The Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs establishes sampling frequencies and microbiological limits (process hygiene and food safety criteria). It is directed at food business operators and sets the legal minimum requirements for the microbiological quality of certain foods. These include, for example, ready-to-eat meals, carcasses, meat preparations, milk and dairy products, egg products, and cut fruit and vegetables.