852/2004 des Europäischen Parlaments und des Rates vom 29. 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). 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. 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". 3. 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. (5)  OJ L 175, 19.7.1993, p. 1. It is to be made, handled and stored under conditions that protect it from contamination. Non-potable water is not to connect with, or allow reflux into, potable water systems. Food business operators are to take appropriate remedial action when informed of problems identified during official controls. Acting in accordance with the procedure laid down in Article 251 of the Treaty (3). The HACCP requirements should take account of the principles contained in the Codex Alimentarius. 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. Insert free text, CELEX number or descriptors. 5. It is therefore necessary to provide procedures for that purpose. Moreover, they should apply only to undertakings, the concept of which implies a certain continuity of activities and a certain degree of organisation. Directive as amended by Directive 98/48/EC (OJ L 217, 5.8.1998, p. 18). 7 - 9) Kapitel IV Einfuhren und Ausfuhren (Art. The Commission shall set up and run a registration system for such guides and make it available to Member States. Such national rules shall ensure the achievement of the objectives of this Regulation. Every person working in a food-handling area is to maintain a high degree of personal cleanliness and is to wear suitable, clean and, where necessary, protective clothing. Drainage facilities are to be adequate for the purpose intended. Sie (OTHER THAN THOSE SPECIFIED IN CHAPTER III). National and Community guides referred to in Articles 7 to 9 of this Regulation should contain guidance on good hygiene practice for the control of hazards in primary production and associated operations. 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. 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. Where necessary, the facilities for washing food are to be separate from the hand-washing facility. 852/2004 über Lebensmittelhygiene. 852/2004 des Europäischen Parlaments und des Rates vom 29. Where drainage channels are fully or partially open, they are to be so designed as to ensure that waste does not flow from a contaminated area towards or into a clean area, in particular an area where foods likely to present a high risk to the final consumer are handled. Food exported to third countries from the Community is to comply with the general requirements laid down in Regulation (EC) No 178/2002. The setting of objectives such as pathogen reduction targets or performance standards may guide the implementation of hygiene rules. Hazard analysis and critical control points. 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. PART B:   RECOMMENDATIONS FOR GUIDES TO GOOD HYGIENE PRACTICE. In the case of the adaptations arising from paragraph 4(b), this period shall, at the request of any Member State, be extended to four months. When such water is used, adequate facilities are to be available for its supply. 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. 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. These facilities are to be constructed of corrosion-resistant materials, be easy to clean and have an adequate supply of hot and cold water. any relevant reports on checks carried out on animals or products of animal origin. [Lebensmittelhygiene-VO] | EU [VO (EG) 852/2004]: Art. 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. 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. Food business operators are to make relevant information contained in these records available to the competent authority and receiving food business operators on request. DAS EUROPÄISCHE PARLAMENT UND DER RAT DER EUROPÄISCHEN UNION -. Für euch haben wir eine große Auswahl von Vo eg 852 2004 getestet und hierbei die relevantesten Merkmale zusammengefasst. Regulation as amended by Regulation (EC) No 1642/2003 (OJ L 245, 29.9.2003, p. 4). Download X. Sofern Sie also die Pflichtschulung gemäß VO (EG) Nr. Sanitary conveniences are to have adequate natural or mechanical ventilation. However, in the case of the direct supply of small quantities of primary products, by the food business operator producing them, to the final consumer or to a local retail establishment, it is appropriate to protect public health through national law, in particular because of the close relationship between the producer and the consumer. Verordnung (EG) Nr. 1. 2017/625 (Kontrollverordnung), die delegierte Verordnung (EU) 2019/624 und die Durchführungsverordnung (EU) 2019/627 fortgeführt. REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL. Where necessary, equipment is to be fitted with any appropriate control device to guarantee fulfilment of this Regulation's objectives. 4. (12)  Note to Official Journal: insert number of Regulation laying down specific hygiene rules for food of animal origin. The application of hazard analysis and critical control point (HACCP) principles to primary production is not yet generally feasible. 2. the results of any relevant analyses carried out on samples taken from plants or other samples that have importance to human health. The HACCP system should not be regarded as a method of self-regulation and should not replace official controls. Artikel 5 dieser Verordnung verpflichtet Lebensmittelunternehmer zur Einrichtung, Durchführung und Aufrechterhaltung sowie stetiger Anpassung eines HACCP/Eigenkontrollsystems. Every sink or other such facility provided for the washing of food is to have an adequate supply of hot and/or cold potable water consistent with the requirements of Chapter VII and be kept clean and, where necessary, disinfected. Wrapping materials are to be stored in such a manner that they are not exposed to a risk of contamination. 5 Gefahrenanalyse und kritische Kontrollpunkte Ventilation systems are to be so constructed as to enable filters and other parts requiring cleaning or replacement to be readily accessible. Washbasins for cleaning hands are to be provided with hot and cold running water, materials for cleaning hands and for hygienic drying. be installed in such a manner as to allow adequate cleaning of the equipment and the surrounding area. 2. 5. Following thawing, food is to be handled in such a manner as to minimise the risk of growth of pathogenic microorganisms or the formation of toxins. Development, dissemination and use of guides. Ice which comes into contact with food or which may contaminate food is to be made from potable water or, when used to chill whole fishery products, clean water. Official controls, registration and approval. (15)  Note to Official Journal: insert number of Regulation laying down specific hygiene rules for food of animal origin. Adequate procedures are also to be in place to prevent domestic animals from having access to places where food is prepared, handled or stored (or, where the competent authority so permits in special cases, to prevent such access from resulting in contamination). 10 - 11) April 2004 über Lebensmittelhygiene (ABl. Vo eg 852 2004 - Der TOP-Favorit unter allen Produkten. 852/2004 DES EUROPÄISCHEN PARLAMENTS UND DES RATES vom 29. However, flexibility should not compromise food hygiene objectives. (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. Login. The food business operators may be assisted by other persons, such as veterinarians, agronomists and farm technicians, with the keeping of records. PROVISIONS APPLICABLE TO THE WRAPPING AND PACKAGING OF FOODSTUFFS. 3 Allgemeine Verpflichtung; Art. Schulungsinhalte (gemäß Anlage I, LMHV und Anlage 1, VO (EG) Nr. 852/2004 des Europäischen Parlaments und des Rates vom 29. 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. This Regulation shall be binding in its entirety and directly applicable in all Member States. With regard to public health, these rules and procedures contain common principles, in particular in relation to the manufacturers' and competent authorities' responsibilities, structural, operational and hygiene requirements for establishments, procedures for the approval of establishments, requirements for storage and transport and health marks. Consolidated text: Verordnung (EG) Nr. 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. Passwort. 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. Any person so affected and employed in a food business and who is likely to come into contact with food is to report immediately the illness or symptoms, and if possible their causes, to the food business operator. The requirements of this Regulation should not apply until all parts of the new legislation on food hygiene have entered into force. The registration of establishments and the cooperation of food business operators are necessary to allow the competent authorities to perform official controls efficiently. The other Member States shall have three months from the receipt of a notification referred to in paragraph 5 to send written comments to the Commission. Directive 93/43/EEC shall be repealed with effect from the date of application of this Regulation. Alle Vo eg 852 2004 im Blick. 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. When any modification is made in the product, process, or any step, food business operators shall review the procedure and make the necessary changes to it. 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. 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). 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 period laid down in Article 5(6) of Decision 1999/468/EC shall be set at three months. Januar 2006 gilt die EU-Verordnung Nr. During thawing, foods are to be subjected to temperatures that would not result in a risk to health. 3. Experience has shown that these rules and procedures constitute a sound basis for ensuring food safety. The cold chain is not to be interrupted. It is, however, appropriate for Member States to encourage operators at the level of primary production to apply such principles as far as possible. To this end, employees should undergo training. 2. 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. Verordnung (EG) Nr. Conveyances and/or containers used for transporting foodstuffs are to be kept clean and maintained in good repair and condition to protect foodstuffs from contamination and are, where necessary, to be designed and constructed to permit adequate cleaning and/or disinfection. 2. 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. 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. 1. Wie gut sind die Nutzerbewertungen auf Amazon? 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. Steam used directly in contact with food is not to contain any substance that presents a hazard to health or is likely to contaminate the food. 6. 4. Wie gut sind die Amazon Nutzerbewertungen? No person suffering from, or being a carrier of a disease likely to be transmitted through food or afflicted, for example, with infected wounds, skin infections, sores or diarrhoea is to be permitted to handle food or enter any food-handling area in any capacity if there is any likelihood of direct or indirect contamination. These products may contain ingredients that are necessary for their manufacture or to give them specific characteristics. 854/2004 mit Vorschriften zur amtlichen Überwachung von Lebensmitteln tierischen Ursprungs wird mit Wirkung zum 14.12.2019 aufgehoben. they are suitable as guides to compliance with Articles 3,4 and 5 in the sectors and for the foodstuffs covered. THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION, Having regard to the Treaty establishing the European Community, and in particular Articles 95 and 152(4)(b) thereof, Directive as modified by Regulation (EC) No 1882/2003. Online-Pflichtschulung gemäß § 4 LMHV und VO (EG) 852/2004. Scientific advice should underpin Community legislation on food hygiene. (10)  Note to Official Journal: insert No of Regulation laying down specific hygiene rules for food of animal origin. Receptacles in vehicles and/or containers are not to be used for transporting anything other than foodstuffs where this may result in contamination. 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. In particular, it is necessary to recognise that, in certain food businesses, it is not possible to identify critical control points and that, in some cases, good hygienic practices can replace the monitoring of critical control points. To take account of technical and scientific progress, close and effective cooperation should be ensured between the Commission and the Member States within the Standing Committee on the Food Chain and Animal Health. 5. Available languages and formats. 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 establish, under national law, rules governing the activities referred to in paragraph 2(c). 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. Associated sampling and analysis methods shall be laid down in accordance with the same procedure. 852/2004). However, guides to good practice should encourage the use of appropriate hygiene practices at farm level. (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). Guides to good hygiene practice should include appropriate information on hazards that may arise in primary production and associated operations and actions to control hazards, including relevant measures set out in Community and national legislation or national and Community programmes. Um sich einloggen zu können, müssen Sie für einen Kurs angemeldet sein. As regards the hygiene of exported or re-exported food, the relevant requirements of food law referred to in Article 12 of Regulation (EC) No 178/2002 shall include the requirements laid down in Articles 3 to 6 of this Regulation. 1. 2. Food premises are to have adequate natural and/or artificial lighting. 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. 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.

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