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Meat (Hazard Analysis and Critical Control Point) Regulations (Northern Ireland) 2002 (S.R. No. 217 of 2002).

Pays/Territoire
Royaume-Uni
Sous-division territoriale
Northern Ireland
Type du document
Règlement
Date
2002
Source
FAO, FAOLEX
Sujet
Alimentation et nutrition
Mot clé
Contrôle de qualité alimentaire/innocuité des produits alimentaires Hygiène/procédures sanitaires Viande HACCP
Aire géographique
Îles de l'Océan Atlantique, Europe, Europe et Asie Centrale, Atlantique Nord, Mer du Nord, Atlantique du Nord-Est, Europe du Nord
Entry into force notes
Coming into force in accordance with regulation 2.
Résumé

These Regulations give effect to Commission Decision 2001/471/EC laying down rules for the regular checks on the general hygiene carried out by the operators in establishments according to Directive 64/433/EEC on health conditions for the production and placing on the market of fresh meat and Directive 71/118/EEC on health problems affecting the production and placing on the market of fresh poultry meat. the occupier of any slaughterhouse, cutting premises, cold store or repackaging centre licensed under the amended Regulations is obliged to conduct the regular checks on the general hygiene of conditions of production in those premises which are already required by those Regulations by implementing and maintaining a permanent procedure developed in accordance with certain HACCP (Hazard Analysis and Critical Control Point) principles.

Texte intégral
Anglais
Site web
www.opsi.gov.uk