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Parliamentary questions
16 May 2018
Answer given by Mr Andriukaitis on behalf of the Commission
Question reference: E-001624/2018

As the Commission pointed out in its reply to Written Question E-000404/2018, the EU food hygiene legislation already sets out the requirements to fulfil in order to avoid such incidents. The general hygiene requirements to be complied with by operators processing food are laid down in Annex II to Regulation (EC) 852/2004(1).

Moreover, Article 5 of the regulation requires food business operators to put in place, implement and maintain a permanent procedure, or procedures, based on the Hazard Analysis and Critical Control Points (HACCP) principles, as described in the same Article. Specific requirements for dairy products are laid down in Section IX of Annex III to Regulation (EC) 853/2004(2).

In addition, to ensure that proper controls are carried out as regards Salmonella, a food safety criterion is laid down for dried infant formulae in Annex I to Regulation (EC) 2073/2005(3), which requires absence of Salmonella in 30 samples of the same batch. Both the food business operator and the national competent authority have to verify compliance with food safety criteria and other microbiological criteria.


Last updated: 17 May 2018Legal notice