General Regulation On hygiene of foodstuffs.

This General Regulation establishes general rules regarding the hygiene of foodstuffs for operators active in the food processing field, taking into account, in particular, the following principles: (a) the primary responsibility for food safety belongs to the operator active in the food sector; (b) it is necessary to ensure the safety of foodstuffs throughout the food chain, starting with primary production; (c) it is important to ensure the cold chain for food that cannot be safely stored at ambient temperatures, especially for frozen foods; (d) the general implementation of procedures based on HACCP principles, together with the application of good hygiene practices, must strengthen the responsibility of food operators; (e) good practice guidelines is a valuable tool to help food operators, from all levels of the food chain, to comply with food hygiene rules and to apply HACCP principles; (f) it is necessary to establish microbiological criteria and control requirements of the temperature, based on a scientific risk assessment; and (g) it is necessary to ensure that the imported food is at least of the same hygiene standard as the food produced in Romania or is of an equivalent standard. This General Regulation applies to all stages of food production, processing and distribution, as well as export activities, without prejudice to specific requirements with reference to food hygiene.