The current regime of hygiene rules was adopted in April 2004 by the European Parliament and the Council and became applicable on the 1st January 2006. This collection of legislation is often referred to as ‘The hygiene package’ and it aims to introduce consistency and clarity throughout the food production chain from 'farm to fork'.
The ‘hygiene package’ is comprised of rules on the following:
- Hygiene of foodstuffs
- Specific hygiene rules for food of animal origin
- Microbiological criteria for foodstuffs
- Implementing rules
- Transitional measures for the new rules
- National Rules
Transport of live animals to the slaughterhouse
Requirements for slaughterhouses
Objectives of HACCP procedures in slaughterhouses
Requirements for cutting plants
Hygiene during cutting and boning
Establishments subject to approval
Transmissible spongiform encephalopathies (TSE) - Bovine spongiform encephalopathy (BSE)
Identification Marking and labelling