Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 A... (32004R0852)
INHALT
Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs
- REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL
- of 29 April 2004
- on the hygiene of foodstuffs
- CHAPTER I
- GENERAL PROVISIONS
- Article 1
- Scope
- Article 2
- Definitions
- CHAPTER II
- FOOD BUSINESS OPERATORS' OBLIGATIONS
- Article 3
- General obligation
- Article 4
- General and specific hygiene requirements
- Article 5
- Hazard analysis and critical control points
- Article 6
- Official controls, registration and approval
- CHAPTER III
- GUIDES TO GOOD PRACTICE
- Article 7
- Development, dissemination and use of guides
- Article 8
- National guides
- Article 9
- Community guides
- CHAPTER IV
- IMPORTS AND EXPORTS
- Article 10
- Imports
- Article 11
- Exports
- CHAPTER V
- FINAL PROVISIONS
- Article 12
- Implementing measures and transitional arrangements
- Article 13
- Amendment and adaptation of Annexes I and II
- Article 14
- Committee procedure
- Article 15
- Consultation of the European Food Safety Authority
- Article 16
- Report to the European Parliament and the Council
- Article 17
- Repeal
- Article 18
- Entry into force
- ANNEX I
- PRIMARY PRODUCTION
- PART A: GENERAL HYGIENE PROVISIONS FOR PRIMARY PRODUCTION AND ASSOCIATED OPERATIONS
- I. SCOPE
- II. HYGIENE PROVISIONS
- III. RECORD-KEEPING
- PART B: RECOMMENDATIONS FOR GUIDES TO GOOD HYGIENE PRACTICE
- ANNEX II
- GENERAL HYGIENE REQUIREMENTS FOR ALL FOOD BUSINESS OPERATORS (EXCEPT WHEN ANNEX I APPLIES)
- INTRODUCTION
- CHAPTER I
- GENERAL REQUIREMENTS FOR FOOD PREMISES
- (OTHER THAN THOSE SPECIFIED IN CHAPTER III)
- CHAPTER II
- SPECIFIC REQUIREMENTS IN ROOMS WHERE FOODSTUFFS ARE PREPARED, TREATED OR PROCESSED (EXCLUDING DINING AREAS AND THOSE PREMISES SPECIFIED IN CHAPTER III)
- CHAPTER III
- REQUIREMENTS FOR MOVABLE AND/OR TEMPORARY PREMISES (SUCH AS MARQUEES, MARKET STALLS, MOBILE SALES VEHICLES), PREMISES USED PRIMARILY AS A PRIVATE DWELLING HOUSE BUT WHERE FOODS ARE REGULARLY PREPARED FOR PLACING ON THE MARKET, AND VENDING MACHINES
- CHAPTER IV
- TRANSPORT
- CHAPTER V
- EQUIPMENT REQUIREMENTS
- CHAPTER VI
- FOOD WASTE
- CHAPTER VII
- WATER SUPPLY
- CHAPTER VIII
- PERSONAL HYGIENE
- CHAPTER DC
- PROVISIONS APPLICABLE TO FOODSTUFFS
- CHAPTER X
- PROVISIONS APPLICABLE TO THE WRAPPING AND PACKAGING OF FOODSTUFFS
- CHAPTER XI
- HEAT TREATMENT
- CHAPTER XII
- TRAINING
Feedback