Regulation on the rules for establishing systems and procedures based on the principles of the HACCP system.

This Regulation provides for detailed rules for the establishment of the technical obligation, implementation and maintenance of systems and procedures based on the principles of the Hazard Analysis Critical Control Point (or HACCP) system. These provisions shall apply to food business operators engaged at any stage of preparation, production, processing, packaging, storage, transport and distribution of food after primary production, including related activities referred to in Annex I to the Regulation (EC) No. 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs. Ways to establish systems and procedures based on HACCP principles are laid down in article 5. Necessary education provisions are in article 6. For the implementation of official controls see article 7. Issues on documentation and related necessary data and records are set out in articles 11, 23 and 24. Hazard analysis indications are laid down in article 17. The Annex is also part of this publication (containing the official decision scheme).

Хорватия · 2015-06-09