(ES) 852/2004Food & hygiene

HACCP — food hygiene Regulation (EC) 852/2004

What is it?

The EU food-hygiene law: every food business must run a HACCP-based self-control system (hazard analysis, critical control points like temperatures) and train all staff in hygiene (Annex II, Ch. XII).

What evidence should a candidate have?

Hygiene training certificate (“hygiene minimum”), HACCP course, and roles where the candidate maintained HACCP records (temperature logs).

Why it matters for staffing

A cook or butcher who ran HACCP records can step into any EU kitchen or plant audit-ready — no retraining delay for the client.

Official sources

EUR-Lex ↗

Used in trade modules

Chef / Hospitality Butcher / Baker

Related standards

(ES) 853/2004

Regulation (EC) 853/2004 — food of animal origin

(EU) 1169/2011

Regulation (EU) 1169/2011 — allergen information

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