Wednesday, 14 December 2011
This factsheet outlines the main issues to be considered by retailers 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 retailers 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 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.
