 EU FOOD SAFETY

Using Hazard Analysis and Control Points criticality – HACCP - is a method to help control food safety that will be
popularized and become mandatory in the Common European Food Law

In 2002, the General Food Law “General Food Law” was adopted promulgate.

The responsibility for protecting food safety for European consumers rests primarily with the European Commission, more
specifically the Department of Health and Food Safety, also known as DG SANCO.

DG SANCO has the duty to closely follow the implementation of these decisions. First of all, it's the main legal package
called is the "Food Hygiene" package, which includes the basic regulation of Law & Regulations General Product (CE
178/2002 mentioned above) and 4 Detailed Regulations are
The implementation law is:
• CE Regulation 852/2004 prescribes hygiene principles food.
• CE Regulation 853/2004 prescribes practical hygiene principles products of animal origin.
• CE regulation 882/2004 provides inspection principles test.
• CE regulation 854/2004 prescribes inspection principles food of animal origin.
• CE Regulation 1881/2006 specifies the maximum concentrations of substances food hazards (aflatoxine, dioxine, heavy
metals, etc.)
• CE Regulation 396/2005 stipulates thresholds for pesticide residues on food.
• CE Regulation 2073/2005 regulates microbiological criteria of food
 EU food safety system

Pillar 1: Risk analysis Pillar 2: State inspection / Responsibilities of production

supervision & business establishments

Risk Risk Risk

assessment management Communication

EFSA Quick
EU commission - Department of Health and Food Safety Traceability
assessment warning
- regulatory role and HACCP
role system

Food safety agencies

French authorities: Competent Authorities Food production and
of member
Ministry of Health, of the 27 Member trading
countries, Research
Agriculture, Economy States establishments
Institutes
  EU REGULATION ON FOOD ADDITIVES AND LABELING
Having regard to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008
on food additives, and in particular Articles 10 and 30 there of:

 Annex III to Regulation (EC) No 1333/2008 provides for the establishment of Union lists of approved food additives
and their conditions of use in food additives (Parts 1 and 2), in food enzymes (Part 3), in food flavourings (Part 4) and
in nutrients or categories there of (Part 5), to which the food additives may be added according to Article 4 of that
Regulation.

EU law provides:
• Do not use food additives not on the list
• Additives must be included in the composition of the product;
• Additives can be listed as full name or E code. For example: Curcumin or E100

Classification of food additives group of the EU

• E100–E199: food coloring
• E200–E299: preservative
• E300–E399: antioxidant and acidity regulator
• E400–E499: thickener, stabilizer, emulsifier
• E500–E599: acidity regulator, anti-caking agent
• E600–E699: flavor enhancer
• E900–E999: surfactants, gases and sweeteners
• E1000–E1550: additional chemicals