The revised rules are based on the following key measures :

• Implementation of a "farm to table" approach;
• Introduction of a "Hazard Analysis and Critical Control Points" system (HACCP) for all food business operators to identify any step in their activities which is critical to ensuring food safety and ensure that adequate safety procedures are identified, implemented, maintained and reviewed;
• Registration or approval for certain food establishments;
• Development of guides to good practice for hygiene (GHPs) and for the application of HACCP principles by food business operators;
• Set-up of a special provision to ensure flexibility for food produced in remote areas (high mountains, remote island) and for traditional production and methods.

Key proposals in this context are :

Proposal for a Regulation on Hygiene, 17 July 2000.

Proposal for a Regulation laying down specific hygiene rules for food of animal origin, 17 July 2000.

Proposal for a Regulation laying down detailed rules for the organisation of official controls on products of animal origin intended for human consumption, 17 July 2000.

Proposal for a Regulation laying down the animal-health rules governing the production, placing on the market and importation of products of animal origin intended for human consumption, 17 July 2000.

Proposal for a Directive repealing certain Directives on the hygiene of foodstuffs and the health conditions for the production and placing on the market of certain products of animal origin intended for human consumption, and amending Directives 89/662/EEC and 91/67/EEC, 17 July 2000.