Hi
I hope that more experienced colleagues will be that helpful and direct me to the right info:)
I'm looking for some information related to control and recommendations related to chemical and physical food contaminants and criteria for fungi ,prions, protozoa. I'm doing little research about set requirements in the EU and UK directives but I can't find any information in the EU legislation https://www.fsai.ie/...l_criteria.html). I know that BRC, ISO and other standards give some advice, but does it mean that those particular hazards are excluded from actual legislation?