19.7.93 Official Journal of the European Communities No L175/1 (Acts whose publication is not obligatory) COUNCIL COUNCIL DIRECTIVE 93/43/EEC of 14 June 1993 on the hygiene of foodstuffs THE COUNCIL OF THE EUROPEAN COMMUNITIES, Having regard to the Treaty establishing the European Economic Community and in particular Article 100a thereof, Having regard to the proposal from the Commission, In cooperation with the European Parliament ('), Having regard to the opinion of the Economic and Social Committee (%) Whereas the free movement of foodstuffs is an essential pre-condition for the completion of the internal market; whereas this principle implies confidence in the standard of safety of foodstuffs for human consumption in free circulation, and in particular their standard of hygiene, throughout all stages of preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling and offering for sale or supply to the consumer; Whereas the protection of human health is of paramount concern; Whereas this protection has already been the subject of Council Directive 89/397/EEC of 14 June 1989 on the official control of foodstuffs (}) as well as of more (1) O] No C 174, 23. 11. 1992; and 0J No C 150, 31. 5. 1993. () O] No C 223, 31. 8. 1992, p. 16. () OJ No L 186, 30. 6. 1989, p. 23. specific rules in this field; whereas an important objective of such controls is food hygiene; whereas Directive 89/397/EEC concentrates on inspection, sampling and analysis and should be supplemented by provisions aimed at improving the level of food hygiene and increasing confidence in the standard of hygiene of foodstuffs in free circulation; Whereas the general rules of hygiene for foodstuffs to be observed at the time of preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling and offering for sale or supply to the consumer must be harmonized in order to protect human health; Whereas the use of hazard analysis, risk assessment and other management techniques to identify, control and monitor critical points is recognized; Whereas microbiological criteria and temperature control criteria may be adopted for certain classes of foodstuffs; whereas, if adopted, they should be in accordance with scientifically accepted general principles; Whereas Member States shall encourage and participate in the development of guides to good hygiene practice to which food businesses may refer, based, where appropriate, on the Recommended International Code of Practice, General Principles of Food Hygiene of the Codex Alimentarius (*); Whereas the Commission, assisted by Member States and other interested parties, is to encourage the development (*) Codex Alimentarius Volume A. Recommended International Code of Practice. General Principles of Food Hygiene. Second Revision (1985). Food and Agricultural Organization of the United Nations World Health Organization, Rome, 1988.