Where the regulation applies
The regulation sets general requirements for food and related production, storage, transport, sale and disposal processes. For particular food groups it applies alongside specific technical regulations, taking account of exclusions and the relevant form of assessment.
What the regulation covers
Requirements limit microbiological, chemical and other hazards and provide for traceability and safe handling conditions. Manufacturers must implement procedures based on HACCP principles and ensure production controls, hygiene and safe storage conditions.
Examples of products and facilities
- bread and bakery products
- confectionery
- cereal products
- pasta
- canned vegetables
- non-alcoholic beverages
- prepared foods
These examples are indicative. Applicability depends on intended use, specifications and the regulation’s exclusions.
Documentation we help prepare
PLANCK helps determine the applicable regulations and assessment route, and prepare formulations, production information, test reports and labels for declaration or another prescribed procedure.
What to prepare
- Technical description and intended use
- The key parameters listed above
- Models, manufacturer and applicant details
- Existing conformity evidence
What you receive
A requirements matrix for your product: scope, assessment route, necessary evidence and next actions.
Sources & regulatory basis
Regulatory basis checked:
Timing & cost
Quoted after reviewing models, manufacturers, testing scope, site visits and translation needs. The proposal separates the stages and their deliverables.