The so-called “hygiene package” includes five regulations that harmonize and simplify seventeen directives, forming a single food hygiene policy and transparent, which is applicable to all food from January 1, 2006.
The products covered by the hygiene package covers all food, but also it has specific rules for food of animal origin (meat, fish, dairy, eggs, frogs, snails, animal fats, gelatin and collagen).
As an exception, the EU rules do not apply to:
* The primary production of food for private use.
* Small quantities of primary production targeted directly to the final consumer or retail establishments, where they apply national standards.
The primary responsibility for compliance rests with the health food business operator, with responsibility for the verification authority. In order to exercise official controls, all food establishments must be registered, and some must also be subject to prior authorization (egg slaughterhouses).
Food companies should sell only safe food, for which self-control to implement systems that are based on the principles of Hazard Analysis and Critical Control Points (HACCP). These principles are:
* The analysis and identification of hazards.
* Identification of critical control points.
* The establishment of critical limits for control points.
* The monitoring of control points.
* The corrective actions when monitoring detects a problem.
* Verification that the measures taken are adequate.
* The record of actions and archiving of documentation.
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