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National and Community guides referred to in Articles 7 to 9 of this Regulation should contain guidance on good hygiene practice for the control of hazards in primary production and associated operations.
Guides to good hygiene practice should include appropriate information on hazards that may arise in primary production and associated operations and actions to control hazards, including relevant measures set out in Community and national legislation or national and Community programmes. Examples of such hazards and measures may include:
the control of contamination such as mycotoxins, heavy metals and radioactive material;
the use of water, organic waste and fertilisers;
the correct and appropriate use of plant protection products and biocides and their traceability;
the correct and appropriate use of veterinary medicinal products and feed additives and their traceability;
the preparation, storage, use and traceability of feed;
the proper disposal of dead animals, waste and litter;
protective measures to prevent the introduction of contagious diseases transmissible to humans through food, and any obligation to notify the competent authority;
procedures, practices and methods to ensure that food is produced, handled, packed, stored and transported under appropriate hygienic conditions, including effective cleaning and pest-control;
measures relating to the cleanliness of slaughter and production animals;
measures relating to record-keeping.