Sanitary Rules and Regulations (SanPiN)
SanPiN is a fundamental document regulating sanitary requirements at all stages of food production. It includes:
- rules for the establishment and operation of food enterprises;
- hygiene standards for staff;
- requirements for raw materials, finished products, packaging and storage conditions;
- rules for sanitary treatment of equipment and premises.
The SanPiN is updated in accordance with modern requirements and scientific developments, which makes it an important tool for quality control.