The general hygiene requirements for all food business operators are laid down in Regulation (EC) 852/2004, which is designed to ensure food is produced safely and hygienically. Food safety law is criminal law and is detailed and complex with several different regulations.
This topic outlines the requirements for food hygiene controls from receipt of goods to consumption and for the food premises and equipment. Food business operators are also required to implement and maintain food safety management systems based on the Codex principles of Hazard Analysis Critical Control Points (HACCP). See Food Safety Management Systems topic for more information.
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