Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29… · Lexiara

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

regulation · European Union · 32004R0852

276 provisions in 610 nodes · 8 provisions hand work to national law

Defined terms · All instruments · EC Directive · branch · consumer · consumer · consumer protection · consumption · cultural policy · document

ANNEX I PRIMARY PRODUCTION

PART A: GENERAL HYGIENE PROVISIONS FOR PRIMARY PRODUCTION AND ASSOCIATED OPERATIONS

II. HYGIENE PROVISIONS

III. RECORD-KEEPING

PART B: RECOMMENDATIONS FOR GUIDES TO GOOD HYGIENE PRACTICE

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 II GENERAL HYGIENE REQUIREMENTS FOR ALL FOOD BUSINESS OPERATORS (EXCEPT WHEN ANNEX I APPLIES)

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