Presidential Decree No. 327 regulating the implementation of Act No. 283 of 30 April 1962, and its subsequent amendments, establishing hygiene requirements for the production and marketing of foodstuffs and beverages.

The Decree is divided into the following Titles: Health Control (I); Health Authorizations (II); Hygiene of Personnel (III); Colourings (IV); Food Additives, Flavourings and Substitutes (V); Food Labelling (VI); Miscellaneous (VII); Final and Transitional Provisions (VIII).
The control exercised by the health authority shall cover the production, marketing and use of food, tools destined to come into contact with food, containers, premises, personnel and transportation means. The competent authority shall (a) analyze samples and keep record of the results according to the provisions of Title I; (b) take enforcement measures in case of contravention. The Decree provides for the issue of authorizations for the production, preparation, packaging and storage of food according to the procedure and in compliance with the hygiene requirements established in Title II. Title III establishes hygiene requirements for personnel operating in the production, sale and transport of foodstuffs. Title V regulates the use of additives allowed in the preparation of foodstuffs and the labelling of foodstuffs containing chemical additives as well as artificial or natural flavourings.