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Instruction No. 20 of 2010 on good practices in hygiene, production, and procedures based on the hazard analysis and critical control points (HACCP) in the food establishments.

Country/Territory
Albania
Document type
Regulation
Date
2010
Source
FAO, FAOLEX
Original source
Official Gazette No. Extra 80/2012.
Subject
Food & nutrition
Keyword
Food quality control/food safety HACCP Hygiene/sanitary procedures Processing/handling
Geographical area
Europe, Europe and Central Asia, Mediterranean, Southern Europe
Entry into force notes
This Instruction enters into force 15 days after its publication in the Official Gazette.
Abstract

This Instruction lays down the procedures for the implementation of good practices in hygiene, production, and procedures based on HACCP in food production and processing plants. It consists of the following Chapters: General Provisions (I); HACCP – Principles and guidelines for their implementation (II); Qualifications and responsibilities of business operators (III); Methodology for official controls (IV); and Final provisions (V).

Full text
Albanian
Website
www.qbz.gov.al; www.ligjet.org

References - Legislation

Implements

Law No. 9863 on Food.

Legislation | Albania | 2008 (2022)

Keyword: Basic legislation, Food quality control/food safety, Processing/handling, Hygiene/sanitary procedures, Standards, Internal trade, Packaging/labelling, Institution, Inspection, Offences/penalties, HACCP

Source: FAO, FAOLEX