Joint Decree No. 3 of 1989 of the Ministries of Agriculture and Nutrition and of the Ministry of Social Welfare and Health, on sanitary requirements for the production and marketing of food.

Hygiene requirements for the production, processing, preservation, storage, packaging, marketing and transport of food for public consumption are set forth in the "Food Hygiene Regulation of Food Production" provided in the annex of this Decree (art. 1). Exoneration from under certain technical and technological requisites may be granted by the territorially competent veterinary and food control station for a fixed or indefinite period of time, if approved by a competent public health and epidemics controlling station (art. 2). Establishments which produce for export must apply the binding requirements provided in international or foreign trade agreements and contracts as well (art. 4). The Regulation is divided into two parts containing detailed provisions for food production. The first one deals with general rules regarding premises and equipment, cleaning, maintenance, disinfection, personal hygiene of employees, food production (animal and plant foodstuffs, dietary, enriched and infant food, temperature requisites, packaging, storage, small-scale production, and transport), hygiene control and meat inspection. The second part provides special rules for industries processing animal and plant raw materials (slaughtering, refrigeration, transport of live animals, meat inspection, storage, honey and honey products, milk and dairy products, egg processing and storage, processing of wild animals and snails, quick-frozen food, bread and bakery products, preserved food production, sugar production, vinegar production, oil for food and margarine production, seasoning paprika processing, grain processing, spirit and beer production, grape processing, wine and champagne production, beverages and mineral water production, dried plant products).