Food Law of 1999.

The purpose of this Law is to ensure food necessities of the population, food safety and to regulate relations that arise between the government, individuals and legal entities in connection with the food production and services. State Administrative Authority in charge of food issues shall exercise the following powers: 1. to inform the public on quantity and types of livestock and strategic food in the current year taking into account food safety and supply; 2. to establish requirements, procedures and quantities for technology of food production and service, as well as for hygiene and sanitation of raw materials of animal and plant origin; 3. to implement policies on improving nutritiousness of food, increasing food production, introducing traditional and advanced technologies. State Administrative Authority in charge of health issues shall exercise the following powers: 1. to approve universal norms, instructions and requirements on hygiene, sanitation and safety of food production and production of its equipment; 2. to establish norms of permissible sanitary levels for pesticides, medicines, fertilizers, radioactive substances, heavy metals, other chemical substances, micro organisms, food additives and other mixtures used in agriculture and food production, and to introduce such norms into the National standards. The document consists of V Chapters that contain 18 Articles. Chapter I (arts. 1-3) lays down general provisions. Chapter II (Arts.4-7) establishes powers of state institutions and local self-governing organizations. Chapter III (Arts.8-10) regards quality and sanitary safety of food. Chapter IV (Arts.11-16) regards control over food safety and its system. Chapter V (Arts.17-18) regards miscellaneous matters.