(EC) No 852_2004 on the hygiene of foodstuffs
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ID： |
0B4106470DA3450FB37995135E55D2A3 |
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文件大小(MB)： |
0.11 |
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页数： |
19 |
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文件格式： |
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日期： |
2010-9-13 |
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文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CORRIGENDA,Corrigendum to Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on,the hygiene of foodstuffs,(Official Journal of the European Union L 139 of 30 April 2004),Regulation (EC) No 852/2004 should read as follows:,REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL,of 29 April 2004,on the hygiene of foodstuffs,THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE,EUROPEAN UNION,Having regard to the Treaty establishing the European Community,and in particular Articles 95 and 152(4)(b) thereof,Having regard to the proposal from the Commission (1),Having regard to the opinion of the European Economic and,Social Committee (2),Having consulted the Committee of the Regions,Acting in accordance with the procedure laid down in Article 251,of the Treaty (3),Whereas:,(1) The pursuit of a high level of protection of human life and,health is one of the fundamental objectives of food law, as,laid down in Regulation (EC) No 178/2002 (4). That Regulation,also lays down other common principles and definitions,for national and Community food law, including,the aim of achieving free movement of food within the,Community.,(2) Council Directive 93/43/EEC of 14 June 1993 on the,hygiene of foodstuffs (5) laid down the general rules of,hygiene for foodstuffs and the procedures for verification,of compliance with these rules.,(3) Experience has shown that these rules and procedures constitute,a sound basis for ensuring food safety. In the context,of the common agricultural policy, many directives,have been adopted to establish specific health rules for the,production and placing on the market of the products,listed in Annex I to the Treaty. These health rules have,reduced trade barriers for the products concerned, contributing,to the creation of the internal market while ensuring,a high level of protection of public health.,(4) With regard to public health, these rules and procedures,contain common principles, in particular in relation to the,manufacturers ‘and competent authorities’ responsibilities,structural, operational and hygiene requirements for establishments,procedures for the approval of establishments,requirements for storage and transport and health marks.,(5) These principles constitute a common basis for the,hygienic production of all food, including products of animal,origin listed in Annex I to the Treaty.,(6) In addition to this common basis, specific hygiene rules are,necessary for certain foodstuffs. Regulation (EC),No 853/2004 of the European Parliament and of the Council,of 29 April 2004 laying down specific hygiene rules for,food of animal origin (6) lays down these rules.,(1) OJ C 365 E, 19.12.2000, p. 43.,(2) OJ C 155, 29.5.2001, p. 39.,(3) Opinion of the European Parliament of 15 May 2002 (OJ C 180 E,31.7.2003, p. 267), Council Common Position of 27 October 2003,(OJ C 48 E, 24.2.2004, p. 1), Position of the European Parliament of,30 March 2004 (not yet published in the Official Journal) and Council,Decision of 16 April 2004.,(4) Regulation (EC) No 178/2002 of the European Parliament and of the,Council of 28 January 2002 laying down the general principles and,requirements of food law, establishing the European Food Safety,Authority and laying down procedures in matters of food safety (OJ,L 31, 1.2.2002, p. 1). Regulation as amended by Regulation (EC),No 1642/2003 (OJ L 245, 29.9.2003, p. 4).,(5) OJ L 175, 19.7.1993, p. 1. Directive as amended by Regulation (EC),No 1882/2003 of the European Parliament and of the Council (OJ,L 284, 31.10.2003, p. 1).,(6) See page 22 of this Official Journal.,25.6.2004 EN Official Journal of the European Union L 226/3,(7) The principal objective of the new general and specific,hygiene rules is to ensure a high level of consumer protection,with regard to food safety.,(8) An integrated approach is necessary to ensure food safety,from the place of primary production up to and including,placing on the market or export. Every food business,operator along the food chain should ensure that food,safety is not compromised.,(9) Community rules should not apply either to primary production,for private domestic use, or to the domestic preparation,handling or storage of food for private domestic,consumption. Moreover, they should apply only to undertakings,the concept of which implies a certain continuity,of activities and a certain degree of organisation.,(10) Food hazards present at the level of primary production,should be identified and adequately controlled to ensure,the achievement of the objectives of this Regulation. However,in the case of the direct supply of small quantities of,primar……
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