Preamble
Recitals 26
Chapter I - GENERAL PROVISIONS (Article 1-2) 2
Chapter II - FOOD BUSINESS OPERATORS' OBLIGATIONS (Article 3-6) 4
Chapter III - GUIDES TO GOOD PRACTICE (Article 7-9) 3
Chapter IV - IMPORTS AND EXPORTS (Article 10-11) 2
Chapter V - FINAL PROVISIONS (Article 12-18) 7
Annexes 2
- Annex I - PRIMARY PRODUCTION
- Annex II - GENERAL HYGIENE REQUIREMENTS FOR ALL FOOD BUSINESS OPERATORS (EXCEPT WHEN ANNEX I APPLIES)
Amending acts 1
- Regulation (EC) No 219/2009from 20/04/2009

food hygiene

Uses as of 30/07/2010

Definitions over time (1)

28/10/2008 – today applies on 30/07/2010 Article 2, Regulation (EC) No 852/2004 Scope: Whole act

‘food hygiene’, hereinafter called ‘hygiene’, means the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use;