The pursuit of a high level of protection of human life and health
is one of the fundamental objectives of food law, as 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.
(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.
(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 products 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.
(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 for the
approval of establishments, requirements for storage and transport
and health marks.
(5) These principles constitute a common basis for the hygienic
production of all food, including products of animal origin
listed in Annex I to the Treaty.

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