This Regulation establishes specific hygiene requirements for the supply of small quantities of primary products of both animal and non-animal origin directly from the producer to the final consumer or to local retail establishments. It defines the maximum production capacities and land areas that qualify as small-scale supply for various categories, including crops, cultivated mushrooms, sprouts, fishery products, honey, and eggs.
The text details technical protocols for handling, storage, and transport to ensure product safety and prevent contamination. This includes requirements for the immediate cooling of fishery products, the use of potable or clean water for washing, and specific storage conditions for eggs regarding temperature, duration, and protection from light and odors. General provisions emphasize that all primary products must be fit for consumption and protected from heat sources and environmental contaminants.