Identify the essential principles of food hygiene applicable throughout the food chain (including primary production through to the final consumer), to achieve the goal of ensuring that food is safe and suitable for human consumption; Recommend a HACCP-based approach as a means to enhance food safety; Indicate how to implement those principles; Provide a guidance for specific codes which may be needed for sectors of the food chain; processes; or commodities; to amplify the hygiene requirements specific to those areas.