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This item of legislation originated from the EU. Legislation.gov.uk publishes the UK version. EUR-Lex publishes the EU version. The EU Exit Web Archive holds a snapshot of EUR-Lex’s version from IP completion day (31 December 2020 11.00 p.m.).
- Chapter Iu.K.General Provisions
- Chapter Iiu.K.Food Business Operators' Obligations
- Chapter Iiiu.K.Guides to Good Practice
- Chapter Ivu.K.Imports and Exports
- Annex Iiu.K.General Hygiene Requirements For All Food Business Operators
Article 1U.K.Scope
1.This Regulation lays down general rules for food business operators on the hygiene of foodstuffs, taking particular account of the following principles: (a)primary responsibility for food safety rests with the food business operator; (b)it is necessary to ensure food safety throughout the food chain, starting with primary production; (c)it is important, for food that cannot be stored safely at ambient temperatures, particularly frozen food, to maintain the cold chain; (d)general implementat...
Article 2U.K.Definitions
1.For the purposes of this Regulation: (a)‘food hygiene’, hereinafter called ‘hygiene’, means the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use; (b)‘primary products’ means products of primary production including products of the soil, of stock farming, of hunting and fishing; (c)‘establishment’ means any unit of a food business; (d)‘competent authority’ means the central authority F3... com...
Article 3U.K.General obligation
Food business operators shall ensure that all stages of production, processing and distribution of food under their control satisfy the relevant hygiene requirements laid down in this Regulation.
Article 4U.K.General and specific hygiene requirements
1.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 853/2004. 2.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 speci...
Article 5U.K.Hazard analysis and critical control points
1.Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles. 2.The HACCP principles referred to in paragraph 1 consist of the following: (a)identifying any hazards that must be prevented, eliminated or reduced to acceptable levels; (b)identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels; (c)establishing critical...
[F11Article 7U.K.Development, dissemination and use of guides
The Food Safety Authority shall encourage the development of guides to good practice for hygiene and for the application of the HACCP principles in accordance with Article 8. The dissemination and use of guides shall be encouraged. Nevertheless, food business operators may use these guides on a voluntary basis.]
Article 8U.K.F12... Guides
1.When F13... guides to good practice are developed, they shall be developed and disseminated by food business sectors: (a)in consultation with representatives of parties whose interests may be substantially affected, such as competent authorities and consumer groups; (b)having regard to relevant codes of practice of the Codex Alimentarius; and (c)when they concern primary production and those associated operations listed in Annex I, having regard to the recommendations set out in Part B of A...
F18Article 9U.K.Community guides
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Article 10U.K.Imports
As regards the hygiene of imported food, the relevant requirements of food law referred to in Article 11 of Regulation (EC) No 178/2002 shall include the requirements laid down in Articles 3 to 6 of this Regulation.
Article 11U.K.Exports
As regards the hygiene of exported or re-exported food, the relevant requirements of food law referred to in Article 12 of Regulation (EC) No 178/2002 shall include the requirements laid down in Articles 3 to 6 of this Regulation.
INTRODUCTIONU.K.
Chapters V to XII apply to all stages of production, processing and distribution of food and the remaining Chapters apply as follows: 1. Chapter I applies to all food premises, except premises to which Chapter III applies 2. Chapter II applies to all rooms where food is prepared, treated or processed, except dining areas and premises to which Chapter III applies 3. Chapter III applies to those premises listed in the heading to the Chapter 4. Chapter IV applies to all transportation.
CHAPTER XIU.K.Heat treatment
The following requirements apply only to food placed on the market in hermetically sealed containers:
CHAPTER XIIU.K.Training
Food business operators are to ensure:
Mar 24, 2021 · L 139/1. REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL. of 29 April 2004. on the hygiene of foodstuffs. THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION, Having regard to the Treaty establishing the European Community, and in particular Articles 95 and 152 (4) (b) thereof,
1.1.2 (EC) 852/2004 evidence. The FBO shall provide the OV with evidence of their compliance with the HACCP legal requirements, taking into account the nature and size of the business, and ensure that any documents describing the procedures are up to date at all times.
SDI 852/1 GAPP. Product ID: P11320. Flow rate sensor with amplifier Magnetic-inductive measuring principle For conductive media Measuring range 40 l/min or 80 l/min
Sep 6, 2001 · MAIN DOCUMENT. Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs (OJ L 139, 30.04.2004, pp. 1–54). Text republished in corrigendum (OJ L 226, 25.6.2004, pp. 3–21). Successive amendments and corrections to Regulation (EC) No 852/2004 have been incorporated into the ...
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0.514444. ft/s. 1.68781. The knot (/ nɒt /) is a unit of speed equal to one nautical mile per hour, exactly 1.852 km/h (approximately 1.151 mph or 0.514 m/s). [1][2] The ISO standard symbol for the knot is kn. [3] The same symbol is preferred by the Institute of Electrical and Electronics Engineers (IEEE), while kt is also common, especially ...
