Order No 304/N of 2003 of Minister of Labor, Health and Social Affairs of Georgia on Sanitary-technical Control of Conserved Goods

The Order regulates the sanitary standards of food conserves. It consists of 13 chapters: Scope of application and general provisions (I); Sanitary-technical control of production of conserves (II); Bacteriological control of quality of conserves during their production (III); A group conserved products (IV); B group conserved products (V); C group conserved products (VI); D group conserved products (VII); E group conserved products (VIII); Chemical control of conserves (IX); Organoleptic control during production of conserves (X); Rules for releasing conserves from factories (XI); Sanitary-technical control during storage or sale in wholesale points, retail points and restaurants (XII); and Rules for accounting and destroying conserves unsuitable for consumption (XIII).