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English: These Regulations implement Council Directive 93-43-EEC of the 14th June 1993 on the hygiene of foodstuffs, except for the requirements of paragraphs 4 and 5 of Chapter IX of the Annex to that Directive (which relate to temperature controls) and for the requirements in that Directive which relate to imports which are likely to pose a serious risk to human health and which come from ...
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English: These Regulations, which extend to Scotland only, revoke and re-enact with changes the Food Hygiene (Scotland) Regulations 2005 (S.S.I. 2005-505). Publication date 9 January 2006
The Regulations relate to States (other than Iceland) in the European Economic Area. This is by reason of the EEA Agreement (at OJ L1, 3.1.94) and Decision No. 7-94 of the EEA Joint Committee (see Annex 2 at OJ L160-13, 28.6.94).
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Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [ 1 ]
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