Tea, Camellia sinensis, has been imported into Europe for in excess of 200 years with few, if any,
reported safety concerns and has consequently been deemed to be ‘low’ risk in terms of food safety.
Tea is an agricultural product that is predominantly grown, harvested and processed in developing
countries. It is sold on the world market either by Public Auction or Private Treaty (either directly by
the producer or via a broker or trader). It is generally impractical for the European Packer to exert any
direct control over the tea manufacturing process or to directly control food safety issues addressed
during the process.
EU Regulation 852/2004 concerning the hygiene of foodstuffs places an obligation on food business
operators to ensure that all stages of production, processing and distribution of food under their control
satisfies the relevant hygiene requirements laid down in the Regulation.
The Regulation requires that food business operators put in place, implement and maintain a
permanent procedure or procedures based on Hazard Analysis and Critical Control Point (HACCP)
principles. This requirement will apply to tea processors carrying out any stage of production,
processing and distribution of food after primary production and associated operations.
Procedures based on the HACCP principles should not initially apply to primary production of tea