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Hygiene and official control of foodstuffs Regulations 2001 (P.I. No. 143/2001).

Type du document
Source d'origine
Episimi Efimerida tis Kypriakis Dimokratias No. 3487, Supplement III, Part I, 6 April 2001, pp. 1541-1571.
Alimentation et nutrition
Mot clé
Contrôle de qualité alimentaire/innocuité des produits alimentaires HACCP Hygiène/procédures sanitaires Transformation/manutention
Aire géographique
Asie, Europe, Europe et Asie Centrale, Pays de l'Union Européenne, Méditerranée, Moyen-Orient, Asie Occidentale
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.

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).

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Références - Législation

Abrogé par

Hygiene and Official Control of Foodstuffs Regulations, 2006 (P.I. 320/2006).

Législation | Chypre | 2006

Mot clé: Contrôle de qualité alimentaire/innocuité des produits alimentaires, Hygiène/procédures sanitaires, Transformation/manutention