Logan Marshall Green Business

The main objective of the new general hygiene rules is to ensure a high level of consumer protection in relation to food security.
Each food business along the supply chain and marketing, must ensure they do not compromise food safety.
Food security is the result of several factors:

* The law should establish minimum standards of hygiene.
* The Administration should implement official controls to verify the compliance by food businesses.
* Food companies should establish and implement programs and food safety procedures based on the principles of HACCP (Hazard Analysis and Critical Control Points).

The HACCP requirements should be sufficiently flexible to be applicable in all situations, including in small businesses.

GENERAL PROVISIONS
This Regulation lays down general hygiene for food businesses, taking into particular account the following principles:

* The food business is primarily responsible for food safety;
* The need to ensure food safety along the food chain, starting in primary production;
* The general implementation of procedures based on the principles of Hazard Analysis and Critical Control Point (HACCP) which, together with the application of good hygiene practice, should reinforce the responsibility of the food business;
* The need to establish microbiological criteria and requirements for temperature based on a scientific risk assessment;
* The need to ensure that imported foods are of at least the same hygiene standard of food produced in the Community or have an equivalent level.

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