The revised rules are based on the
following key measures :
- Implementation of a "farm to table"
- 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
- 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
Key proposals in this context are :
for a Regulation on Hygiene, 17 July 2000.
for a Regulation laying down specific hygiene
rules for food of animal origin, 17 July 2000.
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.
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.
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.