EU Food Safety Regulations and Turkey- another student presentation


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Another <a href="">MED 413</a> presentation by P&#305;nar Gökgöl, Zeynep Çifçili, Tu&#287;ba Ulusoy, Özlem K&#305;rm&#305;z&#305;, &#350;irin Alkan, Elif Demir. Thanks girls!

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EU Food Safety Regulations and Turkey- another student presentation

  2. 2. EU and FOOD SAFETY -General Frame - Principles (Acquis Communautaire) - White Paper on Food Safety - European Food Safety Authority (EFSA)
  3. 3. General Principle “ F arm to for k” approach : For entire protection of human life and health, taking into accounts the protection of animal health and welfare, plant health and the environment.
  4. 4. Regulation <ul><li>On the 28th of January 2002 the European Parliament and the Council adopted Regulation (EC)178/2002 laying down the General Principles and requirements of Food Law. </li></ul>
  5. 5. EU Food Safety aims: <ul><li>to achieve effective control systems and evaluate consistency with European Union standards. </li></ul><ul><li>to manage international relations with third countries and international organisations concerning food safety </li></ul><ul><li>to manage relations with the European Food Safety Authority (EFSA) and ensure science-based risk management </li></ul>
  6. 6. WHITE PAPER ON FOOD SAFETY <ul><li>The Commission's guiding principle, primarily set out in its White Paper on Food Safety , is to apply an integrated approach from farm to table covering all sectors of the food chain, including feed production, primary production, food processing, storage, transport and retail sale. </li></ul>
  7. 7. THE WHITE PAPER <ul><li>The White Paper on Food Safety of January 12, 2000 sets out the plans for a proactive new food policy: modernising legislation into a coherent and transparent set of rules, reinforcing controls from the farm to the table and increasing the capability of the scientific advice system, so as to guarantee a high level of human health and consumer protection. </li></ul>
  8. 8. The Strategic Priorities of the White Paper are: <ul><li>to create a European Food Safety Authority </li></ul><ul><li>to consistently implement a farm to table approach in food legislation </li></ul><ul><li>to establish the principle that feed and food operators have primary responsibility for food safety. </li></ul>
  9. 9. European Food Safety Authority (EFSA) <ul><li>EFSA was established by the European Parliament in 2002 to undermine consumer confidence in the safety of the food chain. </li></ul><ul><li>The European Food Safety Authority (EFSA) is the keystone of European Union (EU) risk assessment regarding food and feed safety. In close collaboration with national authorities and in open consultation with its stakeholders, EFSA provides independent scientific advice and clear communication on existing and emerging risks. </li></ul>
  10. 10. EFSA <ul><li>EFSA is an independent scientific source of advice, information and risk communication in the areas of food and feed safety. </li></ul><ul><li>EFSA is a Community body with its own legal personality, funded from the Community budget but operating independently of the Community Institutions. </li></ul>
  11. 11. World Food Summit <ul><li>Safe </li></ul><ul><li>Affordable </li></ul><ul><li>Qualified foods </li></ul>
  12. 12. Food Safety <ul><li>Produced with suitable aim </li></ul><ul><li>Physically, chemically and microbiologically ready to be consumed </li></ul>
  13. 13. Basic Requirements <ul><li>Making change about their national laws and practices related to issue, </li></ul><ul><li>Reorganizing and strengtening food safety system in the lights of EU implementations </li></ul><ul><li>Adopting and establishing farm to fork approach in the field of food safety </li></ul>
  14. 14. Basic Requirements <ul><li>Risk analyzing which consist of risk evaluation, risk management and risk communication must be taken in account as the basis of food safety </li></ul><ul><li>Early warning system must be built around the country and neccessary steps must be taken in order to be member of EU 's early warning system. </li></ul>
  15. 15. Numbers <ul><li>28000 food institutions </li></ul><ul><li>16832 of them have registration </li></ul><ul><li>2000 have practice modern technologies </li></ul><ul><li>24000 controlled 2 times a year </li></ul>
  16. 16. <ul><li>DENMARK </li></ul><ul><li>Food Security Committee </li></ul><ul><li>1997 </li></ul><ul><li>The mission of the committee is to increase the efficiency of food control and the related rules about food control. </li></ul><ul><li>Food c ontrol and consultancy assignments are dispand to the local food control units. </li></ul>
  17. 17. <ul><li>Local units are giving information and consultancy about veterinarian and food areas. These units are including veterinarian, laboratory, food and secretariat parts. </li></ul><ul><li>The committee also attend about hygiene, microbiology, food companies’ organizations and their works, the materials that contact with food, in addition to them; committee check the regulations about detergent and disinfectant, are they applied or not . </li></ul>
  18. 18. <ul><li>Food S ecurity committee has marketing, nutrition and food technology, and organic food units . </li></ul>
  19. 19. <ul><li>The responsibil ities of the committe e; </li></ul><ul><li>To protect the customer s against health risks and to improve the food security </li></ul><ul><li>To protect poultries health and comfort </li></ul><ul><li>To improve the communication between customer and producer about food security and nutrition </li></ul>
  20. 20. <ul><li>The responsibil ities of the committe e; </li></ul><ul><li>To inform customers about food materials and nutrition </li></ul><ul><li>To provide the laboratory research and other research </li></ul><ul><li>To prepare simple and consistent regulations </li></ul>
  21. 30. General V iew on the S treet S tuffed M ussel
  22. 31. R oasted S heep's I ntestines and F ish
  23. 32. C hestnut
  24. 33. SİMİT
  25. 34. S eller of F ruits and V egetables