About the platform
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.
Commission Notice providing guidance on food safety management systems for food retail activities, including food donations, available in all EU languages
|Attention: Due to the adoption of Regulation (EU) 2021/1374, the guidance on freezing at retail in Section 5.4 is outdated. For the purpose of food donation, freezing of meat is allowed at any retail establishment under the conditions laid down in that Regulation|
Guidance document - Key questions related to import requirements and the new rules on food hygiene and official food controls.
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/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
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
Guidelines for the development of EU Guides to Good Practice have been prepared together with Member States
Guidance for Spain:
Residual Care Homes
Processing Fresh Vegetables
Identification of CCP
Critical Limits and Validation