1.

Annexes I and II may be adapted or updated in accordance with the procedure referred to in Article 14(2), taking into account: the need to revise the recommendations set out in Annex I, Part B, paragraph 2; the experience gained from the implementation of HACCP-based systems pursuant to Article 5; technological developments and their practical consequences and consumer expectations with regard to food composition; scientific advice, particularly new risk assessments; microbiological and temperature criteria for foodstuffs.

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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.