Contents I. Introductory provisions II. Terms of food hygiene 1. General in the food 2. The conditi

Contents I. Introductory provisions II. Terms of food hygiene 1. General in the food 2. The conditions of food hygiene in primary production and activities related to primary production 3.1. General Requirements for facilities and premises where food business operators Conditions for objects 3.2. Specific conditions for mobile and temporary facilities 3.3. Conditions relating balai vapeur clean up to transport 3.4. Conditions relating to equipment, waste, water, personal hygiene, food, wrapping and packaging of food, heat treatment and training requirements relating to equipment III. Transitional and Final Provisions I. Introductory provisions. Subject of regulation
Article 2 The provisions of this Ordinance shall not apply to: 1) primary production for the needs of their household; 2) the preparation, handling or storage of food for the needs of their household; 3) direct supply of small quantities of primary products to supplying the final consumer or to local retail facility that directly supplies the final consumer, which is carried out in accordance with special regulations; 4) collection centers and facilities for the tanning of the skin, which in accordance with the law governing food safety dealing with food only in terms of handling the raw materials for the production of gelatine or collagen.
Article 3 Certain terms used herein shall have the following meanings: balai vapeur clean up 1) drinking water is water in accordance with special regulations meet the minimum requirements balai vapeur clean up set for the quality of water intended balai vapeur clean up for public supply of drinking water; 2) equivalence is the ability of different balai vapeur clean up systems balai vapeur clean up to achieve those goals; 3) contamination is the presence or introduction of a hazard; 4) the competent authority is the Ministry of Agriculture, Forestry and Water Management, the Ministry of Health of the Republic of Serbia, in accordance with the responsibilities defined by the law governing food safety, as well as the appropriate authority of another balai vapeur clean up country, whose competence is established in the regulations of that country; balai vapeur clean up 5) unprocessed products are products that have not undergone processing, including products that have been divided, cut off, sliced, boned, crushed, skinned, minced, chopped, cleaned, processed, peeled, minced crushing, chilled, frozen, deep-frozen balai vapeur clean up or thawed; balai vapeur clean up 6) facility is a business unit of any food business operator; 7) wrapping is putting food in a wrapper or container (container) that are in direct contact with food, and the wrapper or container; 8) packing is placing one or more units of food wrapped in another container, and to include the second vessel; 9) movable and temporary balai vapeur clean up facilities are where the food business operator, as follows: (1) the movable and / or temporary structures, such as tents, stalls in markets balai vapeur clean up and mobile sales vehicles, (2) objects that are primarily used as private living quarters, and which foods are regularly prepared for the purpose of placing balai vapeur clean up on the market, (3) vending machines; 10) activities balai vapeur clean up related to primary production include: (1) transport, storage and handling of primary products at the place of production, provided balai vapeur clean up that this does not substantially balai vapeur clean up change the characteristics of the products, (2) the transport of live animals, where appropriate, that carried out in conjunction with the primary production; (3) transportation for delivery balai vapeur clean up of primary products of plant origin, fishery products and wild animals, provided that this does not substantially alter their characteristics; 11) processing is any process that significantly changes the initial product, including heating, smoking, curing, maturing, drying, marinating, extraction, extrusion or a combination of these processes; 12) processed products are products resulting from the processing of raw products and which may contain ingredients that are necessary for their manufacture or to give them specific characteristics; 13) primary products are products of primary production including products of agriculture, animal husbandry, hunting and fishing; 14) food hygiene are measures and conditions which are necessary to control hazards and to ensure the safety of food for human consumption, taking into account balai vapeur clean up its intended use; 15) hermetically sealed container is container that is designed specifically to prevent exposure to risk its contents; 16) pure water is clean seawater and fresh water of similar quality; 17) Clean seawater balai vapeur clean up is natural, artificial or purified seawater or salty water that does not contain micro-organisms, harmful substances or toxic marine plankton in quantities that may directly balai vapeur clean up or indirectly affect the safety of food. . II. Terms of food hygiene
. The principles in the food business of food Article 4 is based in particular on the following principles: 1) Food Safety greatest responsibility a food business operator; 2) food safety should be ensured at all stages in the food chain, from primary production; 3) for the food that can not safely be stored at room temperature, in particular for frozen food, it is important to maintain the cold chain; 4) general application procedures which are based