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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