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Regulation (EC) No 852/2004 of the european parliament and of the councilShow full title

Regulation (EC) No 852/2004 of the european parliament and of the council of 29 April 2004 on the hygiene of foodstuffs

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  1. Introductory Text

  2. CHAPTER I GENERAL PROVISIONS

    1. Article 1.Scope

    2. Article 2.Definitions

  3. CHAPTER II FOOD BUSINESS OPERATORS' OBLIGATIONS

    1. Article 3.General obligation

    2. Article 4.General and specific hygiene requirements

    3. Article 5.Hazard analysis and critical control points

    4. Article 6.Official controls, registration and approval

  4. CHAPTER III GUIDES TO GOOD PRACTICE

    1. Article 7.Development, dissemination and use of guides

    2. Article 8.... Guides

    3. Article 9.Community guides

  5. CHAPTER IV IMPORTS AND EXPORTS

    1. Article 10.Imports

    2. Article 11.Exports

  6. CHAPTER V FINAL PROVISIONS

    1. Article 12.Transitional measures of general scope designed to amend non-essential elements...

    2. Article 13.Amendment and adaptation of Annexes I and II

    3. Article 14.Regulations and devolved powers

    4. Article 15.Consultation of the ... Food Safety Authority

    5. Article 16.Report to the European Parliament and the Council

    6. Article 17.Repeal

    7. Article 18.Entry into force

  7. Signature

    1. Expand +/Collapse -

      ANNEX I

      PRIMARY PRODUCTION

      1. Expand +/Collapse -

        PART A: GENERAL HYGIENE PROVISIONS FOR PRIMARY PRODUCTION AND ASSOCIATED OPERATIONS

        1. I. Scope

        2. II. Hygiene provisions

        3. III. Record-keeping

      2. PART B: RECOMMENDATIONS FOR GUIDES TO GOOD HYGIENE PRACTICE

    2. Expand +/Collapse -

      ANNEX II

      GENERAL HYGIENE REQUIREMENTS FOR ALL FOOD BUSINESS OPERATORS (EXCEPT WHEN ANNEX I APPLIES)

      1. INTRODUCTION

      2. CHAPTER I General requirements for food premises (other than those specified in chapter iii)

      3. CHAPTER II Specific requirements in rooms where foodstuffs are prepared, treated or processed (excluding dining areas and those premises specified in chapter III)

      4. CHAPTER III Requirements for movable and/or temporary premises (such as marquees, market stalls, mobile sales vehicles), premises used primarily as a private dwelling-house but where foods are regularly prepared for placing on the market and vending machines

      5. CHAPTER IV Transport

      6. CHAPTER V Equipment requirements

      7. CHAPTER VI Food waste

      8. CHAPTER VII Water supply

      9. CHAPTER VIII Personal hygiene

      10. CHAPTER IX Provisions applicable to foodstuffs

      11. CHAPTER X Provisions applicable to the wrapping and packaging of foodstuffs

      12. CHAPTER XI Heat treatment

      13. CHAPTER XII Training

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