Hygiene and official control of foodstuffs Regulations 2001 (P.I. No. 143/2001). País/Territorio Chipre Tipo de documento Reglamento Fecha 2001 Fuente FAO, FAOLEX Fuente original Episimi Efimerida tis Kypriakis Dimokratias No. 3487, Supplement III, Part I, 6 April 2001, pp. 1541-1571. Materia Alimentación y nutrición Palabra clave Control de calidad de los alimentos/inocuidad de los alimentos HACCP Higiene/procedimientos sanitarios Procesamiento/manipulación Área geográphica Asia, Europa, Europa y Central Asia, Países de la Unión Europea, Mediterráneo, Medio Oriente, Asia Occidental 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. Resumen 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). Texto completo Griego Referencias - Legislación Revocado por Hygiene and Official Control of Foodstuffs Regulations, 2006 (P.I. 320/2006). Legislación | Chipre | 2006 Palabra clave: Control de calidad de los alimentos/inocuidad de los alimentos, Higiene/procedimientos sanitarios, Procesamiento/manipulación Fuente: FAO, FAOLEX