Hygiene of Foodstuffs Rules, 2005 (L.N. 385 of 2005). Country/Territory Malta Document type Regulation Date 2005 Source FAO, FAOLEX Subject Food & nutrition Keyword Food quality control/food safety Standards Hygiene/sanitary procedures Processing/handling Packaging/labelling Transport/storage International trade Vending HACCP Geographical area Europe, Europe and Central Asia, European Union Countries, Mediterranean, Southern Europe Abstract There are hereby established the rules governing hygiene on foods, in compliance with the provisions laid down at the European Community level. The preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling and offering for sale or supply of foodstuffs shall be carried out in a hygienic way. Food business operators shall identify any step in their activities which is critical to ensuring food safety and ensure that adequate safety procedures are identified, implemented, maintained and reviewed on the basis of the following principles, used to develop the system of HACCP: (a) analyzing the potential food hazards in a food business operation; (b) identifying the points in those operations where food hazards may occur; (c) deciding which of the points identified are critical to food safety; (d) identifying and implementing effective control and monitoring procedures at those critical points; (e) reviewing the analysis of food hazards, the critical control points and the control; (f) monitoring procedures periodically and whenever the food business operations change. Full text English Website www.doi.gov.mt References - Legislation Implements Council Directive 93/43/EEC on the hygiene of foodstuffs. Legislation | European Union | 1993 Keyword: Food quality control/food safety, Standards, Hygiene/sanitary procedures, Processing/handling, Packaging/labelling, Transport/storage, International trade, Vending, HACCP Source: FAO, FAOLEX