The present Regulation establishes microbiological criteria for certain microorganisms and the implementing rules to be complied with by food business operators. Food business operators at each stage of food production, processing and distribution, including retail, shall take measures, as part of their procedures based on HACCP principles together with the implementation of good hygiene practice. The aim pursued is to ensure the following: (a) that the supply, handling and processing of raw materials and foodstuffs under their control are carried out in such a way that the process hygiene criteria are met; (b) that the food safety criteria can be met under reasonably foreseeable conditions of distribution, storage and use. Further provisions are laid down as regards testing, sampling and labelling. Annex I specifies microbiological criteria for meat and meat-based products, milk and dairy products, egg products, fishery products, vegetables, fruits and products thereof.
2005-11-15