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Specific Hygiene Requirements

Regulation (EC) No 853/2004 lays down specific hygiene requirements that must be implemented by food businesses handling food of animal origin. It requires that FBOs place products of animal origin on the market only if they have been prepared and handled exclusively in establishments:

  • that meet the relevant requirements of Regulation (EC) No 852/2004, the requirements of Annexes II and III of Regulation (EC) 853/2004 and other relevant requirements of food law; and
  • that the competent authority has registered or, where required 'approved' the food business.

Annex III Section IX of Regulation (EC) No 853/2004 as amended sets out the specific requirements that apply to raw milk, colostrum, dairy products and colostrum-based products. This Annex is divided into a number of Chapters:

Chapter I – Raw milk and colostrum - primary production

  • Animal Health requirements for raw milk and colostrum production
  • Hygiene on milk and colostrum production holdings
  • Requirements for premises and equipment
  • Hygiene during milking, collection and transport
  • Staff hygiene
  • Criteria for raw milk and colostrum

Chapter II – Requirements concerning dairy and colostrum-based products

  • Temperature requirements
  • Requirements for heat treatment
  • Criteria for raw cow's milk

Chapter III - Wrapping and packaging

Chapter IV - Labelling

Chapter V – Identification marking

Last reviewed: 26/6/2015

Food Supplements


Food Labelling