Government Decree No. HG221/2009 validating the Regulation regarding microbiological criteria for foodstuffs.

The scope of this Regulation is to ensure food safety control with a view of ensuring protection of public health. It establishes microbiological criteria for certain microorganisms and mechanisms of application that economic agents of food sector must comply in case of the use of general and special hygienic requirements. Microorganisms shall be intended bacteria, viruses, yeast, mold, algae, parasitic protozoa, microscopic worms, as well as their toxins and metabolites. Microbiological criterion shall be intended a criterion that determines the degree of admissibility of a product, food batch or process based on absence, presence or number of microorganisms, and/or the amount of toxins/metabolites per unit(s) of mass, volume, square or lot. At all stages of production, processing and distribution of foodstuffs, including the retail trade, food business operators apply measures in the context of procedures based on the principles of HACCP and the application of good hygiene practices to ensure that: (a) the supply, manipulation and processing of raw materials and foodstuffs subject to control are carried out in compliance with processing hygienic criteria; and (b) food safety criteria applicable throughout the shelf life of the products are met under conditions of distribution, storage and use that are reasonably envisaged.