3. To this end, employees should undergo training. During thawing, foods are to be subjected to temperatures that would not result in a risk to health. The layout, design, construction, siting and size of food premises are to: permit adequate maintenance, cleaning and/or disinfection, avoid or minimise air-borne contamination, and provide adequate working space to allow for the hygienic performance of all operations; be such as to protect against the accumulation of dirt, contact with toxic materials, the shedding of particles into food and the formation of condensation or undesirable mould on surfaces; permit good food hygiene practices, including protection against contamination and, in particular, pest control; and. 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. Sanitary conveniences are to have adequate natural or mechanical ventilation. 5. The definitions laid down in Regulation (EC) No 178/2002 shall also apply. Hazard analysis and critical control points. Natürlich ist jeder Vo eg 852 2004 sofort in unserem Partnershop zu haben und somit gleich lieferbar. The criteria, requirements and targets referred to in paragraph 3 shall be adopted in accordance with the procedure referred to in Article 14(2). Adequate provision is to be made, where necessary, for washing food. Directive as modified by Regulation (EC) No 1882/2003. (OTHER THAN THOSE SPECIFIED IN CHAPTER III). The notification shall: provide a detailed description of the requirements that that Member State considers need to be adapted and the nature of the adaptation sought; describe the foodstuffs and establishments concerned; explain the reasons for the adaptation, including, where relevant, by providing a summary of the hazard analysis carried out and any measures to be taken to ensure that the adaptation will not compromise the objectives of this Regulation; and. An adequate number of flush lavatories are to be available and connected to an effective drainage system. (12) Note to Official Journal: insert number of Regulation laying down specific hygiene rules for food of animal origin. 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; GENERAL HYGIENE REQUIREMENTS FOR ALL FOOD BUSINESS OPERATORS (EXCEPT WHEN ANNEX I APPLIES). A food business operator is not to accept raw materials or ingredients, other than live animals, or any other material used in processing products, if they are known to be, or might reasonably be expected to be, contaminated with parasites, pathogenic microorganisms or toxic, decomposed or foreign substances to such an extent that, even after the food business operator had hygienically applied normal sorting and/or preparatory or processing procedures, the final product would be unfit for human consumption. 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. : 852/2004) Rechtliche Rahmenbedingungen und Lebensmittelrecht; Grundlagen der Lebensmittelmikrobiologie; betriebliche Basis- und Personalhygiene In particular, every food business operator shall notify the appropriate competent authority, in the manner that the latter requires, of each establishment under its control that carries out any of the stages of production, processing and distribution of food, with a view to the registration of each such establishment. Pending the application of new Community legislation laying down rules for official controls on food, Member States shall take all appropriate measures to ensure the fulfilment of the obligations laid down in or under this Regulation. be installed in such a manner as to allow adequate cleaning of the equipment and the surrounding area. 852/2004 des Europäischen Parlaments und des Rates vom 29. 4 Allgemeine und spezifische Hygienevorschriften Rechtsstand: 18.06.2014 1. Having regard to the Treaty establishing the European Community, and in particular Articles 95 and 152(4)(b) thereof. These principles constitute a common basis for the hygienic production of all food, including products of animal origin listed in Annex I to the Treaty. 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. Um der vielfältigen Qualität der Artikel gerecht zu werden, messen wir in der Redaktion diverse Eigenarten. Insert free text, CELEX number or descriptors. (15) Note to Official Journal: insert number of Regulation laying down specific hygiene rules for food of animal origin. However, guides to good practice should encourage the use of appropriate hygiene practices at farm level. [VO (EG) 852/2004]: Anhang II Allgemeine Hygienevorschriften für alle Lebensmittelunternehmer (ausgenommen Unternehmer, für die Anhang I gilt) Rechtsstand: 18.06.2014 Bestellen Implementing measures and transitional arrangements may be laid down in accordance with the procedure referred to in Article 14(2). Food premises are to have adequate natural and/or artificial lighting. Regulation (EC) No 852/2004 of the european parliament and of the council of 29 April 2004 on the hygiene of foodstuffs. (4) Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJ L 31, 1.2.2002, p. 1). Regulation as amended by Regulation (EC) No 1642/2003 (OJ L 245, 29.9.2003, p. 4). In rooms where food is prepared, treated or processed (excluding dining areas and those premises specified in Chapter III, but including rooms contained in means of transport) the design and layout are to permit good food hygiene practices, including protection against contamination between and during operations. Alle Vo eg 852 2004 zusammengefasst. All waste is to be eliminated in a hygienic and environmentally friendly way in accordance with Community legislation applicable to that effect, and is not to constitute a direct or indirect source of contamination. 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). They are to be designed and constructed to avoid the risk of contamination. When such water is used, adequate facilities are to be available for its supply. (9) OJ L 330, 5.12.1998, p. 32. Was für ein Ziel verfolgen Sie als Benutzer mit Ihrem Eg vo 852 2004? 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. April 2004 über Lebensmittelhygiene . accommodating the needs of food businesses situated in regions that are subject to special geographical constraints. 852/2004 und § 4 LMHV absolvieren müssen, können Sie sich hier anmelden. The food business operators may be assisted by other persons, such as veterinarians, agronomists and farm technicians, with the keeping of records. 2. This Regulation shall enter into force twenty days after the date of its publication in the Official Journal of the European Union. surfaces (including surfaces of equipment) in areas where foods are handled and in particular those in contact with food are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. Für euch haben wir eine große Auswahl von Vo eg 852 2004 getestet und hierbei die relevantesten Merkmale zusammengefasst. 1. 7. 5. 3. 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). (10) Note to Official Journal: insert No of Regulation laying down specific hygiene rules for food of animal origin. (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. Annexes I and II may be adapted or updated in accordance with the procedure referred to in Article 14(2), taking into account: the need to revise the recommendations set out in Annex I, Part B, paragraph 2; the experience gained from the implementation of HACCP-based systems pursuant to Article 5; technological developments and their practical consequences and consumer expectations with regard to food composition; scientific advice, particularly new risk assessments; microbiological and temperature criteria for foodstuffs. Verordnung (EG) Nr. Regulation as amended by Regulation (EC) No 1882/2003. Verordnung (EG) Nr. Entspricht die Eg vo 852 2004 dem Qualitätslevel, die Sie als Käufer für diesen Preis erwarten? April 2004 über Lebensmittelhygiene, OJ L 139, 30.4.2004, p. 1–54 (ES, DA, DE, EL, EN, FR, IT, NL, PT, FI, SV)Special edition in Czech: Chapter 13 Volume 034 P. 319 - 337Special edition in Estonian: Chapter 13 Volume 034 P. 319 - 337Special edition in Latvian: Chapter 13 Volume 034 P. 319 - 337Special edition in Lithuanian: Chapter 13 Volume 034 P. 319 - 337Special edition in Hungarian Chapter 13 Volume 034 P. 319 - 337Special edition in Maltese: Chapter 13 Volume 034 P. 319 - 337Special edition in Polish: Chapter 13 Volume 034 P. 319 - 337Special edition in Slovak: Chapter 13 Volume 034 P. 319 - 337Special edition in Slovene: Chapter 13 Volume 034 P. 319 - 337Special edition in Bulgarian: Chapter 13 Volume 044 P. 173 - 191Special edition in Romanian: Chapter 13 Volume 044 P. 173 - 191Special edition in Croatian: Chapter 13 Volume 015 P. 42 - 60, In force: This act has been changed. 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). The Commission shall, not later than ... (14), submit a report to the European Parliament and the Council. 3 - 6) Art. 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. 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 Commission may decide, in accordance with the procedure referred to in Article 14(2), whether the envisaged measures may be implemented, subject, if necessary, to appropriate amendments. They should provide sufficient flexibility to be applicable in all situations, including in small businesses. 5. Verordnung (EG) Nr. Receptacles in vehicles and/or containers are not to be used for transporting anything other than foodstuffs where this may result in contamination. Adequate provision is to be made for the storage and disposal of food waste, non-edible by-products and other refuse. An integrated approach is necessary to ensure food safety from the place of primary production up to and including placing on the market or export. Diese Pflicht-Schulung ist für alle Personen vorgeschrieben, die leicht verderbliche Lebensmittel herstellen, behandeln oder in … 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. Artikel 5 dieser Verordnung verpflichtet Lebensmittelunternehmer zur Einrichtung, Durchführung und Aufrechterhaltung sowie stetiger Anpassung eines HACCP/Eigenkontrollsystems. For the purposes of this Regulation: " 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; " primary products " means products of primary production including products of the soil, of stock fanning, of hunting and fishing; " establishment " means any unit of a food business; " competent authority " means the central authority of a Member State competent to ensure compliance with the requirements of this Regulation or any other authority to which that central authority has delegated that competence; it shall also include, where appropriate, the corresponding authority of a third country; "equivalent" means, in respect of different systems, capable of meeting the same objectives; "contamination" means the presence or introduction of a hazard; "potable water" means water meeting the minimum requirements laid down in Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption (9); "clean seawater" means natural, artificial or purified seawater or brackish water that does not contain micro-organisms, harmful substances or toxic marine plankton in quantities capable of directly or indirectly affecting the health quality of food; "clean water" means clean seawater and fresh water of a similar quality; "wrapping" means the placing of a foodstuff in a wrapper or container in direct contact with the foodstuff concerned, and the wrapper or container itself; "packaging" means the placing of one or more wrapped foodstuffs in a second container, and the latter container itself; "hermetically sealed container" means a container that is designed and intended to be secure against the entry of hazards; "processing" means any action that substantially alters the initial product, including heating, smoking, curing, maturing, drying, marinating, extraction, extrusion or a combination of those processes; "unprocessed products" means foodstuffs that have not undergone processing, and includes products that have been divided, parted, severed, sliced, boned, minced, skinned, ground, cut, cleaned, trimmed, husked, milled, chilled, frozen, deep-frozen or thawed; "processed products" means foodstuffs resulting from the processing of unprocessed products. 2. Welches Ziel streben Sie mit seiner Eg vo 852 2004 an? Foodstuffs in conveyances and/or containers are to be so placed and protected as to minimise the risk of contamination. 852/2004 des Europäischen Parlaments und des Rates vom 29. compliance with any requirements of national law concerning training programmes for persons working in certain food sectors. Lavatories are not to open directly into rooms in which food is handled. 3. Diese konsolidierte Fassung hat ausschließlich dokumentarischen Charakter. 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. There is to be an adequate supply of potable water, which is to be used whenever necessary to ensure that foodstuffs are not contaminated; Clean water may be used with whole fishery products. 1. 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. 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. This will require the use of smooth, washable corrosion-resistant and non-toxic materials, unless food business operators can satisfy the competent authority that other materials used are appropriate. UND DES RATES. However, flexibility should not compromise food hygiene objectives. The pursuit of a high level of protection of human life and health is one of the fundamental objectives of food law, as laid down in Regulation (EC) No 178/2002 (4). Passwort. Die Redaktion hat im ausführlichen Vo eg 852 2004 Test uns die empfehlenswertesten Produkte verglichen und alle brauchbarsten Eigenschaften herausgesucht. 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. 852/2004; Aktuelles ; FAQ ; Kontakt ; Login ; Benutzername. 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. Consultation of the European Food Safety Authority. 1. To this end, the European Food Safety Authority should be consulted whenever necessary. The dissemination and use of both national and Community guides shall be encouraged. 5. This will require the use of smooth and non-absorbent surfaces unless food business operators can satisfy the competent authority that other materials used are appropriate; and. measures relating to animal health and welfare and plant health that have implications for human health, including programmes for the monitoring and control of zoonoses and zoonotic agents. The present Regulation defines certain specific hygiene requirements for food exported from the Community. 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. Nevertheless, food business operators may use these guides on a voluntary basis. 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. 852/2004). Adequate procedures are to be in place to control pests. 1. The Commission shall, if appropriate, accompany the report with relevant proposals. REQUIREMENTS FOR MOVABLE AND/OR TEMPORARY PREMISES (SUCH AS MARQUEES, MARKET STALLS, MOBILE SALES VEHICLES), PREMISES USED PRIMARILY AS A PRIVATE DWELLING HOUSE BUT WHERE FOODS ARE REGULARLY PREPARED FOR PLACING ON THE MARKET, AND VENDING MACHINES. 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. 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). At all stages of production, processing and distribution, food is to be protected against any contamination likely to render the food unfit for human consumption, injurious to health or contaminated in such a way that it would be unreasonable to expect it to be consumed in that state. The period laid down in Article 5(6) of Decision 1999/468/EC shall be set at three months. 2. 852/2004 des Europäischen Parlaments und des Rates vom 29. 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. 1 Geltungsbereich; Art. Sind Sie mit der Lieferdauer des Produktes einverstanden? 3. Wie gut sind die Amazon Nutzerbewertungen? 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 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). Drainage facilities are to be adequate for the purpose intended. The traceability of food and food ingredients along the food chain is an essential element in ensuring food safety. 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.