← All standards
(ES) 853/2004Food & hygiene
Regulation (EC) 853/2004 — food of animal origin
What is it?
The stricter hygiene layer for slaughterhouses, cutting plants and meat processing: approved establishments, temperature regimes, traceability and identification marking of animal-origin products.
What evidence should a candidate have?
Employment in approved (EU-numbered) establishments, cutting/deboning roles with output norms, cold-chain responsibility.
Why it matters for staffing
Meat-industry clients can only use workers who already operate under 853/2004 discipline — plant experience is the entry ticket.
Official sources
Used in trade modules
Related standards
WorkerProof checks every CV against these standards — automatically, 3× verified.
Try it →