Tuesday, 29 November 2011
This factsheet outlines the main issues to be considered by caterers to ensure compliance with Regulation (EC) No 2073/2005.
Under General Food Law (Regulation (EC) No 178/2002), all food business operators have a legal obligation to produce safe food.
In addition, Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires caterers to adopt hygiene measures (this includes compliance with relevant microbiological criteria) and to put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles.
This factsheet should be read in conjunction with the Food Safety Authority of Ireland’s (FSAI) Guidance Note No.26 Guidance for Food Business Operators on the implementation of Commission Regulation (EC) No 2073/2005 on Microbiological Criteria for Foodstuffs.
