex I of Commission Regulation (EC) n°2073/2005, when they are validating or verifying the correct functioning of their procedures based on HACCP principles and good hygiene practice.2....
Sampling from processing areas and equipment
1. The analytical methods and the sampling plans and methods in Annex I shall be applied as reference methods.2. Samples shall be taken from processing areas and equipment used in food production, when such sampling is necessary for ensuring that the criteria are met. In that sampling the ISO standa...
Specific rules for sampling and testing
Food business operators may use other sampling and testing procedures, if they can demonstrate to the satisfaction of the competent authority that these procedures provide at least equivalent guarantees. Those procedures may include use of alternative sampling sites and use of trend analyses.Testing...
Corrective measures for unsatisfactory results on food safety and hygiene
1. When the results of testing against the criteria set out in Annex I are unsatisfactory, the food business operators shall take the measures laid down in paragraphs 2 to 4 of this Article together with other corrective actions defined in their HACCP-based procedures and other actions necessary to ...
Monitoring and recording of the temperature
The means of transport, warehousing and storage of quick-frozen foodstuffs shall be fitted with suitable recording instruments to monitor, at frequent and regular intervals, the air temperature to which the quick-frozen foodstuffs are subjected.From 1 January 2006, all measuring instruments used for...
Calcium content of mechanically separated meat (MSM)
The calcium content of MSM as referred to in Regulation (EC) No 853/2004 shall: not exceed 0,1 % (=100 mg/100 g or 1 000 ppm) of fresh product;be determined by a standardised international method....
Health certificates for imports for frogs' legs, snails, gelatine and collagen
Food business operators importing products of animal origin from third countries shall ensure that importation takes place only if the requirements concerning certificates and documents are satisfied.FROGS' LEGS AND SNAILS Health certificates for imports of frogs' legs and snails shall comply with...
Sampling of carcasses
1. Carcasses of domestic swine shall be sampled in slaughterhouses as part of the post-mortem examination as follows: (a) all carcasses of breeding sows and boars or at least 10 % of carcasses of animals sent in for slaughter each year from each holding that is officially recognised as applying con...
Trichinella examination and application of health mark
1. Carcasses of domestic swine, of horses, wild boar and other farmed and wild animal species susceptible to Trichinella infestation, or parts thereof, except for those referred to in the second subparagraph of Article 2(3) Pending the results of the Trichinella examination and provided full tracea...
Notification of situation of holdings applying controlled housing conditions
Food business operators of holdings officially recognised as applying controlled housing conditions shall inform the competent authority of any following requirement that is no longer fulfilled or of any other change that might affect the Trichinella status of those holdings :(a) the operator must ...
Restrictions on use of animal by-products and derived products
1. The following uses of animal by-products and derived products shall be prohibited: (a) the feeding of terrestrial animals of a given species other than fur animals with processed animal protein derived from the bodies or parts of bodies of animals of the same species;(b) the feeding of farmed ani...
Disposal and use of Category 1 material
Category  1 material shall comprise the following animal by-products:(a) entire bodies and all body parts, including hides and skins, of the following animals:(i) animals suspected of being infected by a transmissible spongiform encephalopathies (TSE) in accordance with Regulation (EC) No ...
Disposal and use of Category 2 material
Category  2 material shall comprise the following animal by-products:(a) manure, non-mineralised guano and digestive tract content;(b) animal by-products collected during the treatment of waste water required by implementing rules adopted under point (c) of the first paragraph of Article&n...
Disposal and use of Category 3 material
Category  3 material shall comprise the following animal by-products:(a) carcases and parts of animals slaughtered or, in the case of game, bodies or parts of animals killed, and which are fit for human consumption in accordance with Community legislation, but are not intended for human consump...
Collection and identification as regards category and transport
Operators shall collect, identify and transport animal by-products without undue delay under conditions which prevent risks arising to public and animal health.Operators shall ensure that animal by-products and derived products are accompanied during transport by a commercial document or, when requi...
Traceability of animal by-products and derived products
1. Operators consigning, transporting or receiving animal by-products or derived products shall keep a record of consignments and related commercial documents or health certificates. However, the first subparagraph shall not apply when an authorisation to transport animal by-products or derived prod...
Registration of operators, establishments and plants in charge of animal by-products and derived products
1. With a view to registration, operators shall: (a) before commencing operations, notify the competent authority of any establishments or plants under their control which are active at any stage of the generation, transport, handling, processing, storage, placing on the market, distribution, use or...
Approval of establishments and factories in charge of animal by-products and derived products
1. Operators shall ensure that establishments or plants under their control are approved by the competent authority, where such establishments or plants carry out one or more of the following activities: (a) processing of animal by-products by pressure sterilisation, by processing methods referred t...
General hygiene requirements for animal by-products
1. Operators shall ensure that establishments or plants under their control carrying out the activities referred to in Article 24(1)(a) and (h): (a) are constructed in a way permitting their effective cleaning and disinfection and where appropriate the construction of floors facilitates th...
Handling of animal by-products within food businesses
1. The treatment, processing or storage of animal by-products in establishments or plants approved or registered in accordance with Article 4 of Regulation (EC) No 853/2004 or in accordance with Article 6 of Regulation (EC) No 852/2004 shall be carried out under conditions which ...
Handling of animal by-products within food businesses
1. Operators carrying out one of the following activities shall put in place, implement and maintain a permanent written procedure or procedures based on the hazard analysis and critical control points (HACCP) principles for the: (a) processing of animal by-products;(b) transformation of animal...
Own checks from operators of animal by-products or derived products
Operators shall put in place, implement and maintain own checks in their establishments or plants in order to monitor compliance with this Regulation. They shall ensure that no animal by-products or derived products suspected or discovered not to comply with this Regulation leave the establishment o...
Provisions relating to the thawing of products of animal origin and foodstuffs containing some
According to 3 of the article 17 and to 3 of the article 4 of the regulation (EC) N 852/2004 of April 29th, 2004, the following specific arrangements are applicable to the defrosting. 1. The defrosting of products of animal origin and foodstuffs containing some, in the frozen state, is made: either ...
Special provisions applicable to means of transportation of products of animal origin and foodstuffs containing them
...
Special provisions applicable to butchery workshops delivering directly to final customer
Chopped meats must be prepared on demand and in view of the purchaser. However, by derogation provided by Article 1(5) of Regulation (EC) No 853/2004, minced meat may be prepared at the advance as long as: the manufacturing workshop meet the requirements for the manufacture of ground meat of Section...
Requirements for the raw materials of minced meat, meat preparations and mechanically separated meat (MSM) handed to consumer
Food business operators producing minced meat, meat preparations or MSM must ensure that the raw materials used satisfy the following requirements. 1. The raw material used to prepare minced meat must meet the following requirements. (a) It must comply with the requirements for fresh meat; (b) It...
Prohibitions applicable to retail shops provisioned by a hunter of small quantities of wild game
...
Special provisions applicable to establishments storing products of animal origin and foodstuffs containing them
...
Conditions for direct supply by the producer of small quantities of fishery products
...
Hygiene conditions for the direct supply by the producer of small quantities of eggs
...
Conditions for the direct supply by the producer of small quantities of eggs - Record keeping
...
Conditions for direct supply by the producer of small quantities of honey
The maximum annual quantity which may be supplied directly by the producer to final consumer or local retail trade providing the final consumer directly in small quantities of honey, shall not exceed the quantity produced by 30 hives. ...
Special provisions for the collection, processing and marketing of fresh wild game meat
...
Initial wild game examination training
...
Slaughterhouse requirements domestic ungulates; farmed game
Food business operators must ensure that the construction, layout and equipment of slaughterhouses in which domestic ungulates are slaughtered meet the following requirements. 1. (a) Slaughterhouses must have adequate and hygienic lairage facilities or, climate permitting, waiting...
Slaughterhouse requirements poultry and lagomorphs
Food business operators must ensure that the construction, layout and equipment of slaughterhouses in which poultry or lagomorphs are slaughtered meet the following requirements. 1. They must have a room or covered space for the reception of the animals and for their inspection before slaughter...
Raw milk primary production requirements
1. Raw milk must come from animals: (a) that do not show any symptoms of infectious diseases communicable to humans through milk; (b) that are in a good general state of health, present no sign of disease that might result in the contamination of milk and, in particular, are not suffering from an...
Conditions for direct supply by the producer of small quantities of wild game or fresh wild game meat
...
Urgent correction of food hygiene and health rules
...
Community health approval of establishments handling foodstuffs of animal origin
...
Temperatures of products of animal origin and foodstuffs containing them
The temperatures of products of animal origin and foodstuffs containing them must comply at all points of the product with the temperatures defined in the table below.However, for prepackaged products of animal origin and foodstuffs containing them, a different temperature may be set by their condit...
Declaration of handling of food of animal origin
Before starting the activity, any operator of an establishment producing, handling or storing food of animal origin or food containing ingredients of animal origin (meat, dairy products, fishery products, eggs, honey) , intended for human consumption, must comply with the obligation to declare the h...
Add content
Calculation in progress...