Food business operators producing or harvesting plant products are to take adequate measures, as appropriate: to keep clean and, where necessary after cleaning, to disinfect, in an appropriate manner, facilities, equipment, containers, crates, vehicles and vessels; to ensure, where necessary, hygienic production, transport and storage conditions for, and the cleanliness of, plant products; to store and handle wastes and hazardous substances so as to prevent contamination; 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. Official controls, registration and approval. compliance with any requirements of national law concerning training programmes for persons working in certain food sectors. Paragraph 1 shall apply only to food business operators carrying out any stage of production, processing and distribution of food after primary production and those associated operations listed in Annex I. provide the competent authority with evidence of their compliance with paragraph 1 in the manner that the competent authority requires, taking account of the nature and size of the food business; ensure that any documents describing the procedures developed in accordance with this Article are up-to-date at all times; retain any other documents and records for an appropriate period. 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. April 2004 über Lebensmittelhygiene Publication metadata Download and languages Close. Where conveyances and/or containers have been used for transporting anything other than foodstuffs or for transporting different foodstuffs, there is to be effective cleaning between loads to avoid the risk of contamination. Foodstuffs in conveyances and/or containers are to be so placed and protected as to minimise the risk of contamination. When such water is used, adequate facilities are to be available for its supply. (14)  Five years after the entry into force of this Regulation. Adequate provision is to be made for the storage and disposal of food waste, non-edible by-products and other refuse. Food exported to third countries from the Community is to comply with the general requirements laid down in Regulation (EC) No 178/2002. Having regard to the proposal from the Commission (1). They are to be designed and constructed to avoid the risk of contamination. Where foodstuffs are to be held or served at chilled temperatures they are to be cooled as quickly as possible following the heat-processing stage, or final preparation stage if no heat process is applied, to a temperature which does not result in a risk to health. Where appropriate, floors are to allow adequate surface drainage; wall surfaces are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. Natürlich ist jeder Vo eg 852 2004 sofort in unserem Partnershop zu haben und somit gleich lieferbar. Insert free text, CELEX number or descriptors. 3. Recycled water used in processing or as an ingredient is not to present a risk of contamination. 2 Begriffsbestimmungen; Kapitel II Verpflichtungen der Lebensmittelunternehmer (Art. 2. 2009 Nr. Consolidated text: Verordnung (EG) Nr. 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. L 87/109) Änderungshistorie , , , , , nicht-amtliches Inhaltsverzeichnis. 854/2004 mit Vorschriften zur amtlichen Überwachung von Lebensmitteln tierischen Ursprungs wird mit Wirkung zum 14.12.2019 aufgehoben. These containers are to be of an appropriate construction, kept in sound condition, be easy to clean and, where necessary, to disinfect. 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. National guides may be developed under the aegis of a national standards institute referred to in Annex II to Directive 98/34/EC (13). April 2004 über Lebensmittelhygiene DAS EUROPÄISCHE PARLAMENT UND DER RAT DER EUROPÄISCHEN UNION — gestützt auf den Vertrag zur Gründung der Europäischen Gemeinschaft, insbesondere auf die Artikel 95 und 152 Absatz 4 Buchstabe b), auf Vorschlag der Kommission (1), Passwort. to use plant protection products and biocides correctly, as required by the relevant legislation. Um der vielfältigen Qualität der Artikel gerecht zu werden, messen wir in der Redaktion diverse Eigenarten. 5. 1. These facilities are to be constructed of corrosion-resistant materials, be easy to clean and have an adequate supply of hot and cold water. Where chemical additives have to be used to prevent corrosion of equipment and containers, they are to be used in accordance with good practice. Wrapping and packaging material re-used for foodstuffs is to be easy to clean and, where necessary, to disinfect. Unser Team hat unterschiedlichste Hersteller & Marken ausführlich getestet und wir präsentieren Ihnen als Leser hier alle Ergebnisse unseres Tests. 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. While the requirement of establishing procedures based on the HACCP principles should not initially apply to primary production, the feasibility of its extension will be one element of the review that the Commission will carry out following implementation of this Regulation. Ihre Inhalte werden durch die VO (EG) Nr. Such arrangements may facilitate the implementation of this Article by certain food business operators, in particular by providing for the use of procedures set out in guides for the application of HACCP principles, in order to comply with paragraph 1. The national measures referred to in paragraph 3 shall have the aim of: enabling the continued use of traditional methods, at any of the stages of production, processing or distribution of food; or. Having regard to the Opinion of the Economic and Social Committee (2). Clean seawater may be used with live bivalve molluscs, echinoderms, tunicates and marine gastropods; clean water may also be used for external washing. The measures necessary for the implementation of this Regulation should be adopted in accordance with Council Decision 1999/468/EC of 28 June 1999 laying down the procedures for the exercise of implementing powers conferred on the Commission (8). When national guides to good practice are developed, they shall be developed and disseminated by food business sectors: in consultation with representatives of parties whose interests may be substantially affected, such as competent authorities and consumer groups; having regard to relevant codes of practice of the Codex Alimentarius; and. Where reference is made to this paragraph, Articles 5 and 7 of Decision 1999/468/EC shall apply, having regard to the provisions of Article 8 thereof. Food premises are to be kept clean and maintained in good repair and condition. Sie 852/2004 des Europäischen Parlaments und des Rates vom 29. UND DES RATES. Regulation as amended by Regulation (EC) No 1882/2003. It is also appropriate to provide for at least 18 months to elapse between entry into force and the application of the new rules, to allow the affected industries time to adapt. 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. April 2004. über Lebensmittelhygiene. Washbasins for cleaning hands are to be provided with hot and cold running water, materials for cleaning hands and for hygienic drying. These products may contain ingredients that are necessary for their manufacture or to give them specific characteristics. Drainage facilities are to be adequate for the purpose intended. The Commission may, and when it receives written comments from one or more Member States shall, consult Member States within the committee referred to in Article 14(1). There is to be suitable and sufficient means of natural or mechanical ventilation. Such containers are to be marked in a clearly visible and indelible fashion, in one or more Community languages, to show that they are used for the transport of foodstuffs, or are to be marked "for foodstuffs only". 4. 852/2004 DES EUROPÄISCHEN PARLAMENTS UND DES RATES vom 29. Die Kommission und die anderen Mitgliedstaaten haben das Recht, Bemerkungen zu übermitteln. [VO (EG) 852/2004]: Anhang II Allgemeine Hygienevorschriften für alle Lebensmittelunternehmer (ausgenommen Unternehmer, für die Anhang I gilt) Rechtsstand: 18.06.2014 Bestellen Directive 2004/41/EC of the European Parliament and of the Council of repealing certain Directives concerning food hygiene and health conditions for the production and placing on the market of certain products of animal origin intended for human consumption (17). Member States may, without compromising achievement of the objectives of this Regulation, adopt, in accordance with paragraphs 4 to 7 of this Article, national measures adapting the requirements laid down in Annex II. Derogations from Annexes I and II may be granted, in particular in order to facilitate the implementation of Article 5 for small businesses, in accordance with the procedure referred to in Article 14(2), taking into account the relevant risk factors, provided that such derogations do not affect the achievement of the objectives of this Regulation. Food business operators are to make relevant information contained in these records available to the competent authority and receiving food business operators on request. 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. PART B:   RECOMMENDATIONS FOR GUIDES TO GOOD HYGIENE PRACTICE. Food business operators rearing animals or producing primary products of animal origin are, in particular, to keep records on: the nature and origin of feed fed to the animals; veterinary medicinal products or other treatments administered to the animals, dates of administration and withdrawal periods; the occurrence of diseases that may affect the safety of products of animal origin; the results of any analyses carried out on samples taken from animals or other samples taken for diagnostic purposes, that have importance for human health; and. Regulation (EC) No 178/2002 contains rules to ensure the traceability of food and food ingredients and provides a procedure for the adoption of implementing rules to apply these principles in respect of specific sectors. Member States shall encourage the development of national guides to good practice for hygiene and for the application of HACCP principles in accordance with Article 8. Sind Sie mit der Lieferdauer des Produktes einverstanden? 1. The thawing of foodstuffs is to be undertaken in such a way as to minimise the risk of growth of pathogenic microorganisms or the formation of toxins in the foods. 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. 1. Raw materials, ingredients, intermediate products and finished products likely to support the reproduction of pathogenic micro-organisms or the formation of toxins are not to be kept at temperatures that might result in a risk to health. Artikel 5 dieser Verordnung verpflichtet Lebensmittelunternehmer zur Einrichtung, Durchführung und Aufrechterhaltung sowie stetiger Anpassung eines HACCP/Eigenkontrollsystems. 2. Food waste, non-edible by-products and other refuse are to be deposited in closable containers, unless food business operators can demonstrate to the competent authority that other types of containers or evacuation systems used are appropriate. [Lebensmittelhygiene-VO] | EU [VO (EG) 852/2004]: Art. The traceability of food and food ingredients along the food chain is an essential element in ensuring food safety. This Regulation lays down general rules for food business operators on the hygiene of foodstuffs, taking particular account of the following principles: primary responsibility for food safety rests with the food business operator; it is necessary to ensure food safety throughout the food chain, starting with primary production; it is important, for food that cannot be stored safely at ambient temperatures, particularly frozen food, to maintain the cold chain; general implementation of procedures based on the HACCP principles, together with the application of good hygiene practice, should reinforce food business operators' responsibility; guides to good practice are a valuable instrument to aid food business operators at all levels of the food chain with compliance with food hygiene rules and with the application of the HACCP principles; it is necessary to establish microbiological criteria and temperature control requirements based on a scientific risk assessment; it is necessary to ensure that imported foods are of at least the same hygiene standard as food produced in the Community, or are of an equivalent standard.