Decree No. 451 / 2002 Coll.
Ordinance on Conditions and Requirements for Operational and Personal Hygiene in Food Production, excluding Food of Animal Origin
Valid
Order
Effective from 01.07.2003
Text versions:
01.07.2003
31.10.2002
451
DECLARATION
of 15 October 2002
on the conditions and requirements for operational and personal hygiene in the manufacture of foodstuffs, excluding food of animal origin
According to Article 18 (f) of Act No. 110 / 1997 Coll., on Food and Tobacco Products, and amending and supplementing certain related acts, as amended by Act No. 146 / 2002 Coll., hereinafter referred to as "the Act":
Preliminary provisions
This decree sets out the health conditions and requirements for the production of foodstuffs, which means the starting materials (1) for the manufacture of foodstuffs, excluding food of animal origin, in their manufacture, storage, transport and the conditions and requirements for the organisation and equipment of the food establishment in which food is handled, and the conditions and requirements for operational hygiene and personal hygiene in the food establishment when food is handled.
For the purposes of this decree:
(a) food establishment (hereinafter referred to as "establishment") - the place of production, storage, packaging and transport of food;
(b) manufacturing equipment - tools, tools, utensils, utensils, machinery, handling packaging, other equipment and articles which come into direct or indirect contact with food when handling food;
(c) operating hygiene - all measures necessary to ensure the health and quality of foodstuffs concerning the premises of establishments;
(d) personal hygiene - all measures necessary to ensure the health and quality of foodstuffs concerning persons active in the establishment,
(e) sanitation - a set of activities and tasks that ensure microbiological purity of the environment in food production and related activities.
General conditions and requirements
(1) The technical and hygienic condition of the establishment must allow compliance with the obligations and health requirements laid down in specific legislation. (2)
(2) For each establishment, a sanitary procedure shall be drawn up and all the workplaces and their equipment maintained in accordance with it. The Sanitation Order shall be a set of necessary measures and a set of descriptions and procedures of the activities relating to sanitation, including methods and effective control procedures for assessing the reliability of the implementation of sanitation.
(3) Foodstuffs intended for further processing must not be:
(a) disturbed chemically, microbiologically or physically or mechanically,
(b) of unknown origin,
(c) odorous, if the odour is not a characteristic of a characteristic character or characteristics,
(d) contaminated by pests or their stage of development or bear signs of their activity;
(e) contaminated with pathogenic micro-organisms and their toxins;
(f) in contravention of health requirements, provided that they are provided for in specific legislation.2)
(4) In contact with food, only a person eligible for such activity may be employed under a special legislature.3)
(5) Non-packaged foods which have escaped from the leakage of the production equipment and have come into contact with the surfaces of the production premises must not be returned to production except in the case of foodstuffs the nature of which makes it possible and when this procedure is incorporated into the critical points system in the production.4)
(6) Articles not related to the performance of work activities may not be kept in premises intended for food production.
Organisation of the establishment
(1) The organisation of the establishment must:
(a) allow adequate sanitation, disinfection, disinsectisation and extermination;
(b) prevent the contamination of foodstuffs, the accumulation of impurities, the contact of foodstuffs with toxic materials or substances, the separation of various particles into food and the formation of condensation or the occurrence of undesirable fungi;
(c) allow protection against contamination, in particular against contamination between different food types, contamination by equipment, materials, water, air or persons active in the establishment and sources of pollution, such as pests, between production operations and during production;
(d) ensure appropriate temperature conditions for the handling of foodstuffs;
(e) allow the treatment of foodstuffs to be carried out in a hygienic manner in accordance with sanitary rules and technological procedures;
(f) to ensure the protection of foodstuffs against disease agents and pests, including sealing of entry holes;
(g) to ensure the protection of food against adverse effects from external influences;
(h) ensure the continuity of the production process in terms of operational and personal hygiene requirements and avoid crossing paths and activities that would negatively affect food.
(2) In an establishment, the communication shall have a solid paved or cast dust-free surface suitable for the means of transport used. The communication must be drained and must be clean.
(3) The doors and internal roads of the establishment shall not contain an uncovered effluent, an exposed waste dump and other sources of contamination.
(4) The materials used, the state of construction and the equipment of establishments handling foodstuffs must not adversely affect the quality and safety of foodstuffs. All construction and construction materials shall be such that they do not release toxic substances which would adversely affect the health of the food when the construction is completed.
(5) The space which would adversely affect and adversely affect foodstuffs when handling them must be separated by construction or, where appropriate, by operation from the premises where food is handled.
(6) The space where foodstuffs intended for further processing are accepted or stored must be separated from other premises by construction.
(7) Ramps intended for the handling of unpackaged foodstuffs must be protected against adverse climatic conditions and environmental effects. In other cases intended for loading and unloading, at least they shall be covered.
(8) A separate space is established for administrative work, separated from the premises where food is handled.
Equipment of the establishment of production equipment, sanitary equipment, ventilation, air conditioning, lighting, sewage
(1) The establishment must be equipped with:
(a) manufacturing equipment and articles which do not adversely affect the health and hygiene of foodstuffs and which comply with the requirements laid down by specific legislation. 5) The equipment shall be designed from corrosion resistant materials and shall be easy to clean with hot water and cold drinking water, unless premises require a special (dry) cleaning method,
(b) certified or calibrated measuring instruments for the control and registration of required conditions and monitored values in accordance with specific legislation.6) These include, in particular, the fitting of the premises of refrigerators and freezers and, where appropriate, production equipment intended for the handling of foodstuffs under specified conditions (e.g. cooking appliances, pasters, sterilisers, drying plants),
(c) technical equipment for cleaning and disinfection of machinery, working tools and other production equipment. The equipment shall be constructed from corrosion resistant materials and shall be easy to clean, with hot water supply and cold drinking water, unless premises require a special (dry) cleaning method.
(2) Production facilities
(a) it must be installed in such a way as to allow adequate cleaning of the surrounding areas, easy access to and proper cleaning and disinfection and repair;
(b) they must be separated according to the nature of the food or the nature of the production so that there is no cross-contamination of the food and a negative effect on its health.
(3) Production equipment for continuous pasteurisation and other heat treatment processes shall be equipped with a system which excludes the possibility of insufficient heating and ensures that heat-treated and non-heat-treated products are not mixed.
(4) Each food-washing facility shall have an adequate supply of cold drinking water and hot water prepared from drinking water and shall be kept clean.
(5) Sanitation of the production equipment must be carried out in accordance with the hygiene rules and, where appropriate, the manufacturer's instructions.
(1) The space where the hands are contaminated with the risk of microbiological contamination of a food that no longer undergoes heat treatment must be equipped with a wash basin with a non-hand-operated mixing battery with running cold drinking water and running hot water, hand washing products and hand washing products according to the sanitation schedule, hand dryer, disposable towels and, where appropriate, a waste basket with a lid.
(2) In other cases, hand-washing sinks with a supply of cold drinking water and hot running water must be installed, with hand washing products and sanitation products, and waste basket.7)
(3) The waste from the sink shall be connected to an efficient sewage system and shall not flow onto the floor.
(4) The establishment must be equipped with an adequate number of flushing toilets connected to an efficient sewage system.7) The toilets must not be accessible directly from the premises where food is handled.
(5) The toilet in the establishment shall have a hall equipped with a sink with running drinking cold water and running hot water. In a toilet in an establishment where epidemiological risk foods are treated, the sink shall be equipped with a non-hand-operated mixing battery, hand-washing devices and preparations, hand dryer, disposable towels and, where appropriate, a bin with a lid.
(6) If the establishment is multi-storey, toilets at workplaces on each floor shall be established. 7)
(7) For staff members and each person active in the establishment, additional sanitary facilities shall be provided, which shall consist of dressing rooms, washrooms or showers, as appropriate, and, where appropriate, the daily room. Sanitary facilities and the daily room shall not be directly accessible from the area where food is handled. Sanitary facilities in an establishment with more than five active persons shall be separated for men and women.
(8) The daily room shall be set up in particular for the rest of the staff of the workplaces with increased or reduced ambient temperatures to protect them against adverse climatic effects and for their eating, unless a dining room is set up for the staff. The daily room is equipped mainly with tables and seating furniture, if it serves as a dining room, as well as a sink, a sink for washing dishes, equipment for the maintenance and heating of people's meals. A dressing room in an establishment of up to five persons working in one shift can be considered a day room. 7)
(9) The dressing room must be separated from the washroom and shower and have a direct connection with it. If there are not more than five people in one shift, the washroom and shower can be part of the dressing room. The number of places (lockers or hangers) in the locker room shall correspond to the number of persons. The locker room must also be set up for persons working at dislocated workplaces. Other conditions and requirements for the establishment of changing rooms, showers, washrooms and daily rooms are laid down in special legislation. 7)
(1) Natural or forced ventilation must be ensured in all premises of the establishment. 7)
(2) Equipment for natural or forced ventilation and exchange, including filtration and treatment of air, must ensure that, depending on the temperature and technological process, the relative humidity of the air is maintained and the condensation of water vapours is avoided and unwanted odours, steam, smoke and other impurities removed from the premises.
(3) Exhaust air outlets to the outdoor space must be located in such a way that the contaminated air is not re-sucked back into the workplace space by the ventilation device. For natural ventilation minimum surfaces of ventilation holes specified in a separate legislation shall be secured. 7)
(4) Forced ventilation must be used wherever natural ventilation would be insufficient, in particular if the floor level is below 2 m below the outdoor terrain level or if the location of the workplace does not allow sufficient ventilation holes to be established. Additional requirements for forced ventilation are set out in a separate legislation. 7)
(5) The ventilation device must not adversely affect the microbial purity of the air.
(6) The ventilation opening shall be equipped with a non-corrosive grille easily removable for cleaning. A steam and odour extraction device shall be installed above the heat sources at the workplace, except for equipment intended exclusively for heating the plant.
(1) The establishment must have sufficient daytime or artificial lighting corresponding to a specific legislation. 7)
(2) The daily, artificial and, where appropriate, combined lighting shall be adjusted at the establishment to correspond to the work activity in question. If the lighting meets the technical requirements and the specific lighting values laid down by the technical standard, 8) shall be deemed to comply with the requirements of this Decree.
(3) The window and other lighting orifices must be adapted so that food is sufficiently protected against the adverse effects of direct sunlight.
(4) The lamp placed above the places where the food is handled shall be protected in such a way as to avoid contamination of the food if it is broken.
(1) Sewerage facilities must be designed in such a way as to avoid the risk of contamination of foodstuffs. Where a fat separator (lapol) is set up in an establishment, it shall be located outside the premises where food is handled.
(2) The plant must be connected to the sewerage or equipped with a waste water collection and disposal facility with the possibility of exporting waste.
Internal treatment of the food compartment
(1) In an establishment floor surfaces shall be maintained in impeccable condition, shall be easy to clean and disinfect and shall be constructed using durable, non-waterproof, washable and non-toxic materials. The floor shall allow satisfactory drainage of water with the surface, easy and direct drainage of water into the sewage inlet. The floor shall have a gradient from the connecting roads and individual workplaces to the sewers through a protected grid. Condensate drains shall be drawn directly into the sewerage line unless they are segregated into the condensate pipe. Input shall be provided with anti-odour seals protected by a grid.
(2) In the establishment, the surfaces of the walls shall be maintained in impeccable condition and shall be easily cleaned and easily disinfected, using durable, non-aerated, washable and non-toxic materials, and compliance with a smooth surface up to a height corresponding to the operations, refrigerators and freezers at least up to the level of the food stored. The surface of the walls between the ceiling and above the smooth surface, if it is plastered, shall be kept clean and treated regularly.
(3) In the establishment, ceilings, ceilings, ceiling installations and other suspension devices shall be designed and finished in order to prevent the accumulation of impurities and the growth of undesirable moulds and the separation of particles. The ceilings, ceilings, ceiling installations and other suspension devices shall be so designed and constructed as to avoid condensation of vapour and condensation.
(4) In the food compartment, windows and other openings shall be designed in such a way as to prevent the accumulation of impurities and not be used as suspensive surfaces. Windows and openings which are open to the external environment shall, where necessary, be equipped with pest-proof nets which can be easily cleaned. If food contamination could occur through open windows, the windows must remain closed and secured during production.
(5) In the food handling area, doors shall be easily cleaned and, where necessary, easily disinfected, made of non-aqueous, well-maintained, smooth, impermeable and non-corrosive materials which do not adversely affect the health of foodstuffs.
(6) Stairways, lift cabs and auxiliary structures, in particular platform, ladder and slide, must be so located that they do not cause food contamination. The slide shall be equipped with inspection and cleaning holes. Slide means a random food shift device.
Food transport in production
(1) Foodstuffs shall be transported in a means of transport dedicated to that which is designed and equipped in such a way as to be well-cleaned, disinfected and to protect the food transported from deterioration, contamination and contamination.
(2) Means of transport used for the transport of foodstuffs
(a) be properly ventilated, kept in good condition and clean, disinfected regularly, in particular its loading area;
(b) it must be equipped with a device to maintain the specified temperature of the food and, where the food requires compliance with the specified non-volatile temperature, it must also be equipped with an apparatus for recording the temperature of the air;
(c) it must not be used for the transport of persons, live animals, game in the skin or feathers and confiscates of animal origin, inorganic or organic waste, or other non-food raw materials or products which could cause contamination of the transport space.
(3) Unloaded foods in grain or powder form and foodstuffs in liquid form must be transported in a container or tank reserved for food transport. Such a transport space shall be marked in clearly visible and indelible letters, such as "For food only 'or" For food only', in order to make it clear that they are used for food transport. The end of the intake hose used in loading and unloading shall be secured against pollution.
(4) Where a means of transport is used to transport different types of food at the same time, its individual premises shall be appropriately separated in order to avoid contamination between them.
(5) Foodstuffs shall be transported in handling or transport packs made of non-shattering and easy-to-clean non-corrosive material stored on shelves, mats or mats. Where containers and containers are placed on each other in the transport space, their bottom shall not touch the food stored in the lower containers or containers. If the containers and containers are not fitted with a lid, the transported unpackaged food shall be hygienically covered, except for fresh fruit and vegetables and table potatoes.
(6) When loading and unloading from a means of transport and in the course of the transport of foodstuffs itself, the food shall not be exposed to adverse effects of the external environment causing a breach of their quality or health.
(7) The method of cleaning and disinfection of the crates used for the transport of foodstuffs must be incorporated into the sanitary procedure.
(8) During handling, foodstuffs in transport packages shall not be stored or moved on the ground or on the floor, except for packaging intended for this purpose. If a lower empty container is used to move food in containers, it must not then be used to store food without cleaning and disinfection.
(9) Empty food crates shall not be placed on the floor if they are loaded on a means of transport together with unpacked foodstuffs.
Storage and handling of food and other waste
(1) Organic and inorganic waste must not be collected in the premises in which the food is processed, except for the short term storage of unavoidable waste arising from production. Processed food waste shall be treated in accordance with the procedure laid down in the critical points system in production.4)
(2) Measures for the disposal and storage of organic and inorganic waste must be followed. The disposal of organic and inorganic waste must be carried out on an ongoing basis and liquid and solid waste disposal facilities installed.
(3) The storage of organic and inorganic waste must be designed in such a way that it can be kept clean, free from animal pests and with the prevention of contamination of food, drinking water, equipment and operating rooms.
(4) Organic and inorganic waste must be stored in closed containers. These containers shall be of suitable design and shall be made of material enabling their sanitation, shall be kept in working order and shall be markedly marked. They must not be used for handling foodstuffs.
(5) In order to collect waste at an establishment where conditions cannot be created for the sanitation of collection containers or where the nature of waste (e.g. egg shells) so requires, plastic packaging for disposable use is used.
Supply and use of water or steam or ice in the handling of foodstuffs
(1) The establishment must be ensured by supplying a sufficient quantity of drinking water which complies with the requirements of the specific legislation. 9)
(2) Hot water must be prepared from drinking water and must not be used for food production. The supply shall be provided throughout the establishment and shall be at a temperature of at least + 45 ° C.
(3) The direct contact steam must be made from drinking water.
(4) The use of water used for the production of steam for technical purposes or for cooling, fire protection and other non-food-related purposes shall be separately conducted in separate distribution systems, readily identifiable and any possibility of connection with drinking water shall be excluded.
(5) Where ice is used in the manufacture or preparation of foodstuffs, it shall be made from drinking water.
Food storage in food production
(1) The food storage capacity must allow storage of all food produced according to their nature and the storage conditions laid down. 10) The storage site intended for the storage of certain types of selected foods which could adversely affect the sensory or microbiological effects of other foodstuffs must be separated by building. Food storage, including refrigerating and freezing equipment, shall be provided with a food storage device (e.g. shelves, mats, hangers, unless stored on pallets or containers) and a measuring device for checking physical quantities, in particular temperatures. Cooling and freezing equipment, where the food is not stored on pallets or bogies under crates, shall have sufficient capacity for the separate storage of the food required by its nature, including processed, chilled and frozen food.
(2) Foods must be stored in storage at a distance from the walls in order to allow proper circulation of air.
(3) The handling and handling of food in storage shall not increase by more than 2 ° C for a period of more than two hours, except frozen foodstuffs. 11)
(4) Foods at microbiological risk requiring cold storage must be cooled to + 10 ° C within two hours after final heat treatment or after completion of preparation and cooled to a specified storage temperature as soon as possible.
(5) The temperature meter must be located in the storage space in such a way as to allow easy reading of the measured value.
(6) The installation for measuring the relative humidity of the air shall be equipped with a food storage facility for which the relative humidity of the air is determined by a specific legislation12) or a manufacturer.
(7) Packs, packaging material, labels, inventory, protective suits and equipment, cleaning products and other materials are stored separately from the workplaces where food is handled (including the storage of finished products).
Personal hygiene
(1) Smoking is prohibited in the workplace where foodstuffs are treated. Any person active in an establishment must refrain from any other non-hygienic behaviour in the workplace, in particular eating food, chewing, hair and nail modifications. Drinks are only allowed in reserved places.
(2) When handling foodstuffs, any person active in the establishment shall wear personal protective equipment, in particular, appropriate clean working clothing, work footwear and headgear, and, where necessary, gloves and, where necessary, protective clothing. The working clothing shall be kept clean and, where necessary, changed during shift. 13) In the course of work requiring a high degree of purity, in particular in the preparation of infant and infant formulae, clean disposable gloves and mouthwash shall be used for this purpose.
(3) Any person operating in an establishment may not leave the establishment during working hours in working clothes and in working footwear.
(4) Any person operating in an establishment in direct contact with food shall have short trimmed and clean unvarnished nails on their hands. They shall not wear decorative articles, including watches, and shall affix to working clothing and equipment items which could contaminate food.
(5) Work clothes, footwear and equipment must be stored separately from civil clothes, footwear and personal goods in the dressing room or in the reserved space.
Operating hygiene
(1) Regular cleaning and cleaning of equipment by means of sanitary processes and cleaning and disinfectants according to the sanitary procedure shall be carried out at the premises on a regular basis.
(2) A separate mode of cleaning of production equipment, drains and odour grates, transport packaging, return packaging, trucks, tanks, containers, barrels and delivery vehicles shall be provided in the establishment. The method of cleaning, including the specified temperatures and concentrations of cleaning and disinfectant preparations, shall be incorporated into the sanitary procedure of the establishment, unless it is part of a system of critical points in production. 4) Excluded space must be provided for washing and possible disinfection of means of transport.
(3) Used washing, cleaning and disinfection preparations for both routine cleaning and cleaning must not adversely affect the health and quality of foodstuffs. Any residues of cleaning and disinfectant must be removed before the production process begins by thoroughly rinsing with drinking water.
(4) Containers and containers intended for food must not be used for storage of cleaning and disinfection products. Containers with cleaning and disinfectant products must be labelled.
(5) Cleaning and disinfection preparations must be stored in lockable spaces or cabinets.
(6) The help and cleaning devices must be visibly marked (for example, in colour) and must be separately stored from those intended exclusively for cleaning of production areas and surfaces.
(7) Cleaning products are stored in separate dedicated premises for individual workplaces. Such premises shall not be used simultaneously as dressing rooms. 7)
(8) Drinking water hoses must be operationally fit, clean with shut-off valves and their ends must not be placed on the floor.
(9) The food loading and unloading platforms must be regularly cleaned and disinfected.
(10) Normal protective disinfection, disinsectisation and extermination must be regularly carried out at the premises to prevent the occurrence of insects and rodents.
(11) Sanitary equipment shall be kept clean and in operational condition.
(12) The sanitation efficiency shall be verified by means of swabs from the surface of the production facility and from packaging intended for the transport of unpackaged products. The swabs taken from an area of at least 10 cm2 after cleaning and disinfection carried out in accordance with technical normal14 shall not contain:
(a) more than 102 total number of micro-organisms (CPM);
(b) no bacterial agent of a food disease listed in a specific legislation. 15)
(13) Any other food, such as non-produced in an establishment intended for consumption, may be stored only in a separate and labelled refrigeration or freezing device, which is located outside the place where food is handled (e.g. in an office, a day room or a dressing room).
Transitional provisions
The establishments established before the entry into force of this Order must comply with the requirements laid down in this Order by the date of entry into force of the Treaty of Accession of the Czech Republic to the European Union at the latest.
Efficacy
This Decree shall take effect on 1 July 2003.
Minister:
Ing. Palas v. r.
1) Article 2 (d) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and amending and supplementing certain related laws, as amended by Act No. 306 / 2000 Coll.
2) Decree No. 52 / 2002 Coll., laying down requirements on the quantities and types of food flavourings, their conditions of use, their health requirements and the conditions of use of quinine and caffeine. Decree No. 53 / 2002 Coll., laying down the chemical health requirements for each type of food and food raw material, the conditions of use of additives, aids and food supplements, as amended by Decree No. 233 / 2002 Coll. Decree No 294 / 1997 Coll., on microbiological requirements for foodstuffs, their method of control and evaluation, as amended by Decree No 91 / 1999 Coll.
3) Act No. 258 / 2000 Coll., on the Protection of Public Health and on the Amendment of Certain Related Acts, as amended by Act No. 254 / 2001 Coll., Act No. 274 / 2001 Coll., Act No. 13 / 2002 Coll., Act No. 76 / 2002 Coll., Act No. 86 / 2002 Coll. and Act No. 120 / 2002 Coll.
4) Decree No. 147 / 1998 Coll., on the method of determining critical points in production technology, as amended by Decree No. 196 / 2002 Coll.
5) Decree No. 38 / 2001 Coll., on sanitary requirements for products intended to come into contact with food and dishes.
6) Act No. 505 / 1990 Coll., on Metrology, as amended by Act No. 4 / 1993 Coll., Act No. 20 / 1993 Coll., Act No. 119 / 2000 Coll., Act No. 13 / 2002 Coll. and Act No. 137 / 2002 Coll.
7) Government Decree No. 178 / 2001 Coll., laying down conditions for the protection of workers' health at work.
8) ČSN 36 0450 Artificial lighting of indoor spaces. Clause 73 0580-1 Daily lighting of buildings - Part 1: essential requirements. ČSN 36 0020-1 Combined lighting - Part 1: essential requirements.
9) Decree No. 376 / 2000 Coll., laying down requirements for drinking water and the extent and frequency of its control.
10) For example, Decree No. 332 / 1997 Coll., implementing § 18 (a), (d), (h), (i), (j) and (k) of Act No. 110 / 1997 Coll., on foodstuffs and tobacco products and amending and supplementing certain related laws, for fresh fruit and fresh vegetables, processed fruit and processed vegetables, dry nuts, mushrooms, potatoes and their products, as amended by Decree No. 92 / 2000 Coll.
11) Decree No. 326 / 1997 Coll., implementing § 18 (a), (d), (j) and (k) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and amending and supplementing certain related acts, for frozen foodstuffs, as amended by Decree No. 44 / 2000 Coll. and Decree No. 160 / 2002 Coll.
12) For example, Decree No. 329 / 1997 Coll., implementing § 18 (a), (d), (h), (i), (j) and (k) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and on the amendment of certain related laws, for spices, for starch and products made from starch, leguminous and oil seeds, as amended by Decree No. 418 / 2000 Coll., Decree No. 330 / 1997 Coll., on Food and Tobacco Products, and on the amendment of § 18 (a), (d) and (k) of Act No. 110 / 1997 Coll., and on Food and Tobacco Products and on the amendment of certain related laws, for tea, coffee and coffee and coffee products, as amended by Decree No. 91 / 2000 Coll., and Decree No. 331 / 1997 Coll.
13) Decree No. 107 / 2001 Coll., on the hygiene requirements for catering services and on the principles of personal and operational hygiene in epidemiological activities.
14) ČSN 56 0100.
15) Annex No 1 to Decree No. 294 / 1997 Coll., on microbiological requirements for foodstuffs, their method of control and evaluation, as amended by Decree No. 91 / 1999 Coll.
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Regulation Information
| Citation | Decree No. 451 / 2002 Coll., on Conditions and Requirements for Operational and Personal Hygiene in Food Production, excluding Food of Animal Origin |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 31.10.2002 |
|---|---|
| Effective from | 01.07.2003 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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