Regulations relating to the application of Hazard Analysis and Critical Control Point System (HACCP) (R. 494 of 2002).

These Regulations prescribe that no owner of a food handling enterprise as specified in column 2 of Annex A to these Regulations is allowed to handle food without: (a) a HACCP system fully implemented to the satisfaction of the Director-General of the Department of Health in relation to relevant foodstuffs; (b) a valid certificate regarding HACCP certifying the verification of the HACCP system by a a certifying body in accordance with these Regulations.
The Regulations grant powers to the Minister to prescribe categories of food for purposes of HACCP and define duties of owners of a food handling enterprise with regard to the implementation of HACCP.