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In order to assist Member States and food business operators to better understand the food hygiene rules and how to implement them in specific sectors, a selection of representative full guides at EU and national level for different aspect are made available through the links below.

For detailed information about national guidelines in different sectors users should check the EU Register of National Guides to Good Hygiene Practice which provides an overview of all guides.

Guidance provided by the European Commission

Guidance document on the implementation of the provisions for the conduct of audits under Article 6 of Regulation (EU) 2017/625

Commission notice on a guidance document on the implementation of the provisions for the conduct of audits under Article 6 of Regulation (EU) 2017/625 - 2021/C 66/02

guidance document on how to fill in the standard model form in the Annex to Commission Implementing Regulation (EU) 2019/723 to be used in the annual reports submitted by Member States

Commission Notice on a guidance document on how to fill in the standard model form in the Annex to Commission Implementing Regulation (EU) 2019/723 to be used in the annual reports submitted by Member States - 2021/C 71/01

Commission Notice on a guidance document on the implementation of the requirements for the multi-annual national control plans

Commission Notice on a guidance document on the implementation of the requirements for the multi-annual national control plans as set out in Articles 109 to 111 of Regulation (EU) 2017/625 - 2021/C 78/01

Import conditions for raw materials and treated raw materials for the production of gelatine and collagen

Import conditions for raw materials and treated raw materials for the production of gelatine and collagen

Guidelines on minimum recommendations for official laboratory appointed for the detection of Trichinella in meat

Guidelines on minimum recommendations for official laboratory appointed for the detection of Trichinella in meat

Commission Notice providing guidance on food safety management systems for food retail activities, including food donations

Commission Notice providing guidance on food safety management systems for food retail activities, including food donations, available in all EU languages

Commission notice on addressing microbiological risks in fresh fruits and vegetables at primary production through good hygiene

Commission notice on guidance document on addressing microbiological risks in fresh fruits and vegetables at primary production through good hygiene – Final version of 23rd May 2017

Commission Notice on Food Safety Management Systems (FSMS), including HACCP

Commission Notice on Food Safety Management Systems (FSMS), including HACCP

Guidance document on hygiene of food of animal origin

Guidance document on the implementation of certain provisions of Regulation (EC) No 853/2004 on the hygiene of food of animal origin

Guidance Document on Listeria monocytogenes shelf-life studies for ready-to-eat foods, under Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs

Guidance Document on Listeria monocytogenes shelf-life studies for ready-to-eat foods, under Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs

Guidance document on rules on food hygiene and official controls

Guidance document - Key questions related to import requirements and the new rules on food hygiene and official food controls

Guidance document on the hygiene of all food

Guidance document on the implementation of certain provisions of Regulation (EC) No 852/2004 on the hygiene of foodstuffs

Guidance Document on the minimum requirements for Salmonella control programmes to be recognised equivalent to those approved for Sweden and Finland in respect of meat and eggs of Gallus gallus

Guidance Document on the minimum requirements for Salmonella control programmes to be recognised equivalent to those approved for Sweden and Finland in respect of meat and eggs of Gallus gallus

Guide to the Principles of Good Practice for the microbiological classification and monitoring of bivalve Mollusc production and relaying areas with regard to Regulation 854/2004

Guide to the Principles of Good Practice for the microbiological classification and monitoring of bivalve Mollusc production and relaying areas with regard to Regulation 854/2004

Illustrative Guidance on import conditions for composite products

Illustrative guidance on import/transit conditions and controls of certain composite products on the implementation of certain provisions of Regulation (EC) No 852/2004 on the hygiene of foodstuffs

Guidance provided by EU Stakeholders organisations

Guidelines for control of Listeria in quick-frozen vegetables - NEW

Guidelines for control of Listeria in quick-frozen vegetables

Guidance document on good practice for smoked and/or salted and/or marinated fish

Guidance document on good practice for smoked and/or salted and/or marinated fish

Guidance on cheese as raw material in the manufacture of food products

Guidance on cheese as raw material in the manufacture of food products

European Guide for the hygienic manufacture of Processed Cheese

European guide for the hygienic manufacture of processed cheese

ESSA hygiene guideline: Sprouts and seeds for sprouting

ESSA hygiene guideline for the production of sprouts and seeds for sprouting issued by the European Sprouted Seeds Association” – Final version of 17th January 2017

Good Hygiene Practices in the production of artisanal cheese and dairy products

European Guide for Good Hygiene Practices in the production of artisanal cheese and dairy products

EU guide to good hygiene practices at the wholesale market

EU guide to good hygiene practices specific to the wholesale market management in the EU:

Food Donation Guidelines "Every Meal Matters"

EU Guidelines for Food Donation

Guide to good hygienic practice for Hygiene and the application of the HACCP principles in the production of natural sausage casings

Guide to good hygienic practice for Hygiene and the application of the HACCP principles in the production of natural sausage casings

Guide to good hygiene practices for packaged water

Guide to good hygiene practices for packaged water

Guide to good manufacturing practice for "liquid, concentrated, frozen and dried egg products" used as food ingredients

Guide to good manufacturing practice for "liquid, concentrated, frozen and dried egg products" used as food ingredients

Guidelines for developing EU Guides to Good Practice

Guidelines for Distributors and Operators of Plumbed-in POU issued by Water Coolers Europe

EU Guidelines for Good Hygienic Practice for Distributors and Operators of Plumbed-in POU (Point of Use) issued by Water Coolers Europe (WCE) - Final version of 5th September 2016

National guidance

1. Food Safety Management Systems

Butcher Shop

Restaurants, Hotels & Pubs

Small Scale Meat Industry

Dairy at Farms

Catering and Elderly Homes

Creches

Retailers

2. Prerequisite Programmes (Good Hygiene Practices)

Guidance for Belgium

Guidance for Spain:

Butcher Shop

Residual Care Homes

Retailers

Transport

Catering

Processing Fresh Vegetables

Restaurants

Childminders

3. Procedures Based on the HACCP Principles

HACCP Explained

Butcher Shop

Terminology Explained

Small/Medium Enterprises

Hazard Analysis

Caterers

Retailers

Identification of CCP

Overall Guidance

Critical Limits and Validation

External Certification

4. Controls / Auditing

5. Training / Teaching