Regulation (EC) No 852/2004

Regulation (EC) No 852/2004 is the European Food Hygiene Regulation. It sets out general hygiene requirements for all stages of food production, processing and distribution. The aim is to ensure the safety of food and to avoid health risks for consumers. The Regulation applies to all food business operators. It requires businesses to introduce and permanently apply hygienic practices. This includes suitable premises, clean and well-maintained equipment, as well as controlled production processes.

A key element of the Regulation is the application of procedures based on the HACCP principles. Risks must be identified, assessed and controlled through appropriate measures. Implementation must be documented and regularly reviewed. For machinery and equipment, this results in requirements for hygienic design, good cleanability and low-dead-space construction. Product-contact surfaces must be easily accessible and fully cleanable. This prevents contamination and cross-contamination.

Regulation (EC) No 852/2004 supplements general food law and, together with other EU regulations, forms the basis for safe and hygienic food processes.