Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs (OJ L 139, 30.4.2004).

Extract from Article 4 (1) in connection with part A of Annex I as further specificed below

II. Hygiene provisions

4. Food business operators rearing, harvesting animals or producing primary products of animal origin are to take adequate measures, as appropriate:

(g) to store and handle waste and hazardous substances so as to prevent contamination;

(h) to prevent the introduction and spread of contagious diseases transmissible to humans through food, including by taking precautionary measures when introducing new animals and reporting suspected outbreaks of such diseases to the competent authority;

(j) to use feed additives and veterinary medicinal products correctly, as required by the relevant legislation.

5. Food business operators producing or harvesting plant products are to take adequate measures, as appropriate:

(f) to store and handle wastes and hazardous substances so as to prevent contamination;

(h) to use plant protection products and biocides correctly, as required by the relevant legislation.

6. Food business operators are to take appropriate remedial action when informed of problems identified during official controls.

III. Record-keeping

8. Food business operators rearing animals or producing primary products of animal origin are, in particular, to keep records on:

(a) the nature and origin of feed fed to the animals[1];

(b) veterinary medicinal products or other treatments administered to the animals, dates of administration and withdrawal periods;

(d) the results of any analyses carried out on samples taken from animals or other samples taken for diagnostic purposes, that have importance for human health;

(e) any relevant reports on checks carried out on animals or products of animal origin.

9. Food business operators producing or harvesting plant products are, in particular, to keep records on:(a) any use of plant protection products and biocides;

 (c) the results of any relevant analyses carried out on samples taken from plants or other samples that have importance to human health.

European Parliament and Council Regulation (EC) No 853/2004 of 29 April 2004 laying down specific hygiene rules for food of animal origin

Extracts from Article 3 (1) in connection with Annex III as further specified below:

Annex III Section IX: CHAPTER I: RAW MILK -

I. HEALTH REQUIREMENTS FOR RAW MILK PRODUCTION

1. Raw milk must come from animals:

(b) that are in a good general state of health, present no sign of disease that might result in the contamination of milk and, in particular, are not suffering from any infection of the genital tract with discharge, enteritis with diarrhoea and fever, or a recognisable inflammation of the udder;

(c) that do not have any udder wound likely to affect the milk;

(d) to which no unauthorised substances or products have been administered and that have not undergone illegal treatment within the meaning of Directive 96/23/EC;

and

(e) in respect of which, where authorised products or substances have been administered, the withdrawal periods prescribed for these products or substances have been observed.

2. (a) In particular, as regards brucellosis, raw milk must come from: ” (i) cows or buffaloes belonging to a herd which, within the meaning of Directive 64/432/EEC(2), is free or officially free of brucellosis;

(ii) sheep or goats belonging to a holding officially free or free of brucellosis within the meaning of Directive 91/68/EEC(3);

or

(iii) females of other species belonging, for species susceptible to brucellosis, to herds regularly checked for that disease under a control plan that the competent authority has approved.

(b) As regards tuberculosis, raw milk must come from:

(i) cows or buffaloes belonging to a herd which, within the meaning of Directive 64/432/EEC, is officially free of tuberculosis;

or

(ii) females of other species belonging, for species susceptible to tuberculosis, to herds regularly checked for this disease under a control plan that the competent authority has approved.

(c) If goats are kept together with cows, such goats must be inspected and tested for tuberculosis.

3. However, raw milk from animals that do not meet the requirements of point 2 may be used with the authorisation of the competent authority:

(a) in the case of cows or buffaloes that do not show a positive reaction to tests for tuberculosis or brucellosis, nor any symptoms of these diseases, after having undergone a heat treatment such as to show a negative reaction to the phosphatase test;

(b) in the case of sheep or goats that do not show a positive reaction to tests for brucellosis, or which have been vaccinated against brucellosis as part of an approved eradication programme, and which do not show any symptom of that disease, either:

(i) for the manufacture of cheese with a maturation period of at least two months;

or

(ii) after having undergone heat treatment such as to show a negative reaction to the phosphatase test;

and

(c) in the case of females of other species that do not show a positive reaction to tests for tuberculosis or brucellosis, nor any symptoms of these diseases, but belong to a herd where brucellosis or tuberculosis has been detected after the checks referred to in point 2(a)(iii) or 2(b)(ii), if treated to ensure its safety.

4. Raw milk from any animal not complying with the requirements of points 1 to 3 - in particular, any animal showing individually a positive reaction to the prophylactic tests vis-à-vis tuberculosis or brucellosis as laid down in Directive 64/432/EEC and Directive 91/68/EEC - must not be used for human consumption.

5. The isolation of animals that are infected, or suspected of being infected, with any of the diseases referred to in point 1 or 2 must be effective to avoid any adverse effect on other animals' milk.

II. HYGIENE ON MILK PRODUCTION HOLDINGS

A. Requirements for premises and equipment

1. Milking equipment, and premises where milk is stored, handled or cooled must be located and   constructed so as to limit the risk of contamination of milk.

2. Premises for the storage of milk must be protected against vermin, have adequate separation from premises where animals are housed and, where necessary to meet the requirements laid down in Part B, have suitable refrigeration equipment.

3. Surfaces of equipment that are intended to come into contact with milk (utensils, containers, tanks , etc. intended for milking, collection or transport) must be easy to clean and, where necessary, disinfect and be maintained in a sound condition. This requires the use of smooth, washable and non-toxic materials.

4. After use, such surfaces must be cleaned and, where necessary, disinfected. After each journey, or after each series of journeys when the period of time between unloading and the following loading is very short, but in all cases at least once a day, containers and tanks used for the transport of raw milk must be cleaned and disinfected in an appropriate manner before re-use.

B. Hygiene during milking, collection and transport

1. Milking must be carried out hygienically, ensuring in particular:

(a) that, before milking starts, the teats, udder and adjacent parts are clean;

(d) the identification of animals undergoing medical treatment likely to transfer residues to the milk, and that milk obtained from such animals before the end of the prescribed withdrawal period is not used for human consumption;

2. Immediately after milking, milk must be held in a clean place designed and equipped to avoid contamination. It must be cooled immediately to not more than 8 Â°C in the case of daily collection, or not more than 6 Â°C if collection is not daily.

…

4. Food business operators need not comply with the temperature requirements laid down in points 2 and 3 if the milk meets the criteria provided for in Part III and either:

(a) the milk is processed within two hours of milking;

or

(b) a higher temperature is necessary for technological reasons related to the manufacture of certain dairy products and the competent authority so authorises.

ANNEX III SECTION X: EGGS AND EGG PRODUCTS

CHAPTER I: EGGS

1. At the producer's premises, and until sale to the consumer, eggs must be kept clean, dry, free of extraneous odour, effectively protected from shocks and out of direct sunshine.

European Parliament and Council Regulation (EC) No 183/2005 of 12 January 2005 laying down requirements for feed Hygiene

Extract from Article 5 (1) in connection with annex I as further specified below

ANNEX I PRIMARY PRODUCTION - PART A

I. Hygiene provisions

4. Where appropriate, feed business operators shall take adequate measures, in particular:

(e) to store and handle wastes and hazardous substances, separately and securely, so as to prevent hazardous contamination;

(g) to take account of the results of any relevant analyses carried out on samples taken from primary products or other samples relevant to feed safety.

II. Record-keeping

2. Feed business operators must, in particular, keep records on:

(a) any use of plant protection products and biocides

(b) use of genetically modified seeds;

(e) the source and quantity of each input of feed and the destination and quantity for each output of feed.

Article 5 (5) in connection with annex III as further specified below

ANNEX III GOOD ANIMAL FEEDING PRACTICE – FEEDING

1. Storage

Feed shall be stored separately from chemicals and other products prohibited for animal feed.

Medicated feed and non-medicated feed intended for different categories or species of animals shall be stored such as to reduce the risk of feeding to non-target animals.

2. Distribution

Non-medicated feeds shall be handled separately from medicated feeds to prevent contamination

Article 5(6)

Feed business operators and farmers shall only source and use feed from establishments which are registered and/or approved in accordance with Regulation (EC) No 183/2005