Different options to open legislation in order to view more content on screen at once. Regulation (EC) No 852/2004 of the european parliament and of the council, CHAPTER III is up to date with all changes known to be in force on or before 16 July 2020. Having regard to the Treaty establishing the European Community, and in particular Articles 95 and 152(4)(b) thereof. Lebensmittelhygieneschulung Anhang II Kapitel XII Verordnung (EG) Nr. Food business operators carrying out primary production and those associated operations listed in Annex I shall comply with the general hygiene provisions laid down in Part A of Annex I and any specific requirements provided for in Regulation (EC) No.../2004 (10). It is to be of the same standard as potable water, unless the competent authority is satisfied that the quality of the water cannot affect the wholesomeness of the foodstuff in its finished form. 2. Food business operators shall, as appropriate, adopt the following specific hygiene measures: compliance with microbiological criteria for foodstuffs; procedures necessary to meet targets set to achieve the objectives of this Regulation; compliance with temperature control requirements for foodstuffs; 4. 1. In the context of the common agricultural policy, many Directives have been adopted to establish specific health rules for the production and placing on the market of the products listed in Annex I to the Treaty. Flexibility is also appropriate to enable the continued use of traditional methods at any of the stages of production, processing or distribution of food and in relation to structural requirements for establishments. Il importe d'éviter tout flux d'air pulsé d'une zone contaminée vers une zone propre. The Commission shall consult the European Food Safety Authority on any matter falling within the scope of this Regulation that could have a significant impact on public health and, in particular, before proposing criteria, requirements or targets in accordance with Article 4(4). Europaparlamentets och rådets förordning (EG) nr 852/2004. Commission Staff working document on the Understanding of certain provisions on flexibility provided in the Hygiene Package (Frequently As… That Regulation also lays down other common principles and definitions for national and Community food law, including the aim of achieving free movement of food within the Community. These health rules have reduced trade barriers for the products concerned, contributing to the creation of the internal market while ensuring a high level of protection of public health. Seit 1. An adequate number of flush lavatories are to be available and connected to an effective drainage system. Lebensmittelhygiene-Schulung nach EU Verordnung (EG) Nummer 852/2004 . 4 Allgemeine und spezifische Hygienevorschriften; Art. Grundförfattningen . Council Directive 93/43/EEC of 14 June 1993 on the hygiene of foodstuffs (5) laid down the general rules of hygiene for foodstuffs and the procedures for verification of compliance with these rules. Food premises are to have adequate natural and/or artificial lighting. 18. VO (EG) Nr. 4. Similarly, the requirement of establishing "critical limits" does not imply that it is necessary to fix a numerical limit in every case. Conveyances and/or containers used for transporting foodstuffs are to be kept clean and maintained in good repair and condition to protect foodstuffs from contamination and are, where necessary, to be designed and constructed to permit adequate cleaning and/or disinfection. Reference: (EC) No 852/2004 ; No 853/2004 ; No 854/2004 . 15523 establishing additional measures for the implementation of Regulations (EC) Nos. Artikel "Verordnung (EG) 853/2004 mit spezifischen Hygienevorschriften für Lebensmittel tierischen Ursprungs" Herunterladen (PDF, 281KB, nicht barrierefrei) Seite drucken. However, it shall apply no earlier than 1 January 2006. However, food business operators shall ensure that establishments are approved by the competent authority, following at least one on-site visit, when approval is required: under the national law of the Member State in which the establishment is located; by a decision adopted in accordance with the procedure referred to in Article 14(2). The registration of establishments and the cooperation of food business operators are necessary to allow the competent authorities to perform official controls efficiently. Inhaltsübersicht (redaktionell) Kapitel I Allgemeine Bestimmungen (Art. During its session on 27 October 2004, the European Parliament discussed materials and products which will come into contact with food. Food premises are to be kept clean and maintained in good repair and condition. Regulation (EC) 852/2004 is designed to ensure conditions that provide for the safe production of food. Adequate procedures are also to be in place to prevent domestic animals from having access to places where food is prepared, handled or stored (or, where the competent authority so permits in special cases, to prevent such access from resulting in contamination). 852/2004 des Europäischen Parlaments und des Rates vom 29. if, one month after the expiry of the period referred to in paragraph 6, the Commission has not informed Member States that it has received written comments or that it intends to propose the adoption of a decision in accordance with paragraph 6. Raw materials and all ingredients stored in a food business are to be kept in appropriate conditions designed to prevent harmful deterioration and protect them from contamination. Tips & tricks for the EG regulation 852/2004. 0. It should provide, where necessary to resolve disagreements, for discussion within the Standing Committee on the Food Chain and Animal Health established by Regulation (EC) No 178/2002. Recent Posts. This Regulation shall enter into force twenty days after the date of its publication in the Official Journal of the European Union. 29 April 2004 - Regulation (EC) 853/2004 laying down specific hygiene rules for food of animal origin. Food safety law is criminal law and is detailed and complex with several different regulations. Cert. Food waste, non-edible by-products and other refuse are to be removed from rooms where food is present as quickly as possible, so as to avoid their accumulation. Dispositions générales applicables aux locaux utilisés pour les denrées alimentaires (autres que ceux qui sont énumères au point 2.1.3) 1. 3. Bulk foodstuffs in liquid, granulate or powder form are to be transported in receptacles and/or containers/tankers reserved for the transport of foodstuffs. REGULAMENTUL (CE) NR. 852/2004 on the hygiene of foodstuffs. The general hygiene requirements for all food business operators are laid down in Regulation (EC) 852/2004, which is a directly applicable law in all EU Member States. C1 Berigtigelse, EUT L 226 af 25.6.2004, s. 3 (852/2004) 2004R0852 — DA — 20.04.2009 — 002.001 — 1 B EUROPA-PARLAMENTETS OG RÅDETS FORORDNING (EF) Nr. This will require the use of impervious, non-absorbent, washable and non-toxic materials and require a smooth surface up to a height appropriate for the operations unless food business operators can satisfy the competent authority that other materials used are appropriate; ceilings (or, where there are no ceilings, the interior surface of the roof) and overhead fixtures are to be constructed and finished so as to prevent the accumulation of dirt and to reduce condensation, the growth of undesirable mould and the shedding of particles; windows and other openings are to be constructed to prevent the accumulation of dirt. (15) Note to Official Journal: insert number of Regulation laying down specific hygiene rules for food of animal origin. M22 Commission Regulation (EU) 2015/1125 of 10 July 2015 L 184 7 11.7.2015 M23 Commission Regulation (EU) 2015/1137 of 13 July 2015 L 185 11 14.7.2015 M24 Commission Regulation (EU) 2015/1933 of 27 October 2015 L 282 11 28.10.2015 M25 Commission Regulation (EU) 2015/1940 of 28 October 2015 L 283 3 29.10.2015 M26 Commission Regulation (EU) 2016/239 of 19 February 2016 L … Wrapping and packaging material re-used for foodstuffs is to be easy to clean and, where necessary, to disinfect. (11) Note to Official Journal: insert number of Regulation laying down specific hygiene rules for food of animal origin. This will require the use of impervious, non-absorbent, washable and non-toxic materials unless food business operators can satisfy the competent authority that other materials used are appropriate. Use, Other sites managed by the Publications Office, http://data.europa.eu/eli/reg/2004/852/oj, Portal of the Publications Office of the EU. Directive as amended by Directive 98/48/EC (OJ L 217, 5.8.1998, p. 18). 852/2004 on the Hygiene of Foodstuffs Article 6(2) 1. Pending the setting of the criteria or requirements referred to in Article 4(3), points (a) to (e) of this Regulation, Member States may maintain any national rules establishing such criteria or requirements that they had adopted in accordance with Directive 93/43/EEC. Die Verpflichtung zur Hygieneschulung nach der VO (EG) 852/2004 gilt für alle Mitarbeiter im Lebensmittelbereich und muss jedes Jahr durchgeführt werden.. Food business operators are to take appropriate remedial action when informed of problems identified during official controls. Every food business operator along the food chain should ensure that food safety is not compromised. 1019/2008 al Comisiei din 17 octombrie 2008 L 277 7 18.10.2008 2004R0852 — RO — 28.10.2008 — 001.001 — 1 B REGULAMENTUL (CE) NR. For any versions created after the implementation period as a result of changes made by UK legislation the date will coincide with the earliest date on which the change (e.g an insertion, a repeal or a substitution) that was applied came into force. appropriate facilities are to be available to maintain adequate personal hygiene (including facilities for the hygienic washing and drying of hands, hygienic sanitary arrangements and changing facilities); surfaces in contact with food are to be in a sound condition and be easy to clean and, where necessary, to disinfect. April 2004 über Lebensmittelhygiene. where necessary, provide suitable temperature-controlled handling and storage conditions of sufficient capacity for maintaining foodstuffs at appropriate temperatures and designed to allow those temperatures to be monitored and, where necessary, recorded. 3 Allgemeine Verpflichtung; Art. In particular: floor surfaces are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. Règlement (EG) n° 852/2004 2.1.1. (3) Opinion of the European Parliament of 15 May 2002 (OJ C 180 E, 31.7.2003, p. 267), Council Common Position of 27 October 2003 (OJ C 48 E, 24.2.2004, p. 1), Position of the European Parliament of 30 March 2004 (not yet published in the Official Journal) and Council Decision of 16 April 2004. 852/2004, die Sie benötigen, um in Ihrem Lebensmittelbetrieb tätig sein zu können. The EU Version currently on EUR-lex is the version that currently applies in the EU i.e you may need this if you operate a business in the EU. Egg product treated by heat treatment, obtained from shell eggs of enriched European Community farms (eg France, Spain, Italia...). Food exported to third countries from the Community is to comply with the general requirements laid down in Regulation (EC) No 178/2002. 1. Dispositions générales applicables aux locaux utilisés pour les denrées alimentaires (autres que ceux qui sont énumères au point 2.1.3) 1. Where heat treatment is applied to foodstuffs in hermetically sealed containers it is to be ensured that water used to cool the containers after heat treatment is not a source of contamination for the foodstuff. Revised legislation carried on this site may not be fully up to date. 10 Règlement européen : 852/2004 B2H9P5 + AR/KB 05/12/1990 A5 (6*) 10. 2. 852/2004 des Europäischen Parlaments und des Rates vom 29. Food business operators carrying out any stage of production, processing and distribution of food after those stages to which paragraph 1 applies shall comply with the general hygiene requirements laid down in Annex II and any specific requirements provided for in Regulation (EC) No.../2004 (10). However, limited periods outside temperature control are permitted, to accommodate the practicalities of handling during preparation, transport, storage, display and service of food, provided that it does not result in a risk to health. 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. Il importe d'éviter tout flux d'air pulsé d'une zone contaminée vers une zone propre. In addition to this common basis, specific hygiene rules are necessary for certain foodstuffs. Trots detta kan det inträffa att uppdateringar av senaste ändringar saknas och att information som är inaktuell ligger kvar. These regulations require food business operators to comply with the requirements of Regulation (EC) No. 3. The food business operators may be assisted by other persons, such as veterinarians, agronomists and farm technicians, with the keeping of records. Implementing measures and transitional arrangements. Experience has shown that these rules and procedures constitute a sound basis for ensuring food safety. Belehrung gem. DisplayLogo. conform with European directive for welfare of hens (1999/74) and conform to the community decree n° 17 8/2002 (food stuffs security), 852/2004, 853/2004 (food stuffs hygiene), 598/2008 et 589/2008 (sales of eggs). Regulation (EC) No 852/2004 of the european parliament and of the council of 29 April 2004 on the hygiene of foodstuffs. Regulation (EC) No /2004 of the European Parliament and of the Council of ... laying down specific hygiene rules for food of animal origin (6) lays down these rules. 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: 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. The Commission shall, if appropriate, accompany the report with relevant proposals. Where drainage channels are fully or partially open, they are to be so designed as to ensure that waste does not flow from a contaminated area towards or into a clean area, in particular an area where foods likely to present a high risk to the final consumer are handled. 5. These facilities are to be constructed of corrosion-resistant materials, be easy to clean and have an adequate supply of hot and cold water. 852/2004. Un contrôle d'entrée est effectué. In addition, the requirement of retaining documents needs to be flexible in order to avoid undue burdens for very small businesses. Fast alle Arbeitgeber übernehmen gerne diese Schulungskosten. when they concern primary production and those associated operations listed in Annex 1, having regard to the recommendations set out in Part B of Annex I. Zu den FAQ. Where those effects have yet to be applied to the text of the legislation by the editorial team they are also listed alongside the affected provisions when you open the content using the Table of Contents below. Original (As adopted by EU): The original version of the legislation as it stood when it was first adopted in the EU. This document is an excerpt from the EUR-Lex website, Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs, Verordnung (EG) Nr. Foodstuffs in conveyances and/or containers are to be so placed and protected as to minimise the risk of contamination. Cleaning agents and disinfectants are not to be stored in areas where food is handled. The web archive also captured associated case law and other language formats from EUR-Lex. The other Member States shall have three months from the receipt of a notification referred to in paragraph 5 to send written comments to the Commission. 4. Hazard analysis and critical control points. When this Regulation, Regulation (EC) No/2004 (11) and their implementing measures do not specify sampling or analysis methods, food business operators may use appropriate methods laid down in other Community or national legislation or, in the absence of such methods, methods that offer equivalent results to those obtained using the reference method, if they are scientifically validated in accordance with internationally recognised rules or protocols.