Historial: ena22004HACCP

Regulation (EC) No 852/2004 states that the HACCP requirements should __''provide sufficient flexibility in all situations, including in small businesses''__.
The Basic objective of implementing a HACCP based procedure is to control hazards in food. This objective can be achieved using different means, bearing in mind that that the procedures to control hazards are to be risk-based, prioritised and focussed on what is important for food safety in a food business. These procedures can be developed in Guides to Good Practice, in Generic Guides for food safety management, or in accordance with a traditional HACCP process, depending on appropriateness. In a number of cases, especially in food businesses that do not process food, hazards can be controlled by implementing prerequisite food hygiene requirements only.