The present Directive lays down hygiene and health requirements governing the production and the placing on the market of egg products for direct human consumption or for the manufacture of foodstuffs. However, these provisions shall not apply to finished foodstuffs manufactured from egg products (as defined under article 2) nor to egg products which are obtained in small scale enterprises and which, without having undergone any treatment, are used for the manufacture of foodstuffs intended for direct sale, without any intermediary, to the consumer or consumed on the spot immediately after having been prepared. An Annex is attached to the Directive. It is composed of the following Chapters: General conditions of approval and operation; (II) Special conditions for the approval of establishments; (III) Hygiene requirements relating to the premises, equipment and staff of establishments; (IV) Requirements concerning eggs intended for the manufacture of egg products; (V) Special hygiene requirements for the manufacture of egg products; (VI) Analytical specifications; (VII) Health control and supervision of production; (VIII) Packaging of egg products; (IX) Storage; (X) Transport; (XI) Marking of egg products.