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

This Regulation establishes microbiological criteria for certain microorganisms and mechanisms of application that economic agents of food sector must comply with the use of general and special hygiene requirements. At all stages of food production, processing and distribution, including the retail stage, food business operators apply measures in the context of procedures based on HACCP principles and the application of good hygiene practices to ensure that: (a) supply, manipulation and processing of raw materials and food products subject to control are carried out in compliance with process hygiene criteria; (b) food safety criteria applicable throughout the shelf life of the products are met under conditions of distribution, storage and use that are reasonably provided. Economic agents in the food sector responsible for the manufacturing of the product carry out studies in accordance with this Regulation in order to verify compliance with the criteria throughout the entire shelf life. This measure applies primarily to ready-to-eat foods in which Listeria monocytogenes may grow and which may pose a Listeria monocytogenes public health risk. Riska assessment and sample taking shall be applicable to meat of cattle, swine, sheep, goat and horses.