Overview EU Food Hygiene Legislation14 May 2007.ppt

Cremona, 9 Feb 2007 Overview EU Food Hygiene Legislation14 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 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 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 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 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 ma