1993L0043 — EN — 20.11.2003 — 001.001 — 1
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►B COUNCIL DIRECTIVE 93/43/EEC
of 14 June 1993
on the hygiene of foodstuffs
(OJ L 175, 19.7.1993, p. 1)
Amended by:
Official Journal
No page date
►M1 Regulation (EC) No 1882/2003 of the European Parliament and of the
Council of 29 September 2003L 284 1 31.10.2003
Corrected by:
►C1 Corrigendum, OJ L 208, 5.9.1995, p. 20 (93/43/EEC)
▼B
COUNCIL DIRECTIVE 93/43/EEC
of 14 June 1993
on the hygiene of foodstuffs
THE COUNCIL OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Economic
Community and in particular Article 100a thereof,
Having regard to the proposal from the Commission,In cooperation with the European Parliament (
1),
Having regard to the opinion of the Economic and Social
Committee (2)
Whereas the free movement of foodstuffs is an essential pre-condition
for the completion of the internal market; whereas this principle
implies confidence in the standard of safety of foodstuffs for humanconsumption in free circulation, and in particular their standard ofhygiene, throughout all stages of preparation, processing, manufac-turing, packaging, storing, transportation, distribution, handling andoffering for sale or supply to the consumer;
Whereas the protection of human health is of paramount concern;
Whereas this protection has already been the subject of Council Direc-
tive 89/397/EEC of 14 June 1989 on the official control offoodstuffs (
3) as well as of more specific rules in this field; whereas
an important objective of such controls is food hygiene; whereas Direc-tive 89/397/EEC concentrates on inspection, sampling and analysis andshould be supplemented by provisions aimed at improving the level of
food hygiene and increasing confidence in the standard of hygiene of
foodstuffs in free circulation;
Whereas the general rules of hygiene for foodstuffs to be observed at
the time of preparation, processing, manufacturing, packaging, storing,transportation, distribution, handling and offering for sale or supply tothe consumer must be harmonized in order to protect human health;
Whereas the use of hazard analysis, risk assessment and other manage-
ment techniques to identify, control and monitor critical points is
recognized;
Whereas microbiological criteria and temperature control criteria may
be adopted for certain classes of foodstuffs; whereas, if adopted, theyshould be in accordance with scientifically accepted general principles;
Whereas Member States shall encourage and participate in the develop-
ment of guides to good hygiene practice to which food businesses mayrefer, based, where appropriate, on the Recommended International
Code of Practice, General Principles of Food Hygiene of the Codex
Alimentarius (
4);
Whereas the Commission, assisted by Member States and other inter-
ested parties, is to encourage the development of guides to goodhygiene practice to which food businesses may refer where necessarythroughout the Community;
Whereas, however, a food business operator is responsible for the
hygiene conditions in his food business; whereas this Directive does
not therefore impose observance of guides to good hygiene practice,which have no legal force;1993L0043 — EN — 20.11.2003 — 001.001 — 2
(1) OJ No C 174, 23. 11. 1992; and
OJ No C 150, 31. 5. 1993.
(2) OJ No C 223, 31. 8. 1992, p. 16.
(3) OJ No L 186, 30. 6. 1989, p. 23.
(4)Codex Alimentarius Volume A. Recommended International Code of Prac-
tice. General Principles of Food Hygiene. Second Revision (1985). Food
and Agricultural Organization of the United Nations World Health Organi-
zation, Rome, 1988.
▼B
Whereas, in order to have the general rules of hygiene for foodstuffs
and the guides to good hygiene practices implemented, the applicationof standards of the EN 29000 series should be recommended;
Whereas observance of the general rules of hygiene for foodstuffs
should be controlled in accordance with Directive 89/397/EEC by the
competent authorities of the Member States, with the aim of preventingthe consumer from being harmed by foodstuffs unfit for humanconsumption or potentially dangerous to human health;
Whereas food business operators must ensure that only foodstuffs not
harmful to health are placed on the market and appropriate powersshould be granted to the competent authorities to protect public health;
whereas, however, the legitimate rights of food businesses should be
guaranteed;
Whereas the Commission should be made aware of the identity of the
competent authorities in the Member States responsible for the officialcontrol of food hygiene,
HAS ADOPTED THIS DIRECTIVE:
Article 1
1. This Directive lays down the general rules of hygiene for food-
stuffs and the procedures for verification of compliance with these
rules.
2. This Directive shall apply without prejudice to the provisions
adopted in the context of more specific Community food hygiene rules.Within three years of the adoption of this Directive, the Commissionshall examine the relationship between the specific Community foodhygiene rules and those of this Directive and, if necessary, make propo-
sals.
Article 2
For the purposes of this Directive:
—food hygiene, hereinafter called ‘hygiene’ shall mean all measures
necessary to ensure the safety and wholesomeness of foodstuffs.The measures shall cover all stages after primary production (thelatter including, for example, harvesting, slaughter and milking),during preparation, processing, manufacturing, packaging, storing,transportation, distribution, handling and offering for sale or supply
to the consumer,
—food business shall mean 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 orsupply of foodstuffs,
—wholesome food shall mean food which is fit for human consump-
tion as far as hygiene is concerned.
Article 3
1. The preparation, processing, manufacturing, packaging, storing,
transportation, distribution, handling and offering for sale or supply offoodstuffs shall be carried out in a hygienic way.
2. Food business operators shall identify any step in their activities
which is critical to ensuring food safety and ensure that adequate safetyprocedures are identified, implemented, maintained and reviewed onthe basis of the following principles, used to develop the system ofHACCP (Hazard analysis and critical control points):
— analysing the potential food hazards in a food business operation,
— identifying the points in those operations where food hazards may
occur,
— deciding which of the points identified are critical to food safety —
the ‘critical points’,1993L0043 — EN — 20.11.2003 — 001.001 — 3
▼B
— identifying and implementing effective control and monitoring
procedures at those critical points, and
— reviewing the analysis of food hazards, the critical control points
and the control and monitoring procedures periodically and when-ever the food business operations change.
3. Food business operators shall comply with the rules of hygiene as
listed in the Annex. Derogations from certain provisions of the Annex
may be granted according to the procedure laid down in Article 14.
Article 4
Without prejudice to more specific Community rules, microbiological
criteria and temperature control criteria for certain classes of foodstuffs
may be adopted in accordance with the procedure laid down in Article
14 and after consulting the Scientific Committee for Food set up byDecision 74/234/EEC (
1).
Article 5
1. Member States shall encourage the development of guides to
good hygiene practice which may be used voluntarily by food busi-nesses as a guide to compliance with the provisions of Article 3.
2. Where the guides to good hygiene practice referred to in para-
graph 1 are developed, they shall be developed as follows:
— by food business sectors and representatives of other interested
parties, such as appropriate authorities and consumer groups,
— in consultation with interests substantially affected, including the
competent authorities,
— where appropriate, having regard to the Recommended International
Code of Practice, General Principles of Food Hygiene of the Codex
Alimentarius .
3. The guides referred to in paragraphs 1 and 2 may be developed
under the aegis of a national standards institute referred to in list 2 of
the Annex to Council Directive 83/189/EEC of 28 March 1983 laying
down a procedure for the provision of information in the field of tech-nical standards and regulations (
2).
4. Member States shall assess the guides to good hygiene practice
referred to in paragraphs 1 and 2 with a view to determining the extentto which they may be presumed to comply with Article 3.
5. Member States shall forward to the Commission those guides to
good hygiene practice which they presume to comply with Article 3.
The Commission shall make these guides available to the Member
States.
6. Where one or more Member States, or the Commission, consider
that, for the purposes of harmonization, there may be a need for guides
to good hygiene practice to be developed on a European basis (here-after referred to as ‘European guides to good hygiene practice’), theCommission shall consult Member States in the framework of theStanding Committee on Foodstuffs in accordance with Article 14. Theobject of this consultation shall be to consider the case for such volun-
tary guides in the sectors or activities concerned, and, where such
guides are considered necessary:
— to indicate the intended scope, subject matter and timetable for
development of such voluntary guides, taking into account thetime needed for consultation with interests substantially affected
by them, and
— to refer such voluntary guides for development and/or assessment
under the aegis of a European standards institute.1993L0043 — EN — 20.11.2003 — 001.001 — 4
(1) OJ No L 136, 20. 5. 1974, p. 1.
(2) OJ No L 109, 26. 4. 1983, p. 8. Directive as last amended by Decision 92/
400/EEC (OJ No L 221, 6. 8. 1992, p. 55).
▼B
7. In developing the European guides to good hygiene practice
referred to in paragraph 6, all necessary measures shall be taken inorder to:
— ensure that such guides are developed by representatives of food
business sectors and representatives of other interests substantially
affected, such as, for example, the competent authorities and
consumer groups,
— ensure that the contents of such guides comply with the provisions
of Article 3 and, where appropriate, have regard to the Recom-mended International Code of Practice, General Principles of FoodHygiene of the Codex Alimentarius,
— ensure that the contents of such guides are practicable for the food
industry sectors to which they refer throughout the Community,
— ensure that the relevant guides to good hygiene practice drawn up
in accordance with paragraphs 1 to 3 are taken into account,
— ensure that all interests substantially affected by such guides,
including Member States, are consulted and their comments takeninto account.
8. The titles and references of European guides to good hygiene
practice developed in accordance with the procedure in paragraphs 6and 7 shall be published in the C series of the Official Journal of the
European Communities . Member States shall ensure that such
published guides are drawn to the attention of the relevant food busi-
ness sectors and the appropriate authorities in their territories.
Article 6
Member States shall, if they consider it appropriate, recommend food
business operators to apply the European Standards of the EN 29000series in order to implement the general rules of hygiene and the guides
to good hygiene practice.
Article 7
1. Subject to the Treaty, Member States may maintain, amend or
introduce national hygiene provisions that are more specific than thoselaid down by this Directive, provided that such provisions:
— are not less stringent than those given in the Annex,
— do not constitute a restriction, hindrance or barrier to trade in food-
stuffs produced in accordance with this Directive.
2. Until detailed provisions have been laid down in accordance with
Article 4, Member States may maintain, amend or introduce the rele-vant national provisions, subject to the Treaty.
3. Should a Member State deem it necessary, in the cases provided
for in paragraphs 1 and 2, to adopt new legislation or amend existing
legislation, it shall communicate to the Commission and the otherMember States the measures envisaged and give the reasons justifyingthem. The Commission shall consult the Member States within theStanding Committee on Foodstuffs set up by Decision 69/414/EEC (
1)
if it considers such consultation to be useful or if a Member State so
requests.
The Member State may take the envisaged measures only three months
after such communication and provided that it has not received anopinion to the contrary from the Commission.
In the latter event, before the expiry of the period referred to in the
second subparagraph, the Commission shall initiate the procedureprovided for in Article 14 in order to determine whether the envisagedmeasures may be implemented subject, if necessary, to the appropriateamendments.1993L0043 — EN — 20.11.2003 — 001.001 — 5
(1) OJ No L 291, 19. 11. 1969, p. 9.
▼B
Article 8
1. The competent authorities shall carry out controls in accordance
with Directive 89/397/EEC in order to ensure that the provisions ofArticle 3 of this Directive and, where appropriate, any provisions laid
down pursuant to Article 4 of this Directive are being complied with
by food businesses. In doing so, due consideration shall be given tothe guides to good hygiene practice referred to in Article 5 of thisDirective, where they exist.
2. Inspections by competent authorities shall include a general
assessment of the potential food safety hazards associated with the
business. Competent authorities shall pay particular attention to critical
control points identified by food businesses to assess whether thenecessary monitoring and verification controls are being operated.
Member States shall provide that all food premises are inspected at a
frequency which has regard to the risk associated with the premises.
3. The competent authorities shall ensure that controls on foodstuffs
imported into the Community are carried out in accordance with Direc-tive 89/397/EEC for the purpose of ensuring that the relevant
provisions of Article 3 and, where appropriate, any provisions laid
down pursuant to Article 4, are being observed.
Article 9
1. If while carrying out the controls referred to in Article 8, the
competent authorities ascertain that failure to comply with the provi-sions of Article 3 or, where appropriate, any provisions laid downpursuant to Article 4 might result in risks to the safety or wholesome-ness of foodstuffs they shall take appropriate measures, which may
extend to the withdrawal and/or the destruction of the foodstuff or to
the closure of all or part of the undertaking for an appropriate periodof time.
In determining the risk to food safety or wholesomeness regard shall be
had to the nature of the food, the manner in which it is handled andpacked and any process to which the food is subjected before supplyto the consumer and the conditions under which it is displayed and/or
stored.
2. Member States shall take the necessary measures to ensure that
any natural or legal person affected by the control has a right of appealagainst the measures taken by the competent authority following thecontrol.
Article 10
1. If a hygiene problem likely to pose a serious risk to human health
arises or spreads in the territory of a third country, the Commission,either on its own initiative or at the request of a Member State, shall
take the following measures without delay, depending on the serious-
ness of the situation:
— suspend imports from all or part of the third country concerned and,
where necessary, from the transit third country, and/or
— lay down special conditions for foodstuffs from all or part of the
third country concerned.
2. The Commission may, in the case provided for in paragraph 1,
take interim protective measures regarding the foodstuffs concerned.
3. Except in an emergency, the Commission shall consult the
Member States before taking the measures referred to in paragraphs 1
and 2.
4. The Commission shall notify the Council and the Member States
without delay of any decision taken pursuant to paragraphs 1 and 2.
Any Member State may refer the Commission's decision to the Council
within 30 days of the notification referred to in the first subparagraph.The Council, acting by a qualified majority, may confirm, amend orrevoke the decision adopted by the Commission. If the Council has1993L0043 — EN — 20.11.2003 — 001.001 — 6
▼B
not taken a decision within 30 days, the decision of the Commission is
deemed to be revoked.
5. Where a Member State officially informs the Commission of the
need to take safeguard measures and the Commission has not hadrecourse to the provisions of paragraphs 1 and 2, that Member State
may take interim protective measures with regard to imports of the
foodstuffs in question.
When a Member State takes interim protective measures, it shall
inform the other Member States and the Commission.
Within 10 working days, the Commission shall put the matter before
the Standing Committee on Foodstuffs in accordance with the proce-
dure laid down in Article 14 with a view to the extension, amendmentor abrogation of the national interim protective measures.
Article 11
1. Where a Member State, as a result of new information or of a
reassessment of existing information, has good reason to suspect that
application of the detailed provisions laid down pursuant to Article 4
constitutes a health risk, it may temporarily suspend or restrict applica-tion of the provisions in question in its territory. It shall inform theother Member States and the Commission thereof without delay andgive reasons for its decision.
2. The Commission shall examine the reasons given by the Member
State referred to in paragraph 1 as soon as possible in the StandingCommittee on Foodstuffs and shall deliver its opinion and take any
necessary measures in accordance with the procedure laid down in
Article 14.
Article 12
Member States shall designate the competent authorities responsible for
the control of hygiene and shall notify the Commission of them.
Article 13
Amendments to references to international standards, such as those of
the Codex Alimentarius, contained in this Directive, may be adopted in
accordance with the procedure laid down in Article 14.
Article 14
1. The Commission shall be assisted by the Standing Committee on
the Food Chain and Animal Health, set up by Article 58 of Regulation(EC) No 178/2002 (
1), hereinafter referred to as ‘the Committee’.
2. Where reference is made to this Article, Articles 5 and 7 of Deci-
sion 1999/468/EC (2) shall apply, having regard to the provisions of
Article 8 thereof.
The period laid down in Article 5(6) of Decision 1999/468/EC shall be
set at three months.
3. The Committee shall adopt its rules of procedure.
Article 15
The Commission shall submit a report to the European Parliament and
the Council, by 31 December 1998, together with any appropriate
proposals, on the experience gleaned from the implementation of thisDirective.1993L0043 — EN — 20.11.2003 — 001.001 — 7
(1) OJ L 31, 1.2.2002, p. 1.
(2) Council Decision 1999/468/EC of 28 June 1999 laying down the procedures
for the exercise of implementing powers conferred on the Commission (OJ
L 184, 17.7.1999, p. 23).▼M1
▼B
▼B
Article 16
Member States shall bring into force the laws, regulations and admin-
istrative provisions necessary to comply with this Directive not later
than 30 months after adoption. They shall forthwith inform the
Commission thereof.
When Member States adopt these provisions, the provisions shall
contain a reference to this Directive or shall be accompanied by suchreference at the time of their official publication. The procedure forsuch reference shall be adopted by Member States.
Member States shall communicate to the Commission the provisions of
national law which they adopted in the field governed by this Direc-
tive. The Commission shall inform the other Member States thereof.
Article 17
This Directive is addressed to the Member States.1993L0043 — EN — 20.11.2003 — 001.001 — 8
▼B
ANNEX
Preface
1. Chapters V to X of this Annex apply throughout all stages after primary
production during preparation, processing, manufacturing, packaging, storing,
transportation, distribution, handling and offering for sale or supply to the
consumer.
The remaining chapters of the Annex apply as follows:
— Chapter I to all food premises except those covered by Chapter III,
— Chapter II to all rooms where food is prepared, treated or processed
except those covered by Chapter III and excluding dining areas,
— Chapter III to those premises listed in the heading to the Chapter,— Chapter IV to all transportation.
2. The terms ‘where appropriate’ and ‘where necessary’ used in this Annex
mean for the purposes of ensuring the safety and wholesomeness of food-
stuffs.
I
General requirements for food premises (other than those specified in
Chapter III)
1. Food premises must be kept clean and maintained in good repair and condi-
tion.
2. The layout, design, construction and size of food premises shall:
(a) permit adequate cleaning and/or disinfection;
(b) 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;
(c) permit good food hygiene practices, including protection against cross
contamination between and during operations by foodstoffs, equipment,
materials, water, air supply or personnel and external sources of contam-
ination such as pests;
(d) provide, where necessary, suitable temperature conditions for the
hygienic processing and storage of products.
3. An adequate number of washbasins must be available, suitably located and
designated for cleaning hands. An adequate number of flush lavatories must
be available and connected to an effective drainage system. Lavatories must
not lead directly into rooms in which food is handled.
4. Washbasins for cleaning hands must be provided with hot and cold running
water, materials for cleaning hands and for hygienic drying. When necessary,
the provisions for washing food must be separate from the hand-washing
facility.
5. There must be suitable and sufficient means of natural or mechanical ventila-
tion. Mechanical air flow from a contaminated area to a clean area must be
avoided. Ventilation systems must be so constructed as to enable filters and
other parts requiring cleaning or replacement to be readily accessible.
6. All sanitary conveniences within food premises shall be provided with
adequate natural or mechanical ventilation.
7. Food premises must have adequate natural and/or artificial lighting.
8. Drainage facilities must be adequate for the purpose intended; they must be
designed and constructed to avoid the risk of contamination of foodstuffs.
9. Adequate changing facilities for personnel must be provided where neces-
sary.
II
Specific requirements in rooms where foodstuffs are prepared, treated or
processed (excluding dining areas and those premises specified in Chapter
III)
1. In rooms where food is prepared, treated or processed (excluding dining
areas):
(a) floor surfaces must be maintained in a sound condition and they must be
easy to clean and, where necessary, disinfect. This will require the use of
impervious, non-absorbent, washable and non-toxic materials unless food1993L0043 — EN — 20.11.2003 — 001.001 — 9
▼B
business operators can satisfy the competent authority that other mate-
rials used are appropriate. Where appropriate, floors must allow
adequate surface drainage;
(b) wall surfaces must be maintained in a sound condition and they must be
easy to clean and, where necessary, disinfect. This will require the use of
impervious, non-absorbent, washable and non-toxic materials and require
a smooth surface up to a height appropriate for the operations unless
food business operators can satisfy the competent authority that other
materials used are appropriate;
(c) ceilings and overhead fixtures must be designed, constructed and finished
to prevent the accumulation of dirt and to reduce condensation, the
growth of undesirable moulds and the shedding of particles;
(d) windows and other openings must be constructed to prevent the accumu-
lation of dirt. Those which can be opened to the outside environment
must where necessary be fitted with insect-proof screens which can be
easily removed for cleaning. Where open windows would result in
contamination of foodstuffs, windows must remain closed and fixed
during production;
(e) doors must be easy to clean and, where necessary, disinfect. This will
require the use of smooth and non-absorbent surfaces unless food busi-
ness operators can satisfy the competent authority that other materials
used are appropriate;
(f) surfaces (including surfaces of equipment) in contact with food must be
maintained in a sound condition and be easy to clean and, where neces-
sary, disinfect. This will require the use of smooth, washable and non-
toxic materials unless food business operators can satisfy the competent
authority that other materials used are appropriate.
2. Where necessary, adequate facilities must be provided for the cleaning and
disinfecting of work tools and equipment. These facilities must be
constructed of materials resistant to corrosion and must be easy to clean and
have an adequate supply of hot and cold water.
3. When appropriate, adequate provision must be made for any necessary
washing of the food. Every sink or other such facility provided for the
washing of food must have an adequate supply of hot and/or cold potable
water as required and be kept clean.
III
Requirements for movable and/or temporary premises (such as Marquees,
market stalls, mobile sales vehicles) premises used primarily as a private
dwelling house, premises used occasionally for catering purposes, and
vending machines
1. Premises and vending machines shall be so sited, designed, constructed and
kept clean and maintained in good repair and condition as to avoid the risk of
contaminating foodstuffs and harbouring pests, so far as is reasonably prac-
ticable.
2. In particular and where necessary:
(a) appropriate facilities must be available to maintain adequate personal
hygiene (including facilities for the hygienic washing and drying of
hands, hygienic sanitary arrangements and changing facilities);
(b) surfaces in contact with food must be in a sound condition and be easy to
clean and, where necessary, disinfect. This will require the use of
smooth, washable, non-toxic materials unless food business operators
can satisfy the competent authority that other materials used are appro-
priate;
(c) adequate provision must be made for the cleaning and, where necessary,
disinfecting of work utensils and equipment;
(d) adequate provision must be made for the cleaning of foodstuffs;
(e) an adequate supply of hot and/or cold potable water must be available;
(f) adequate arrangements and/or facilities for the hygienic storage and
disposal of hazardous and/or inedible substances and waste (whether
liquid or solid) must be available;1993L0043 — EN — 20.11.2003 — 001.001 — 10
▼B
(g) adequate facilities and/or arrangements for maintaining and monitoring
suitable food temperature conditions must be available;
(h) foodstuffs must be so placed as to avoid, so far as is reasonably practic-
able, the risk of contamination.
IV
Transport
1. Conveyances and/or containers used for transporting foodstuffs must be kept
clean and maintained in good repair and condition in order to protect food-
stuffs from contamination and must, where necessary, be designed and
constructed to permit adequate cleaning and/or disinfection.
2. Receptacles in vehicles and/or containers must not be used for transporting
anything other than foodstuffs where this may result in contamination of
foodstuffs.
Bulk foodstuffs ►C1 in liquid, granulate or powder form ◄must be trans-
ported in receptacles and/or containers/tankers reserved for the transport of
foodstuffs. Such containers must be marked in a clearly visible and indelible
fashion, in one or more Community languages, to show that they are used for
the transport of foodstuffs, or must be marked ‘for foodstuffs only’.
3. Where conveyances and/or containers are used for transporting anything in
addition to foodstoffs or for transporting different foodstuffs at the same
time, there must be effective separation of products, where necessary, to
protect against the risk of contamination.
4. Where conveyances and/or containers have been used for transporting
anything other than foodstuffs or for transporting different foodstuffs, there
must be effective cleaning between loads to avoid the risk of contamination.
5. Foodstuffs in conveyances and/or containers must be so placed and protected
as to minimize the risk of contamination.
6. Where necessary, conveyances and/or containers used for transporting food-
stuffs, must be capable of maintaining foodstuffs at appropriate temperatures
and, where necessary, designed to allow those temperatures to be monitored.
V
Equipment requirements
All articles, fittings and equipment with which food comes into contact shall be
kept clean and:
(a) be so constructed, be of such materials and be kept in such good order,
repair and condition as to minimize any risk of contamination of the food;
(b) 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 thoroughly cleaned and, where
necessary, disinfected, sufficient for the purposes intended;
(c) be installed in such a manner as to allow adequate cleaning of the
surrounding area.
VI
Food waste
1. Food waste and other refuse must not be allowed to accumulate in food
rooms except so far as is unavoidable for the proper functioning of the busi-
ness.
2. Food waste and other refuse must be deposited in closable containers unless
food business operators can satisfy the competent authority that other types
of containers used are appropriate. These containers must be of an appro-
priate construction, kept in sound condition and where necessary be easy to
clean and disinfect.
3. Adequate provision must be made for the removal and storage of food waste
and other refuse. Refuse stores must be designed and managed in such a way
as to enable them to be kept clean and to protect against access by pests and
against contamination of food, drinking water, equipment or premises.1993L0043 — EN — 20.11.2003 — 001.001 — 11
▼B
VII
Water supply
1. There must be an adequate supply of potable water as specified in Council
Directive 80/778/EEC of 15 July 1980 relating to the quality of water
intended for human consumption (1). This potable water must be used when-
ever necessary to ensure foodstuffs are not contamined.
2. When appropriate, ice must be made from water which meets the specifica-
tions referred to in Directive 80/778/EEC. This ice must be used whenever
necessary to ensure foodstuffs are not contamined. It must be made, handled
and stored under conditions which protect it from all contamination.
3. Steam used directly in contact with food must not contain any substance
which presents a hazard to health or is likely to contaminate the product.
4. Water unfit for drinking used for the generation of steam, refrigeration, fire
control and other similar purposes not relating to food, must be conducted in
separate systems, readily identifiable and having no connection with, nor any
possibility of reflux into, the potable water systems.
VIII
Personal hygiene
1. Every person working in a food handling area shall maintain a high degree of
personal cleanliness and shall wear suitable, clean and, where appropriate,
protective clothing.
2. No person, known or suspected to be suffering from, or to be a carrier of, a
disease likely to be transmitted through food or while afflicted, for example
with infected wounds, skin infections, sores or with diarrhoea, shall be
permitted to work in any food handling area in any capacity in which there
is any likelihood of directly or indirectly contaminating food with pathogenic
micro-organisms.
IX
Provisions applicable to foodstuffs
1. No raw materials or ingredients shall be accepted by a food business if they
are known to be, or might reasonably be expected to be, so contaminated
with parasites, pathogenic micro-organisms or toxic, decomposed or foreign
substances that, after normal sorting and/or preparatory or processing proce-
dures hygienically applied by food businesses, they would still be unfit for
human consumption.
2. Raw materials and ingredients stored in the establishment shall be kept in
appropriate conditions designed to prevent harmful deterioration and to
protect them from contamination.
3. All food which is handled, stored, packaged, displayed and transported shall
be protected against any contamination likely to render the food unfit for
human consumption, injurious to health or contaminated in such a way that
it would be unreasonable to expect it to be consumed in that state. In parti-
cular, food must be so placed and/or protected as to minimize any risk of
contamination. Adequate procedures must be in place to ensure pests arecontrolled.
4. Raw materials, ingredients, intermediate products and finished products
likely to support the growth of pathogenic micro-organisms or the formation
of toxins must be kept at temperatures which would not result in a risk to
health. Consistent with food safety, limited periods outside temperature
control are permitted where necessary to accommodate the practicalities of
handling during preparation, transport, storage, display and service of food.
5. When foodstuffs are to be held or served at chilled temperatures they must be
cooled as quickly as possible following the final heat processing stage, or
final preparation stage if no heat process is applied, to a temperature which
would not result in a risk to health.
6. Hazardous and/or inedible substances, including animal feedstuffs, shall be
adequately labelled and stored in separate and secure containers.1993L0043 — EN — 20.11.2003 — 001.001 — 12
(1) OJ No L 229, 30. 8. 1980, p. 11. Directive as last amended by Directive 91/692/EEC
(OJ No L 377, 31. 12. 1991, p. 48).
▼B
X
Training
Food business operators shall ensure that food handlers are supervised and
instructed and/or trained in food hygiene matters commensurate with their
work activity.1993L0043 — EN — 20.11.2003 — 001.001 — 13