These Regulations aim at assuring food hygiene in all stages of food handling after primary production: preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling or offering for sale or supply to the customer. 'Primary production' includes harvesting, slaughtering and milking. Regulation 4 sets out responsibilities of the Minister charged with enforcement of the present Regulations, in particular with regard to supervision of inspection efforts. The Minister may issue rules regarding temperature control or microbiological control criteria for certain clases of food. Proprietors of food business shall observe obligations imposed by the present Regulations, including implementation of HACCP. General and specific requirements for food premises and handling are set out in the Schedule