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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