Regulation on detailed rules for establishing systems and procedures based on the principles of the HACCP system.

This Regulation lays down detailed rules for the establishment, implementation and maintenance of systems and procedures based on the principles of the HACCP system. The provisions of this text shall apply to food business operators carrying out any stage of preparation, production, processing, packaging, repackaging, storage, transport and distribution of food after primary production and related activities. The system and procedures based on the principles of the HACCP system must: 1. be proportionate to the risk and risk-based; 2. be applied to each individual process step; 3. be reviewed and updated or amended when introducing a new or changing an existing product, process or any process step or at least once a year. A food and feed business operator must provide training or take other actions to ensure the necessary qualifications of the HACCP team leader, HACCP team members and employees whose activities may affect food and feed safety, and records must be kept of this.