EU european union

1. EU

2. EU
European Union in food safety
S.P.Nilavan

3. General Food Laws
European Union in food safety
A series of food incidents in late 1990s draw attention to the need
to establish general principles and requirements concerning food
and feed law at Union level. Accordingly, the European
Commission developed an integrated approach to food safety
'from farm to fork', primarily set out in its White Paper on Food
Safety. It covers all sectors of the food chain, including feed
production, primary production, food processing, storage,
transport and retail sale.
1990
Establishment

4. General Food Laws
European Union in food safety
The General Food Law Regulation is
the foundation of food and feed
law. It sets out an overarching and
coherent framework for the
development of food and feed
legislation both at Union and
national levels. To this end, it lays
down general principles,
requirements and procedures that
underpin decision making in
matters of food and feed safety,
covering all stages of food and feed
production and distribution.
It also sets up an independent
agency responsible for scientific
advice and support, the European
Food Safety Authority (EFSA).

5. European Union in food safety General objectives of food and
feed law:
Guarantee a high level of
protection of human life and
health and the protection of
consumers’ interests. Also
guarantee fair practices in food
trade, taking into account animal
health and welfare, plant health
and the environment
Ensure free movement of food
and feed manufactured and
marketed in the Union, in
accordance with the General
Food Law Regulation

6. European Union in food safety
Facilitate global trade
of safe feed and safe,
wholesome food by
taking into account
international
standards and
agreements when
developing Union
legislation, except
where this might
undermine the high
level of consumer
protection pursued
by the Union.

7. European Union in food safety As an exporter of fish and
seafood to the European market,
you must be aware that the
requirements for these products
are becoming more stringent.
The increasing number of
requirements is a reaction from
the European Commission to
mislabelling and fraud as well as
to environmental ambitions.
Businesses and consumers also
want more assurances on their
seafood. Read on to learn how to
get your products into the
European market and what the
mandatory market and niche
requirements are.

8. European Union in food safety
• Labelling regulations must be strictly followed
• European regulations on labelling are clear. There might, however, be
slight differences between the labelling of unprocessed and processed
fish and seafood, and between the labelling of wild and cultivated fish
and seafood. In general, the following information needs to be labelled
on seafood products, with pre-packed products having some
additional information needs that products which have not been pre-
packed do not need to include.
• All products:
• The name of the product, including the commercial and scientific
names;

9. European Union in food safety
o List of ingredients (including all relevant E numbers, which
are the identifying numbers given to the substances that
the European Union permits to be added to food), to be
added to the outer carton label;
o Production method – it must be mentioned whether it is a
cultured product or wild catch;
o Origin – reference the country where they are produced;
o Net weight – the net weight must be mentioned on pre-
packed products;
o Date of minimum durability, consisting of the day, month
and year, in that order and preceded by the words “best
before” or “best before end” or the “use by” date;

10. European Union in food safety
 European Union seller – the name or business name and address
of the manufacturer, packer or seller established in the European
Union;
 The packaging must contain a European Union approval number;
 The packaging must also contain a “lot number”, which a is
number that is given to products belonging to the same batch from
the same exporter;
 Nutrition – ingredients and nutritional value must be mentioned.

11. General Hygene Reqirement
• DG SANCO is responsible for food safety in the European
Union
• Food and Veterinary Office (Ireland) is undertaken inspections
in all members states and exporting countries
• European Food Safety Authority (parma,Italy) provides the Ec
with independent scientific advice on food safety matters and
risks associated with the food chain
• The food law defines tracebility as a compulsory rule in oder
to trace and follow food , feed and ingreident through all
stages of production

12. General Hygene Reqirement
• The Food Law defines traceability as a
compulsory rule in order to trace and
follow food feed and ingredients through
hall stages of production, processing and
distribution, and it is a corner stone of the
EU’ s food safety policy
• Traceability is a risk- management tool
which allows food business operators or
authority to withdraw or recall products
which have Been identified as unsafe
• Food business operators are required to
document: Name, addresses of supplier
and identification of products supplied,
Name, Address of direct recipient and
identification of products delivered, Date
and, Where necessary, time of
transaction/ delivery,

13. EUROPEAN UNION

14. EUROPEAN UNION

15. EUROPEAN UNION

16. EUROPEAN UNION

17. EUROPEAN UNION
EU hygienic regulations
EU has specified 62 parameters comprising
- 4 organoleptic parameters
- 15 physico-chemical parameters
- 24 undesirable substances in excessive amounts
- 13 toxic substances
- 6 microbiological parameters
- 4 parameters for softened water as requirements relating to the quality of water intended for human
consumption through its Council Directive No. 80/778/EEC

18. EUROPEAN UNION
Standards for import of fish /fish products
raw products
1. TPC at 37oC : 5 x 105/g
2. Faecal coliforms : 20/g (by MPN method)
3. E. coli : 20/g (by MPN method)
4. Coagulase +ve Staphylococci : 100/g
5. Salmonella : Absent in 25g
6. Vibrio cholerae : Absent in 25g
14. DDT/DDE : < 5 ppm
15. Aldrin, Dieldrin : < 0.3 ppm
16. PCB’s : < 2 ppm
17. 2,3,7,8 TCDD (Dioxin) : 20 ppt
18. Cd : < 3 ppm
19. Pb : < 1 ppm
20. Hg : 0.5 ppm
21. Antibiotic residues : Nil (0.1 ppm tetracylines permitted

19. 7. Listeria monocytogenes : Absent in 25g
8. Histamine : <50 ppm
9. Indole : < 50 microgram/100g
10. TVB-N : <30 mg/100g
11. PSP : 80 microgram/100g
12. DSP : 20 microgram/100g
13. Filth : Nil
14. DDT/DDE : < 5 ppm
15. Aldrin, Dieldrin : < 0.3 ppm
16. PCB’s : < 2 ppm
17. 2,3,7,8 TCDD (Dioxin) : 20 ppt
18. Cd : < 3 ppm
19. Pb : < 1 ppm
20. Hg : 0.5 ppm
21. Antibiotic residues : Nil (0.1 ppm tetracylines
permitted by Japan)