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Overview EU Food Hygiene Legislation 14 May 2007

Overview EU Food Hygiene Legislation 14 May 2007. 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.

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Overview EU Food Hygiene Legislation 14 May 2007

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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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