The Committee referred to in Article 14 shall assess draft Community guides in order to ensure that: they have been developed in accordance with paragraph 2; their contents are practicable for the sectors to which they refer throughout the Community; and. 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). Where non-potable water is used, for example for fire control, steam production, refrigeration and other similar purposes, it is to circulate in a separate duly identified system. Vo eg 852 2004 - Der TOP-Favorit unter allen Produkten. Alle Eg vo 852 2004 aufgelistet. 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". Mit der EG Verordnung 852/2004 besteht ein wichtiges Instrument zur Gewährleistung hoher Qualität von Lebensmitteln und dem Schutz von Erzeuger, Inverkehrbringer und Verbraucher. It is, however, appropriate for Member States to encourage operators at the level of primary production to apply such principles as far as possible. 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. Januar 2006 gilt die EU-Verordnung Nr. When Community guides are prepared, the Commission shall ensure that they are developed and disseminated: by or in consultation with appropriate representatives of European food business sectors, including SMEs, and other interested parties, such as consumer groups; in collaboration with parties whose interests may be substantially affected, including competent authorities; 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. Food safety is a result of several factors: legislation should lay down minimum hygiene requirements; official controls should be in place to check food business operators' compliance and food business operators should establish and operate food safety programmes and procedures based on the HACCP principles. Bulk foodstuffs in liquid, granulate or powder form are to be transported in receptacles and/or containers/tankers reserved for the transport of foodstuffs. Inhaltsübersicht (redaktionell) Kapitel I Allgemeine Bestimmungen (Art. 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. (14)  Five years after the entry into force of this Regulation. Such objectives would supplement existing food law, such as Council Regulation (EEC) No 315/93 of 8 February 1993 laying down Community procedures for contaminants in food (7) which provides for the establishment of maximum tolerances for specific contaminants, and Regulation (EC) No 178/2002, which prohibits the placing on the market of unsafe food and provides a uniform basis for the use of the precautionary principle. seine Eg vo 852 2004 sollte selbstverständlich perfekt zu Ihnen passen, damit Sie als Käufer nach dem Kauf keinesfalls von Ihrem neuen Produkt enttäuscht sind. This Annex applies to primary production and the following associated operations: the transport, storage and handling of primary products at the place of production, provided that this does not substantially alter their nature; the transport of live animals, where this is necessary to achieve the objectives of this Regulation; and. The Commission shall be assisted by the Standing Committee on the Food Chain and Animal Health. Inhaltsübersicht (redaktionell) Kapitel I Allgemeine Bestimmungen (Art. 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). 3. 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. 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. Unser Team hat unterschiedlichste Hersteller & Marken ausführlich getestet und wir präsentieren Ihnen als Leser hier alle Ergebnisse unseres Tests. 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. The HACCP system is an instrument to help food business operators attain a higher standard of food safety. Food business operators are to take appropriate remedial action when informed of problems identified during official controls. (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). In other cases, they shall apply only to the construction, layout and equipment of establishments. 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). 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). Premises and vending machines are, so far as is reasonably practicable, to be so sited, designed, constructed and kept clean and maintained in good repair and condition as to avoid the risk of contamination, in particular by animals and pests. durch VO (EG) Nr. However, guides to good practice should encourage the use of appropriate hygiene practices at farm level. Sanitary conveniences are to have adequate natural or mechanical ventilation. 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. The cold chain is not to be interrupted. 854/2004 mit Vorschriften zur amtlichen Überwachung von Lebensmitteln tierischen Ursprungs wird mit Wirkung zum 14.12.2019 aufgehoben. 1 - 2) Art. Login. Food business operators rearing, harvesting or hunting animals or producing primary products of animal origin are to take adequate measures, as appropriate: to keep any facilities used in connection with primary production and associated operations, including facilities used to store and handle feed, clean and, where necessary after cleaning, to disinfect them in an appropriate manner; to keep clean and, where necessary after cleaning, to disinfect, in an appropriate manner, equipment, containers, crates, vehicles and vessels; as far as possible to ensure the cleanliness of animals going to slaughter and, where necessary, production animals; to use potable water, or clean water, whenever necessary to prevent contamination; to ensure that staff handling foodstuffs are in good health and undergo training on health risks; as far as possible to prevent animals and pests from causing contamination; to store and handle waste and hazardous substances so as to prevent contamination; to prevent the introduction and spread of contagious diseases transmissible to humans through food, including by taking precautionary measures when introducing new animals and reporting suspected outbreaks of such diseases to the competent authority; to take account of the results of any relevant analyses carried out on samples taken from animals or other samples that have importance to human health; and. Passwort. References to the repealed Directive shall be construed as being made to this Regulation. Directive as amended by Regulation (EC) No 1882/2003 of the European Parliament and of the Council (OJ L 284, 31.10.2003, p. 1). Hazardous and/or inedible substances, including animal feed, are to be adequately labelled and stored in separate and secure containers. of 29 April 2004. on the hygiene of foodstuffs. 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). 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. PART B:   RECOMMENDATIONS FOR GUIDES TO GOOD HYGIENE PRACTICE. 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. 4. UND DES RATES. Implementing measures and transitional arrangements may be laid down in accordance with the procedure referred to in Article 14(2). 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. 852/2004 wurden in den Originaltext eingefügt. 852/2004 des Europäischen Parlaments und des Rates vom 29. Directive as amended by Directive 98/48/EC (OJ L 217, 5.8.1998, p. 18). (11)  Note to Official Journal: insert number of Regulation laying down specific hygiene rules for food of animal origin. AH articles, fittings and equipment with which food comes into contact are to: be effectively cleaned and, where necessary, disinfected. they are suitable as guides to compliance with Articles 3,4 and 5 in the sectors and for the foodstuffs covered. vom 29. 6. 2017/625 (Kontrollverordnung), die delegierte Verordnung (EU) 2019/624 und die Durchführungsverordnung (EU) 2019/627 fortgeführt. Mechanical airflow from a contaminated area to a clean area is to be avoided. Every food business operator along the food chain should ensure that food safety is not compromised. 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. 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). Successful implementation of the procedures based on the HACCP principles will require the full cooperation and commitment of food business employees. 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. This Regulation shall apply to all stages of production, processing and distribution of food and to exports, and without prejudice to more specific requirements relating to food hygiene. They are to be designed and constructed to avoid the risk of contamination. Flexibility is particularly important for regions that are subject to special geographical constraints, including the outermost regions referred to in Article 299(2) of the Treaty. primary production for private domestic use; the domestic preparation, handling or storage of food for private domestic consumption; the direct supply, by the producer, of small quantities of primary products to the final consumer or to local retail establishments directly supplying the final consumer; collection centres and tanneries which fall within the definition of food business only because they handle raw material for the production of gelatine or collagen. The period laid down in Article 5(6) of Decision 1999/468/EC shall be set at three months. Die Redaktion hat im ausführlichen Vo eg 852 2004 Test uns die empfehlenswertesten Produkte verglichen und alle brauchbarsten Eigenschaften herausgesucht. THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION. Räume, in denen Lebensmittel zubereitet, behandelt oder verarbeitet werden (ausgenommen Essbereiche und die Betriebsstätten gemäß Kapitel III, jedoch einschließlich Räume in Transportmitteln), müssen so konzipiert und angelegt sein, dass eine gute Lebensmittelhygiene gewährleistet ist und Kontaminationen zwischen und während Arbeitsgängen vermieden werden. An adequate number of washbasins is to be available, suitably located and designated for cleaning hands. 852/2004; Aktuelles ; FAQ ; Kontakt ; Login ; Benutzername. Non-potable water is not to connect with, or allow reflux into, potable water systems. 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. Food businesses manufacturing, handling and wrapping processed foodstuffs are to have suitable rooms, large enough for the separate storage of raw materials from processed material and sufficient separate refrigerated storage. gestützt auf den Vertrag zur Gründung der Europäischen Gemeinschaft, insbesondere auf die. In addition to this common basis, specific hygiene rules are necessary for certain foodstuffs. : 852/2004) Rechtliche Rahmenbedingungen und Lebensmittelrecht; Grundlagen der Lebensmittelmikrobiologie; betriebliche Basis- und Personalhygiene These products may contain ingredients that are necessary for their manufacture or to give them specific characteristics. Artikel 95 und 152 Absatz 4 Buchstabe b, Refuse stores are to be designed and managed in such a way a to enable them to be kept clean and, where necessary, free of animals and pests. 3. 2. 1. Food premises are to have adequate natural and/or artificial lighting. April 2004 über Lebensmittelhygiene (ABl. Schulungsinhalte (gemäß Anlage I, LMHV und Anlage 1, VO (EG) Nr. 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. 2009 Nr. (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. establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs (a) to (f). SPECIFIC REQUIREMENTS IN ROOMS WHERE FOODSTUFFS ARE PREPARED, TREATED OR PROCESSED (EXCLUDING DINING AREAS AND THOSE PREMISES SPECIFIED IN CHAPTER III). This Regulation takes account of international obligations laid down in the WTO Sanitary and Phytosanitary Agreement and the international food safety standards contained in the Codex Alimentarius. Sie Artikel 13 Absatz 5 der Verordnung (EG) Nr. 852/2004 DES EUROPÄISCHEN PARLAMENTS UND DES RATES vom 29. Where appropriate, the Commission may propose general measures in accordance with paragraph 1 or 2. 6 Amtliche Kontrollen, Registrierung und Zulassung Rechtsstand: 18.06.2014 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. 3. These containers are to be of an appropriate construction, kept in sound condition, be easy to clean and, where necessary, to disinfect. Member States shall assess national guides in order to ensure that: they have been developed in accordance with paragraph 1; their contents are practicable for the sectors to which they refer; and. 5. In addition, the requirement of retaining documents needs to be flexible in order to avoid undue burdens for very small businesses. To this end, the European Food Safety Authority should be consulted whenever necessary. Where appropriate and in particular in the case of cans and glass jars, the integrity of the container's construction and its cleanliness is to be assured. PART A:   GENERAL HYGIENE PROVISIONS FOR PRIMARY PRODUCTION AND ASSOCIATED OPERATIONS. It is appropriate for the hygiene requirements applicable to primary production and associated operations to differ from those for other operations. Food business operators shall also ensure that the competent authority always has up-to-date information on establishments, including by notifying any significant change in activities and any closure of an existing establishment. 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. Wrapping and packaging operations are to be carried out so as to avoid contamination of the products. 3 Allgemeine Verpflichtung; Art. It is therefore necessary to provide procedures for that purpose. 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; adequate provision is to be made for the cleaning and, where necessary, disinfecting of working utensils and equipment; where foodstuffs are cleaned as part of the food business' operations, adequate provision is to be made for this to be undertaken hygienically; an adequate supply of hot and/or cold potable water is to be available; adequate arrangements and/or facilities for the hygienic storage and disposal of hazardous and/or inedible substances and waste (whether liquid or solid) are to be available; adequate facilities and/or arrangements for maintaining and monitoring suitable food temperature conditions are to be available; foodstuffs are to be so placed as to avoid the risk of contamination so far as is reasonably practicable. 3. Current consolidated version: 20/04/2009, ELI: http://data.europa.eu/eli/reg/2004/852/oj, Official Journal of the European Communities, REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL. 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. 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. 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. During thawing, foods are to be subjected to temperatures that would not result in a risk to health. 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. 3. 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. Regulation (EC) No 852/2004 of the european parliament and of the council of 29 April 2004 on the hygiene of foodstuffs. Member States shall establish, under national law, rules governing the activities referred to in paragraph 2(c). Ohne dieser Handlungsvorschrift ihre Notwendigkeit abzusprechen, ist damit aber doch auch eine Mehrbelastung der Gastronomen eingeführt worden. the results of any relevant analyses carried out on samples taken from plants or other samples that have importance to human health.