Historial: SCOPE

+ ^Primary production is a term to describe activities at the farm or at a similar

+ *The harvesting of mushrooms, berries, snails etc. in the wild and their transport to an establishment.^

+ ^Primary products include ''inter alia'':

+ *Products harvested wild either from plant or animal origin, e.g. mushrooms, berries, snails etc.^

+ __3.3 “Small quantities” of primary products as referred to in Article 1, paragraph 2(c) of the Regulation__

+
+ __3.6. Eggs and primary production__
+
+ Taking into account the definition of primary production in Article 3(17) of Regulation 178/2002, and Annex I, Part A, point I(1) of Regulation 852/2004, primary production of eggs includes the handling of eggs, i.e. the collection and transport between buildings, and storage of eggs at the production site, provided that this does not substantially alter their nature. The packaging of eggs, either at the site of production or at a separate packing establishment falls outside the activities of primary production. These activities must therefore comply with the relevant requirements of Annex II to Regulation (EC) No 852/2004, and of Annex III, Section X of Regulation (EC) No 853/2004 and of Regulation (EC) No 1907/90 on certain marketing standards for eggs.
+
+ __3.7. At the level of primary production, primary products may be transported, stored and handled ===provided that does not substantially alter their nature=== (see Annex I, Part A, point I.1(a) of the Regulation).__
+
+ At the level of primary production, primary products are often subject to operations so as to ensure a better presentation, such as:
+
+ *Washing of vegetables, removing leaves from vegetables, the sorting of fruit, etc.
+ *The drying of cereals,
+ *The slaughter, bleeding, gutting, removing fins, refrigeration and wrapping of fish,
+
+ Such operations must be considered as normal routine operations at the level of primary production and must not lead to the need to satisfy food safety requirements in addition to the ones already applying to primary production.
+
+ On the other hand, certain operations carried out on the farm are likely to alter the products and/or to introduce new hazards to food e.g. the peeling of potatoes, the slicing of carrots, the bagging of salads and the application of preservation gases. These operations cannot be considered as normal routine operations at the level of primary production nor as operations associated with primary production.
+
+ __3.8. The occasional handling, preparation, storage and serving of food by private persons__
+
+ Operations such as the occasional handling, preparation, storage and serving of food by private persons at events such as church, school or village fairs are not covered by the scope of the Regulation. This is made clear in recital 9 of Regulation (EC) No 852/2004. The second sentence states that:
+
+ ''"Community rules should only apply to undertakings, the concept of which implies a certain continuity of activities and a certain degree of organisation".''
+
+ The term “undertaking” is integrated in the definition of a “food business” (in accordance with Article 3(2) of the General Food Law (Regulation (EC) No 178/2002), a “food business” must be an “undertaking”). Somebody who handles, prepares, stores or serves food occasionally and on a small scale (e.g. a church, school or village fair and other situations such as organised charities comprising individual volunteers where the food is prepared occasionally) cannot be considered as an “undertaking” and is therefore not subject to the
+ requirements of Community hygiene legislation.
+
+ __3.9. Food businesses and internet sales__
+
+ Certain businesses offer their goods for sale via the internet. Although such trade is not specifically referred to in the Regulation, such businesses fall within the definition of a food business and the relevant requirements of food law are applicable to them.

+
+ ((THE TERMS|Siguiente))