Order No. 98 of the Ministry of Health and Medical Industry validating the Sanitary and Epidemiological Rules for public catering establishments.

This document approves and sets out comprehensive Sanitary and Epidemiological Rules for Public Catering Enterprises designed to prevent infectious and non infectious diseases and food poisoning and apply to all public catering establishments, regardless of ownership or organizational form. They establish mandatory sanitary, hygienic, and organizational requirements covering the full lifecycle of food service operations, from facility placement and design to food production, serving, and staff conduct, forming a legal basis for state sanitary supervision.
The Rules define detailed technical and hygienic requirements for premises, utilities, equipment, and food handling processes. They regulate site selection, layout, water supply, sewage systems, waste management, ventilation, lighting, noise levels, and working conditions. Extensive provisions govern the acceptance, storage, processing, transportation, and preparation of food products, emphasizing separation of raw and ready to eat foods, temperature control, sanitation of equipment and utensils, and compliance with approved technologies. Special sections address catering in residential buildings, temporary and mobile food outlets, outdoor food preparation, and the production of high risk items such as cream filled confectionery and soft ice cream.
A significant part of the document focuses on personnel hygiene, medical supervision, and production control. All staff must undergo medical examinations, maintain personal medical records, and strictly follow personal hygiene rules; individuals with infectious conditions are excluded from work. Enterprises are required to implement ongoing production and laboratory control, maintain extensive documentation, and cooperate with sanitary authorities. Responsibility for compliance rests with enterprise management, while state sanitary services conduct inspections and enforcement. Violations of these rules entail legal liability, making compliance mandatory for all public catering operators.