LAW No.7941, date 31.05.1995
ON FOOD
Based on article 16 of the law no. 7491, date 29.04.1991 “On the principal constitutional dispositions”, with proposal of the Council of Ministers,
THE POPULAR CONVOCATION OF THE REPUBLIC OF ALBANIA
D E C I D E D
GENERAL DISPOSITIONS
Article 1 The purpose of the law
This law defines the conditions of production, processing, storage, distribution, controlling, and handling of the alimentary products for human consumption, in order to protect the health and the interests of the consumers.
Article 2 The law field of activity
1. This law operates on the:
a) Raw materials and alimentary products, including beverages, auxiliary materials and alimentary additives used during the technological production process; b) Processing, packaging, storage, transportations, distribution, provision of the quality and assurance certificate, handling, as well as the inspection and controlling of the alimentary products used for human consumption.
2. The dispositions of this law shall be implemented since the moment of delivery of the raw material for processing and trading.
3. This law does not apply to the alimentary products prepared in households, as well as to smoking, cigarettes and medicaments.
Article 3 Definitions
The definitions and denominations used in this law are determined as follows:
1. As Food is called any product or sub-product preordained for human consumption, excluding the pharmaceutical products. 2. As Alimentary raw materials shall be called the products and sub-products of vegetable, animal and mineral origin (including drinking water), that are used for obtaining the alimentary products.
3. As Alimentary product shall be called every product produced for human consumption, by utilizing raw materials of vegetable, animal and mineral origin, as well as the additives, excluding the productions for medical purposes.
4. As Beverages shall be considered the bottled drinking water (natural or sparkling water), juices of fruits, citrus, vegetables, grapes, refreshing drinks, other beverages of aliment bases, and beverages obtained from the extraction (i.e. coffee, tea, etc.), the beer, the wine and alcoholic beverages (strong and light one).
5. As Fresh food (unprocessed) shall be called every product of vegetable, animal or mineral origin appropriate for human consumption in its natural state.
6. As Alimentary additive shall be considered every natural or artificial patented substance which, independently of its nutrition values, generally is not consumed as an independent aliment. It is not used as an alimentary raw material, but shall be added to the alimentary products during the process of preparation, production, processing, treating, packaging, transportation, and storage of the aliments that influence the terms, the nutrition value, the content, the colour, the taste or gives any other characteristics. The additives remain at the finished products and their presence cannot be left out, but if used within the authorized normative, the additives do not represent any health threat.
7. As Alimentary auxiliary materials shall be considered all those alimentary substances that are used together with the raw material, as components, during the food production, in order for them to fulfil the technological and qualitative requirements as well as its value. Those also remain with the finished product.
8. As Extraneous material shall be called any substance that differs from the auxiliary materials and additives, which, when present in the aliment, may represent a risk for the consumers’ health or may differ the quality and the normal composition of the aliment.
9. As Alimentary sub-product shall be considered any secondary product obtained during the processing procedure, which can be used for human consumption or as animal food, with or without further processing.
10. As Alimentary residues shall be considered all the materials remained during the obtaining of the alimentary products unusable for human consumption or as food for animals, which can or cannot be used for other purposes. The alimentary residues in general, before being used, pass through other partial or complete processing procedures.
11. As Alimentary object shall be considered the complexity of the premises, machineries, and equipment used for obtaining, treating, transporting, and trading the alimentary products.
12. As Alimentary productivity shall be considered the complexity or a part of the expectance and preparation of the raw materials, their processing, and packaging of the finished products, storage, transportation, and distribution of the alimentary products for public consumption.
13. The physical or juristic persons that produce aliments are considered as alimentary production subjects.
14. As Producers of the alimentary products are called all the people that, based on their respective profession, work in the alimentary objects.
15. As packaging of the alimentary products is considered every material in contact with the alimentary production, usually unconsumed, which protects it from the contamination, infections,
as well as from the influences that reduce its quality and nutrition value, and makes it appropriate for transportation, trading or using.
16. As Alimentary packing shall be considered the activity when established proportions of the alimentary product or sub-product are placed in packages, so that their content do not change without opening or destroying the package.
17. Alimentary commercial units are the premises that fulfil the legal requirements related to storing and selling to the consumers, alimentary products in appropriate conditions based on their specifications.
18. Sellers of aliments are the person that fulfils the conditions predetermined by the law and sell alimentary product directly to the consumer in the commercial units.
19. As Public consumption is considered the direct consumption from the population of the alimentary products.
20. All the people who are final consumers of the alimentary products shall be considered as alimentary consumers.
21. As storage term shall be considered the period of time, during of which the initial organ- sensitive, physical, chemical and microbiological characteristics of the alimentary product and their nutrition values in general, remain unchanged.
22. As quality and assurance certificate for the aliment shall be considered the permission for consumption of aliments or for the processing of the raw materials, additives, auxiliary materials based on the complete controlling and respective analyses.
CHAPTER I FOOD PRODUCTION CONDITIONS
Article 4 Producing Subjects
Alimentary products are produced by juristic and physical persons supplied with the respective permissions based on the operative legislation.
Article 5 Placing and construction conditions for the alimentary objects
The alimentary objects shall be placed in premises where the urban, environmental, hygienic - sanitarian and veterinarian, technical and technological requirements are met in accordance with the operative dispositions.
Article 6 Permission for alimentary objects
The permission for the construction and enlargement of the alimentary objects shall be given from the organs authorized by the law based on the operative dispositions.
Article 7 Permission for the production of the alimentary products
The permission for exercising the activity of alimentary products production shall be given by the court, based on the respective permissions issued from the organs depending from the Ministry of Food and Agriculture, the Ministry of Health, and the Ministry of Environment protection. The production subjects have the right to produce in these objects only approved products.
Article 8 Technical - technological, hygienic - sanitarian and veterinarian requirements for the
alimentary objects
The technical – technological, hygienic – sanitarian and veterinarian requirements fulfilled from the alimentary object for obtaining the permission of the activity shall ensure the quality of the products within the allowed normative based on the operative legislation and shall guarantee the health of the consumers. These conditions shall be determined by the respective organisms and shall be fulfilled by the production subject.
Article 9 Other alimentary products
In this category, shall be included all those alimentary products and sub-products, which are produced or traded previously for public consumption in Albania and have new and different organic – sensitive characteristics and nutrition values. They may be:
a) Completely or partially with new raw materials, which have not been used previously for the production of the alimentary products; b) With a basic content changed or commercial labelling changed; c) With a production technology completely differed from the previous ones.
The qualification of a new product shall be performed from the respective organisms established by this law.
Article 10 The permissions for the new alimentary products
Every new alimentary product produced by the production subjects shall be supplied with permission. This permission, based on the by-laws, is released on the basis of the approved technical documentation, where there are given complete data for the production method, the nutrition value, and its qualitative indicators. The forms of presenting the technical documentation and the procedures for giving the permission, as well as the composition and the approval of the experimental standards for the new products, shall be established with by – laws.
Article 11 The requirements related to the alimentary products producers
The alimentary objects shall be allowed to employe only people, whose health state fulfils the requirements for the respective work and people who have enough professional knowledge regarding the public health and the sanitarian hygiene.
The employer is obliged to undertake the professional qualification of the employees, as well as their continuous controlling through the medical examinations conform the dispositions of this law.
CHAPTER II THE AUXILIARY RAW MATERIALS AND ALIMENTARY ADDITIVES USED FOR
THE ALIMENTARY PRODUCTION
Article 12 The alimentary products shall be produced with appropriate nutrition values and qualitative levels that aim the satisfaction of the consumer requirements, the assurance of their health, and no distribution of the infections. The usage of the auxiliary raw materials and the alimentary additives shall be performed in accordance with the articles of this chapter.
12.1 Raw materials
the raw materials used for the food production shall be of vegetable, animal, and mineral origin, which do not represent a risk for the human life and fulfil the hygienic – sanitarian, veterinarian, nutritive, and qualitative requirements, in conformity with the operative norms and legislation. The technological regulations concerning the treatment and handling of the auxiliary raw materials during the delivery, processing, packaging, storage, and transportation shall be established in the alimentary codex, based on each department of the alimentary industry. The auxiliary raw materials used for processing, shall enter the production process only if they are accompanied with the respective certificates confirming their suitability. The quality controlling analyses for the auxiliary raw materials are performed based on the standardized operative methods and, in case of their absence, with methods recommended from international institutions and organisms. This controlling shall be established through the by-laws of the respective organisms.
12.2 Water
During the production and processing procedures for the alimentary products and the ice, only drinking water shall be used, while for the refrigeration of the aliments it shall be used the snow and the natural ice, always pre-conditioned with necessary hygienic – sanitarian requirements.
12.3 Auxiliary materials
Only the technological auxiliary materials that fulfil the requirements of the operative legislation shall be used for the alimentary products.
12.4 Additives
Only those additives that are included in the alimentary codex for the additive usage approved by the Ministry of Food and Agriculture, the Ministry of Health, and the Ministry of Environment protection shall be used for the alimentary products. For every new additive that can be used for the local or imported products, it shall be followed the respective procedure conform the articles 10 and 12 of this law.
CHAPTER III THE REQUIREMENTS CONCERNING FOOD QUALITY AND SAFETY
Article 13
General Requirements
The alimentary products and sub-products shall fulfil the requirements based on the approved normative where they shall specify even the required and non required qualitative indicators. The indicators related to the consumer health, shall obligatorily correspond to the approved normative.
Article 14 The requirements for export and import
The food for export and import shall fulfil the qualitative indicators conform the approved normative by respecting the international normative related to food safety, as well as to the infection with dispersive character among people, animals and plants.
Article 15 Production documentations
The provenience and the characteristics of the raw materials, the data in different production phases and the conclusive indicators of the finished product shall be represented from the producers in the respective documentation for every subject that produces alimentary products. The respective organism shall approve the documentation form. This documentation, with the respective data, shall be completed and maintained in accordance with the production type until the maximal completion of the warranty terms.
Article 16 Counterfeit product
Every product whose qualitative and safety indicators have been modified or hidden completely or partially, will be considered as counterfeit product.
CHAPTER IV THE PACKAGING AND THE MARKETING OF THE ALIMENTARY PRODUCTS
Article 17 Packaging
The alimentary products for consumption shall be packaged. Some alimentary products, which will be used primarily as raw materials, may be handled unpackaged. The packaging shall not be dangerous for the people health. It shall protect the alimentary product from the contamination as well as from the effects that reduce its nutrition values and quality and makes it inappropriate for transportation, commerce and usage. The packaging of the alimentary product shall ensure that the alimentary product (within the predefined terms) does not undergo any changes without opening or destroying its packaging. The alimentary products shall be packaged in accordance with their nature in units with different measures in accordance with people needs, according to the alimentary legislation or in agreements among the contractual parties.
Article 18 Marking and the representation of the data
As marking of the aliments will be considered the words, the numbers, the commercial explanations, company names, figures, designs, stamps and signs that are placed on the product, on the packaging, labelling, rings, metallic parts, containers or on the annotations of the merchandise. The marking shall be performed for information and controlling purposes. The food marking, based on its type, shall include:
a) the denomination of the alimentary product which, besides the Albanian language can be expressed even in other languages. The exact denomination of the products shall not be replaced from the commercial marking, the company name and even from a new name created which can be used to manipulate the consumer; b) the producer name; c) the weight net or the volume of the alimentary product; d) the production date; e) the expiration date regarding the quality preservation; f) the raw materials, the auxiliary materials, and the additives used for the production of the alimentary products. The additives shall be recorded in the descending order of the added quantity; g) the specific storage conditions, as well as utilization recommendations, if these influence in a sensitive way on the quality preservation terms or on the alimentary product values; h) products of animal origin shall contain the veterinarian inspection stamp directly or on their packaging;
Article 19 Advertising
The data given during the advertising of the alimentary products shall be in accordance with the content of the articles of this law. The advertisement of the alimentary product shall be performed only if the competent organisms have provided the permission for the production and commercialising of this product.
Article 20 The packaging of the imported alimentary products
The alimentary product can be packaged and distributed in Albania only if their indicators are in accordance with the dispositions of the by-laws extracted from this law.
CHAPTER V STORAGE, TRANSPORTATION, DISTRIBUTION AND COMMERCIALISING OF
THE ALIMENTARY PRODUCTS
Article 21 Storage and transportation
The raw materials and the alimentary finished products shall be stored in appropriate premises and shall be transported in appropriate equipment in accordance with the production type.
The storage premises and the transportation equipment shall fulfil the specific conditions for the preservation of the raw materials and the alimentary finished products from the negative changes of the nutrition values, from the pollution, infections, weather influence, other deteriorations and abolitions. The general requirements concerning the storage and transportation of the raw materials and the finished alimentary products shall be established with a specific regulation prepared from the respective organisms of the Ministry of Food and Agriculture, Ministry of Health and Ministry of Environment protection.
Article 22 The distribution and the commercialisation of the alimentary products
The activity of sending of the alimentary products from other places to the commercial network for public consumption and for export shall be considered as the distribution of the alimentary products. The alimentary products shall be distributed, transited, stored in the commercial network and are commercialized in conditions that guarantee their quality and safety according to the respective by-laws. The seller is obligated to inform the customer about all the requirements towards him/her concerning the quality and safety of the product placed into the market. The treatment of the alimentary products in the commercial network shall be established with specific dispositions from the respective organisms.
Article 23 Kitchen products
The non-household kitchen products shall undergo to all the requirements foreseen by this law. Their preparation and treatment shall be performed in accordance with the dispositions presented in the specific by-laws
Article 24 The warranty deadline
The alimentary product, whose warranty deadline marked on the label or on the packaging, has passed, shall be withdrawn from the distribution and, in the cases when this product is still appropriate for public consumption, it shall be distributed with a re-evaluation permission by extending the warranty deadline (for a short period of time established by a by-law). However, it should be handled as a product of lower quality and reduced price. The re-evaluation procedures shall be established with specific by-laws.
CHAPTER VI THE SELF CONTROLLING OF THE ALIMENTARY PRODUCTS FROM THE
PRODUCERS
Article 25 Self controlling of the products from the producer
The producer is obligated to control and to declare the quality and the safety of the alimentary products in all the production hangers, as well as the ready products, in accordance with their
technology and their choices. The producer is also held responsible for ensuring the safety of the products he/she produces. The producer controls the quality of his/her products in his/her laboratory or, in case it does not exist, in other accredited laboratories, announces the defects and takes also the necessary measures in order to eliminate them.
Article 26 The technical documentation
The alimentary products shall be distributed accompanied with the respective documentation where they include obligatorily the analysis-sheet, only when the nutrition values, the qualitative and safety indicators are in accordance with the technical documentation and the operative legislation. The methods of the analyses shall be approved according to the operative laws.
Article 27 The procedures for the quality and safety controlling of the alimentary products
The procedures of product quality and safety self-controlling from the producers shall be established in accordance with the standards or from the respective determined organisms.
Article 28 The new product evaluation
Regarding to the new product evaluation, the respective samples and the documentation shall be presented at the Ministry of Food and Agriculture. This last one, by coordinating its work with the Ministry of Health and the Ministry of Environment protection, puts in charge their institutions to perform the evaluation of the products. The evaluation shall be performed on the basis of the analyses concerning the organic-sensitive, physical-chemical, microbiological, toxicological, and radioactive indicators that ensure the food quality and safety. The respective expenses for the analyses and the evaluation of the new product shall be covered from the product possessor. The further evaluation of the new product, during the production period, shall be performed in accordance with the articles of this chapter.
CHAPTER VII NATIONAL FOOD CONTROL
Article 29 National controlling organisms
The national controlling organisms include: - The food inspectorate and the veterinarian inspectorate near the Ministry of Food and
Agriculture. - The sanitarian Inspectorate near the Ministry of Health and the Ministry of Environment
protection.
Article 30 The controlling assignments
The national controlling organisms have the obligation to determine whether the alimentary products included in this law as well as the people, objects, materials that are in contact with them during the production, storage, transportation and commercialising, implement the normative of the legal and sub-legal acts that are related with the protection of the health and the interests of the consumers, as well as the fair competition in the market. The inspection includes all the finished products, the raw materials and the auxiliary materials as well as the products placed in the market independently of the fact where they were produced. The inspection includes all the phases of the food production, storage, distribution, commerce, as well as the social nutrition.
Article 31 The field of control implementation
The national alimentary control shall be exercised on the:
a) the raw materials, the additives, the technological auxiliary materials and alimentary packaging materials; b) the intermediary and finished alimentary products; c) all the people, the objects, and the materials that are in contact with the aliments during their usage; d) the materials, the equipments, and the processes used for cleaning, disinfecting, and deratization purposes; e) the processes, the lines and the equipments used for the alimentary production; f) the packaging and the marketing, as well as its adaption to the respective product; g) the handling, the storage conditions and the commercializing of the aliments; h) the production quality and safety controlling; k) the respective documentation concerning the production and the commercializing of the products.
Article 32 The Inspectors
1. The food inspection shall be performed from persons authorized from the national control organisms. 2. During the inspection, the authorized persons can take samples free of charge, in the predetermined quantities based on the approved methodologies concerning the examination. The samples shall be analyzed in the respective laboratories established from the national control organisms. On conclusion, the inspector supplies the safety certificate and is held legally responsible for it. 3. During and after the controlling process, the inspectors shall maintain the confidentiality concerning the production or process data, which are shown to him during the inspection process.
Article 33 The responsibilities concerning the alimentary control
1. The alimentary inspectorate inspects:
a) The raw materials (except those that this law gives as competence to the veterinarian inspectorate), the additives, the technologic auxiliary materials, as well as the finished products, from the qualitative point of view declared and approved.
b) The objects, the processes, the lines and the equipments used for alimentary production from the technologic point of view. c) The packaging and marking conditions (labelling). d) The technologic conditions for the handling, transportation and storage. e) The quality controlling system from the producer.
2. The veterinarian Inspectorate inspects from the sanitarian-veterinarian point of view:
a) The raw materials, the fresh (unprocessed) aliments, products and sub-products as well as the alimentary residues of animal origin. b) The alimentary objects where the alimentary products of animal origin are produced and processed. c) The transportation vehicles, the storage and warehouse areas for the aliments of animal origin. d) The markets where the fresh (unprocessed) products of animal origin are traded.
a) The implementation of the hygienic-sanitarian normative for the objects and the personnel of the places where the aliments of vegetarian and animals origin are produced, stored, transported, and traded as well as the social alimentation network. b) The implementation of the hygienic normative for the alimentary products of vegetarian origin as well as the drinking water.
Article 34 The responsibilities for providing the food quality and safety certificate
a) Vegetarian products, the raw materials, the auxiliary materials and the finished products shall be analyzed concerning the qualitative indicators from the alimentary inspectorate, while for the sanitarian indicators from the sanitarian-national inspectorate, which provides the final certificate. b) The animal origin unprocessed products shall be provided with the respective certificate from the veterinarian inspectorate. c) The animal origin unprocessed products shall be analysed for the qualitative indicators from the alimentary inspectorate and for the sanitarian veterinarian indicators from the veterinarian inspectorate, which provides even the final certificate. d) The drinking water, as well as the water used from the alimentary industry shall be analyzed and supplied with a certificate from the national sanitarian inspectorate. e) The technologies for the production of the alimentary products shall be certified and re- certified from the alimentary inspectorate.
Article 35 Reference centres
The reference centres for the food controlling in the territory of the Republic of Albania include:
- Food Research Institute. - Institute of Veterinarian Research. - The research institute of Hygiene and Epidemiology.
As methodological and scientific dependency of these reference centres are all the laboratories of the network in accordance with the respective network
Article 36 The national board for food controlling
1. Near the Council of Minister shall be created the Nationals Board of Food Controlling with a direct dependence from the Chairman of the Council of Ministers. 2. The National Board of Food Controlling is the advisory and coordinative organism for the implementation of this law. 3. The National Board of Food Controlling is composed of 11 members, as follows:
1. The Director of Quality and Food Inspection near the Ministry of Food and Agriculture. 2. The Director of the Veterinarian Services Directorate near the Ministry of Food and Agriculture. 3. The Chairman of Hygiene Sector and the National Sanitarian Inspectorate near the Ministry of Health and the Ministry of Environment Protection. 4. The Director of Standardisation and Quality. 5. The Chairman of Albanian Consumer Association. 6. Five members, experts for the alimentary controlling proposed from the Ministry of Food and Agriculture, the Ministry of Health and the Ministry of Environment Protection. 7. The Chairman of the National Board of Food Controlling is the Minister of Food and Agriculture.
CHAPTER VIII ADMINISTRATIVE INFRACTIONS
Article 37 The administrative infractions
The violations of the dispositions of this law, when they do not constitute a penal action, they are treated as administrative infractions: 1. The production of the alimentary products without the respective permissions in accordance with the article 5, 6, 7, and 10, 2. The non-fulfilment of the placements, the technical-technological, hygienic-sanitarian and veterinarian conditions of the alimentary objects, as well as the requirements towards the producers in accordance with the articles 8 and 11, 3. The operation of the raw materials, the water, the auxiliary materials, and the additives for the production of the alimentary products in accordance with articles 12, 12.1, 12.2, 12.3, and 12.4, 4. The non-fulfilment of the different indicators of food quality and safety in accordance with the articles 13 and 14, 5. The falsifications on the production of the alimentary products concerning the raw materials, the auxiliary materials, the additives, etc. in accordance with the article 16, 6. The non-respecting of the requirements concerning the packaging, marketing, and advertising of the alimentary products in accordance with the articles 17, 18, 19, and 20, 7. The non-respecting of the regulations related to the storage, transportation, distribution, and trading of the alimentary products in accordance with the articles 21, 22, and 23. 8. The exceeding of the usage terms (warranty) of the alimentary products in accordance with the article 24. 9. The non-accomplishment of the controlling of the alimentary products from the producer in accordance with the article 25. 10. The non-accompanying of the alimentary products with the respective documentation and the analysis-sheet in accordance with the article 26.
Article 38 The punishments
The controlling organisms, concerning the administrative infractions foreseen in the article 37 of this law, assign the following punishments:
1. For the infractions foreseen in point 1, the rate of the penalty shall be up to 200 thousand lekë. Based on the specific case, there are some other measures that shall be taken such as: activity closure, the merchandise blockage until when the requirements expressed by the law are fulfilled.
2. For the infraction foreseen in point 2, the rate of the penalty shall be up to 100 thousand lekë and it can advance up to the closure of the activity.
3. For the infractions foreseen in the point 3 and 4, the rate of the penalty shall be up to 100 thousand lekë, the blockage, sequestration, or the annihilation of the production. The annihilation shall be performed when the safety normatives of the production are not fulfilled.
4. For the infractions foreseen in the point 5, the rate of the penalty shall be up to 500 thousand lekë. Based on the specific case, the merchandise can be sequestered or annihilated.
5. For the infractions foreseen on the point 6, the rate of the penalty shall be up to 500 thousand lekë. The alimentary products shall be blocked until when the requirements expressed by the law are not fulfilled.
6. For the infractions foreseen on the point 7, the rate of the penalty shall be up to 500 thousand lekë.
7. For the infractions foreseen on the point 8, the rate of the penalty shall be up to 500 thousand lekë. Based on the specific case, the merchandise can be blocked, sequestered, or annihilated.
8. For the infractions foreseen in the point 9 and 10, the rate of the penalty shall be up to 100 thousand lekë. In case of recurrence the activity shall be closed.
9. The minimal rate for the penalties shall be up to 5 thousand lekë.
Article 39 The procedures for the administrative infractions
1. The national controlling organisms for the alimentary products, established by the article 29 of this law, have the right to decide administrative measures.
2. It can be filled a written complaint against the decision of penalty provided by the inspector within 5 days from the date of the proclamation or from the day of the announcement. This complaint shall be filled near the chairman of the organism of the district or near the director of the organism at the respective ministry. The method of the complaint and of the execution of the administrative measure is performed in accordance with the law nr. 7697, date 07.04.1993 “Concerning the administrative infractions”.
3. When the food controlling organisms ask for help in order to implement the assignment appointed to them by the law, they shall be supported from the organisms of the order protection, from the taxes and customs police.
Article 40 Nullifications
1. In the law no. 7674, date 23.02.1992 "concerning the veterinarian service and the veterinarian inspectorate” in the function of the implementation of the law on food, the following nullifications apply:
a) Article 79 is invalidated. b) In article 95, the extract "...and people. For this last one, it collaborates with the Institute of Hygiene and Epidemiology " is invalidated.
2. In the law no. 7643, date 2.12.1992 "Concerning the National Sanitarian Inspectorate”, article 20 is invalidated. Instead of it, the requirements of the articles 32.2, 33.2, and 34 of this law shall be implemented.
3. In the law no. 7630, date 28.10.1992 "Concerning the standardization and the quality " the responsibilities and the rights of the Standards and Quality Directorate and its branches in the districts, concerning the implementing of the controlling of standards and quality, determined by some articles of this law, shall change hands and pass to the organisms established by this law.
4. All the by-laws established previously, which are in contradiction with this law shall be invalidated.
CHAPTER IX FINAL DISPOSITIONS
Article 41
The Council of Ministers and the respective ministries are in charge of the assignment of establishing decisions, orders, guides and policies for the implementation of this law.
Article 42
This law goes into power 15 days after it publication in the Official Newspaper.
Declared with the decree no. 1127, date 16.6.1995
The President of the Republic of Albania, Sali Berisha.