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1、852.2004法規翻譯CORRIGENDACorrigendum to Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs(Official Journal of the European Union L 139 of 30 April 2004)歐洲議會和歐盟理事會2004年4月29日關於食品衛生規章852/2004的修正Regulation (EC) No 852/2004 should read as
2、 follows: REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004on the hygiene of foodstuffs一、 法規摘要重點：主要協調歐盟各會員國之食品衛生法，以確保食品在各階段生產過程之衛生標準。規範所有食品企業經營業者(包括食品運輸業者及倉儲業者)須確保遵守食品衛生規範，應符合本法附件一第A部分之一般衛生規範，並要求所有食品業者(不包括原物料生產者)須遵守附件二之一般衛生規範，如食品衛生證明、運輸條件、生產設備、廢棄物處理、水質供應、人員衛生
3、、包裝、食品之加熱處理及食品加工人員之培訓等。此外，該規定第5條亦要求食品業者(除原物料初級產品之生產者外)均須採用食品衛生法規執委會(Codex Alimentarius)所頒布之危害分析重要管制點系統(Hazard Analysis and Critical Control Points, HACCP)之原則及相關要求規定，以確保食品衛生安全。THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION, Having regard to the Treaty establishing the European Communit
4、y, and in particular Articles 95 and 152(4)(b) thereof, Having regard to the proposal from the Commission (1), Having regard to the opinion of the European Economic and Social Committee (2), Having consulted the Committee of the Regions, Acting in accordance with the procedure laid down in Article 2
5、51 of the Treaty (3), 依第251條制定程序，本法重點：1、 企業經營者應承擔食品安全的主要責任 。2、 應從食品的初级生產開始確保食品生產、加工和銷售之整體食品安全 。3、 全面推行危害分析重要管制點系統(HACCP)。4、 建立食品微生物標準與食品溫度管制之要求 。確保進口食品符合歐洲標準或與其等效之標準。Whereas: 鑑於 (1) The pursuit of a high level of protection of human life and health is one of the fundamental objectives of food law, a
6、s laid down in Regulation (EC) No 178/2002 (4). That Regulation also lays down other common principles and definitions for national and Community food law, including the aim of achieving free movement of food within the Community. (1) 食品法律的基本目標之一為追求人類的生命和健康的最高保護，如1993年6月14日公告之規章(EC) No 178/2002擬訂食品衛
7、生的一般原則。此規章也擬訂其他國家和社區的食品法律的一般原則及定義，包括達成食品於歐盟區域內自由流通的目標。(2) Council Directive 93/43/EEC of 14 June 1993 on the hygiene of foodstuffs (5) laid down the general rules of hygiene for foodstuffs and the procedures for verification of compliance with these rules. (2) 1993年6月14日的委員會指令93/43/EEC在食品衛生擬訂了食品的一般衛
8、生規則，和確認符合該法的程序。(3) Experience has shown that these rules and procedures constitute a sound basis for ensuring food safety. In the context of the common agricultural policy, many directives have been adopted to establish specific health rules for the production and placing on the market of the produc
9、ts listed in Annex I to the Treaty. These health rules have reduced trade barriers for the products concerned, contributing to the creation of the internal market while ensuring a high level of protection of public health. (3) 經驗顯示這些規則及程序構成確認食品安全的健全基礎。在一般農業政策內，許多指令已被採取以建立在產品製造和上市的特定衛生規則，這些規則列在條約的附件
10、I。這些衛生規定降低了相關產品的貿易障礙，在高度保護公共衛生的同時也創造了內部市場。(4) With regard to public health, these rules and procedures contain common principles, in particular in relation to the manufacturers and competent authorities responsibilities, structural, operational and hygiene requirements for establishments, procedures
11、 for the approval of establishments, requirements for storage and transport and health marks. (4) 關於公共衛生，這些規定和程序包括一般的原則，特別是關於製造廠商和權責機關的責任、結構、操作和廠場的衛生要求、認可的程序，以及倉儲、運輸與衛生標誌的要求。(5) These principles constitute a common basis for the hygienic production of all food, including products of animal origin li
12、sted in Annex I to the Treaty. (5) 這些原則組成所有食品衛生生產的一般基礎，包括條約內附錄I所列的動物性產品。(6) In addition to this common basis, specific hygiene rules are necessary for certain foodstuffs. Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for
13、 food of animal origin (6) lays down these rules. (6) 除了這項一般的基礎之外，明確的衛生規章對某些產品為必需的。委員會於2004年4月29日之歐洲國會規章(EC) No 853/2004 擬訂具體的動物性食品之衛生規則訂定這些規則。(7) The principal objective of the new general and specific hygiene rules is to ensure a high level of consumer protection with regard to food safety. (7) 新的
14、一般和明確之衛生規則的主要目的是為了確保消費者關於食品安全之 高度保護。(8) An integrated approach is necessary to ensure food safety from the place of primary production up to and including placing on the market or export. Every food business operator along the food chain should ensure that food safety is not compromised. (8) 為了保護從初級
15、生產的地方到包含產品上市或出口的食品安全，整合的方法是必須的。每個在食品鏈的業者應確保其不違及食品安全。(9) Community rules should not apply either to primary production for private domestic use, or to the domestic preparation, handling or storage of food for private domestic consumption. Moreover, they should apply only to undertakings, the concept
16、of which implies a certain continuity of activities and a certain degree of organisation. (9) 歐盟區域法規不適用於國內私人使用，或供應國內私人使用之國內加工、處理或食品儲存。而且，其應只適用於具特定連續性的活動和一定程度組織的事業。(10) Food hazards present at the level of primary production should be identified and adequately controlled to ensure the achievement of the objectives of this Regulation. However, in the case of the direct supply of s
