What to do for EU Regulation 852/2004?

My friend business prepare cooked meal and provide sandwich for vending machine. You come and look for five mins and you see we are quality catering firm with all customers live and well and V. happy. I am being told that EU Regulation 852/2004 comes under law on 01/06. Tell me is this HACCP?

Purchase only fresh produce, respekt use by dates, store foods in clean area at temp OK, chefs always clean and tidy, hand hygiene respekted, strictly work good separation, food cooked with care and piping hot, kitchen clean and sturdy. We want to meet what is needed so please tell me.

I am being told that EU Regulation 852/2004 comes under law on 01/06. Tell me is this HACCP?

Hi Par and welcome to SDF.

There's nothing new in it, except that primary production is involved. You know, the "From farm to fork" principle and all the stuff that goes with it.

We've been talking a bit about it in this thread.

Hygiene package thread

You may find it useful for reference purposes.

Don't worry, be happy

Maybe the ISO 22000 approach could be more interesting and/or useful for your purposes, as it is a voluntary standard. I suggest you have a look at it. We have a special section for ISO 22000 issues in SDF.

Regards. Franco