Regulation on food hygiene.

This Regulation defines the general hygiene rules for food business operators, and especially takes into account the following principles: primary responsibility for food safety for the subjects in the food business; food safety throughout the entire food chain, from primary production to the final product; safe storage and transport principles and practices; general application of the HACCP, together with the application of other good hygiene practice; scientific risk assessment, microbiological criteria and requirements for temperature and other mandatory controls; harmonization of the imported food (hygiene standards).
This Regulation applies to all stages of production, processing and distribution (including export) of food and foodstuff.
The Annex is an integral part of this Regulation.