Decision No. 489 of the Cabinet of Ministers validating the Procedure for conducting public procurement procedures.

This Procedure determines the procedure for organizing and conducting public procurement procedures for goods, works, services and consulting services. When purchasing foodstuffs, the following criteria shall be considered: (a) requirement for residual shelf life; (b) requirements for the method of production and processing of foodstuffs; (c) requirements for product composition; (d) absence of mechanical damage and pests in the products; (e) absence of GMOs; (f) the products do not contain preservatives; (g) seasonality; (h) supply of water in exchange containers; (i) no food additives are used; and (j) absence of toxic substances in the product.