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LMHV Lebensmittelhygiene-Verordnung
Inhaltsverzeichnis
- § 1 Anwendungsbereich§ 2 Begriffsbestimmungen§ 3 Allgemeine Hygieneanforderungen§ 3a Verwendung von Trinkwasser oder aufbereitetem Wasser§ 4 Schulung§ 5 Anforderungen an die Abgabe kleiner Mengen bestimmter Primärerzeugnisse§ 6 Herstellung bestimmter traditioneller Lebensmittel§ 6a Ausnahmen für die Herstellung von Hart- und Schnittkäse in Betrieben der Alm- oder Alpwirtschaft§ 7 (weggefallen)§ 8 Hygienische Anforderungen an die Beförderung von Rohzucker in Seeschiffen§ 9 Zulassung zur Ausfuhr§ 10 OrdnungswidrigkeitenAnlage 1 (zu § 4 Absatz 1 Satz 1)Anforderungen an Fachkenntnisse in der LebensmittelhygieneAnlage 2 (zu § 5 Absatz 1 Satz 1)Anforderungen an die Abgabe kleiner Mengen von PrimärerzeugnissenAnlage 3 (zu § 6)Traditionelle LebensmittelAnlage 3a (zu § 6a)Ausnahmen für die Herstellung von Hart- und Schnittkäse in Betrieben der Alm- oder Alpwirtschaft