The Food Standards Agency (FSA) have estimated that approximately 2.4 million cases of foodborne illness occur each year in the UK. With these findings, it is more important than ever to ensure that food operators remain compliant with enforced food safety standards such as regulation 852 of 2004.
What is the purpose of the regulation?
The purpose of Regulation 825 of 2004 is to secure the safety of foodstuffs at all stages of the supply chain, and thereby ensure the protection of consumers. By laying out a set of general food hygiene requirements, this legislation establishes the key responsibilities of all food operators and businesses.
Who is this legislation for?
Regulation (EC) 825 applies to all food businesses operating within the EU and this includes:
- Primary producers who rear, grow or otherwise harvest products for human consumption
- Food manufacturers
- Distributors
- Retailers
This means that the regulation covers all aspects of the food chain, from primary production all the way to sales with the end consumer. It also important to note that regulation (EC) 825 also encompasses all food types from fresh produce such as milk and dairy to processed foods.
Key requirements of regulation (EC) 852/ 2004
Simplified, this regulation in place to ensure that everyone working within the food industry upholds good food safety and hygiene standards.
Hygienic practices
All food business operators must make sure that food premises, equipment and surfaces are routinely cleaned and kept in good condition. This could involve regular cleaning and disinfecting but may also cover the overall design or workflow of the premises, storage procedures and vehicle maintenance.
Food safety management based on the HACCP principles
Whether the management system pertains to food safety during transportation or production, there must be a sufficient and robust plan in place to ensure the quality of all food products.
This means implementing the 7 hazard analysis and critical control points (HACCP) into business practices and these practices must underpin a permanent procedure.
Training
All businesses that handle, produce or distribute food must provide adequate training for their employees in order to maintain complete compliance.
Record-keeping
Accurate records are required of all food business operators. This means maintaining regular checks to ensure information is up-to-date and reflective of the practices in place.
Other provisions under regulation (EC) 852 of 2004
In addition to the key requirements outlined above, regulation (EC) 852 of 2004 comprises several other provisions.
Official controls
The legislation necessitates that external controls are carried out by official bodies and public health authorities. This is to ensure that the criteria and targets set out are being met and that the business is operating compliantly.
Food labelling
Regulation (EC) 852 of 2004 recommends that food must be properly labelled with accurate information that is clear and easy to understand. Generally, this includes allergens, ingredients and use-by dates.
Food safety inspection
Food business operations must be approved by a competent authority following a minimum of one on-site visit when approval is required.
Regulation 852 of 2004 and transportation
When it comes to food haulage services, this particular legislation will refer to specific hygiene methods appropriate to their operations. These may include:
- Compliance with microbiological criteria
- Maintaining food grade equipment and vehicles
- Cold chain logistics or temperature controlled logistics
- Sampling and analysis
Leave food distribution to the professionals
To ensure your food safety measures meet the stringent standards of regulation 852/ 2004, you can outsource distribution of foodstuffs to knowledgeable professionals. This way you will free up time for your priorities: managing your business and serving your loyal clientele.