(12)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.
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New version applies from 20/04/2009 — introduced by Regulation (EC) No 219/2009.
38 provisions change.
Later versions: 24/03/2021.
Recital 12 changes in this version: compare with the current text.