S.L. 437.90 Art. 3Manufacturing and sale or supply of foodstuffs.

(1) 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.

(2) 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 (Hazard analysis and critical control points):

(i) analysing the potential food hazards in a food business operation,

(ii) identifying the points in those operations where food hazards may occur,

(iii) deciding which of the points identified are critical to food safety, the ‘critical points’,

(iv) identifying and implementing effective control and monitoring procedures at those critical points,

(v) reviewing the analysis of food hazards, the critical control points and the control,

(vi) monitoring procedures periodically and whenever the food business operations change.

(3) Food business operators shall comply with the rules of hygiene as listed in the Schedule. Derogations from certain provisions of the said Schedule may be granted according to the procedure laid down in Article 14 of the Directive.