Translation of "Agent principal de l'analyse et des procédures " (French → English) :

1. Operators carrying out one of the following activities shall put in place, implement and maintain a permanent written procedure or procedures based on the hazard analysis and critical control points (HACCP) principles for the:

The use of clean water with whole fishery products and for external washing of live bivalve molluscs, echinoderm, tunicates and marine gastropods does not represent a risk for public health as long as control procedures based, in particular, on the Hazard Analysis and Critical Control Point (HACCP) principles have been developed and put in place by food business operato ...[+++]rs to ensure that it is not a source of contamination.

The use of clean seawater for the handling and washing of fishery products does not represent a risk for public health as long as control procedures based, in particular, on the Hazard Analysis and Critical Control Points (HACCP) principles have been developed and put in place by food business operators to ensure that it complies with the definition of clean seawater set out in Regulation (EC) No 852/2004.

The use of clean water with whole fishery products and for external washing of live bivalve molluscs, echinoderm, tunicates and marine gastropods does not represent a risk for public health as long as control procedures based, in particular, on the Hazard Analysis and Critical Control Point (HACCP) principles have been developed and put in place by food business operato ...[+++]rs to ensure that it is not a source of contamination.

The use of clean seawater for the handling and washing of fishery products does not represent a risk for public health as long as control procedures based, in particular, on the Hazard Analysis and Critical Control Points (HACCP) principles have been developed and put in place by food business operators to ensure that it complies with the definition of clean seawater set out in Regulation (EC) No 852/2004.

570 | ( Detailed explanation of the proposal by chapter or by article Chapter I: General principles A common procedure is established for assessing and authorising additives, enzymes and flavourings. This procedure has been designed to be simple, fast and effective, while respecting the principles of good administration and legal certainty. It is centred around the updating, on the basis of the criteria laid down in the sectoral laws, of a list of authorised substances that must be created and maintained by the Commission. Chapter II: Common procedure Under the proposed procedure ...[+++], requests for updates must be addressed to the Commission, without first going through a national authority. The Commission shall send the request file to the Authority and to the Member States and shall seek the opinion of the Authority, which must issue such opinion within six months. So as to ensure the binding effect of the updating measures, the proposal provides for their adoption to take the legal form of a regulation adopted in accordance with the comitology procedure. When the list is being updated within the framework of this proposal for a Regulation, any other relevant legitimate factors must be taken into account. Thus, when initiating the decision-making process, the Commission, as risk manager, may propose a measure that is not in line with the outcome of the risk assessment carried out under the responsibility of the Authority. In such cases, the Commission must explain its reasons for such a departure. This is in line with the Codex Alimentarius General Principles on Risk Analysis.