Concepts

Updated 2026-07-12 · Reviewed by: Redazione ce85204 — revisione editoriale assistita da AI (2026-07-12)

The key concepts of European food hygiene, defined from the legislative text and linked to the articles that govern them.

Allergens
The 14 allergens of Annex II to Regulation (EU) 1169/2011: information duties for prepacked and non-prepacked food and prevention of cross-contamination.
CCP
The CCP (critical control point) in HACCP: definition under Article 5 of Regulation (EC) 852/2004, concrete examples (cooking, chilling) and the difference between CCP, PRP and OPRP.
Cold chain
The cold chain in Regulation (EC) 852/2004, Annex II Chapter IX: temperature maintenance, limited derogations and reference to national temperatures.
Cross-contamination
Cross-contamination in food: transfer routes, flows and raw/cooked separation under Annex II Chapter IX of Regulation (EC) 852/2004.
Decision tree
The Codex CXC 1-1969 (rev. 2020) decision tree for identifying CCPs: sequence of questions, simplified version and its relation to HACCP under Article 5 of Regulation (EC) 852/2004.
FBO
The food business operator (FBO) is defined in Article 3 of Regulation (EC) 178/2002 and bears primary responsibility for food safety under Article 17.
Flexibility for small businesses
Flexibility in Regulation (EC) 852/2004 for small businesses: recital 15, Commission derogations and national adapting measures under Article 13(3)-(7), traditional methods and remote regions.
Food safety culture
Food safety culture in Regulation (EC) 852/2004, Annex II Chapter XIa: a legal duty since 2021, management commitment, origin in the Codex 2020 revision and GFSI.
Food safety manual
The food safety management manual is the in-house document describing HACCP procedures under Article 5 of Regulation (EC) 852/2004. It is not a certificate: typical contents and updating.
HACCP
HACCP explained: the 7 principles of Article 5 of Regulation (EC) 852/2004, the 12 Codex Alimentarius application steps and the NASA-Pillsbury origin.
OPRP
The OPRP (operational prerequisite programme) of the ISO 22000 standard: definition, intermediate position between PRP and CCP, and its relation to HACCP under Article 5 of Regulation (EC) 852/2004.
PRP
PRPs (prerequisites) in food safety: cleaning, maintenance, pest control and personal hygiene as the foundation of HACCP under Article 4 and Annex II of Regulation (EC) 852/2004.
Registration vs approval
Difference between registration (Article 6(2), Reg. 852/2004) and approval (Article 6(3) and Reg. 853/2004, oval EC mark) of food establishments: comparison table.
Traceability
Traceability under Article 18 of Regulation (EC) 178/2002: the 'one step back, one step forward' duty, with withdrawal and recall under Articles 19-20.