Going Global: Let’s Talk EU Food Laws

By Advice, Environmental Health, Food Safety, News

Recently we explored food hygiene in the UK and the significance of having safe food. For our upcoming series we will talk about global food safety.

Europe, although one of the smaller continents in the world, has a strict food hygiene and safety policy. The European Food Safety Authority (EFSA) is the agency of the European Union that provides independent scientific advice and communicates about potential risks and outbreaks in food and feed across Europe.

Established in 2002, EFSA is based in Parma, Italy, and deals mostly with food and animal feed safety, animal health, and plant protection. EFSA’s main tasks include the evaluation of scientific data and risk assessments and the communication of these findings to the public and policymakers then taking appropriate measures to protect consumer health. The agency uses a highly rigorous and transparent scientific approach to assess the food safety of products, taking into account the latest available scientific evidence and knowledge.

What does ESFA’s work entail?

EFSA’s work includes:

  1. Risk assessment of food additives and contaminants.
  2. Evaluation of the safety of novel foods and genetically modified organisms (GMOs).
  3. Surveillance of foodborne diseases in Europe.
  4. Risk assessment of animal diseases that can affect human health, such as avian influenza.
  5. Monitoring of emerging issues and trends in the food industry, such as the use of nanomaterials in food packaging.

How is EFSA’s risk assessment conducted?

4 main steps of EFSA’s risk assessment process:

  1. Hazard Identification: Identifying the hazards or potential adverse effects associated with a particular food or feed product.
  2. Hazard Characterization: Assessing the nature and severity of the hazards identified in step one.
  3. Exposure Assessment: Evaluating the exposure of the population to the chemical, microbiological, or physical agents identified in steps one and two.
  4. Risk Characterisation: Combining the results obtained in steps one to three to provide an overall assessment of the potential risk and recommending appropriate measures to minimise or eliminate the risk.

What are the European food laws?

Food hygiene laws in Europe are strict and comprehensive to ensure that food is safe for the consumers to eat and to prevent the spread of foodborne illnesses. These laws are developed by the European Commission and are enforced by national authorities in each member state. Some key aspects of European food laws include:

  1. General Food Law Regulation – this is the basic framework for European food law and sets out general principles such as the requirement for food to be safe and properly labelled.
  2. HACCP (Hazard Analysis and Critical Control Points) – this is a systematic approach to identifying and controlling hazards in food production.
  3. Food Labelling – food products must be accurately labelled to provide information to consumers, including the ingredients, nutritional information, allergens, and use-by dates.
  4. Food Safety Management Systems – food businesses must have procedures in place to manage food safety risks.
  5. Additives – the use of food additives is strictly regulated in Europe and only those that are deemed necessary and safe can be used.
  6. Temperature Control – food must be stored and transported at the correct temperatures to prevent the growth of harmful bacteria.
  7. Hygiene Requirements – food businesses must ensure that their facilities, equipment and staff are all hygienic and clean.
  8. Novel Foods – any new or innovative food products must undergo a rigorous safety assessment before they can be approved for use.
  9. Genetically Modified Organisms (GMOs) – the cultivation and sale of GMOs is regulated in Europe and requires specific authorisation and labelling.
  10. Maximum Residue Limits (MRLs) – MRLs are set for pesticides and other contaminants in food products to ensure they are safe for consumers.
  11. Traceability – all food products must be traceable from the point of production to the point of sale.
  12. Inspections and Audits – food businesses are inspected regularly to ensure they are complying with food hygiene laws.
  13. Enforcement – food authorities have the power to take action against businesses that do not comply with food hygiene laws, including fines and closures.

Final Thoughts

The work of EFSA is designed to protect public health and prevent fraud in the food industry. They ensure that the food products in Europe meet the highest standards of safety and quality, and that consumers can make informed choices about the food they eat. Compliance with these laws is mandatory, and non-compliance can result in fines, product recalls, or other enforcement measures.

Authors

Gautam Gurung ~ Recruitment Consultant, Commercial Division (Food Hygiene, Health & Safety, Licencing and Planning)

Nick Cheung ~ Lead Marketing Executive

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