6. Registration Processes
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6. Registration Processes
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Whisky
EU
This section provides information on any product notification or registration and manufacturing site registration processes.
6.1 Product Notification
General Food
Notification is not generally requested for foodstuffs at the EU level. For some specific food categories (e.g. food supplements, fortified foods, food for special medical purposes, etc.), a notification is requested at the national level for some Member States.
Category
Alcoholic beverages
None.
Product
Whisky
None.
6.2 Product Registration
General Food
Registration is not generally requested for ordinary foods. Registration is requested for geographical indications following the procedures established by the European Commission which are specific for agricultural products, wine products, and spirit drinks.
Category
Alcoholic beverages
The category of "Alcoholic beverages" follows the product registration requirements explained under "General Foods" above.
In addition, registration is requested for geographical indications following the procedures established by the European Commission. The details for the application and the forms for the single document to register a wine product or spirit drink as a geographical indication are available in Regulation (EU) 2025/26 [1].
Product
Whisky
Same as "Category" (alcoholic beverages) above.
6.3 Other Notes or Requirements
Product Notification
None.
Product Registration
None.
6.4 Manufacturing Site Registration
General Food
Food business operator’s registration is generally requested and managed at the national level. Procedures, costs, etc. should be investigated on a country-by-country basis.
Category
Alcoholic beverages
Same as "General Food" above.
Product
Whisky
Same as "Category" (alcoholic beverages) above.
6.4.1 Standard/Rules for Manufacturing Site
General Food
Food Hygiene standards set by Regulation (EC) 852/2004 [2] apply. Other specific requirements related to specific food categories (e.g. gluten-free) and other national provisions may be relevant.
There are specific standards and rules applicable to food manufacturing sites in the European Union (EU) to ensure the safety and quality of food products. These standards and rules aim to protect consumer health, maintain food safety, and ensure the integrity of the food supply chain. Regulation (EC) 852/2004 [2] establishes comprehensive hygiene requirements for food business operators in the EU to ensure the production of food products that are safe for consumers.
Good Manufacturing Practice (GMP) - Food manufacturing sites in the EU must adhere to GMP principles outlined in Regulation (EC) No 852/2004 [2] on the hygiene of foodstuffs. GMP covers various aspects of food production, including premises, equipment, personnel hygiene, process controls, and documentation. Buildings should be located, designed, constructed, adapted, and maintained to suit the operations carried out in them and to facilitate the protection of materials and products from contamination or deterioration.
Hazard Analysis and Critical Control Points (HACCP) - Article 5 of regulation (EC) 852/2004 [2] requires Food business operators to implement a Hazard Analysis and Critical Control Points (HACCP) system to identify, evaluate, and control hazards at critical points in the food production process.
Food Safety Management Systems - Some food manufacturing sites may implement Food Safety Management Systems based on international standards such as ISO 22000:2018 [3]. These systems provide a framework for managing food safety risks and demonstrating compliance with regulatory requirements.
Waste Management - Food business operators must have procedures in place for the safe handling and disposal of waste generated during food production. This includes separating waste streams, maintaining cleanliness in waste storage areas, and ensuring compliance with environmental regulations.
Allergen Management - EU regulations require food manufacturers to identify and manage allergenic ingredients in their products to prevent cross-contamination and protect consumers with food allergies. This includes proper labeling of allergens on food packaging.
Water Supply & Quality - Food premises must have access to potable water for use in food production and cleaning processes. Water quality must meet specified standards to prevent contamination of food products.
Traceability & Recall Procedures - Food manufacturing sites must have systems in place to trace the origin of raw materials, ingredients, and finished products throughout the supply chain. In the event of a food safety issue, manufacturers must be able to initiate product recalls promptly.
Category
Alcoholic beverages
Same as "General Food" above.
Product
Whisky
Same as "Category" (alcoholic beverages) above.
6.4.2 Other Notes or Requirements for Manufacturing Site Registration
General Food
None.
Category
Alcoholic beverages
None.
Product
Whisky
None.
6.5 References
1. Commission Implementing Regulation (EU) 2025/26 of 30 October 2024 laying down rules for the application of Regulation (EU) 2024/1143 of the European Parliament and of the Council as regards registrations, amendments, cancellations, enforcement of the protection, labeling and communication in respect of geographical indications and traditional specialties guaranteed, and amending Implementing Regulation (EU) 2019/34 as regards geographical indications in the wine sector, and repealing Implementing Regulations (EU) No 668/2014 and (EU) 2021/1236
http://data.europa.eu/eli/reg_impl/2025/26/oj
2. Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004
http://data.europa.eu/eli/reg/2004/852/2021-03-24
3. Food Safety Management Systems ISO 22000:2018
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