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Hygiene of Foodstuffs Rules, 2005 (L.N. 385 of 2005).

Pays/Territoire
Malte
Type du document
Règlement
Date
2005
Source
FAO, FAOLEX
Sujet
Alimentation et nutrition
Mot clé
Contrôle de qualité alimentaire/innocuité des produits alimentaires Normes Hygiène/procédures sanitaires Transformation/manutention Emballage/étiquetage Transport/dépôt Commerce international Vente HACCP
Aire géographique
Europe, Europe et Asie Centrale, Pays de l'Union Européenne, Méditerranée, Europe du Sud
Résumé

There are hereby established the rules governing hygiene on foods, in compliance with the provisions laid down at the European Community level. The preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling and offering for sale or supply of foodstuffs shall be carried out in a hygienic way. Food business operators shall identify any step in their activities which is critical to ensuring food safety and ensure that adequate safety procedures are identified, implemented, maintained and reviewed on the basis of the following principles, used to develop the system of HACCP: (a) analyzing the potential food hazards in a food business operation; (b) identifying the points in those operations where food hazards may occur; (c) deciding which of the points identified are critical to food safety; (d) identifying and implementing effective control and monitoring procedures at those critical points; (e) reviewing the analysis of food hazards, the critical control points and the control; (f) monitoring procedures periodically and whenever the food business operations change.

Texte intégral
Anglais
Site web
www.doi.gov.mt

Références - Législation

Implemente

Council Directive 93/43/EEC on the hygiene of foodstuffs.

Législation | Union européenne | 1993

Mot clé: Contrôle de qualité alimentaire/innocuité des produits alimentaires, Normes, Hygiène/procédures sanitaires, Transformation/manutention, Emballage/étiquetage, Transport/dépôt, Commerce international, Vente, HACCP

Source: FAO, FAOLEX