LebensmittelhygieneVerordnungen

Lebensmittelhygiene-Verordnungen, often translated as food hygiene regulations, are a set of laws and administrative rules that govern the safety of foods throughout the supply chain. They aim to prevent foodborne illness by ensuring that food businesses implement appropriate hygiene practices, monitor critical risks, and maintain traceability from production to consumption. In the European Union, the core framework is anchored in Regulation (EC) No 852/2004 on the hygiene of foodstuffs, with national implementations that in German-speaking countries are commonly known as Lebensmittelhygiene-Verordnungen or LMHV.

Scope and obligations: These regulations apply to all food business operators, including farmers, processors, distributors, retailers, and caterers. They require a documented hygiene concept based on HACCP principles, premises and equipment designed for cleanliness, adequate water supply, temperature control, pest control, cleaning and sanitization schedules, and proper personal hygiene for staff, including illness reporting and protective clothing. They also cover supplier control, product handling to prevent cross-contamination, allergen management, labeling, and procedures for traceability and recall.

Enforcement and revision: Compliance is verified by competent authorities through inspections, audits, and sampling. Violations can lead to administrative penalties, product holds, or market restrictions. The regulatory framework is periodically updated to reflect scientific developments and international standards, such as Codex Alimentarius guidelines and the broader EU hygiene package.