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. eingeloggt bleiben . 2. 5. 4. 3. These products may contain ingredients that are necessary for their manufacture or to give them specific characteristics. Lavatories are not to open directly into rooms in which food is handled. 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. Any Member State wishing to adopt national measures as referred to in paragraph 3 shall notify the Commission and other Member States. 1 Geltungsbereich; Art. (11)  Note to Official Journal: insert number of Regulation laying down specific hygiene rules for food of animal origin. However, flexibility should not compromise food hygiene objectives. 5. VO (EG) 852/2004. 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. In the Annexes to this Regulation the terms "where necessary", "where appropriate", "adequate" and "sufficient" shall mean respectively where necessary, where appropriate, adequate or sufficient to achieve the objectives of this Regulation. The Commission shall be assisted by the Standing Committee on the Food Chain and Animal Health. L 139 vom 30.4.2004, S. 1-54) Die im Nachhinein vorgenommenen Änderungen und Berichtigungen der Verordnung (EG) Nr. (14)  Five years after the entry into force of this Regulation. 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). be installed in such a manner as to allow adequate cleaning of the equipment and the surrounding area. 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. 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). 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. Sofern Sie also die Pflichtschulung gemäß VO (EG) Nr. Where appropriate, floors are to allow adequate surface drainage; wall surfaces are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. 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. AH articles, fittings and equipment with which food comes into contact are to: be effectively cleaned and, where necessary, disinfected. 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". 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). 852/2004; Aktuelles ; FAQ ; Kontakt ; Login ; Benutzername. April 2004 über Lebensmittelhygiene . There is to be suitable and sufficient means of natural or mechanical ventilation. The Commission shall, not later than ... (14), submit a report to the European Parliament and the Council. 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. Regulation as amended by Regulation (EC) No 1642/2003 (OJ L 245, 29.9.2003, p. 4). 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. 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. Verordnung (EG) Nr. any relevant reports on checks carried out on animals or products of animal origin. This Regulation shall be binding in its entirety and directly applicable in all Member States. Schulungsinhalte (gemäß Anlage I, LMHV und Anlage 1, VO (EG) Nr. 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. 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. 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. 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. Welches Ziel streben Sie mit seiner Eg vo 852 2004 an? Available languages and formats. THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION. Ventilation systems are to be so constructed as to enable filters and other parts requiring cleaning or replacement to be readily accessible. Mit der EG Verordnung 852/2004 besteht ein wichtiges Instrument zur Gewährleistung hoher Qualität von Lebensmitteln und dem Schutz von Erzeuger, Inverkehrbringer und Verbraucher. Consultation of the European Food Safety Authority. 6 Amtliche Kontrollen, Registrierung und Zulassung Rechtsstand: 18.06.2014 Implementing measures and transitional arrangements may be laid down in accordance with the procedure referred to in Article 14(2). 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. Wie gut sind die Nutzerbewertungen auf Amazon? When national guides to good practice are developed, they shall be developed and disseminated by food business sectors: in consultation with representatives of parties whose interests may be substantially affected, such as competent authorities and consumer groups; having regard to relevant codes of practice of the Codex Alimentarius; and. 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). 3. 6. 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. Ohne dieser Handlungsvorschrift ihre Notwendigkeit abzusprechen, ist damit aber doch auch eine Mehrbelastung der Gastronomen eingeführt worden. Online-Pflichtschulung gemäß § 4 LMHV und VO (EG) 852/2004. General and specific hygiene requirements. Wrapping materials are to be stored in such a manner that they are not exposed to a risk of contamination. Vo eg 852 2004 - Der TOP-Favorit unter allen Produkten. Wieso genau möchten Sie der Eg vo 852 2004 eigentlich kaufen ? 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 Committee shall adopt its rules of procedure. Sanitary conveniences are to have adequate natural or mechanical ventilation. 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). The report shall, in particular, review the experience gained from the application of this Regulation and consider whether it would be desirable and practicable to provide for the extension of the requirements of Article 5 to food business operators carrying out primary production and those associated operations listed in Annex I. 6. Associated sampling and analysis methods shall be laid down in accordance with the same procedure. L 87/109) Änderungshistorie , , , , , nicht-amtliches Inhaltsverzeichnis. 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. (13)  Directive 98/34/EC of the European Parliament and of the Council of 22 June 1998 laying down a procedure for the provision of information in the field of technical standards and regulations (OJ L 204, 21.7.1998, p. 37). 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). UND DES RATES. 3. 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. 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. 852/2004 DES EUROPÄISCHEN PARLAMENTS. To this end, employees should undergo training. 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. 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. 2. It is, however, appropriate for Member States to encourage operators at the level of primary production to apply such principles as far as possible. Um der vielfältigen Qualität der Artikel gerecht zu werden, messen wir in der Redaktion diverse Eigenarten. 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). 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). Such arrangements may facilitate the implementation of this Article by certain food business operators, in particular by providing for the use of procedures set out in guides for the application of HACCP principles, in order to comply with paragraph 1. Receptacles in vehicles and/or containers are not to be used for transporting anything other than foodstuffs where this may result in contamination. 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. 852/2004 über Lebensmittelhygiene. 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. PART A:   GENERAL HYGIENE PROVISIONS FOR PRIMARY PRODUCTION AND ASSOCIATED OPERATIONS. gestützt auf den Vertrag zur Gründung der Europäischen Gemeinschaft, insbesondere auf die. 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. 10 - 11) Where necessary, adequate changing facilities for personnel are to be provided. Report to the European Parliament and the Council. 2 Begriffsbestimmungen; Kapitel II Verpflichtungen der Lebensmittelunternehmer (Art. 852/2004 des Europäischen Parlaments und des Rates vom 29. Food business operators are to make relevant information contained in these records available to the competent authority and receiving food business operators on request. The traceability of food and food ingredients along the food chain is an essential element in ensuring food safety. Food business operators shall cooperate with the competent authorities in accordance with other applicable Community legislation or, if it does not exist, with national law. 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. PART B:   RECOMMENDATIONS FOR GUIDES TO GOOD HYGIENE PRACTICE. 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. Detailed arrangements for the implementation of this Article may be laid down in accordance with the procedure referred to in Article 14(2). 2. 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. Insert free text, CELEX number or descriptors. 2. VERORDNUNG (EG) Nr. Where necessary, the facilities for washing food are to be separate from the hand-washing facility. References to the repealed Directive shall be construed as being made to this Regulation. Nevertheless, food business operators may use these guides on a voluntary basis. 852/2004 und § 4 LMHV absolvieren müssen, können Sie sich hier anmelden. Adequate procedures are to be in place to control pests. vom 29. In particular: floor surfaces are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. Wie gut sind die Amazon Nutzerbewertungen? Inhaltsübersicht (redaktionell) Kapitel I Allgemeine Bestimmungen (Art. Adequate provision is to be made, where necessary, for washing food. This will require the use of impervious, non-absorbent, washable and non-toxic materials unless food business operators can satisfy the competent authority that other materials used are appropriate. The HACCP principles referred to in paragraph 1 consist of the following: identifying any hazards that must be prevented, eliminated or reduced to acceptable levels; identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels; establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards; establishing and implementing effective monitoring procedures at critical control points; establishing corrective actions when monitoring indicates that a critical control point is not under control; establishing procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are working effectively; and. Guides to good practice drawn up under Directive 93/43/EEC shall continue to apply after the entry into force of this Regulation, provided that they are compatible with its objectives. April 2004 über Lebensmittelhygiene (ABl. The requirements of this Regulation should not apply until all parts of the new legislation on food hygiene have entered into force. The Commission shall set up and run a registration system for such guides and make it available to Member States. 3. Official controls, registration and approval. 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. The following requirements apply only to food placed on the market in hermetically sealed containers: any heat treatment process used to process an unprocessed product or to process further a processed product is; to raise every party of the product treated to a given temperature for a given period of time; and. Directive as amended by Directive 98/48/EC (OJ L 217, 5.8.1998, p. 18). Food business operators producing or harvesting plant products are, in particular, to keep records on: any use of plant protection products and biocides; any occurrence of pests or diseases that may affect the safety of products of plant origin; and. 4 Allgemeine und spezifische Hygienevorschriften Rechtsstand: 18.06.2014 Having regard to the Opinion of the Economic and Social Committee (2). 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. Regulation (EC) No 852/2004 of the european parliament and of the council of 29 April 2004 on the hygiene of foodstuffs. Inhaltsübersicht (redaktionell) Kapitel I Allgemeine Bestimmungen (Art. 3. Passwort. 852/2004 wurden in den Originaltext eingefügt. 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. 3. An adequate number of flush lavatories are to be available and connected to an effective drainage system. Diese konsolidierte Fassung hat ausschließlich dokumentarischen Charakter. They are to be designed and constructed to avoid the risk of contamination. 5. 1. 1. Artikel 13 Absatz 5 der Verordnung (EG) Nr. 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. 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 exported to third countries from the Community is to comply with the general requirements laid down in Regulation (EC) No 178/2002. Adequate provision is to be made for the storage and disposal of food waste, non-edible by-products and other refuse. DAS EUROPÄISCHE PARLAMENT UND DER RAT DER EUROPÄISCHEN UNION -. 1. 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. Acting in accordance with the procedure laid down in Article 251 of the Treaty (3). 852/2004 DES EUROPÄISCHEN PARLAMENTS UND DES RATES vom 29. Non-potable water is not to connect with, or allow reflux into, potable water systems. to use feed additives and veterinary medicinal products correctly, as required by the relevant legislation. (7)  OJ L 37, 13.2.1993, p. 1. Where necessary, conveyances and/or containers used for transporting foodstuffs are to be capable of maintaining foodstuffs at appropriate temperatures and allow those temperatures to be monitored. It is therefore necessary to provide procedures for that purpose. April 2004 über Lebensmittelhygiene DAS EUROPÄISCHE PARLAMENT UND DER RAT DER EUROPÄISCHEN UNION — gestützt auf den Vertrag zur Gründung der Europäischen Gemeinschaft, insbesondere auf die Artikel 95 und 152 Absatz 4 Buchstabe b), auf Vorschlag der Kommission (1),