Food Product ATP Regulation EU Regulation DIN 10508 2012 Maximum (EC) 853/2004 Temperature +2℃ or the +2℃ +2℃ Minced meat and poultry temperature on the label +4℃ +4℃ +4℃ Whole muscle poultry +7℃ +7℃ +7℃ Whole muscle beef +7℃ +7℃ +7℃ Whole muscle pork Temperature of Temperature of Temperature of Fresh fish and melting ice melting ice melting ice crustaceans +6℃ or the -- +7℃ Ready-to-eat, temperature on the foods, other fresh label foods Dairy products (yogurt, +6℃ or the +6℃ +10℃ temperature on the cream, fresh cheese, hard label cheese) +6℃ +4℃ +4℃ Meat Preparations -- +4℃ +4℃ Liquid egg products Table 6 Examples of some food ingredients for which temperature requirements are outlined within the designated legislation Packaging Materials for Food in the European Union Packaging materials used within the packaging systems of food products fall under the scope and principles of Regulation (EC) No 1935/2004 of the European Parliament and of the Council of 27 October 2004 on materials and articles intended to come into contact with food, as well as Regulation (EC) No 2023/2006 of 22 December 2006 on good manufacturing practice for materials and articles intended to come into contact with food. Additionally, EU law can be accompanied by additional national laws in member states.
Food Product ATP Regulation Maximum Temperature EU Regulation (EC) 853/2004 DIN 10508 2012 Minced meat and poultry +2℃ or the temperature on the label +2℃ +2℃ Whole muscle poultry +4℃ +4℃ +4℃ Whole muscle beef +7℃ +7℃ +7℃ Whole muscle pork +7℃ +7℃ +7℃ Fresh fish and crustaceans Temperature of melting ice Temperature of melting ice Temperature of melting ice Ready-to-eat, foods, other fresh foods +6℃ or the temperature on the label -- +7℃ Dairy products (yogurt, cream, fresh cheese, hard cheese) +6℃ or the temperature on the label +6℃ +10℃ Meat Preparations +6℃ +4℃ +4℃ Liquid egg products -- +4℃ +4℃ Table 6 Examples of some food ingredients for which temperature requirements are outlined within the designated legislation Packaging Materials for Food in the European Union Packaging materials used within the packaging systems of food products fall under the scope and principles of Regulation (EC) No 1935/2004 of the European Parliament and of the Council of 27 October 2004 on materials and articles intended to come into contact with food, as well as Regulation (EC) No 2023/2006 of 22 December 2006 on good manufacturing practice for materials and articles intended to come into contact with food. Additionally, EU law can be accompanied by additional national laws in member states.
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