Annex I Chapter 2 of Regulation (EC) No 2073/2005 establishes criteria to verify the implementation of good hygiene practices and the application of the principles of the HACCP concept. These criteria do not apply to products already on the market but exclusively at the manufacturer level.

Criteria are set for the following food categories:

• Carcasses
• Minced meat
• Mechanically separated meat
• Meat preparations
• Milk and dairy products
• Egg products
• Fishery products
• Vegetables, fruits, and products made from them