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Hygiene and official control of foodstuffs Regulations 2001 (P.I. No. 143/2001).

Country/Territory
Cyprus
Document type
Regulation
Date
2001
Source
FAO, FAOLEX
Original source
Episimi Efimerida tis Kypriakis Dimokratias No. 3487, Supplement III, Part I, 6 April 2001, pp. 1541-1571.
Subject
Food & nutrition
Keyword
Food quality control/food safety HACCP Hygiene/sanitary procedures Processing/handling
Geographical area
Asia, Europe, Europe and Central Asia, European Union Countries, Mediterranean, Middle East, Western Asia
Entry into force notes
The Regulations shall enter into force one year after the publication in the Official Gazette of the Republic, except Regulations Nos. 9 and 10 which shall come into force on such date as the Cabinet of Ministers may, by Notice in the Gazette, determine.
Abstract

Τhe Regulations set forth all the measures necessary to ensure the safety and hygiene of foodstuffs. The measures cover all stages after primary production (which includes harvesting, slaughter and milking), as the preparation, processing, manufacturing, packaging, storage, transport, distribution, handling, offering for sale or supply. The holder of any food enterprise shall identify any element of their activities that is critical to ensuring food safety and shall take appropriate measures for the application of procedures to ensure that food security is applied, respected and adjusted in accordance with the principles used to develop the system HACCP (Hazard Analysis and Critical Control Points).

Full text
Greek

References - Legislation

Repealed by

Hygiene and Official Control of Foodstuffs Regulations, 2006 (P.I. 320/2006).

Legislation | Cyprus | 2006

Keyword: Food quality control/food safety, Hygiene/sanitary procedures, Processing/handling

Source: FAO, FAOLEX