Decree-Law No. 25/2009 approving the Regulation on the General Hygiene Standards for Foodstuffs. País/Territorio Cabo Verde Tipo de documento Legislación Fecha 2009 Fuente FAO, FAOLEX Fuente original Boletim Oficial, Série I, No. 29. Materia Alimentación y nutrición Palabra clave Control de calidad de los alimentos/inocuidad de los alimentos HACCP Monitoreo Envasado/etiquetado Cuestiones de procedimiento Salud pública Evaluación/manejo de riesgos Alimentos tratados Normas Protección del consumidor Legislación básica Área geográphica Africa, Islas del Océano Atlántico, Atlántico Norte, Sahel, Pequeños estados insulares en desarrollo, Africa Occidental Entry into force notes This Decree-Law enters into force six months after its publication. Resumen This Decree-Law approves the Regulation on the General Hygiene Standards for Foodstuffs. The Regulation, consisting of 24 articles divided into nine Chapters, establishes the general hygiene rules to which foodstuffs are subject and the requirements for verifying its compliance, taking into consideration that the safety of food is a primary concern of citizens, consumer protection associations and public authorities. The provisions of this Decree-Law do not affect the application of rules that establish more demanding special regimes in terms of food hygiene. These rules apply to production, including primary production, transformation, manufacturing, packaging, storage, transport, distribution, handling and sale of foodstuffs, including their import and export. The following activities are not covered by this legal text: a) Primary production destined for private domestic use; b) Preparation, handling and domestic storage of food for private domestic consumption; and c) Direct supply, by the producer, of small quantities of primary production products to the final consumer or to the local retail trade that directly supplies the final consumer. Food hygiene standards comply with the following principles: a) Primary responsibility of food business operators for food safety; b) Food safety throughout the food chain, starting with primary production; c) Importance of maintaining the cold chain in the case of foodstuffs that cannot be safely stored at room temperature, in particular frozen food ; d) The general application of procedures based on the principles of the Hazard Analysis System and Critical Control Points (HACCP), associated with the observance of good hygiene practices as a way of reinforcing the responsibility of food business operators; e) Codes of good practice as a valuable tool to assist food business operators, at all levels of the food chain, in complying with hygiene rules and HACCP principles; f) Need to establish microbiological criteria and temperature control requirements based on a scientific risk assessment. Texto completo Portugués Página web www.legis-palop.org