About the platform
In order to assist Member States and food business operators to better understand the food hygiene rules and how to implement them in specific sectors, a selection of representative full guides at EU and national level for different aspect are made available through the links below.
For detailed information about national guidelines in different sectors users should check the EU Register of National Guides to Good Hygiene Practice which provides an overview of all guides.
Guidance document on hygiene of food of animal origin
Guidance document on the implementation of certain provisions of Regulation (EC) No 853/2004 on the hygiene of food of animal origin
biosafety_fh_legis_guidance_reg-2004-853_en.pdf
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FAQ on flexibility for food business operators
FAQ on flexibility for food business operators
- Често задавани въпроси - Насоки за оператори в хранително-вкусовата промишленост
- Preguntas frecuentes - Directrices para operadores de empresas alimentarias
- Často kladené otázky - Směrnice pro provozovatele potravinářských podniků
- Ofte stillede spørgsmål - Retningslinjer for fødevarevirksomhedsledere
- Häufig gestellte Fragen – Leitlinien für Lebensmittelunternehmer
- Korduma kippuvad küsimused – juhised toidukäitlejatele
- Συχνές Ερωτήσεις - Οδηγίες για υπεύθυνους επιχειρήσεων τροφίμων
- Foire aux questions - Lignes directrices pour les exploitants du secteur alimentaire
- Često postavljana pitanja - Smjernice za subjekte u poslovanju s hranom
- Domande frequenti - Linee guida per gli operatori del settore alimentare
- Bieži uzdotie jautājumi – Vadlīnijas pārtikas apritē iesaistītajiem uzņēmējiem
- Dažnai užduodami klausimai – gairės maisto tvarkymo subjektams
- Gyakran Ismételt Kérdések – Útmutató élelmiszer-ipari vállalkozók számára
- Mistoqsijiet Frekwenti - Linji gwida għall-operaturi tan-negozju tal-ikel
- Veelgestelde vragen - Richtlijnen voor exploitanten van levensmiddelenbedrijven
- Często zadawane pytania — wytyczne dla podmiotów prowadzących przedsiębiorstwa spożywcze
- Perguntas frequentes - Orientações para operadores de empresas do setor alimentar
- Întrebări frecvente - Ghid pentru operatorii din sectorul alimentar
- Často kladené otázky – Pokyny pre prevádzkovateľov potravinárskych podnikov
- Pogosto zastavljena vprašanja - Smernice za nosilce živilske dejavnosti
- Usein kysytyt kysymykset - Ohjeita elintarvikealan toimijoille
- Vanliga frågor - Riktlinjer för livsmedelsföretagare
FAQs on flexibility for competent authorities
FAQs on flexibility for competent authorities
- Често задавани въпроси относно гъвкавостта за компетентните органи
- Preguntas frecuentes sobre flexibilidad para las autoridades competentes
- Časté dotazy o flexibilitě pro příslušné orgány
- Ofte stillede spørgsmål om fleksibilitet for kompetente myndigheder
- Häufig gestellte Fragen zur Flexibilität für zuständige Behörden
- KKK-d pädevate asutuste paindlikkuse kohta
- Συχνές ερωτήσεις σχετικά με την ευελιξία για τις αρμόδιες αρχές
- FAQ sur la flexibilité pour les autorités compétentes
- Ceisteanna Coitianta Solúbthachta d'Údaráis Inniúla
- Često postavljana pitanja o fleksibilnosti za nadležna tijela
- Domande frequenti sulla flessibilità per le autorità competenti
- Bieži uzdotie jautājumi par elastīgumu kompetentajām iestādēm
- DUK apie lankstumą kompetentingoms institucijoms
- GYIK az illetékes hatóságok rugalmasságáról
- FAQs dwar il-flessibbiltà għall-awtoritajiet kompetenti
- Veelgestelde vragen over flexibiliteit voor bevoegde autoriteiten
- Często zadawane pytania dotyczące elastyczności dla właściwych organów
- Perguntas frequentes sobre flexibilidade para autoridades competentes
- Întrebări frecvente privind flexibilitatea pentru autoritățile competente
- Časté otázky o flexibilite pre príslušné orgány
- Pogosta vprašanja o prilagodljivosti za pristojne organe
- Usein kysytyt kysymykset toimivaltaisten viranomaisten joustavuudesta
- Vanliga frågor om flexibilitet för behöriga myndigheter
Commission Notice on the implementation of food safety management systems covering Good Hygiene Practices and procedures based on the HACCP principles, including the facilitation/flexibility of the implementation in certain food businesses
Please note: The link referred to in footnote 9 contains an error and should read: https://www.fooddrinkeurope.eu/wp-content/uploads/2022/04/FoodDrinkEuropes-Guidance-on-Food-Allergen-Management-for-Food-Manufacturers-2022.pdf
Guidance document on the hygiene of all food
Guidance document on the implementation of certain provisions of Regulation (EC) No 852/2004 on the hygiene of foodstuffs
biosafety_fh_legis_guidance_reg-2004-852_en.pdf
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- slovenčina
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Guide to the Principles of Good Practice for the microbiological classification and monitoring of bivalve Mollusc production and relaying areas with regard to Implementing Regulation 2019/627
Guide to the Principles of Good Practice for the microbiological classification and monitoring of bivalve Mollusc production and relaying areas with regard to Implementing Regulation 2019/627
Commission Notice providing guidance on food safety management systems for food retail activities, including food donations
Commission Notice providing guidance on food safety management systems for food retail activities, including food donations, available in all EU languages
| Attention: Due to the adoption of Regulation (EU) 2021/1374, the guidance on freezing at retail in Section 5.4 is outdated. For the purpose of food donation, freezing of meat is allowed at any retail establishment under the conditions laid down in that Regulation |
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Import conditions for raw materials and treated raw materials for the production of gelatine and collagen
biosafety_fh_legis_guidance_imp-cond_gel-coll-raw-mat_en.pdf
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Guidelines on minimum recommendations for official laboratory appointed for the detection of Trichinella in meat
biosafety_fh_legis_guidance_min-recom-trichinella-meat_en.pdf
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- čeština
- dansk
- Deutsch
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- ελληνικά
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- latviešu
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- Malti
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- română
- slovenčina
- slovenščina
- suomi
- svenska
Monitoring of Toxin-producing Phytoplankton in Bivalve Mollusc Harvesting Areas Guide to Good Practice: Technical Application
Commission notice on addressing microbiological risks in fresh fruits and vegetables at primary production through good hygiene
Illustrative Guidance on import conditions for composite products
Illustrative guidance on import/transit conditions and controls of certain composite products on the implementation of certain provisions of Regulation (EC) No 852/2004 on the hygiene of foodstuffs
biosafety_fh_legis_guidance_reg-2004-852_comp-prods_en.pdf
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- Malti
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Guidance Document on Listeria monocytogenes shelf-life studies for ready-to-eat foods, under Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs
biosafety_fh_mc_guidance_document_lysteria.pdf
Guidance Document on the minimum requirements for Salmonella control programmes to be recognised equivalent to those approved for Sweden and Finland in respect of meat and eggs of Gallus gallus
biosafety_food-borne-disease_salmonella_guidance_min-req_eggs-poultry-meat.pdf
Guidance document on sharing good practices in slaughter hygiene
biosafety_fh_guidance_slaughter-hygiene_uecbv_en.pdf
Guidelines for control of Listeria in quick-frozen vegetables
Guidelines for control of Listeria in quick-frozen vegetables
biosafety_fh_guidance_listeria-monoc_profel_en.pdf
- български
- español
- čeština
- dansk
- Deutsch
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- français
- italiano
- latviešu
- lietuvių
- magyar
- Malti
- Nederlands
- polski
- português
- română
- slovenčina
- slovenščina
- suomi
- svenska
Guidance document on good practice for smoked and/or salted and/or marinated fish
biosafety_fh_guidance_essa_smoked-salted-marinated-fish.pdf
Guidance on cheese as raw material in the manufacture of food products
biosafety_fh_guidance_cheese-raw-material_en.pdf
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- čeština
- dansk
- Deutsch
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- ελληνικά
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- magyar
- Malti
- Nederlands
- polski
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- română
- slovenčina
- slovenščina
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European Guide for the hygienic manufacture of Processed Cheese
biosafety_fh_guidance_manuf-process-cheese_en.pdf
- български
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- čeština
- dansk
- Deutsch
- eesti
- ελληνικά
- français
- hrvatski
- italiano
- latviešu
- lietuvių
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- Malti
- Nederlands
- polski
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- română
- slovenčina
- slovenščina
- suomi
- svenska
ESSA hygiene guideline: Sprouts and seeds for sprouting
ESSA hygiene guideline for the production of sprouts and seeds for sprouting issued by the European Sprouted Seeds Association” – Final version of 17th January 2017
biosafety_fh_guidance_essa_sprouts-and-seeds_en.pdf
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Good Hygiene Practices in the production of artisanal cheese and dairy products
biosafety_fh_guidance_artisanal-cheese-and-dairy-products_en.pdf
- български
- español
- čeština
- dansk
- Deutsch
- eesti
- ελληνικά
- français
- Gaeilge
- hrvatski
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- latviešu
- lietuvių
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- Malti
- Nederlands
- polski
- português
- română
- slovenčina
- slovenščina
- suomi
- svenska
Good hygiene practices specific to wholesale market management in the EU
Draft translations
biosafety_fh_legis_guidance_wholesale-guide_drft_en.pdf
- български
- español
- čeština
- dansk
- Deutsch
- eesti
- ελληνικά
- français
- Gaeilge
- italiano
- latviešu
- lietuvių
- magyar
- Malti
- Nederlands
- polski
- português
- română
- slovenčina
- slovenščina
- suomi
- svenska
Food Donation Guidelines "Every Meal Matters"
Guide to good hygienic practice for Hygiene and the application of the HACCP principles in the production of natural sausage casings
biosafety_fh_guidance_guide_good-practice-haccp-ensca.pdf
Guide to good hygiene practices for packaged water
biosafety_fh_guidance_eu_guide_hygiene_packaged_water_en.pdf
- български
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- latviešu
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- Malti
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Guide to good manufacturing practice for "liquid, concentrated, frozen and dried egg products" used as food ingredients
biosafety_fh_guidance_guide_good-practice-haccp-eepa_en.pdf
EEPA – European Egg Processors Association
Guide To Good Manufacturing Practice For "Liquid, Concentrated, Frozen And Dried Egg Products" Used As Food Ingredients (Non-Ready To Eat Egg Products)
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_bg.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_es.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_cs.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_da.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_de.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_et.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_el.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_fr.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_it.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_lv.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_lt.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_hu.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_mt.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_nl.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_pl.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_pt.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_ro.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_sk.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_sl.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_fi.pdf
- biosafety_fh_guidance_guide_good-practice-haccp-eepa_sv.pdf
Guidelines for developing EU Guides to Good Practice
- Guidelines for the development of EU Guides to Good Practice have been prepared together with Member States
- Guidance on viable parasites in fishery products that may be a risk to consumers' health
Guidelines for Distributors and Operators of Plumbed-in POU issued by Water Coolers Europe
biosafety_fh_guidance_guidelines_water_coolers_en.pdf
EU Guidelines for Good Hygienic Practice for Distributors and Operators of Plumbed-in POU (Point of Use) issued by Water Coolers Europe (WCE) .
Final version of 5th September 2016
- biosafety_fh_guidance_guidelines_water_coolers_bg.pdf
- biosafety_fh_guidance_guidelines_water_coolers_es.pdf
- biosafety_fh_guidance_guidelines_water_coolers_cs.pdf
- biosafety_fh_guidance_guidelines_water_coolers_da.pdf
- biosafety_fh_guidance_guidelines_water_coolers_de.pdf
- biosafety_fh_guidance_guidelines_water_coolers_et.pdf
- biosafety_fh_guidance_guidelines_water_coolers_el.pdf
- biosafety_fh_guidance_guidelines_water_coolers_fr.pdf
- biosafety_fh_guidance_guidelines_water_coolers_ga.pdf
- biosafety_fh_guidance_guidelines_water_coolers_hr.pdf
- biosafety_fh_guidance_guidelines_water_coolers_it.pdf
- biosafety_fh_guidance_guidelines_water_coolers_lv.pdf
- biosafety_fh_guidance_guidelines_water_coolers_lt.pdf
- biosafety_fh_guidance_guidelines_water_coolers_hu.pdf
- biosafety_fh_guidance_guidelines_water_coolers_mt.pdf
- biosafety_fh_guidance_guidelines_water_coolers_nl.pdf
- biosafety_fh_guidance_guidelines_water_coolers_pl.pdf
- biosafety_fh_guidance_guidelines_water_coolers_pt.pdf
- biosafety_fh_guidance_guidelines_water_coolers_ro.pdf
- biosafety_fh_guidance_guidelines_water_coolers_sk.pdf
- biosafety_fh_guidance_guidelines_water_coolers_sl.pdf
- biosafety_fh_guidance_guidelines_water_coolers_fi.pdf
- biosafety_fh_guidance_guidelines_water_coolers_sv.pdf
IPIFF Guide on Good Hygiene Practices for European Union (EU) producers of insects as food and feed.
biosafety_fh_guidance_guidelines_ipiff-gghp.pdf
IPIFF Guide on Good Hygiene Practices for European Union (EU) producers of insects as food and feed.
(Disclaimer: This document has been presented to the "Standing Committee on Plants, Animals, Food and Feed" in the "Biological Safety of the Food Chain" and the "Animal Nutrition" sections. Only the legislative references related to these parts have been endorsed.)
National Guidance
For detailed information about national guidelines in different sectors users should check the EU Register of National Guides to Good Hygiene Practice which provides an overview of all guides.