Hygiene and official control of foodstuffs Regulations 2001 (P.I. No. 143/2001).

Τhe Regulations set forth all the measures necessary to ensure the safety and hygiene of foodstuffs. The measures cover all stages after primary production (which includes harvesting, slaughter and milking), as the preparation, processing, manufacturing, packaging, storage, transport, distribution, handling, offering for sale or supply. The holder of any food enterprise shall identify any element of their activities that is critical to ensuring food safety and shall take appropriate measures for the application of procedures to ensure that food security is applied, respected and adjusted in accordance with the principles used to develop the system HACCP (Hazard Analysis and Critical Control Points).