HACCP in the European Union is in part the directive 93/43 (officially in effect since December of 1995, also see EU Directive 178 effective since 1 January 2006), which focuses on food safety management system (FSMS, such as ISO 22000). This directive sets forth the requirements for issues relevant to the food and hygiene sectors. The mandate is that within the European Community (member countries of the European Union) are required that regulatory requirements and decrees are set forth responding to Directive 93/43.

Directive 93/43 sets forth a mandate to incorporate best practices in hygiene, sanitation, health and product safety (applying HACCP principles as guidelines). This guidelines / requirements set herein the general guidelines and key aspects of these directives:

• The Food sector must implement and maintain a fundamental system for hazard analysis leading to the identification of critical points relevant to food safety (regardless of the process stage).
   
• The Directive applies in the food industry and includes acting on processes related to distribution, elaboration, transport, preparation... This includes restaurants and caterers.
   
• Product focus to processes includes training, instruction and supervision for risk reduction.
   
• It is encouraged that industry sectors define the basis for improvement for good hygiene practice (Note: in tune with FDA´s cGMPs).
   
• The mandate set by this directive must be enforced ensuring compliance by the various food industry sectors considering the risk factor and implications. 

As herein indicates the principles of HACCP are applicable (and require) to organisations anywhere in the food supply chain (irrelevant of size and otherwise) - see also HACCP Management System (HACCP MS / FSMS).