Order No. 99 of the Minister of Health and Medical Industry validating the Sanitary and Epidemiological Rules for food trade facilities.

These Sanitary and Epidemiological Rules for food trade facilities are mandatory across the country for all food trade entities regardless of ownership or legal form, and apply to the design, construction, reconstruction, commissioning, and operation of markets, shops, warehouses, retail outlets, and small-scale food trade facilities.
The Rules set detailed sanitary requirements for the location, layout, construction, utilities, and technical condition of food trade facilities, including water supply, sewerage, ventilation, heating, lighting, waste management, pest control, and staff facilities. They also regulate internal planning to prevent cross-contamination, require strict separation of raw and ready-to-eat foods, and prescribe standards for equipment, utensils, packaging materials, and transport. Special provisions cover refrigeration, temperature and humidity control, cleaning and disinfection regimes, storage conditions, and the handling of specific categories of food such as meat, fish, dairy products, eggs, bakery goods, fruits and vegetables, frozen foods, and beverages.
In addition, the Rules establish requirements for the acceptance, storage, transportation, and sale of food products, including documentation, labelling, shelf-life control, and merchandising practices. They impose personal hygiene obligations on staff, mandate medical examinations and hygiene training, and define responsibilities of business owners and administrators for ensuring compliance. Separate sections regulate small-scale and mobile food trade, trade in non-alcoholic beverages, and the prevention of insects and rodents. Violations of the sanitary rules entail legal liability, and compliance is monitored by state sanitary-epidemiological authorities.