Biomedical Engineering Reference
In-Depth Information
Table 7.1
Key European and United Kingdom Food Safety Legislation
Legislation
Summary
Reference
European Legislation
Regulation (EC) No 178/2002
of the European Parliament
and of the Council of 28
January 2002 laying down the
general principles and
requirements of food law,
establishing the European
Food Safety Authority and
laying down procedures in
matters of food safety.
Defi nes the framework for food safety
management at a European community level and
sets in place the relevant bodies necessary to
support risk assessment processes (European
Food Safety Authority)
Anon.
(
2002a
)
Regulation (EC) No 852/2004
of the European Parliament
and of the Council of 29 April
2004 on the hygiene of
foodstuffs.
General principles on the hygiene of foodstuffs
Anon.
(
2004a
)
Hazard analysis approach to food safety
management
Registration of premises
Provision for the development of community and
national guides to compliance
Specifi c requirements for premises, transport,
equipment, waste, water, personal hygiene,
packaging, heat treatment, training.
Regulation (EC) No 853/2004
of the European Parliament
and of the Council of 29 April
2004 laying down specifi c
hygiene rules for food of
animal origin.
Specifi c requirements on the hygiene of foods of
animal origin
Anon.
(
2004b
)
Registration and approval of premises
Health/identifi cation marking
Traceability
Specifi c requirements for slaughter, processing,
transport and storage of the following products;
meat of domestic ungulates, meat from poultry
and lagomorphs, meat of farmed game, wild
game meat, minced meat, meat preparations and
mechanically separated meat, meat products, live
bivalve molluscs, fi shery products, raw milk and
dairy products, eggs and egg products, frogs' legs
and snails, rendered animal fats and greaves,
treated stomachs, bladders and intestines,
gelatine and collagen
Regulation (EU) No
1169/2011 of the European
Parliament and of the Council
of 25 October 2011 on the
provision of food information
to consumers
Requirements on the mandatory information
required to be given regarding food including
name, ingredients, quantity, date coding, storage
instructions, conditions of use, manufacturer,
country of origin, nutrition declaration and
allergens
Anon.
(
2011b
)
Commission Regulation (EC)
No 1881/2006 of 19
December 2006 setting
maximum levels for certain
contaminants in foodstuffs
Specifi c requirements on the maximum levels of
contaminants in foods including nitrate,
mycotoxins, metals, 3-monochloropropane-1,2-
diol (3-MCPD), dioxins and PCBs and
polycyclic aromatic hydrocarbons (PAHs)
Anon.
(
2006b
)
(continued)
