Regulation (EC) No 852/2004

Understanding Regulation (EC) No 852/2004 on the hygiene of foodstuffs

Food safety and hygiene are paramount in ensuring the health and well-being of consumers. Regulation (EC) No 852/2004 on the hygiene of foodstuffs establishes a comprehensive framework for maintaining high standards in food hygiene across the European Union. In this blog, Dr Richard Dune delves into the key aspects of this regulation, providing insights into its importance, definitions, best practices, and recommendations for effective implementation.

Key facts and statistics

  • Regulation (EC) No 852/2004 applies to all food businesses within the EU, covering everything from primary production to retail.
  • According to the European Food Safety Authority (EFSA), over 5,000 foodborne outbreaks occurred in the EU in 2021, highlighting the need for robust hygiene practices.
  • To comply with the regulation, food businesses must implement procedures based on Hazard Analysis and Critical Control Points (HACCP) principles.

Key definitions

  • Food hygiene - Conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
  • Hazard Analysis and Critical Control Points (HACCP) - A systematic preventive approach to food safety that identifies, evaluates, and controls significant hazards for food safety.
  • Primary production - The production, rearing, or growing of primary products, including harvesting, milking, and farmed animal production before slaughter.

Recommended best practices for implementation

Understanding HACCP principles

Implementing HACCP is central to compliance with Regulation (EC) No 852/2004. The seven principles of HACCP are:

  • Conduct a hazard analysis - Identify potential hazards that could affect food safety. 
  • Determine Critical Control Points (CCPs) - Points where hazards can be prevented, eliminated, or reduced to acceptable levels.
  • Establish critical limits - The maximum or minimum values to which biological, chemical, or physical parameters must be controlled at a CCP.
  • Establish monitoring procedures - Ensure each CCP stays within its critical limits.
  • Establish corrective actions - Actions to be taken when monitoring indicates a deviation from an established critical limit.
  • Establish verification procedures - To confirm that the HACCP system is working effectively. 
  • Establish record-keeping and documentation procedures - Keeping detailed records of all procedures and monitoring.

Training and awareness

Effective training is crucial for the successful implementation of food hygiene practices. Ensure all staff are adequately trained in:

  • Food hygiene and safety principles.
  • Proper handling, storage, and preparation of foodstuffs.
  • The importance of personal hygiene.

Regular audits and inspections

Conduct regular internal audits and inspections to:

  • Ensure compliance with food hygiene standards.
  • Identify areas for improvement.
  • Maintain up-to-date records of hygiene practices.

Cleanliness and maintenance

Maintain high standards of cleanliness and maintenance by:

  • Regularly clean and sanitise food contact surfaces and equipment.
  • Ensuring pest control measures are in place.
  • Keeping maintenance logs for equipment and facilities.

Effective traceability systems

Implement traceability systems to:

  • Track the movement of food products through all production, processing, and distribution stages.
  • Quickly identify and address potential sources of contamination.

Recommendations

  • Utilise technology - Implement compliance management software like ComplyPlus™ to streamline the monitoring and documentation of hygiene practices.
  • Continuous improvement - Regularly review and update hygiene practices to align with the latest regulations and industry standards.
  • Engage experts - Seek advice from food safety consultants and experts to enhance your food hygiene management systems.

Conclusion

Regulation (EC) No 852/2004 is critical in ensuring the safety and hygiene of foodstuffs within the EU. By adhering to the principles of HACCP, providing comprehensive training, and utilising technology, food businesses can maintain high standards of food safety and compliance.

Click here to ensure compliance with Regulation (EC) No 852/2004 and other food safety regulations by exploring our ComplyPlus™ legislation, regulatory compliance management software, and training. Give your business the tools and knowledge to excel in food hygiene and safety.

About the author

Dr Richard Dune

With over 20 years of experience, Richard blends a rich background in NHS, the private sector, academia, and research settings. His forte lies in clinical R&D, advancing healthcare tech, workforce development and governance. His leadership ensures regulatory compliance and innovation align seamlessly.

Understanding Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs - ComplyPlus™ - The Mandatory Training Group UK -

Contact us

Just added to your wishlist:
My Wishlist
You've just added this product to the cart:
Go to Basket

#title#

#price#
×
Sale

Unavailable

Sold Out