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