LEGISLATION ON FOOD HYGINE

                                           LEGISLATION ON FOOD HYGINE

1)The "Hygine package" consists of a total to five legislative parts,of which four were adopted in April 2004 and provided the member states and the stakeholders with a preparatory period of  18 months before becoming applicable with effect from 1 January 2006.

2)production should be based on good hyginic practice and the HACCP principles and products are subjected to microbiological criteria and temperature limit.

3)the legislative texts deal with a variety of food types and lover the entire food contain 

4)two of the regulation apply directly to food business operator 

regulation(EC) NO.852/2004 of the European parliment and of the council on the hygine of foodstuffs 

regulation(EC) NO.853/2004 of the European parliment and of the council laying down specific hygine rules for food of animal origin.

(HACCP - hazard analysis and critical control point)