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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 Ordnungswidrigkeiten
- Anlage 1 (zu § 4 Absatz 1 Satz 1)Anforderungen an Fachkenntnisse in der Lebensmittelhygiene
- Anlage 2 (zu § 5 Absatz 1 Satz 1)Anforderungen an die Abgabe kleiner Mengen von Primärerzeugnissen
- Anlage 3 (zu § 6)Traditionelle Lebensmittel
- Anlage 3a (zu § 6a)Ausnahmen für die Herstellung von Hart- und Schnittkäse in Betrieben der Alm- oder Alpwirtschaft