European Communities (Hygiene of Foodstuffs) Regulations, 2000
Statutory Instruments
Source: Statutory Instruments

num: 1
paragraphs: These Regulations may be cited as the European Communities (Hygiene of Foodstuffs) Regulations, 2000.
num: 2
paragraphs: These Regulations shall come into operation on the 7th of June, 2000.
num: 3
paragraphs: (1) In these Regulations-
“the Act of 1998” means the Food Safety Authority of Ireland Act, 1998 (No. 29 of 1998);
“authorised officer” means a person appointed as an authorised officer under Regulation 14;
“Directive 93/43/EEC” means Council Directive 93/43/EEC of 14 June 1993 on the hygiene of foodstuffs;
“Directive 96/3/EC” means Commission Directive 96/3/EC of 26 January 1996 granting a derogation from certain provisions of Council Directive 93/43/EEC on the hygiene of foodstuffs as regards the transport of bulk liquid oils and fats by sea;
“Directive 98/28/EC” means Commission Directive 98/28/EC of 29 April 1998 granting a derogation from certain provisions of Directive 93/43/EEC on the hygiene of foodstuffs as regards the transport by sea of bulk raw sugar;
“Directive 89/397/EEC4 ” means Directive 89/397/EEC of 14 June 1989 on the official control of foodstuffs;
“the Directives” mean Directive 93/43/EEC, Directive 96/3/EC and Directive 98/28/EC;
“food business” means any undertaking, whether for profit or not and whether public or private, carrying out any or all of the following: preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling or offering for sale or supply of foodstuffs;
“food hygiene” hereinafter called “hygiene” means all measures necessary to ensure the safety and wholesomeness of foodstuffs. The measures shall cover all stages after primary production (including, for example, harvesting, slaughtering and milking) during preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling and offering for sale or supply to the consumer;
“Food Safety Authority of Ireland” means the Food Safety Authority of Ireland established under Section 9 of the Food Safety Authority of Ireland Act, 1998 (No 29 of 1998);
“functional area” in relation to a health board established under section 4 (1) of the Health Act, 1970 (No.1 of 1970) , means the functional area of the health board as specified in the Health Board Regulations, 1970 ( S.I. No. 170 of 1970 ), and in relation to the Eastern Regional Health Authority established under section 7 of the Health (Eastern Regional Health Authority) Act, 1999 (No. 13 of 1999) (“the Act of 1999”) means the functional area of the Authority as specified in section 7(4) of the Act of 1999;
“health board” means a health board established under section 4 (1) of the Health Act, 1970 , and the Eastern Regional Health Authority established under section 7 of the Act of 1999;
“potable water” means water which complies with the standards of Council Directive 98/83/EC5 of 3 November 1998 on the quality of water intended for human consumption;
“proprietor” means the person who carries on a food business and includes the person, for the time being, in charge;
“sale” and “sell” include offering or keeping for sale or for any other manner of disposal in the community;
“where appropriate” and “where necessary” means for the purposes of ensuring the safety and wholesomeness of foodstuffs;
“wholesome food” means food which is fit for human consumption as far as hygiene is concerned.
(2) A word or expression that is used in these Regulations and that is also used in the Directives has, unless the context otherwise requires, the same meaning in these Regulations that it has in the Directives.
(3) (a) A reference in these Regulations to a Regulation is to a Regulation of these Regulations, unless it is indicated that reference to some other Regulation is intended.
(b) A reference in these Regulations to a paragraph or subparagraph is to the paragraph or subparagraph of the provision in which the reference occurs, unless it is indicated that reference to some other provision is intended.
num: 4
paragraphs: (1) The proprietor of a food business shall ensure that the preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling and offering for sale or supply of foodstuffs shall be carried out in a hygienic way.
(2) The proprietor of a food business shall ensure that any step in the activities of his/her food business which is critical to ensuring food safety is identified and that adequate safety procedures are identified, implemented, maintained and reviewed on the basis of the following principles used to develop the system of HACCP (Hazard Analysis and Critical Control Points) :-
(i) analysing the potential food hazards in a food business operation,
(ii) identifying the points in those operations where food hazards may occur,
(iii) deciding which of the points identified are critical to food safety - hereinafter referred to as “the critical points”,
(iv) identifying and implementing effective control and monitoring procedures at the critical points, and
(v) reviewing the analysis of food hazards, the critical control points and the control and monitoring procedures periodically and whenever the food business operations change.