Resolution No. 19 of the Food Safety Agency on sanitary rules as regards microbiological criteria for foodstuffs.

These Rules have been drafted in accordance with the provisions of the Law on Food Safety and the Commission Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs. These Rules determine the sanitary rules for microbiological indicators of foodstuffs in order to ensure their minimum quality and safety. The use of microbiological criteria should form an integral part of the implementation of HACCP-based procedures and other hygiene control measures.
These Rules lay down general requirements for the supply, handling and processing of raw materials and foodstuffs in compliance with the relevant microbiological criteria set out in Annex 1 and for the food safety criteria applicable throughout the shelf-life of the products in compliance with the relevant microbiological criteria set out in Annex 2. Sanitary rules as regards microbiological criteria for foodstuffs also include rules on testing against criteria; specific rules for testing and sampling; measures to be taken in case of unsatisfactory results; and labelling requirements.