LAW OF THE REPUBLIC OF MOLDOVA

of May 18, 2012 No. 113

About establishment of the general principles and instructions of the legislation on safety of foodstuff

The parliament adopts this organic law.

The preamble is excluded according to the Law of the Republic of Moldova of 23.09.2016 No. 226

Chapter I General provisions

Article 1. Subject, purpose and scope of this law

(1) the Purpose of this law is achievement of high level of protection of human health and consumer interests concerning safety of foodstuff, including traditional, in view of their variety, ensuring effective functioning of the national market.

(2) With specified in part (1) the purpose this law:

a) establishes the general principles of the legislation regulating foodstuff and forages for animals, in general, and their safety, in particular;

b) establishes the National agency on safety of foodstuff, establishes and differentiates competences in safety of foodstuff and forages for animals of this Agency and Ministry of Health, work and social protection;

c) strengthens legal and institutional basis of safety of foodstuff and forages for animals.

(3) This law extends to all stages of food chain.

(4) In departure from part provision (3) this law does not extend to the primary production intended for house consumption, conversion or storage in house conditions.

Article 2. Basic concepts

In this law the following basic concepts are used:

risk analysis - the process including three interconnected components: risk assessment, risk management and informing on risk;

competent authority - the central authority having powers on the organization of official control;

food business - any business, irrespective of whether it aims at profit earning or not whether it is state or private which is performed at any stage of food chain;

retail trade - processing or conversion of food products in Items of their storage, sale or delivery to the final consumer, including sales terminals, manufacturers of dishes on carrying out or with home delivery, dining rooms at the companies and in organizations, restaurants and other suppliers of similar restaurant services, shops, supply bases of large shopping centers, wholesale stores, supermarkets;

informing on risk - interactive exchange of information and opinions in the course of risk analysis on the dangers and risks, factors connected with risk, perceptions of risk between the subjects responsible for risks assessment and risk management, the companies of food and fodder sectors, scientific community and other concerned parties including explanation of results of risk assessment and the bases of the decisions made concerning risk management;

the final consumer - the last consumer of food product who is not using it within transactions or activities of the company of the food sector; official control - any form of the control exercised by competent authority for check of compliance with the legislation of all food chain;

risk assessment - the process having under itself scientific bases, covering four stages: detection of danger, characteristic of danger, assessment of manifestation and characteristic of risk;

risk management - the process, other than risk assessment, consisting in that in consultation with concerned parties to weigh pros and cons of different possible political steps, to consider risk assessment and other legitimate factors and if necessary to choose proper preventive and control measures;

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