Regulation (EC) 852/2004 Food Hygiene
Mandates HACCP-based food safety management for all food business operators. Requires hazard analysis, critical control point identification, monitoring, corrective actions, and record-keeping. Core regulation for food hygiene and manufacturing compliance in the EU.
Sectors
Articles (91)
Scope and General ProvisionsScopeDefinitionsGeneral obligationGeneral Obligation of Food Business OperatorsGeneral and specific hygiene requirementsGeneral and Specific Hygiene RequirementsHazard analysis and critical control pointsHazard Analysis and Critical Control Points (HACCP)Official controls, registration and approvalOfficial Controls, Registration, and ApprovalHACCP - Scope of applicationFlexibility for Traditional and Regional Food ProductionHACCP - Documentation and recordsNational Guides to Good PracticeOfficial controls - CooperationCommunity Guides to Good PracticeOfficial controls - RegistrationAmendments to Annexes I and IIOfficial controls - ApprovalImplementing Measures and Transitional ArrangementsDevelopment, dissemination and use of guidesGeneral Hygiene Requirements for Food Business OperatorsNational guides - Development requirementsNational guides - Member State assessmentNational guides - Commission registrationCommunity guides - Pre-development consultationCommunity guides - Development requirementsCommunity guides - Committee assessmentCommunity guides - Periodic reviewCommunity guides - PublicationImportsExportsAmendment of Annexes I and IIDerogations from Annexes I and IINational measures adapting Annex IINotification of national measuresResponse to notification of national measuresAdoption of national measuresCommittee procedure – Standing CommitteeConsultation of the European Food Safety AuthorityScope – Primary ProductionHygiene provisions – Contamination protectionHygiene provisions – Legislative complianceHygiene provisions – Animal origin primary productionHygiene provisions – Plant product primary productionHygiene provisions – Allergen equipment controlsHygiene provisions – Remedial actionRecord-keeping – General obligationRecord-keeping – Animal origin operatorsRecord-keeping – Plant product operatorsRecords – animal rearing and primary products of animal originRecords – plant product producers and harvestersFood premises – cleanliness and maintenanceFood premises – layout, design, construction, siting and sizeFood premises – lavatoriesFood premises – hand-washing facilitiesFood premises – ventilationFood premises – sanitary convenience ventilationFood premises – lightingFood premises – drainage facilitiesFood premises – changing facilitiesFood premises – storage of cleaning agentsFood preparation rooms – design and layoutFood preparation rooms – utensil and equipment cleaning facilitiesFood preparation rooms – food washing facilitiesMovable/temporary premises – siting, design, construction and maintenanceMovable/temporary premises – specific requirementsTransport – conveyances and containersAcceptance of Raw MaterialsStorage of Raw MaterialsProtection of Food from ContaminationPest and Animal Access ControlTemperature Control and Cold ChainChilling of FoodstuffsThawing of FoodstuffsStorage of Hazardous SubstancesAllergen Cross-Contact PreventionPackaging Materials – Non-ContaminationStorage of Wrapping MaterialsWrapping and Packaging OperationsReusable PackagingHeat Treatment Process RequirementsHeat Treatment Parameter MonitoringInternationally Recognised Heat Treatment StandardsFood Safety Culture – RequirementsFood Safety Culture – Management CommitmentFood Safety Culture – ProportionalitySupervision and Training of Food HandlersHACCP TrainingCompliance with National Training Requirements