Article 3 of Regulation 852/2004,Requirement that food business operators ensure that all stages of production, processing and distribution of food under their control satisfy the relevant hygiene requirements laid down in Regulation 852/2004 .,
Article 4(1) of Regulation 852/2004,Requirement that food business operators carrying out primary production and specified associated operations comply with the general hygiene provisions laid down in Part A of Annex I to Regulation 852/2004 and any specific requirements provided for in Regulation 853/2004 .,
Article 4(2) of Regulation 852/2004,Requirement that food business operators carrying out any stage of production, processing and distribution of food after those stages to which Article 4(1) applies comply with the general hygiene requirements laid down in Annex II to Regulation 852/2004 and any specific requirements provided for in Regulation 853/2004 .,
Article 4(3) of Regulation 852/2004,Requirement that food business operators, as appropriate, adopt certain specific hygiene measures.,
Article 5(1) of Regulation 852/2004,Requirement that food business operators put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles.,
Article 5(2) of Regulation 852/2004,Requirement that when any modification is made in the product, process, or any step, food business operators review the procedure referred to in Article 5(1) and make the necessary changes to it.,
Article 5(4)(a) of Regulation 852/2004,Requirement that food business operators provide the competent authority with evidence of their compliance with Article 5(1).,
Article 5(4)(b) of Regulation 852/2004,Requirement that food business operators ensure that any documents describing the procedures developed in accordance with Article 5 are up to date.,
Article 5(4)(c) of Regulation 852/2004,Requirement that food business operators retain documents and records for an appropriate period.,
Article 6(1) of Regulation 852/2004,Requirement that food business operators co-operate with the competent authorities in accordance with other applicable Community legislation or national law.,
Article 6(2), first paragraph of Regulation 852/2004,Requirement that a food business operator notify the competent authority of each establishment under its control that carries out any of the stages of production, processing and distribution of food.,
Article 6(2), second paragraph of Regulation 852/2004,Requirement that food business operators ensure that the competent authority has up to date information on establishments.,
Article 6(3) of Regulation 852/2004,Requirement that food business operators ensure that establishments are approved by the competent authority when approval is required.,
Article 3(1) of Regulation 853/2004,Requirement that food business operators comply with the relevant provisions of Annexes II and III to Regulation 853/2004 .,
Article 3(2) of Regulation 853/2004,Requirement that food business operators do not use any substance other than potable water or, when Regulation 852/2004 or Regulation 853/2004 permits its use, clean water, to remove surface contamination from products of animal origin.,
Article 4(1) of Regulation 853/2004, Requirement that food business operators place products of animal origin manufactured in the Community on the market only if they have been prepared and handled exclusively in establishments—     that meet the relevant requirements of Regulation 852/2004 , those of Annexes II and III of Regulation 853/2004 and other relevant requirements of food law; and      that the competent authority has registered or, where required in accordance with Article 4(2), approved.    ,
Article 4(2) of Regulation 853/2004,Requirement that establishments handling those products of animal origin for which Annex III to Regulation 853/2004 lays down requirements do not operate unless the competent authority has approved them in accordance with Article 4(3).,
Article 4(3) of Regulation 853/2004, Requirement that establishments subject to approval in accordance with Article 4(2) do not operate unless the competent authority has, in accordance with Regulation 854/2004 —     granted the establishment approval to operate following an on-site visit; or      provided the establishment with conditional approval.    ,
Article 4(4) of Regulation 853/2004,Requirement that food business operators co-operate with the competent authorities in accordance with Regulation 854/2004 including ensuring that an establishment ceases to operate if it is no longer approved.,
Article 5(1) of Regulation 853/2004, Requirement that food business operators do not place on the market a product of animal origin handled in an establishment subject to approval in accordance with Article 4(2) unless it has—     a health mark applied in accordance with Regulation 854/2004 ; or      when Regulation 854/2004 does not provide for the application of a health mark, an identification mark applied in accordance with Section 1 of Annex II to Regulation 853/2004 .    ,
Article 5(2) of Regulation 853/2004,Requirement that food business operators apply an identification mark to a product of animal origin only if the product has been manufactured in accordance with Regulation 853/2004 in establishments meeting the requirements of Article 4.,
Article 5(3) of Regulation 853/2004,Requirement that food business operators do not remove a health mark applied in accordance with Regulation 854/2004 from meat unless they cut or process it or work upon it in another manner.,
Article 6(1) and (2) of Regulation 853/2004,Requirement that food business operators ensure that importation of products of animal origin only takes place where certain conditions are met.,
Article 6(3) of Regulation 853/2004, Requirement that food business operators importing products of animal origin shall ensure that—     products are made available for control upon importation in accordance with Council Directive 97/78/ EC ;      importation complies with the requirements of Council Directive 2002/99/ EC ; and      operations under their control that take place after importation are carried out in accordance with the requirements of Annex III to Regulation 853/2004 .    ,
Article 6(4) of Regulation 853/2004,Requirement that food business operators importing food containing both products of plant origin and processed products of animal origin ensure that the processed products of animal origin satisfy the requirements of Article 6(1) to (3).,
Article 7 of Regulation 853/2004,Requirement that food business operators ensure that certificates or other documents accompany consignments of products of animal origin when required in accordance with Annex II or III to Regulation 853/2004 .,
Article 8 of Regulation 853/2004,Requirement that food business operators intending to place specified foods of animal origin on the market in Sweden or Finland comply with the rules set out in Article 8(2).,
Plate count at 30°C (cfu per ml),≤ 20,000,
Coliforms (cfu per ml),< 100,

Ice-Cream and Other Frozen Confections Regulations (Northern Ireland) 1968,S.R. 1968 No. 13,The whole Regulations,
Food Premises (Registration) Regulations (Northern Ireland) 1992,S.R. 1992 No. 167,The whole Regulations (and subsequent amendments),
Eggs Products Regulations (Northern Ireland) 1993,S.R. 1993 No. 329,The whole Regulations,
Dairy Products (Hygiene) Regulations (Northern Ireland) 1995,S.R. 1995 No. 201,The whole Regulations (and subsequent amendments),
Food Safety (General Food Hygiene) Regulations (Northern Ireland) 1995,S.R. 1995 No. 360,The whole Regulations,
Food Safety (Temperature Control) Regulations (Northern Ireland) 1995,S.R. 1995 No. 377,The whole Regulations,
Eggs (Marketing Standards) Regulations (Northern Ireland) 1995,S.R. 1995 No. 382,In regulation 2(1), the definitions of “ the Agency ” and “Council Decision” and paragraph (b) of the definition of “Community provision”.,
,,Regulation 3.,
,,In regulation 4, paragraphs (3) and (4)(b).,
,,In regulation 6, the words “or the Agency ”, the words “or (b)” and the words “or, as the case may be, the Agency ,” in both places where they occur.,
Fresh Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997,S.R. 1997 No. 493,The whole Regulations,
Meat Products (Hygiene) Regulations (Northern Ireland) 1997,S.R. 1997 No. 494,The whole Regulations (and subsequent amendments),
Minced Meat and Meat Preparations (Hygiene) Regulations (Northern Ireland) 1997,S.R. 1997 No. 495,The whole Regulations,
Wild Game Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997,S.R. 1997 No. 496,The whole Regulations,
Food Safety (Fishery Products and Live Shellfish) (Hygiene) Regulations (Northern Ireland) 1998,S.R. 1998 No. 207,The whole Regulations (and subsequent amendments),
Gelatine (Intra-Community Trade) Regulations (Northern Ireland) 2001,S.R. 2001 No. 226,The whole Regulations,
Collagen and Gelatine (Intra-Community Trade) Regulations (Northern Ireland) 2004,S.R. 2004 No. 7,The whole Regulations,
Food Safety (Ships and Aircraft) Order (Northern Ireland) 2004,S.R. 2004 No. 99,In regulation 2, the definition of “the principal Hygiene and Temperature Control provisions” Paragraph 2(b) of the Schedule,