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Document 52012XC0111(05)

Notice on European Union guides to good practice

OJ C 8, 11.1.2012, p. 29–29 (BG, ES, CS, DA, DE, ET, EL, EN, FR, IT, LV, LT, HU, MT, NL, PL, PT, RO, SK, SL, FI, SV)

11.1.2012   

EN

Official Journal of the European Union

C 8/29

Notice on European Union guides to good practice

2012/C 8/06

In accordance with the outcome of the assessment carried out, the Standing Committee on the Food Chain and Animal Health agreed on the publication of the titles and references of the following European Union guides to good practice, pursuant to Article 9 of Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs (1):

 

Title: Guide to good manufacturing practice for ‘liquid, concentrated, frozen and dried egg products’ used as food ingredients (non-ready to eat egg products)

Author: European Egg Processors Association (EEPA)

Reference: http://ec.europa.eu/food/food/biosafety/hygienelegislation/good_practice_en.htm

 

Title: Community guide for good hygiene practices in pullet rearing and egg laying flocks

Author: Committee of Professional Agricultural Organisations and General Confederation of Agricultural Co-operatives in the European Union (COPA-COGECA), European Union of wholesale with eggs, egg products, poultry and game (EUWEP)

Reference: http://ec.europa.eu/food/food/biosafety/salmonella/impl_reg_en.htm

 

Title: Guide to Good Hygiene Practice for the Prevention and Control of Pathogenic Microorganisms with particular Reference to Salmonella in Gallus gallus (Broilers) reared for meat on farms, and during catching, loading and transport

Author: Committee of Professional Agricultural Organisations and General Confederation of Agricultural Co-operatives in the European Union (COPA-COGECA), Association of Poultry Processors and Poultry Trade in the EU (AVEC)

Reference: http://ec.europa.eu/food/food/biosafety/salmonella/impl_reg_en.htm

 

Title: Community Guide to Good Practice for Hygiene and the application of the HACCP principles in the production of natural sausage casings

Author: European Natural Sausage Casings Association (ENSCA)

Reference: http://ec.europa.eu/food/food/biosafety/hygienelegislation/good_practice_en.htm

(1)  OJ L 139, 30.4.2004, p. 1.

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