EUHygieneverordnung

The EU Hygiene Regulation, officially Regulation (EC) No 852/2004, lays down general rules for food hygiene for all food business operators. It aims to ensure a high level of consumer protection and safe food throughout the European Union. The regulation applies to all stages of food production, processing, and distribution, from farm to fork. It emphasizes the responsibility of food business operators to implement and maintain effective hygiene procedures. Key principles include general hygiene requirements for premises, equipment, staff, and food waste. Furthermore, it mandates the establishment and implementation of a Hazard Analysis and Critical Control Point (HACCP) system or equivalent procedures. This system is designed to identify and control potential food safety hazards. The regulation also sets out requirements for the traceability of food products. National authorities are responsible for enforcing the provisions of the EU Hygiene Regulation and conducting official controls. This framework ensures consistency in food hygiene standards across member states, facilitating the free movement of safe food products within the EU internal market.