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Regulations about processed meat products - Coggle Diagram
Regulations about processed meat products
Regulation(EC) 853/2004
Hygiene rules for food of animal origin
Regulation(EC) 852/2004
Hygiene requirements of the food business operators'
Chapter I
General requirements for food premises
Chapter II
Specific requirements in rooms where foodstuffs are prepared, treated or processed
Chapter IV
Transport
Chapter V
Equipment requirements
Chapter Va
Redistribution of food
Chapter VI
Food waste
Chapter VII
Water supply
Chapter VIII
Personal hygiene
Chapter IX
Provisions applicable to foodstuffs
Chapter X
Provisions applicable to the wrapping and packaging of foodstuffs
Chapter XI
Heat treatment
Chapter XIa
Food safety culture
Chapter XII
Training
Hazard Analysis and Critical Control Point(HACCP)
Principle 1
Conduct a hazard analysis.
Principle 2
Determine the Critical Control Points(CCPs).
Principle 3
Establish critical limit(s).
Principle 4
Establish a system to monitor control of the CCP.
Principle 5
Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
Principle 6
Establish procedures for verification to confirm that the HACCP system is working effectively.
Principle 7
Establish documentation concerning all procedures and records appropriate to these principles and their application.
Good Manufacturing Practice(GMP)
Good Hygienic Practice(GHP)
Regulation(EC) 178/2002
Food safety
Section VI
Meat products
Regulation(EU) 1169/2011
Provision of food information to consumers