Article 3 Certain tanake terms used herein shall have the following meanings: 1) drinking tanake wa

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 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 tanake 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; tanake 3) direct supply of small quantities of primary products to supplying the final consumer or to local retail facility that directly tanake supplies the final consumer, which is carried out in accordance with special regulations; 4) collection centers and facilities for the tanning tanake 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 tanake terms used herein shall have the following meanings: 1) drinking tanake water is water in accordance with special regulations meet the minimum requirements set for the quality of water intended for public tanake supply of drinking water; 2) equivalence is the ability of different systems to achieve those goals; 3) contamination is the presence or introduction tanake 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 country, whose competence is established in the regulations of that country; 5) unprocessed products are products that have not undergone processing, including products tanake that have been divided, cut off, sliced, tanake boned, crushed, skinned, minced, chopped, cleaned, processed, peeled, minced crushing, chilled, frozen, deep-frozen or thawed; 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 tanake with food, and the wrapper or container; 8) packing tanake is placing one or more units of food wrapped in another tanake container, and to include the second tanake vessel; 9) movable and temporary facilities are where the food business operator, as follows: (1) the movable and / or temporary structures, such as tents, stalls in markets 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 on the market, (3) vending machines; 10) activities related to primary production include: (1) transport, storage and handling of primary products at the place of production, provided that this does not substantially change the characteristics of the products, (2) the transport tanake of live animals, where appropriate, that carried out in conjunction with the primary production; (3) transportation for delivery of primary products of plant origin, fishery tanake 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 tanake for their manufacture or to give them specific characteristics; 13) primary products are products of primary production tanake including products of agriculture, animal husbandry, hunting and fishing; tanake 14) food hygiene measures are the requirements that are necessary to control hazards and food safety in human consumption, taking account of its intended tanake use; 15) hermetically sealed container is container tanake 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 tanake is natural, artificial or purified seawater or salty water that does not contain micro-organisms, harmful substances or toxic marine plankton in quantities tanake that may directly or indirectly tanake 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 tanake for frozen food, it is important to maintain the cold chain; 4) general application procedures which are based