elintarvikehygieniadirektiivit

Elintarvikehygieniadirektiivit, often referred to as the EU's hygiene package, comprises a set of regulations established by the European Union to ensure the safety of food throughout the entire food chain. These directives aim to protect public health by setting out comprehensive rules for food businesses concerning hygiene practices.

The core of these directives lies in establishing a framework for food safety management systems, commonly known as HACCP (Hazard Analysis and Critical Control Points). Food business operators are required to identify and control potential hazards that could compromise food safety. This proactive approach emphasizes prevention rather than solely relying on end-product testing.

Key aspects covered by the directives include the hygiene of foodstuffs, the hygiene of food-contact materials, and specific requirements for primary production, processing, and distribution of food. They also detail the responsibilities of food business operators in ensuring their operations meet the stipulated hygiene standards.

The directives are implemented and enforced by competent authorities in each Member State, who conduct inspections and audits to verify compliance. Consumers are indirectly protected by these regulations, as they guarantee that the food available on the market is produced, handled, and sold under safe and hygienic conditions. The overarching goal is to create a harmonized and high level of food safety across the European Union.