Thursday, 10 November 2011
This factsheet outlines the main issues to be considered by manufacturers/processors 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 manufacturers/processors 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, and
- Regulation (EC) No 853/2004 lays down additional hygiene rules for foods of animal rule
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.
