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Overview of EU Food Hygiene Legislation

This overview provides information on the European Union's food hygiene legislation, including the Food Hygiene Package, regulations, directives, and guidance documents. It covers topics such as general requirements, specific hygiene rules for food of animal origin, official controls, and the implementation of HACCP principles. It also mentions additional measures adopted by Member States and transitional arrangements.

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Overview of EU Food Hygiene Legislation

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  1. Overview EU Food Hygiene Legislation14 May 2007

  2. Food Hygiene • → until 2004: • 17 Directives handling food hygiene • → simplification and harmonization: • - 4 Regulations • - “Farm to Fork” approach (traceability) • - “precautionary principle” • - applicable from 1 January 2006

  3. Hygiene Package = 3 new Regulations • H1: (EC) 852/2004 Regulation on the hygiene of foodstuff • H2: (EC) 853/2004 Regulation on specific hygiene rules for food • of animal origin • H3: (EC) 854/2004 Regulation on official controls on foods of • animal origin • H4: (EC) Council Directive 2002/99 on animal health; Certificates • H5: (EC) Council Directive 2004/41/EC repealing 17 Directives

  4. Hygiene Package (H1-H3) • underpinned by: • (EC) 178/2002 Regulation on General principles and requirements • of food law, establishing EFSA* and laying down • procedures in matters of food safety • (EC) 882/2004 Regulation on official controls for feed and food, • animal health and animal welfare rules • (EC) 2073/2005 Regulation on microbiological criteria • for foodstuffs and feed production *EFSA = European Food Safety Authority

  5. Hygiene 1 • (EC) 852/2004 Regulation on the hygiene • of foodstuff: • applies to all stages of food and feed chain • food business operators obligations • general requirements primary production • technical requirements • temperature control requirements • HACCP – all non primary producers • registration/approval of food businesses • national guides to good practice • product recall

  6. Hygiene 2 • (EC) 853/2004 Regulation on specific hygiene rules • for food of animal origin • spec. hygiene rules for food of animal origin • processed and unprocessed, except food consisting partly of products of plant origin • approval of establishments • health and identification marking • imports • Food Chain Information • does not apply to retail (certain exemptions) Amended by Regulation (EC) 1662/2006

  7. Hygiene 3 • (EC) 854/2004 Regulation on official controls • on foods of animal origin • organisation of official controls • Audit - Inspection • methods to verify compliance with H1 and H2 Amended by Regulation (EC) 1663/2006

  8. Hygiene 4 • (EC) Council Directive 2002/99 on animal health rules governing the production, processing, distribution and introduction of products of animal origin for human consumption • covers all production stages • veterinary certification • compliance with EU rules

  9. Subsequent Regulations • not all details covered by food hygiene package • additional measures adopted by MS since 2004 • (EC) 2073/2005 Regulation on microbiological criteria • for foodstuffs and feed production: • food safety criteria for: foodborne bacteria, their toxins and metabolites (e.g. salmonella, listeria, enterobacter) • process hygiene criteria during production process

  10. Implementation measures/Amendments • Regulation (EC) 2074/2005 amongst other things laying down implementing measures for 853, 854 and 882 (already amended by 1664/2006; SANCO/2696/2006): - provisions for food chain information - fishery products - testing methods for marine biotoxins - list of approved establishments - model health certificates for certain products - derogation for foods with traditional characteristics

  11. derogations for traditional foods + specific rules for the control of the parasite Trichinella in certain types of meat (EC 2074/2005 and 2075/2005 -> amended by EC 1665/2006) • transitional arrangements until 31.12.2009 (EC) 2076/2005

  12. Guidance documents • Guidance document on the implementation of articles 11, 12, 16, 17, 18, 19 and 20 of Regulation (EC) 178/2002 • Guidance document on the implementation of certain provisions of Regulation (EC) 852/2004 • Guidance document on the implementation of certain provisions of Regulation (EC) 853/2004 • Guidance document on the implementation of procedures based on the HACCP principles, and on the facilitation of the implementation of HACCP principles in certain food businesses

  13. Thank you • for your attention!

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