CHAPTER XII

Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs · European Union

Food business operators are to ensure: that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity; that those responsible for the development and maintenance of the procedure referred to in Article 5(1) of this Regulation or for the operation of relevant guides have received adequate training in the application of the HACCP principles; and compliance with any requirements of national law concerning training programmes for persons working in certain food sectors.

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Source: EUR-Lex (Cellar) · retrieved 2026-11-02 · Text as adopted (Official Journal); later amendments are not incorporated in this text.