5. to prevent the product from becoming contaminated during the process; to ensure mat the process employed achieves the desired objectives, food business operators are to check regularly the main relevant parameters (particularly temperature, pressure, sealing and microbiology), including by the use of automatic devices; the process used should conform to an internationally recognised standard (for example, pasteurisation, ultra high temperature or sterilisation). 3. Conveyances and/or containers used for transporting foodstuffs are to be kept clean and maintained in good repair and condition to protect foodstuffs from contamination and are, where necessary, to be designed and constructed to permit adequate cleaning and/or disinfection. The definitions laid down in Regulation (EC) No 178/2002 shall also apply. The Commission shall consult the European Food Safety Authority on any matter falling within the scope of this Regulation that could have a significant impact on public health and, in particular, before proposing criteria, requirements or targets in accordance with Article 4(4). In unserer Redaktion wird großer Wert auf eine genaue Auswertung des Ergebnisses gelegt sowie der Artikel am Ende durch die finalen Testbewertung bepunktet. Adequate procedures are to be in place to control pests. 852/2004 DES EUROPÄISCHEN PARLAMENTS UND DES RATES vom 29. appropriate facilities are to be available to maintain adequate personal hygiene (including facilities for the hygienic washing and drying of hands, hygienic sanitary arrangements and changing facilities); surfaces in contact with food are to be in a sound condition and be easy to clean and, where necessary, to disinfect. Available languages and formats. (5)  OJ L 175, 19.7.1993, p. 1. Food business operators are to keep and retain records relating to measures put in place to control hazards in an appropriate manner and for an appropriate period, commensurate with the nature and size of the food business. to use plant protection products and biocides correctly, as required by the relevant legislation. Directive 2004/41/EC of the European Parliament and of the Council of repealing certain Directives concerning food hygiene and health conditions for the production and placing on the market of certain products of animal origin intended for human consumption (17). (9)  OJ L 330, 5.12.1998, p. 32. It is therefore necessary to provide procedures for that purpose. Such objectives would supplement existing food law, such as Council Regulation (EEC) No 315/93 of 8 February 1993 laying down Community procedures for contaminants in food (7) which provides for the establishment of maximum tolerances for specific contaminants, and Regulation (EC) No 178/2002, which prohibits the placing on the market of unsafe food and provides a uniform basis for the use of the precautionary principle. National and Community guides referred to in Articles 7 to 9 of this Regulation should contain guidance on good hygiene practice for the control of hazards in primary production and associated operations. Drainage facilities are to be adequate for the purpose intended. 4. 10 - 11) Die VO (EG) Nr. This Regulation shall enter into force twenty days after the date of its publication in the Official Journal of the European Union. Die Redaktion hat im ausführlichen Vo eg 852 2004 Test uns die empfehlenswertesten Produkte verglichen und alle brauchbarsten Eigenschaften herausgesucht. In particular: floor surfaces are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. 852/2004 des Europäischen Parlaments und des Rates vom 29. 3 - 6) Art. when they concern primary production and those associated operations listed in Annex 1, having regard to the recommendations set out in Part B of Annex I. Official controls, registration and approval. The titles and references of Community guides prepared in accordance with this Article shall be published in the C series of the Official Journal of the European Union. Inhaltsübersicht (redaktionell) Kapitel I Allgemeine Bestimmungen (Art. In addition to this common basis, specific hygiene rules are necessary for certain foodstuffs. Flexibility is particularly important for regions that are subject to special geographical constraints, including the outermost regions referred to in Article 299(2) of the Treaty. 5. Wie gut sind die Nutzerbewertungen auf Amazon? Notwithstanding the general duty laid down in paragraph 2, food business operators are to comply with appropriate Community and national legislative provisions relating to the control of hazards in primary production and associated operations, including: measures to control contamination arising from the air, soil, water, feed, fertilisers, veterinary medicinal products, plant protection products and biocides and the storage, handling and disposal of waste; and. The setting of objectives such as pathogen reduction targets or performance standards may guide the implementation of hygiene rules. Material used for wrapping and packaging are not to be a source of contamination. April 2004 über Lebensmittelhygiene, OJ L 139, 30.4.2004, p. 1–54 (ES, DA, DE, EL, EN, FR, IT, NL, PT, FI, SV)Special edition in Czech: Chapter 13 Volume 034 P. 319 - 337Special edition in Estonian: Chapter 13 Volume 034 P. 319 - 337Special edition in Latvian: Chapter 13 Volume 034 P. 319 - 337Special edition in Lithuanian: Chapter 13 Volume 034 P. 319 - 337Special edition in Hungarian Chapter 13 Volume 034 P. 319 - 337Special edition in Maltese: Chapter 13 Volume 034 P. 319 - 337Special edition in Polish: Chapter 13 Volume 034 P. 319 - 337Special edition in Slovak: Chapter 13 Volume 034 P. 319 - 337Special edition in Slovene: Chapter 13 Volume 034 P. 319 - 337Special edition in Bulgarian: Chapter 13 Volume 044 P. 173 - 191Special edition in Romanian: Chapter 13 Volume 044 P. 173 - 191Special edition in Croatian: Chapter 13 Volume 015 P. 42 - 60, In force: This act has been changed. 1. Examples of such hazards and measures may include: the control of contamination such as mycotoxins, heavy metals and radioactive material; the use of water, organic waste and fertilisers; the correct and appropriate use of plant protection products and biocides and their traceability; the correct and appropriate use of veterinary medicinal products and feed additives and their traceability; the preparation, storage, use and traceability of feed; the proper disposal of dead animals, waste and litter; protective measures to prevent the introduction of contagious diseases transmissible to humans through food, and any obligation to notify the competent authority; procedures, practices and methods to ensure that food is produced, handled, packed, stored and transported under appropriate hygienic conditions, including effective cleaning and pest-control; measures relating to the cleanliness of slaughter and production animals; GENERAL HYGIENE REQUIREMENTS FOR ALL FOOD BUSINESS OPERATORS (EXCEPT WHEN ANNEX I APPLIES). Food business operators may use the guides provided for in Articles 7, 8 and 9 as an aid to compliance with their obligations under this Regulation. (11)  Note to Official Journal: insert number of Regulation laying down specific hygiene rules for food of animal origin. Annexes I and II may be adapted or updated in accordance with the procedure referred to in Article 14(2), taking into account: the need to revise the recommendations set out in Annex I, Part B, paragraph 2; the experience gained from the implementation of HACCP-based systems pursuant to Article 5; technological developments and their practical consequences and consumer expectations with regard to food composition; scientific advice, particularly new risk assessments; microbiological and temperature criteria for foodstuffs. Food business operators rearing, harvesting or hunting animals or producing primary products of animal origin are to take adequate measures, as appropriate: to keep any facilities used in connection with primary production and associated operations, including facilities used to store and handle feed, clean and, where necessary after cleaning, to disinfect them in an appropriate manner; to keep clean and, where necessary after cleaning, to disinfect, in an appropriate manner, equipment, containers, crates, vehicles and vessels; as far as possible to ensure the cleanliness of animals going to slaughter and, where necessary, production animals; to use potable water, or clean water, whenever necessary to prevent contamination; to ensure that staff handling foodstuffs are in good health and undergo training on health risks; as far as possible to prevent animals and pests from causing contamination; to store and handle waste and hazardous substances so as to prevent contamination; to prevent the introduction and spread of contagious diseases transmissible to humans through food, including by taking precautionary measures when introducing new animals and reporting suspected outbreaks of such diseases to the competent authority; to take account of the results of any relevant analyses carried out on samples taken from animals or other samples that have importance to human health; and. Seit 1. 2. The aim of this review shall be to ensure that the guides remain practicable and to take account of technological and scientific developments. AH articles, fittings and equipment with which food comes into contact are to: be effectively cleaned and, where necessary, disinfected. Natürlich ist jeder Vo eg 852 2004 sofort in unserem Partnershop zu haben und somit gleich lieferbar. Alle Vo eg 852 2004 im Blick. 5. Diese konsolidierte Fassung hat ausschließlich dokumentarischen Charakter. This document is an excerpt from the EUR-Lex website, Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs, Verordnung (EG) Nr. 1. Verordnung (EG) Nr. Download X. Adequate procedures are also to be in place to prevent domestic animals from having access to places where food is prepared, handled or stored (or, where the competent authority so permits in special cases, to prevent such access from resulting in contamination). Wrapping and packaging operations are to be carried out so as to avoid contamination of the products. The notification shall: provide a detailed description of the requirements that that Member State considers need to be adapted and the nature of the adaptation sought; describe the foodstuffs and establishments concerned; explain the reasons for the adaptation, including, where relevant, by providing a summary of the hazard analysis carried out and any measures to be taken to ensure that the adaptation will not compromise the objectives of this Regulation; and. Food business operators carrying out any stage of production, processing and distribution of food after those stages to which paragraph 1 applies shall comply with the general hygiene requirements laid down in Annex II and any specific requirements provided for in Regulation (EC) No.../2004 (10). 1. 852/2004 des Europäischen Parlaments und des Rates vom 29. Ventilation systems are to be so constructed as to enable filters and other parts requiring cleaning or replacement to be readily accessible. 852/2004 des Europäischen Parlaments und des Rates vom 29. 3. Experience has shown that these rules and procedures constitute a sound basis for ensuring food safety. The other Member States shall have three months from the receipt of a notification referred to in paragraph 5 to send written comments to the Commission. Bundesweit anerkannte Lebensmittelhygieneschulungen nach § 4 LMHV jetzt ganz einfach online. Where necessary, adequate changing facilities for personnel are to be provided. The dissemination and use of both national and Community guides shall be encouraged. A food business operator is not to accept raw materials or ingredients, other than live animals, or any other material used in processing products, if they are known to be, or might reasonably be expected to be, contaminated with parasites, pathogenic microorganisms or toxic, decomposed or foreign substances to such an extent that, even after the food business operator had hygienically applied normal sorting and/or preparatory or processing procedures, the final product would be unfit for human consumption. 852/2004 des Europäischen Parlaments und des Rates vom 29. 5. Mit der EG Verordnung 852/2004 besteht ein wichtiges Instrument zur Gewährleistung hoher Qualität von Lebensmitteln und dem Schutz von Erzeuger, Inverkehrbringer und Verbraucher. of 29 April 2004. on the hygiene of foodstuffs. Um der vielfältigen Qualität der Artikel gerecht zu werden, messen wir in der Redaktion diverse Eigenarten. Member States shall forward to the Commission national guides complying with the requirements of paragraph 3. The layout, design, construction, siting and size of food premises are to: permit adequate maintenance, cleaning and/or disinfection, avoid or minimise air-borne contamination, and provide adequate working space to allow for the hygienic performance of all operations; be such as to protect against the accumulation of dirt, contact with toxic materials, the shedding of particles into food and the formation of condensation or undesirable mould on surfaces; permit good food hygiene practices, including protection against contamination and, in particular, pest control; and. Artikel 95 und 152 Absatz 4 Buchstabe b, VERORDNUNG (EG) Nr. 3. Inhaltsübersicht (redaktionell) Kapitel I Allgemeine Bestimmungen (Art. Scientific advice should underpin Community legislation on food hygiene. Any Member State wishing to adopt national measures as referred to in paragraph 3 shall notify the Commission and other Member States. 6. [Lebensmittelhygiene-VO] | EU [VO (EG) 852/2004]: Art. These health rules have reduced trade barriers for the products concerned, contributing to the creation of the internal market while ensuring a high level of protection of public health. Entspricht die Eg vo 852 2004 dem Qualitätslevel, die Sie als Käufer für diesen Preis erwarten? Nevertheless, food business operators may use these guides on a voluntary basis. Community guides shall be developed in accordance with Article 9. Alle Vo eg 852 2004 zusammengefasst. When any modification is made in the product, process, or any step, food business operators shall review the procedure and make the necessary changes to it. However, guides to good practice should encourage the use of appropriate hygiene practices at farm level. (4)  Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJ L 31, 1.2.2002, p. 1). This Regulation shall apply to all stages of production, processing and distribution of food and to exports, and without prejudice to more specific requirements relating to food hygiene. Regulation (EC) No 852/2004 of the european parliament and of the council of 29 April 2004 on the hygiene of foodstuffs. Member States may, without compromising achievement of the objectives of this Regulation, adopt, in accordance with paragraphs 4 to 7 of this Article, national measures adapting the requirements laid down in Annex II. These containers are to be of an appropriate construction, kept in sound condition, be easy to clean and, where necessary, to disinfect. The HACCP requirements should take account of the principles contained in the Codex Alimentarius. Mitgliedstaaten, die einzelstaatliche Vorschriften erlassen wollen, teilen dies aus Gründen der Transparenz der Kommission und den anderen Mitgliedstaaten mit (vgl. Food premises are to have adequate natural and/or artificial lighting. VO (EG) 852/2004. Implementing measures and transitional arrangements may be laid down in accordance with the procedure referred to in Article 14(2). The HACCP principles referred to in paragraph 1 consist of the following: identifying any hazards that must be prevented, eliminated or reduced to acceptable levels; identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels; establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards; establishing and implementing effective monitoring procedures at critical control points; establishing corrective actions when monitoring indicates that a critical control point is not under control; establishing procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are working effectively; and. Räume, in denen Lebensmittel zubereitet, behandelt oder verarbeitet werden (ausgenommen Essbereiche und die Betriebsstätten gemäß Kapitel III, jedoch einschließlich Räume in Transportmitteln), müssen so konzipiert und angelegt sein, dass eine gute Lebensmittelhygiene gewährleistet ist und Kontaminationen zwischen und während Arbeitsgängen vermieden werden. Was für ein Ziel verfolgen Sie als Benutzer mit Ihrem Eg vo 852 2004? 1. Consolidated text: Verordnung (EG) Nr. Food business operators producing or harvesting plant products are to take adequate measures, as appropriate: to keep clean and, where necessary after cleaning, to disinfect, in an appropriate manner, facilities, equipment, containers, crates, vehicles and vessels; to ensure, where necessary, hygienic production, transport and storage conditions for, and the cleanliness of, plant products; to store and handle wastes and hazardous substances so as to prevent contamination; to take account of the results of any relevant analyses carried out on samples taken from plants or other samples that have importance to human health; and. Council Directive 93/43/EEC of 14 June 1993 on the hygiene of foodstuffs (5) laid down the general rules of hygiene for foodstuffs and the procedures for verification of compliance with these rules. Pending the setting of the criteria or requirements referred to in Article 4(3), points (a) to (e) of this Regulation, Member States may maintain any national rules establishing such criteria or requirements that they had adopted in accordance with Directive 93/43/EEC. Refuse stores are to be designed and managed in such a way a to enable them to be kept clean and, where necessary, free of animals and pests. Bulk foodstuffs in liquid, granulate or powder form are to be transported in receptacles and/or containers/tankers reserved for the transport of foodstuffs. 5. Sofern Sie also die Pflichtschulung gemäß VO (EG) Nr. Food business operators are to take appropriate remedial action when informed of problems identified during official controls. Online-Pflichtschulung gemäß § 4 LMHV und VO (EG) 852/2004. For the purposes of this Regulation: " 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; " primary products " means products of primary production including products of the soil, of stock fanning, of hunting and fishing; " establishment " means any unit of a food business; " competent authority " means the central authority of a Member State competent to ensure compliance with the requirements of this Regulation or any other authority to which that central authority has delegated that competence; it shall also include, where appropriate, the corresponding authority of a third country; "equivalent" means, in respect of different systems, capable of meeting the same objectives; "contamination" means the presence or introduction of a hazard; "potable water" means water meeting the minimum requirements laid down in Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption (9); "clean seawater" means natural, artificial or purified seawater or brackish water that does not contain micro-organisms, harmful substances or toxic marine plankton in quantities capable of directly or indirectly affecting the health quality of food; "clean water" means clean seawater and fresh water of a similar quality; "wrapping" means the placing of a foodstuff in a wrapper or container in direct contact with the foodstuff concerned, and the wrapper or container itself; "packaging" means the placing of one or more wrapped foodstuffs in a second container, and the latter container itself; "hermetically sealed container" means a container that is designed and intended to be secure against the entry of hazards; "processing" means any action that substantially alters the initial product, including heating, smoking, curing, maturing, drying, marinating, extraction, extrusion or a combination of those processes; "unprocessed products" means foodstuffs that have not undergone processing, and includes products that have been divided, parted, severed, sliced, boned, minced, skinned, ground, cut, cleaned, trimmed, husked, milled, chilled, frozen, deep-frozen or thawed; "processed products" means foodstuffs resulting from the processing of unprocessed products. Recycled water used in processing or as an ingredient is not to present a risk of contamination. Wrapping and packaging material re-used for foodstuffs is to be easy to clean and, where necessary, to disinfect. However, flexibility should not compromise food hygiene objectives. Sie Those which can be opened to the outside environment are, where necessary, to be fitted with insect-proof screens which can be easily removed for cleaning. When national guides to good practice are developed, they shall be developed and disseminated by food business sectors: in consultation with representatives of parties whose interests may be substantially affected, such as competent authorities and consumer groups; having regard to relevant codes of practice of the Codex Alimentarius; and. seine Eg vo 852 2004 sollte selbstverständlich perfekt zu Ihnen passen, damit Sie als Käufer nach dem Kauf keinesfalls von Ihrem neuen Produkt enttäuscht sind. (3)  Opinion of the European Parliament of 15 May 2002 (OJ C 180 E, 31.7.2003, p. 267), Council Common Position of 27 October 2003 (OJ C 48 E, 24.2.2004, p. 1), Position of the European Parliament of 30 March 2004 (not yet published in the Official Journal) and Council Decision of 16 April 2004. April 2004 über Lebensmittelhygiene DAS EUROPÄISCHE PARLAMENT UND DER RAT DER EUROPÄISCHEN UNION — gestützt auf den Vertrag zur Gründung der Europäischen Gemeinschaft, insbesondere auf die Artikel 95 und 152 Absatz 4 Buchstabe b), auf Vorschlag der Kommission (1), The requirements of this Regulation should not apply until all parts of the new legislation on food hygiene have entered into force. L 139 vom 30.4.2004, S. 1-54) Die im Nachhinein vorgenommenen Änderungen und Berichtigungen der Verordnung (EG) Nr. Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles. SPECIFIC REQUIREMENTS IN ROOMS WHERE FOODSTUFFS ARE PREPARED, TREATED OR PROCESSED (EXCLUDING DINING AREAS AND THOSE PREMISES SPECIFIED IN CHAPTER III). Every food business operator along the food chain should ensure that food safety is not compromised. In the Annexes to this Regulation the terms "where necessary", "where appropriate", "adequate" and "sufficient" shall mean respectively where necessary, where appropriate, adequate or sufficient to achieve the objectives of this Regulation. 2 Begriffsbestimmungen; Kapitel II Verpflichtungen der Lebensmittelunternehmer (Art. It is to be made, handled and stored under conditions that protect it from contamination. Directive 93/43/EEC shall be repealed with effect from the date of application of this Regulation. [VO (EG) 852/2004]: Anhang II Allgemeine Hygienevorschriften für alle Lebensmittelunternehmer (ausgenommen Unternehmer, für die Anhang I gilt) Rechtsstand: 18.06.2014 Bestellen Food premises are to be kept clean and maintained in good repair and condition. To take account of technical and scientific progress, close and effective cooperation should be ensured between the Commission and the Member States within the Standing Committee on the Food Chain and Animal Health. 852/2004 des Europäischen Parlaments und des Rates vom 29. Where necessary, equipment is to be fitted with any appropriate control device to guarantee fulfilment of this Regulation's objectives. 852/2004 DES EUROPÄISCHEN PARLAMENTS. 3. Report to the European Parliament and the Council. PART A:   GENERAL HYGIENE PROVISIONS FOR PRIMARY PRODUCTION AND ASSOCIATED OPERATIONS. The Commission shall be assisted by the Standing Committee on the Food Chain and Animal Health. accommodating the needs of food businesses situated in regions that are subject to special geographical constraints. Chapters V to XII apply to all stages of production, processing and distribution of food and the remaining Chapters apply as follows: Chapter I applies to all food premises, except premises to which Chapter III applies; Chapter II applies to all rooms where food is prepared, treated or processed, except dining areas and premises to which Chapter III applies; Chapter III applies to those premises listed in the heading to the Chapter; Chapter IV applies to all transportation.