Food Hygiene Regulation refers to the EU hygiene package centred on Regulation (EC) No 852/2004, which sets HACCP-based hygiene rules for all stages of food production, processing and distribution and underpins official controls on imported goods.
In trade practice
Suppliers must maintain documented HACCP plans, cleaning schedules and temperature records covering harvest, processing and cold-chain transport. Buyers typically request audit reports or third-party certification as evidence of compliance before approving a new source. Competent authorities verify conformity through official controls at border inspection posts and at processing establishments. A common gap is inadequate traceability records linking raw material intake to finished product batches.
In a specification
Purchase specifications commonly require that the supplier holds a current hygiene approval number issued by the competent authority of the country of origin, with the number stated on commercial documents.