I.S. 341:2007

Foreword
Scope and Field of Application
Terms and definitions
Section 1 - Registration of a Food Business - Guidance to Compliance
  1.1 General
Section 2 - Food Identification, Traceability & Labelling - Guidance
            to Compliance
  2.1 General
  2.2 Traceability of Food Products
  2.3 Record Retention
  2.4 Food Labelling
      2.4.1 General
      2.4.2 Specific Labelling Requirements
Section 3 - Maintenance of the Cold Chain - Guidance to Compliance
  3.1 General
  3.2 Temperature of Foods
  3.3 Cold Chain Management
  3.4 Chill/Frozen Food Transport
  3.5 Temperature Control Corrective Action
  3.6 Measuring the Temperature of Food
  3.7 Temperature Measuring Equipment
      3.7.1 General
      3.7.2 Temperature Monitoring Equipment - Accuracy Check
Section 4 - Hygiene Requirements or Pre-Requisite Programme (PRP)
General
Sub-section 1 - Personnel Requirements - Guidance to Compliance
  A - Training
  B - Personal Hygiene and Health
Sub-section 2 - Premises & Equipment Requirements - Guidance
                to Compliance
  C - Premises
  D - Utilities and Services
  E - Staff Facilities
  F - Equipment
  G - Cleaning
  H - Waste Disposal
  J - Pest Control
Sub-section 3 - Food operation requirements - Guidance to compliance
  K - Control of Suppliers, Goods In and Food Returns
  M - Food Transport, Storage and Delivery - Guidance to compliance
  P - Food Preparation, Processing, Display and Packaging
Section 5 - Control of Food Safety Hazards
  5.1 General
  5.2 Flexible approach to the application of HACCP Principles
      5.2.1 Verification of Hazard Control System
      5.2.2 Documents and Records
  5.3 Application of HACCP Principles to Control Hazards
  5.4 Documentation and Records
      5.4.1 General
      5.4.2 Documentation
      5.4.3 Records
  5.4 Centrally developed HACCP systems
Annex I - Sample Records for a food wholesale and/or retail business
Acknowledgements

Presents guidance to compliance with the requirements of Regulation (EC) No 852/2004. Applies to food businesses that operate in the food retail sector and includes independent and multiple retailers, service stations and other retailers of food to consumers. Also applies to food businesses whose activities include the wholesale and distribution of food products.