EU Food Law
•
6 likes•3,769 views
Covers: EU Institutions, EU Food Law and National Standards and Legislation
Recommended
Recommended
More Related Content
What's hot
What's hot (20)
Viewers also liked
Viewers also liked (16)
Similar to EU Food Law
Similar to EU Food Law (20)
More from Asian Food Regulation Information Service
More from Asian Food Regulation Information Service (20)
Recently uploaded
Recently uploaded (20)
EU Food Law
- 1. BUILDING CAPACITY OF SME’s ON EU FOOD & PACKAGING STANDARDS EU Legisla<on Principles & Requirements of Food Law Thessaloniki 11.06.2012
- 5. • 1992 – Maastricht Treaty : Co-decision procedure • 2009 – Lisbon Treaty: renames “co-decision” as “The Ordinary Legisla<ve Procedure” The Ordinary Legisla4ve Procedure 1.Right of ini<a<ve 2. Autonomous Promo<on of the community interest Direct representa<on of EU ci<zens Nego<a<ons of na4onal interests Commission Council of the EU EU Parliament THE EU DECISION MAKING PROCESS
- 6. Ordinary Legisla4ve Procedure at a glance Approves a “joint” text 2 Readings for discussion & considera<on Agreement à Concilia<on Commi[ee Proposal by Commission sent to Parliament Council • The Commission sends its proposal to Parliament and the Council. • They consider it, and discuss it on two successive occasions. • A]er two readings, if they cannot agree, the proposal is brought before a Concilia<on Commi[ee made up of an equal number of representa<ves of the Council and Parliament. • Representa<ves of the Commission also a[end the mee<ngs of the Concilia<on Commi[ee and contribute to the discussions. • When the Commi[ee has reached agreement, the text agreed upon is sent to Parliament and the Council for a third reading, so that they can finally adopt it as a legisla<ve text. • The final agreement of the two ins<tu<ons is essen<al if the text is to be adopted as a law. • Even if a joint text is agreed by the Concilia<on Commi[ee, Parliament can s<ll reject the proposed law by a majority of the votes cast.
- 7. EU Food Law & Decision Making DG SANCO or DG AGRI Ministers of Health or Agriculture ENVI Commi[ee
- 10. Legisla4ve Acts : EU vs Na4onal Acts • Regula<on – Binding legisla<ve act – Mandatory in its en<rety across the EU • Direc<ve – sets out a goal that all EU countries must achieve – M-S decide how – Must be transposed to na<onal legisla<on • Decision – Binding to whom it is addressed (e.g. a M-S or a company)
- 11. • EFSA’s Na<onal Focal Point • Representa<on of Greece at – EFSA Advisory Forum – EFSA working group on communica<ons – Working groups and Standing Commi[ees of DG SANCO & EU Council – Labelling – Nutri<on & Health claims – Official Control, etc • Coordina<on of na<onal posi<ons • Na<onal Contact point for RASFF • Member of BTFSF (Be[er Training For Safer Foods) network EFET & EU Ins4tu4ons
- 16. The EU Food Law at a glance General provisions • Official controls • Hygiene • Microbiological criteria • Addi<ves & Contaminants • Food Contact Materials • GMOs • Food Informa<on to Consumer • PARNUTS Specific rules (not safety issues but standards) • Health & nutri<on claims • Milk • Chocolate • Juices • Eggs • Honey
- 17. White Paper on Food Safety – Targets High level of human health & c o n s u m e r p r o t e c 4 o n a n d maintenance of a strict food safety standard A food safety policy based on an integrated & comprehensive approach Coherent, dynamic legal framework Broad body of legisla<on in primary produc<on and processed foods BUT with NO COHERENCE – Need for review
- 19. White Paper on Food Safety – The Strategy • The 3 steps to reach the target – Establishment of EFSA – Integrated approach within the whole food chain • From farm to fork • From stable to table – Setup of the following principles • FBO has the main responsibility for food safety • Na<onal Authori<es must establish official control systems to inspect the ability of FB concerning food safety • EU must audit the competency of Na<onal Authori<es
- 21. Regula<on 178/2002 – Outline • Objec<ve – to ensure a high level of protec<on for human health and consumers' interest in rela<on to food • Basic principle – the primary responsibility for ensuring compliance with food law, rests with the food business operator (FBO) • Key points – Integrated approach for food safety – Risk analysis procedure – The precau<onary principle – Traceability systems – Crisis management – The need for transparency in decision making – The establishment of EFSA – Imports – exports equivalence – The right of consumer for accurate informa<on
- 22. Regula<on 178/2002 – Key obliga<ons of FBOs Safety FBOs shall not place on the market unsafe food Responsibility FBOs are responsible for the safety of the food which they produce, transport, store or sell Traceability FBOs shall be able to rapidly iden<fy any supplier or owner Transparency FBOs shall immediately inform the competent authori<es if they have a reason to believe that their food is not safe Emergency FBOs shall immediately withdraw food from the market if they have a reason to believe that it is not safe Preven4on FBOs shall iden<fy and regularly review the cri<cal points in their processes and ensure that controls are applied at these points
- 23. Traceability • Means the ability to trace and follow a food, at all stages of produc<on • Traceability facilitates the iden<ty, history and source of a product – It does not make food safe, it is a management tool – It enables the assurance of food safety and allows ac<on to be taken if food is found not to be safe, e.g. withdrawal or recall
- 24. Traceability – The “one up”/”one down” concept • Each stage in the food chain must – Iden<fy what is received (raw materials from the previous stage in the chain) – Iden<fy where product is sent (to the next stage in the chain) – Make informa<on available on demand • Each stage in the food chain is responsible for the opera<ons under their control – No requirement for whole chain traceability
- 28. Traceability – Regula<on 931/2011 • From the 1st July 2012, the provisions set out in Regula<on 931/2011 regarding the traceability requirements for unprocessed or processed food of animal origin will be applicable. – Sets the piece of informa<on the FBO should provide to the competent authority upon request • an accurate descrip5on of the food • the volume or quan5ty of the food • the name and address of the food business operator from which the food has been dispatched • …….. • a reference iden5fying the lot, batch or consignment, as appropriate
- 29. Reg 178/2002 - The precau<onary principle In specified circumstances where, following an assessment of available informa<on, the possibility of harmful effects on health is iden<fied but scien<fic uncertainty persists, provisional risk management measures necessary to ensure the high level of health protec<on may be adopted, pending further scien<fic informa<on for a more comprehensive risk assessment
- 31. Hygiene Pack • It is the current regime of hygiene rules • is o]en referred to as ‘The hygiene package’ • it aims to introduce consistency and clarity throughout the food produc<on chain from 'farm to fork'.
- 34. Regula<on 852/2004 & HACCP requirements • All FBOs (produc<on, processing and distribu<on of food) must put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles. • Food business operators must: – provide the competent authority with evidence of their compliance with the requirement to have procedures based on the HACCP principles taking account of the nature and size of the food business – ensure that any documents describing the procedures developed in accordance with this are up-to-date at all <mes – retain any other documents and records for an appropriate period
- 36. Regula<on 852/2004 and requirements • Food Businesses must comply with the standards laid down in App II of Regula<on 852/2004 – Chapter I: General requirements for food premises – Chapter II: Specific requirements in rooms where foodstuffs are prepared, treated or processed – Chapter III: Requirements for movable and/or temporary premises – Chapter IV: Transport - Containers used for transpor<ng foodstuffs – Chapter V: Equipment with which food comes into contact – Chapter VI: Food waste – Chapter VII: Water supply – Chapter VIII: Personal Hygiene – Chapter IX: Provisions applicable to foodstuffs – Chapter X: Provisions applicable to the wrapping and packaging of foodstuffs – Chapter XI: Heat treatment – Chapter XII: Staff Training
- 37. Regula<on 853/2004 • Lays down more specific hygiene requirements for foods of animal origin • Other issues – Registra<on or approval of establishments – Health and iden<fica<on marking – Import of products of animal origin
- 38. Regula<on 2073/2005 – Microbiological criteria • Food business operators shall: – Test against the values set for the criteria - take samples – Conduct studies in order to inves<gate compliance with the criteria throughout the shelf-life – Implement correc4ve ac4ons - HACCP plan, food law and/or the instruc<ons given by the competent authority – Take measures to find the cause of an unsa4sfactory result in order to prevent the reoccurrence of unacceptable microbiological contamina<on • Microbiological analysis is done for verifica<on purposes , ie to check that everything was done in such a way to obtain a safe product
- 39. Regula<on 2073/2005 – Microbiological criteria • Food safety criterion – a limit above which a foodstuff should be considered unacceptably contaminated – It applies to products placed on the market – Salmonella, Listeria, etc • Process hygiene criterion – a limit indica<ng the acceptable func<oning of a produc<on process. – Such a criterion is not applicable to products placed on the market. – It sets an indica<ve contamina<on value above which correc<ve ac<ons are required – E. coli, Coliforms, etc
- 41. Na<onal Legisla<on • Transpose EU Direc<ves • Set up of na<onal implemen<ng measures • Specific na<onal standards – Food & Drink code • Any new na<onal legal act must be no<fied to the EU ins<tu<ons (TRIS System) before adopted
- 42. Codex Alimentarius • Interna<onal body set up in 1961 as a subsidiary body of FAO and the WHO • Main scope – to develop and adopt a series of food standards and related texts that aim to protect the health of consumers and ensure fair prac<ces in the interna<onal food trade. • Not a legal requirement – EU has some<mes stricter specifica<ons