HKI Online

Regulation (EC) No. 852/2004 on the hygiene of foodstuffs applies to all food establishments and regulates the basic hygienic requirements for operational equipment, e.g. large-scale kitchen equipment and facilities, personnel hygiene and the obligation to carry out self-monitoring in accordance with HACCP principles. The regulation aims to ensure the flawless quality of food from production to delivery to the consumer. As a food processing company, the commercial kitchen must fully comply with the provisions of the ordinance, whereby the food business operator is responsible for the proper and professional implementation of the requirements.