MEASURES TO BE APPLIED BY THE LOCAL PROCESSORS TO MONITOR AND
REDUCE/ELIMINATE POTENTIAL FOOD SAFETY HAZARDS
It is expected that local processors adhere to the requirements of the EU Regulation 852/2004 on the
hygiene of foodstuffs1 and CODEX Recommended International Code of Practice – General Principles
of Food Hygiene2. These requirements are a prerequisite for the successful application HACCP.
EU Regulation 852/2004 gives guidance on general hygiene requirements for all food business
operators, including the following:
General requirements for food premises
Specific hygiene requirements in rooms where foodstuffs are prepared, treated or processed
Transport
Equipment requirements
Food Waste
Water supply
Personal hygiene
Provisions applicable to foodstuffs
Provisions applicable to the wrapping and packing of foodstuffs
Training
A HACCP system should be implemented and operated by local processors in accordance with the
guidance set down in the Annex to the CODEX document HACCP System and Guidelines for its
Application2.
The HACCP system, which is risk based and systematic, identifies specific hazards and measures for
their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control
systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP
system is capable of accommodating change, such as advances in equipment design, processing
procedures or technological developments.