S.L. 449.31 ст. 7Application of HACC in relation to food business.

The proprietor of a food business shall ensure that any stage in the activities of his food business which is critical to ensuring food safety is identified and ensure that adequate safety procedures are identified, implemented, maintained and reviewed on the basis of a system of Hazard Analysis Critical Control Points (HACCP) that comprises the activities set out below:

(a the analysis of the potential food hazards in a food business operation;

(b) the identification of the points in those operations where food hazards may occur;

(c) the determination of those points that are critical to food safety - hereinafter known as the critical points;

(d) the identification and implementation of elective control and monitoring procedures at those critical control points; and

(e) the periodical review of the analysis of food hazards, the critical control points and the control and monitoring procedures or whenever the food business operations change.