Lecture 10: Food safety legislation in the European Union - PowerPoint PPT Presentation

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Lecture 10: Food safety legislation in the European Union

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This lesson put emphasis on food safety requirements, pathogenic microorganisms and foods, basic rules for food preparation, staff obligations, food contamination and staff, food safety hazards, advantages of H.C.C.C.P. – PowerPoint PPT presentation

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Title: Lecture 10: Food safety legislation in the European Union


1
A.Food Safety and H.A.C.C.P.1.Food Safety
Requirements
10. Food Safety Legislation in the European Union
2
Food Safety and European Union (part I)
  • The objective of the European Union's food safety
    policy is to protect consumers health and
    interests while guaranteeing the smooth operation
    of the single market.

3
Food Safety and European Union (part II)
  • In order to achieve this objective, the EU
    ensures that control standards are established
    and adhered to as regards food and food product
    hygiene, animal health and welfare, plant health
    and preventing the risk of contamination from
    external substances

4
General Food Law (part I)
  • In all Member States and many third countries,
    the overarching principles concerning food safety
    and consumer protection are established in
    national legislation.
  • However, at EU level, food legislation has
    evolved without some of these basic principles
    having been established in an overarching legal
    instrument.

5
General Food Law (part II)
  • 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.

6
General Food Law (part III)
  • In October 2010, the Commission initiated the
    fitness check exercise which aims to review an
    entire body of legislation in a certain policy
    area with the purpose of identifying excessive
    burdens, overlaps, gaps, inconsistencies and/or
    obsolete measures.

7
General Food Law (part IV)
  • The food chain was identified as one of four
    pilot projects. This fitness check provides the
    groundwork for the Regulatory Fitness and
    Performance Programme (REFIT) which was
    introduced at the end of 2012.
  • It serves as both an overall assessment by
    establishing the state of play and, at the same
    time, as initial mapping exercise outlining the
    next steps.

8
Food Safety policy (part I)
  • The provision of safe, nutritious, high quality
    and affordable food to Europe's consumers is the
    central objective of EU policy, which covers all
    stages of the EU food supply chain, "from farm to
    fork".
  • Its standards and requirements aim to ensure a
    high level of food safety and nutrition within an
    efficient, competitive, sustainable and
    innovative global market.

9
Food Safety policy (part II)
  • However, a series of emerging challenges and
    risks could put the currently successful European
    food system under severe stress.
  • These challenges include demographic imbalances,
    climate change, resource and energy scarcity,
    slowing agricultural productivity, increasing
    concentration of the supply chain, price
    volatility, changing diet trends and the
    emergence of antimicrobial resistant strands

10
Summary of 10th Lecture
  • General food law in the European Union
  • Food Safety Policy in the European Union
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