This Act defines general food hygiene requirements for food processing business entities, taking into account the following principles: (a) ensuring food safety throughout the food chain; (b) the widespread implementation of Hazard Analysis and Critical Control Points (HACCP) procedures, together with the application of good hygienic practices; (c) the development of and adherence to national and international good practice guidelines on all food products and services, complying with the legislation of European Union; (d) assigning responsibility for food safety to entrepreneurs in the food sector. The provisions of this Law shall apply to all stages of production, processing and distribution of food products, as well as to exports. The provisions of this Law shall not apply to: (a) primary production for personal domestic consumption; (b) domestic preparation, processing and/or storage of foodstuffs for personal domestic consumption; and (c) procurement centers and tannin processing facilities, which fall within the definition of foodstuff activities only because they process primary raw materials for the production of gelatin or collagen. Entrepreneurs of the food sector shall take the following special hygienic measures: (a) compliance with microbiological criteria for foodstuffs; (b) procedures necessary to achieve the objectives provided for by this law; (c) compliance with temperature control requirements for foodstuffs; (d) maintenance of the cold storage chain; and (e) sampling and laboratory tests. The following operations are related to primary production: (a) transportation, storage and processing of primary products at the place of production, provided that this does not substantially alter their basic characteristics; (b) transportation of live animals, if necessary to achieve the objectives of this Act; and (c) in the case of plant products, fishery products and hunting trophies, transportation operations for the delivery of primary products, the basic characteristics of which have not been substantially altered, from the place of production to the enterprise. Food sector entrepreneurs must ensure, through the introduction and implementation of food hygiene requirements, that primary products are protected from contamination, taking into account any processing to which primary products will subsequently be subjected. Entrepreneurs in the food sector producing or collecting plant-based products should take measures to: (a) keep equipment, processing and storage facilities, containers and vehicles clean; (b) ensure hygienic conditions for production, transportation and storage, as well as cleanliness of plant-based products; (c) use potable water or clean water to prevent contamination of plant-based products; (e) avoid contamination of foodstuffs caused by animals and parasites; (f) store and handle of waste and hazardous substances in such a way as to prevent contamination; (g) monitor relevant analyses performed on samples taken from plants or other samples essential for human health; and (h) use properly phytosanitary products and biocides in accordance with the instructions for their use. This Law consists of VI Chapters divided into 25 Articles. Chapter I lays down general provisions. Chapter II establishes national good practice guidelines. Chapter III establishes general hygienic requirements for primary processing of foodstuffs. Chapter IV establishes general hygienic requirements non applicable to primary processing of foodstuffs. Chapter V sets forth provisions applicable to foodstuffs. Chapter VI lays down final and transitional provisions.