Regulation on general and special conditions of food hygiene and microbiological criteria for food.

This Regulation prescribes the general conditions of food hygiene, special conditions of food hygiene of animal origin and microbiological food criteria. In the food business, it is ensured that the food is in accordance with the appropriate microbiological criteria, as well as the measures that are undertaken at every stage of food production, processing and distribution, including retail, which are an integral part of the entity's procedures based on the principles of HACCP and good hygiene practices. The measures here provided shall ensure that: 1) procurement, handling and processing of raw materials and products is carried out in such a way as to meet process hygiene criteria; 2) food safety criteria that are applicable during the shelf life of the product can be met under reasonably foreseeable conditions of circulation, storage and shelf life. Full set of technical sheets setting microbiological criteria is given in the Annex of this text.