Compliance with the health standards of the baker's activity

All baker.

The baker must apply the rules resulting from EC Regulation No. 852/2004 of April 29, 2004 on the hygiene of foodstuffs which concern:

• premises used for foodstuffs;
• equipment, food waste;
• water supply; personal hygiene;
• foodstuffs, their conditioning and packaging.

The baker must also apply the standards enacted by the decree of December 21, 2009, which specify the storage temperatures for perishable animal products. These concern in particular:
storage temperature conditions;
the methods of freezing; the methods of preparing minced meat and receiving game.
Finally, it must comply with the rules relating to storage temperatures for perishable foodstuffs of plant origin enacted by the order of October 8, 2013.