General Food Hygiene: Introduction
The overall approach taken by the general hygiene Regulation (EC) 852/2004 - scope and general obligations. The direct supply by the producer of small quantities of primary products to the final consumer or local retail establishments directly supplying the final consumer - the meaning of 'small' and 'local'. Outline of the requirements for HACCP-based procedures and the registration and approval of food businesses. Responsibilities for enforcement. The microbiological criteria for food under Regulation (EC) 2073/2005 and requirement to ensure compliance with temperature controls.