Activities of Dorette CORBEY related to 2007/0037B(COD)
Plenary speeches (1)
Hygiene of foodstuffs (debate)
Amendments (3)
Amendment 10 #
Proposal for a regulation – amending act
Recital 4
Recital 4
(4) Experience has shown that in certain food businesses, food hygiene can be ensured by the correct implementation of the food hygiene requirements laid down in Regulation (EC) No 852/2004 without having recourse to the HACCP system. The businesses concerned are in particular small businesses predominantly selling their products directly to the final consumer, such as bakeries, butchers, grocery shops, market stalls, restaurants, and bars, which are micro-enterprises within the meaning of Commission Recommendation 2003/361/EC of 6 May 2003 concerning the definition of micro, small and medium-sized enterprises. The same goes for theatres and cinemas, provided that the competent authority considers that no serious risks are involved.
Amendment 15 #
Proposal for a regulation – amending act
Article 1 – paragraph - 2 (new)
Article 1 – paragraph - 2 (new)
Regulation (EC) No 852/2004
Article 1 – paragraph 2 – point (b b) (new)
Article 1 – paragraph 2 – point (b b) (new)
(-2) The following point (bb) shall be inserted in Article 1(2): "(bb) free or at-cost-price distribution of food and beverages in churches or other not-for-profit public institutions;".
Amendment 16 #
Proposal for a regulation – amending act
Article 2
Article 2
Regulation (EC) No 852/2004
Article 5 – paragraph 3
Article 5 – paragraph 3
Without prejudice to the other requirements of this Regulation, paragraph 1 shall not apply to: (1) businesses which are micro-enterprises within the meaning of Commission Recommendation 2003/361/EC of 6 May 2003 and the activities of which consist predominantly in the direct sale of food to the final consumer and (2) small-scale catering services provided at events where the supply of food and beverages is merely an ancillary service, provided that the competent authority considers, on the basis of a company or sector-related risk assessment, either that there are no hazards needing to be prevented, eliminated or reduced to acceptable levels, or that any hazards identified are sufficiently controlled through the implementation of the general and specific food hygiene requirements laid down in Article 4, and/or in national regulations. The exemption by the authority shall be granted for a limited period only, not exceeding 24 months.