An Overview of EC Regulations No. 852, 853, and 854/2004 (Food Hygiene Package)

An Overview of EC Regulations No. 852, 853, and 854/2004 (Food Hygiene Package)

In the European Union (EU), ensuring the safety and hygiene of food products is paramount to protect public health and consumer confidence. The Food Hygiene Package, comprising EC Regulations No. 852, 853, and 854/2004, establishes a comprehensive framework for food hygiene, production, and control. This essay provides an in-depth examination of the key principles outlined in these regulations, highlighting their significance in promoting food safety and harmonizing standards across the EU.

Regulation No. 852/2004:

Regulation No. 852/2004 lays down the general principles of food hygiene, encompassing all stages of food production, processing, and distribution. Key principles include:

1. Hygiene Requirements: The regulation mandates food businesses to implement hygiene practices and procedures throughout the food chain to ensure the safety of food products.

2. HACCP Principles: Hazard Analysis and Critical Control Points (HACCP) principles are integrated into food safety management systems to identify, evaluate, and control hazards at critical stages of production.

3. Facilities and Equipment: Food premises and equipment must be designed, constructed, and maintained to facilitate hygienic operations and prevent contamination.

4. Training and Supervision: Food handlers must receive appropriate training in food hygiene practices, and competent supervision is required to ensure compliance with hygiene standards.

5. Traceability and Recall: Food businesses…