According to Regulation (EC) No 852/2004 the development, dissemination and use of both national and Community Guides to Good Practice must be encouraged. However, these guides may be used on a voluntary basis by food business operators.

Community Guides to Good Practice

• Guide to good practice for Hygiene and the application of the HACCP principles in the production of natural sausage casings Updated 29-02-2012
• Guidelines for the development of Community Guides to Good Practice have been prepared together with Member States.
• Community Guide to good hygiene practices specific to wholesale market management in the European Union
• WUWM – World Union of Wholesale Markets
• Guide to good manufacturing practice for "liquid, concentrated, frozen and dried egg products" used as food ingredients (non-ready to eat egg products)

National Guides to Good Practice

• Guidelines on the registration of national guides to good practice in accordance with Article 8 of Regulation (EC) No 852/2004 have been developed and enable Member States to initially submit only certain information concerning their national guides to the Commission (SCFCAH consensus of 15 July 2008).
• A Register for National Guides to Good Practice has been set up by the Commission to make them available to Member States and food business operators.Updated 22-02-2010