1.Before Community guides to good practice for hygiene or for the application of the HACCP principles are developed, the Commission shall consult the Committee referred to in Article 14. The objective of this consultation shall be to consider the case for such guides, their scope and subject matter.
2.When Community guides are prepared, the Commission shall ensure that they are developed and disseminated:
(a)by or in consultation with appropriate representatives of European food business sectors, including SMEs, and other interested parties, such as consumer groups;
(b)in collaboration with parties whose interests may be substantially affected, including competent authorities;
(c)having regard to relevant codes of practice of the Codex Alimentarius; and
(d)when they concern primary production and those associated operations listed in Annex I, having regard to the recommendations set out in Part B of Annex I.
3.The Committee referred to in Article 14 shall assess draft Community guides in order to ensure that:
(a)they have been developed in accordance with paragraph 2;
(b)their contents are practicable for the sectors to which they refer throughout the Community; and
(c)they are suitable as guides to compliance with Articles 3,4 and 5 in the sectors and for the foodstuffs covered.
4.The Commission shall invite the Committee referred to in Article 14 periodically to review any Community guides prepared in accordance with this Article, in cooperation with the bodies mentioned in paragraph 2.
The aim of this review shall be to ensure that the guides remain practicable and to take account of technological and scientific developments.
5.The titles and references of Community guides prepared in accordance with this Article shall be published in the C series of the Official Journal of the European Union.