The Document is long and runs to 92 pages. Copies can be obtained from the Food Hygiene Division of MAFF.

In the introduction to the document, the Commission draws attention to the following points with regard to the new version:

• The document is limited to a simplification of the existing veterinary structure rather
• than a more extensive set of controls covering a wider area (e.g. use of pesticides, feedingstuffs, veterinary drugs, welfare of animals, residue testing).
• Increased use of the food hygiene Directive (93/43/EEC) has been made in an Annex on Common Provisions
• Own Checks/HACCP: HACCP has been built into the requirements including an obligation to keep records of own checks
• Official Checks: There may be scope for the reduction in official checks when the own checks system has been properly implemented. Detailed requirements for ante- and post-mortem inspection have been removed pending the preparation of separate guidance for veterinarians
• Microbiological standards: A detailed scrutiny of the requirements for microbiological end product standards is being conducted and all such standards have been removed from the document.
• Temperature for storage/transport: A working group will look at the scientific basis of the required temperature regimes.
• Derogations: With the introduction of HACCP, it may be appropriate to remove derogations for small establishments.

Comments should be submitted to the Commission by the end of May. A formal proposal for new legislation may then be put forward late in the year.