10. Los productos de limpieza y desinfección no deberán almacenarse en las zonas en las que se manipulen productos alimenticios. ( все още непубликувана в Официален вестник) и Решение на Съвета от 16 април 2004 г. See our guidance on Microbiological Criteria for food businesses . 12 d) su instalación permitirá la limpieza adecuada del equipo y de la zona circundante. AH articles, fittings and equipment with which food comes into contact are to: be effectively cleaned and, where necessary, disinfected. 1.   Annexes I and II may be adapted or updated in accordance with the procedure referred to in Article 14(2), taking into account: the need to revise the recommendations set out in Annex I, Part B, paragraph 2; the experience gained from the implementation of HACCP-based systems pursuant to Article 5; technological developments and their practical consequences and consumer expectations with regard to food composition; scientific advice, particularly new risk assessments; microbiological and temperature criteria for foodstuffs. h) utilizarán correctamente los productos fitosanitarios y los biocidas, tal como lo requiere la legislación pertinente. (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. ) Reglamento (CE) no 178/2002 del Parlamento Europeo y del Consejo, de 28 de enero de 2002, por el que se establecen los principios y los requisitos generales de la legislación alimentaria, se crea la Autoridad Europea de Seguridad Alimentaria y se fijan procedimientos relativos a la seguridad alimentaria (DO L 31 de 1.2.2002, p. 1); Reglamento modificado por el Reglamento (CE) no 1642/2003 (DO L 245 de 29.9.2003, p. 4). 2.  Dicho informe examinará en particular a la experiencia obtenida de la aplicación del presente Reglamento y considerará la conveniencia y la viabilidad de adoptar disposiciones para extender los requisitos del artículo 5 a los operadores de empresa alimentaria que desempeñan su actividad en la producción primaria y en las operaciones conexas que se enumeran en el anexo I. Nr. Convert Indian Rupee To Euro . Por lo tanto, es necesario prever procedimientos para tal fin. 2.   References to the repealed Directive shall be construed as being made to this Regulation. Puesto que el presente Reglamento sustituye la Directiva 93/43/CEE, procede derogarla. 2. Si fuese necesario, los equipos deberán estar provistos de todos los dispositivos de control adecuados para garantizar el cumplimiento de los objetivos del presente Reglamento. 5.  Las normas de desarrollo para la aplicación del presente artículo podrán aprobarse de conformidad con el procedimiento previsto en el apartado 2 del artículo 14. 4 to use plant protection products and biocides correctly, as required by the relevant legislation. 4.  Los Estados miembros remitirán a la Comisión las guías nacionales que cumplan los requisitos del apartado 3. 3.  No obstante, las decisiones adoptadas con arreglo al apartado 3 del artículo 3 y al artículo 10 de la Directiva 93/43/CEE permanecerán en vigor hasta su sustitución por decisiones adoptadas de conformidad con el presente Reglamento o el Reglamento (CE) no 178/2002. if, one month after the expiry of the period referred to in paragraph 6, the Commission has not informed Member States that it has received written comments or that it intends to propose the adoption of a decision in accordance with paragraph 6. ). 1.  Los operadores de empresa alimentaria que desempeñen su actividad en la producción primaria y en las operaciones conexas enumeradas en el anexo I cumplirán las normas generales en materia de higiene que figuran en la parte A del anexo I y los requisitos específicos fijados en el Reglamento (CE) no 853/2004. It should provide, where necessary to resolve disagreements, for discussion within the Standing Committee on the Food Chain and Animal Health established by Regulation (EC) No 178/2002. Online converter show how much is 852 Euro in Convertible Peso. Insert free text, CELEX number or descriptors. 2. Las materias primas y todos los ingredientes almacenados en una empresa del sector alimentario deberán conservarse en condiciones adecuadas que permitan evitar su deterioro nocivo y protegerlos de la contaminación. Regulation as amended by Regulation (EC) No 1642/2003 (OJ L 245, 29.9.2003, p. 4). Una vez descongelados, los productos alimenticios se manipularán de tal modo que se reduzca al mínimo el riesgo de multiplicación de microorganismos patógenos o la formación de toxinas. Cuando se introduzca alguna modificación en el producto, el proceso o en cualquiera de sus fases, los operadores de empresa alimentaria revisarán el procedimiento y introducirán en él los cambios necesarios. Deben ser suficientemente flexibles para poder aplicarse en todas las situaciones, incluido en las pequeñas empresas. Food business operators producing or harvesting plant products are to take adequate measures, as appropriate: to keep clean and, where necessary after cleaning, to disinfect, in an appropriate manner, facilities, equipment, containers, crates, vehicles and vessels; to ensure, where necessary, hygienic production, transport and storage conditions for, and the cleanliness of, plant products; to store and handle wastes and hazardous substances so as to prevent contamination; to take account of the results of any relevant analyses carried out on samples taken from plants or other samples that have importance to human health; and. (OTHER THAN THOSE SPECIFIED IN CHAPTER III). 3.  Los operadores de empresa alimentaria adoptarán, en la medida en que proceda, las siguientes medidas de higiene específicas: a) cumplimiento de los criterios microbiológicos para los productos alimenticios; b) procedimientos necesarios para alcanzar los objetivos fijados de cara a lograr las metas del presente Reglamento; c) cumplimiento de los requisitos relativos al control de la temperatura de los productos alimenticios; d) mantenimiento de la cadena del frío; 4.  La Comisión establecerá los criterios, los requisitos y los objetivos mencionados en el apartado 3, así como los métodos de toma de muestras y análisis conexos. 4.   The Commission shall invite the Committee referred to in Article 14 periodically to review any Community guides prepared in accordance with this Article, in cooperation with the bodies mentioned in paragraph 2. 5.  En caso de que el presente Reglamento, así como el Reglamento (CE) no 853/2004 y sus medidas de ejecución, no especifiquen los métodos de muestreo o de análisis, los operadores de empresa alimentaria podrán utilizar métodos adecuados establecidos en otras legislaciones comunitarias o nacionales o, a falta de éstos, métodos que ofrezcan resultados equivalentes a los obtenidos utilizando el método de referencia, siempre y cuando estén validados científicamente con arreglo a normas o protocolos reconocidos internacionalmente. Where appropriate, floors are to allow adequate surface drainage; wall surfaces are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. Food premises are to have adequate natural and/or artificial lighting. La trazabilidad de los alimentos y los ingredientes alimentarios a lo largo de la cadena alimentaria es un factor esencial para garantizar la seguridad alimentaria. Premises and vending machines are, so far as is reasonably practicable, to be so sited, designed, constructed and kept clean and maintained in good repair and condition as to avoid the risk of contamination, in particular by animals and pests. Convert 852 EUR to CUC to get actual value of this pair of currencies. Guides to good hygiene practice should include appropriate information on hazards that may arise in primary production and associated operations and actions to control hazards, including relevant measures set out in Community and national legislation or national and Community programmes. Microbiological criteria for foodstuffs Guidance for Food Businesses. 1.   Directive 93/43/EEC shall be repealed with effect from the date of application of this Regulation. 6. Los productos alimenticios cargados en receptáculos de vehículos o en contenedores deberán colocarse y protegerse de forma que se reduzca al mínimo el riesgo de contaminación. Cleaning and disinfection are to take place at a frequency sufficient to avoid any risk of contamination; be so constructed, be of such materials and be kept in such good order, repair and condition as to minimise any risk of contamination; with the exception of non-returnable containers and packaging, be so constructed, be of such materials and be kept in such good order, repair and condition as to enable them to be kept clean and, where necessary, to be disinfected; and. What is the definition of clean water? Material used for wrapping and packaging are not to be a source of contamination. OBLIGACIONES DE LOS OPERADORES DE EMPRESA ALIMENTARIA. Flexibility is also appropriate to enable the continued use of traditional methods at any of the stages of production, processing or distribution of food and in relation to structural requirements for establishments. 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. eur-lex.europa.eu ... Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs (4 ) and Regulation (EC) No 853/2004 provide for certain structural requirements for establishments falling within the scope of those Regulations. 6.   Food business operators may use the guides provided for in Articles 7, 8 and 9 as an aid to compliance with their obligations under this Regulation. The Commission may decide, in accordance with the procedure referred to in Article 14(2), whether the envisaged measures may be implemented, subject, if necessary, to appropriate amendments. Potable water is defined in Regulation (EC) No 852/2004, Article 2 (1) (g) as water meeting the minimum requirements laid down in Council Directive 98/83/EC on the quality of water intended for human consumption 3F 4. The current draft of Regulation (EC) 852/2004 promotes a food safety culture as a general principle. Every food business operator along the food chain should ensure that food safety is not compromised. Zapamatovat. Such objectives would supplement existing food law, such as Council Regulation (EEC) No 315/93 of 8 February 1993 laying down Community procedures for contaminants in food (7) which provides for the establishment of maximum tolerances for specific contaminants, and Regulation (EC) No 178/2002, which prohibits the placing on the market of unsafe food and provides a uniform basis for the use of the precautionary principle. They should provide sufficient flexibility to be applicable in all situations, including in small businesses. This will require the use of smooth, washable corrosion-resistant and non-toxic materials, unless food business operators can satisfy the competent authority that other materials used are appropriate. 853/2004 laying down specific hygiene rules for the hygiene of foodstuffs. The HACCP system is an instrument to help food business operators attain a higher standard of food safety. The registration of establishments and the cooperation of food business operators are necessary to allow the competent authorities to perform official controls efficiently. El presente Reglamento establece los requisitos específicos en materia de higiene para los alimentos exportados por la Comunidad. ( The measures necessary for the implementation of this Regulation should be adopted in accordance with Council Decision 1999/468/EC of 28 June 1999 laying down the procedures for the exercise of implementing powers conferred on the Commission (8). 5. Los operadores de empresa alimentaria que produzcan o cosechen productos vegetales deberán adoptar las medidas adecuadas siguientes, según corresponda: a) mantendrán limpios y, cuando sea necesario, tras la limpieza, desinfectarán adecuadamente las instalaciones, equipo, contenedores, cajas, vehículos y embarcaciones; b) garantizarán, cuando sea necesario, unas condiciones higiénicas en la producción, el transporte y el almacenamiento de productos vegetales, así como la limpieza de los mismos; c) utilizarán agua potable o agua limpia cuando sea necesario para evitar la contaminación; d) garantizarán que el personal que manipule productos alimenticios se halle en buen estado de salud y reciba formación sobre riesgos sanitarios; e) evitarán en la medida de lo posible que los animales y las plagas provoquen contaminación; f) almacenarán y manipularán los residuos y sustancias peligrosas de forma tal que se evite la contaminación; g) tendrán en cuenta los resultados de todos los análisis pertinentes efectuados en muestras tomadas de plantas u otras muestras que tengan importancia para la salud humana. The various stakeholders evaluate this planned new development quite differently. 2.   The report shall, in particular, review the experience gained from the application of this Regulation and consider whether it would be desirable and practicable to provide for the extension of the requirements of Article 5 to food business operators carrying out primary production and those associated operations listed in Annex I. 15523 establishing additional measures for the implementation of Regulations (EC) Nos. These facilities are to be constructed of corrosion-resistant materials, be easy to clean and have an adequate supply of hot and cold water. ). 1.  La Comisión estará asistida por el Comité permanente de la cadena alimentaria y de sanidad animal. Every sink or other such facility provided for the washing of food is to have an adequate supply of hot and/or cold potable water consistent with the requirements of Chapter VII and be kept clean and, where necessary, disinfected. Los operadores de empresa alimentaria se cerciorarán de que en todas las etapas de la producción, la transformación y la distribución de alimentos bajo su control se cumplen los requisitos de higiene pertinentes contemplados en el presente Reglamento. The notification shall: provide a detailed description of the requirements that that Member State considers need to be adapted and the nature of the adaptation sought; describe the foodstuffs and establishments concerned; explain the reasons for the adaptation, including, where relevant, by providing a summary of the hazard analysis carried out and any measures to be taken to ensure that the adaptation will not compromise the objectives of this Regulation; and. 7 appropriate facilities are to be available to maintain adequate personal hygiene (including facilities for the hygienic washing and drying of hands, hygienic sanitary arrangements and changing facilities); surfaces in contact with food are to be in a sound condition and be easy to clean and, where necessary, to disinfect. Requisitos generales y específicos en materia de higiene. La Comisión creará y mantendrá un sistema de registro de dichas guías y lo pondrá a la disposición de los Estados miembros. Bulk foodstuffs in liquid, granulate or powder form are to be transported in receptacles and/or containers/tankers reserved for the transport of foodstuffs. 1. Todos los artículos, instalaciones y equipos que estén en contacto con los productos alimenticios: a) deberán limpiarse perfectamente y, en caso necesario, desinfectarse. The rules adopted in April 2004 and that came into force on 1 January 2006 are provided for in the following key acts: 29 April 2004 - Regulation (EC) 852/2004 on the hygiene of foodstuffs. Drainage facilities are to be adequate for the purpose intended. National and Community guides referred to in Articles 7 to 9 of this Regulation should contain guidance on good hygiene practice for the control of hazards in primary production and associated operations. 2.  El presente Reglamento no se aplicará a: a) la producción primaria para uso doméstico privado; b) a la preparación, manipulación o almacenamiento domésticos de productos alimenticios para consumo doméstico privado; c) el suministro directo por parte del productor de pequeñas cantidades de productos primarios al consumidor final o a establecimientos locales de venta al por menor para el abastecimiento del consumidor final. Los lavabos para la limpieza de las manos deberán disponer de agua corriente caliente y fría, así como de material de limpieza y secado higiénico de aquellas. General and specific hygiene requirements. 4. El hielo que vaya a estar en contacto con los productos alimenticios o que pueda contaminarlos deberá hacerse con agua potable o, en caso de que se utilice para refrigerar productos de la pesca enteros, con agua limpia. Associated sampling and analysis methods shall be laid down in accordance with the same procedure. 8. Las redes de evacuación de aguas residuales deberán ser suficientes para cumplir los objetivos pretendidos y estar concebidas y construidas de modo que se evite todo riesgo de contaminación. ( However, guides to good practice should encourage the use of appropriate hygiene practices at farm level. 6. Todos los sanitarios deberán disponer de suficiente ventilación natural o mecánica. Es necesario un planteamiento integrado para garantizar la seguridad alimentaria desde el lugar de producción primaria hasta su puesta en el mercado o exportación. Con el fin de tomar en consideración los avances técnicos y científicos, debe garantizarse una estrecha y eficaz cooperación entre la Comisión y los Estados miembros en el seno del Comité permanente de la cadena alimentaria y de sanidad animal. 4.   Pending the application of new Community legislation laying down rules for official controls on food, Member States shall take all appropriate measures to ensure the fulfilment of the obligations laid down in or under this Regulation. (14)  Five years after the entry into force of this Regulation. Full history please visit EUR/INR History Examples of such hazards and measures may include: the control of contamination such as mycotoxins, heavy metals and radioactive material; the use of water, organic waste and fertilisers; the correct and appropriate use of plant protection products and biocides and their traceability; the correct and appropriate use of veterinary medicinal products and feed additives and their traceability; the preparation, storage, use and traceability of feed; the proper disposal of dead animals, waste and litter; protective measures to prevent the introduction of contagious diseases transmissible to humans through food, and any obligation to notify the competent authority; procedures, practices and methods to ensure that food is produced, handled, packed, stored and transported under appropriate hygienic conditions, including effective cleaning and pest-control; measures relating to the cleanliness of slaughter and production animals; GENERAL HYGIENE REQUIREMENTS FOR ALL FOOD BUSINESS OPERATORS (EXCEPT WHEN ANNEX I APPLIES). 5.  Las guías de prácticas correctas elaboradas de conformidad con lo dispuesto en la Directiva 93/43/CE seguirán siendo aplicables tras la entrada en vigor del presente Reglamento siempre y cuando sean compatibles con los objetivos de éste último. Los alimentos exportados de la Comunidad a terceros países deben cumplir los requisitos generales que establece el Reglamento (CE) no 178/2002. Where drainage channels are fully or partially open, they are to be so designed as to ensure that waste does not flow from a contaminated area towards or into a clean area, in particular an area where foods likely to present a high risk to the final consumer are handled. Podrán adoptarse otras medidas de ejecución o transitorias con arreglo al procedimiento de reglamentación contemplado en el artículo 14, apartado 2. In addition to this common basis, specific hygiene rules are necessary for certain foodstuffs. La Comisión podrá adaptar o actualizar los anexos I y II teniendo en cuenta: a) la necesidad de revisar las recomendaciones formuladas en el punto 2 de la parte B del anexo I; b) la experiencia adquirida mediante la aplicación de sistemas basados en el APPCC con arreglo al artículo 5; c) los avances tecnológicos y sus consecuencias prácticas, y las expectativas del consumidor respecto a la composición de los alimentos; d) el asesoramiento científico, y en particular nuevas evaluaciones de riesgos; e) los criterios microbiológicos y de temperatura para los productos alimenticios. This will require the use of smooth, washable, corrosion-resistant and non-toxic materials, unless food business operators can satisfy the competent authority that other materials used are appropriate; adequate provision is to be made for the cleaning and, where necessary, disinfecting of working utensils and equipment; where foodstuffs are cleaned as part of the food business' operations, adequate provision is to be made for this to be undertaken hygienically; an adequate supply of hot and/or cold potable water is to be available; adequate arrangements and/or facilities for the hygienic storage and disposal of hazardous and/or inedible substances and waste (whether liquid or solid) are to be available; adequate facilities and/or arrangements for maintaining and monitoring suitable food temperature conditions are to be available; foodstuffs are to be so placed as to avoid the risk of contamination so far as is reasonably practicable. No obstante, en el caso del suministro directo de pequeñas cantidades de productos primarios por parte del operador de empresa alimentaria que los produzca a los consumidores finales o a establecimientos locales de venta al por menor, conviene que la protección de la salud pública se regule mediante la legislación nacional, en particular por la estrecha relación entre el productor y el consumidor. It is to be made, handled and stored under conditions that protect it from contamination. 2.  Las referencias a la Directiva derogada se entenderán hechas al presente Reglamento. 5.   Any Member State wishing to adopt national measures as referred to in paragraph 3 shall notify the Commission and other Member States. It is, however, appropriate for Member States to encourage operators at the level of primary production to apply such principles as far as possible. 4 to use feed additives and veterinary medicinal products correctly, as required by the relevant legislation. En caso necesario, dichas guías deben completarse con normas específicas de higiene para la producción primaria. 2. Las guías de prácticas correctas de higiene deberán incluir la oportuna información sobre los peligros que puedan presentarse en la producción primaria y operaciones conexas, así como las medidas para combatirlos, incluidas las medidas correspondientes establecidas en la legislación comunitaria y nacional y en los programas nacionales y comunitarios. No obstante, no será aplicable antes del 1 de enero de 2006. II.   Disposiciones en materia de higiene. Where open windows would result in contamination, windows are to remain closed and fixed during production; doors are to be easy to clean and, where necessary, to disinfect. Hazard analysis and critical control points. Similarly, the requirement of establishing "critical limits" does not imply that it is necessary to fix a numerical limit in every case. Food business operators rearing, harvesting or hunting animals or producing primary products of animal origin are to take adequate measures, as appropriate: to keep any facilities used in connection with primary production and associated operations, including facilities used to store and handle feed, clean and, where necessary after cleaning, to disinfect them in an appropriate manner; to keep clean and, where necessary after cleaning, to disinfect, in an appropriate manner, equipment, containers, crates, vehicles and vessels; as far as possible to ensure the cleanliness of animals going to slaughter and, where necessary, production animals; to use potable water, or clean water, whenever necessary to prevent contamination; to ensure that staff handling foodstuffs are in good health and undergo training on health risks; as far as possible to prevent animals and pests from causing contamination; to store and handle waste and hazardous substances so as to prevent contamination; to prevent the introduction and spread of contagious diseases transmissible to humans through food, including by taking precautionary measures when introducing new animals and reporting suspected outbreaks of such diseases to the competent authority; to take account of the results of any relevant analyses carried out on samples taken from animals or other samples that have importance to human health; and. 7. La descongelación de los productos alimenticios deberá realizarse de tal modo que se reduzca al mínimo el riesgo de multiplicación de microorganismos patógenos o la formación de toxinas. Where conveyances and/or containers are used for transporting anything in addition to foodstuffs or for transporting different foodstuffs at the same time, there is, where necessary, to be effective separation of products. 1. Los receptáculos de vehículos o contenedores utilizados para transportar los productos alimenticios deberán mantenerse limpios y en buen estado a fin de proteger los productos alimenticios de la contaminación y deberán diseñarse y construirse, en caso necesario, de forma que permitan una limpieza o desinfección adecuadas. La Comisión, de conformidad con el procedimiento mencionado en el apartado 2 del artículo 14, podrá decidir si las medidas previstas pueden ser aplicadas, condicionándolas, en caso necesario, a las modificaciones oportunas. ) DO C 365 E de 19.12.2000, p. 43. Exchange Rates Updated: Nov 25,2020 14:40 UTC. This document is an excerpt from the EUR-Lex website, Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs, OJ L 139, 30.4.2004, p. 1–54 (ES, DA, DE, EL, EN, FR, IT, NL, PT, FI, SV)Special edition in Czech: Chapter 13 Volume 034 P. 319 - 337Special edition in Estonian: Chapter 13 Volume 034 P. 319 - 337Special edition in Latvian: Chapter 13 Volume 034 P. 319 - 337Special edition in Lithuanian: Chapter 13 Volume 034 P. 319 - 337Special edition in Hungarian Chapter 13 Volume 034 P. 319 - 337Special edition in Maltese: Chapter 13 Volume 034 P. 319 - 337Special edition in Polish: Chapter 13 Volume 034 P. 319 - 337Special edition in Slovak: Chapter 13 Volume 034 P. 319 - 337Special edition in Slovene: Chapter 13 Volume 034 P. 319 - 337Special edition in Bulgarian: Chapter 13 Volume 044 P. 173 - 191Special edition in Romanian: Chapter 13 Volume 044 P. 173 - 191Special edition in Croatian: Chapter 13 Volume 015 P. 42 - 60, In force: This act has been changed. g) elaborar documentos y registros en función de la naturaleza y el tamaño de la empresa alimentaria para demostrar la aplicación efectiva de las medidas contempladas en las letras a) a f). ( eur-lex.europa.eu. The food business operators may be assisted by other persons, such as veterinarians, agronomists and farm technicians, with the keeping of records. SPECIFIC REQUIREMENTS IN ROOMS WHERE FOODSTUFFS ARE PREPARED, TREATED OR PROCESSED (EXCLUDING DINING AREAS AND THOSE PREMISES SPECIFIED IN CHAPTER III). Ice which comes into contact with food or which may contaminate food is to be made from potable water or, when used to chill whole fishery products, clean water. 2. Los envases deberán almacenarse de modo que no estén expuestos a ningún riesgo de contaminación. e) todos los informes pertinentes sobre los controles efectuados a animales o a productos de origen animal. 3.   However, decisions adopted pursuant to Articles 3(3) and 10 of Directive 93/43/EEC shall remain in force pending their replacement by decisions adopted in accordance with this Regulation or Regulation (EC) No 178/2002. It is appropriate for the hygiene requirements applicable to primary production and associated operations to differ from those for other operations. Cuando se utilice agua limpia, deberá disponerse de las instalaciones adecuadas para su suministro, de modo que se garantice que su uso no es fuente de contaminación del producto alimenticio. This property is not currently available for sale. ), establece dichas normas. Those which can be opened to the outside environment are, where necessary, to be fitted with insect-proof screens which can be easily removed for cleaning. The layout, design, construction, siting and size of food premises are to: permit adequate maintenance, cleaning and/or disinfection, avoid or minimise air-borne contamination, and provide adequate working space to allow for the hygienic performance of all operations; be such as to protect against the accumulation of dirt, contact with toxic materials, the shedding of particles into food and the formation of condensation or undesirable mould on surfaces; permit good food hygiene practices, including protection against contamination and, in particular, pest control; and. Requisitos específicos de las salas donde se preparan, tratan o transforman los productos alimenticios (excluidos los comedores y los locales mencionados en el capítulo III).