Regulation (EC) No 852/2004 of the european parliament and of the councilDangos y teitl llawn

II. Hygiene provisions U.K.

2.

As far as possible, food business operators are to ensure that primary products are protected against contamination, having regard to any processing that primary products will subsequently undergo.

3.

Notwithstanding the general duty laid down in paragraph 2, food business operators are to comply with appropriate Community and national legislative provisions relating to the control of hazards in primary production and associated operations, including:

(a)

measures to control contamination arising from the air, soil, water, feed, fertilisers, veterinary medicinal products, plant protection products and biocides and the storage, handling and disposal of waste;

and

(b)

measures relating to animal health and welfare and plant health that have implications for human health, including programmes for the monitoring and control of zoonoses and zoonotic agents.

4.

Food business operators rearing, harvesting or hunting animals or producing primary products of animal origin are to take adequate measures, as appropriate:

(a)

to keep any facilities used in connection with primary production and associated operations, including facilities used to store and handle feed, clean and, where necessary after cleaning, to disinfect them in an appropriate manner;

(b)

to keep clean and, where necessary after cleaning, to disinfect, in an appropriate manner, equipment, containers, crates, vehicles and vessels;

(c)

as far as possible to ensure the cleanliness of animals going to slaughter and, where necessary, production animals;

(d)

to use potable water, or clean water, whenever necessary to prevent contamination;

(e)

to ensure that staff handling foodstuffs are in good health and undergo training on health risks;

(f)

as far as possible to prevent animals and pests from causing contamination;

(g)

to store and handle waste and hazardous substances so as to prevent contamination;

(h)

to prevent the introduction and spread of contagious diseases transmissible to humans through food, including by taking precautionary measures when introducing new animals and reporting suspected outbreaks of such diseases to the competent authority;

(i)

to take account of the results of any relevant analyses carried out on samples taken from animals or other samples that have importance to human health;

and

(j)

to use feed additives and veterinary medicinal products correctly, as required by the relevant legislation.

5.

Food business operators producing or harvesting plant products are to take adequate measures, as appropriate:

(a)

to keep clean and, where necessary after cleaning, to disinfect, in an appropriate manner, facilities, equipment, containers, crates, vehicles and vessels;

(b)

to ensure, where necessary, hygienic production, transport and storage conditions for, and the cleanliness of, plant products;

(c)

to use potable water, or clean water, whenever necessary to prevent contamination;

(d)

to ensure that staff handling foodstuffs are in good health and undergo training on health risks;

(e)

as far as possible to prevent animals and pests from causing contamination;

(f)

to store and handle wastes and hazardous substances so as to prevent contamination;

(g)

to take account of the results of any relevant analyses carried out on samples taken from plants or other samples that have importance to human health;

and

(h)

to use plant protection products and biocides correctly, as required by the relevant legislation.

6.

Food business operators are to take appropriate remedial action when informed of problems identified during official controls.