Terezia inkov Food Research Institute, Bratislava http:www'vup'sk

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Terezia inkováFood Research Institute,
Bratislavahttp//www.vup.sk

• Food Safety Strategy of the Slovak Republic

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Availability of safe foodstuffs belongs to basic
human rights

• Foodstuffs represent permanent potential risk
• Role of the Government and food industry
• Keep the level of risk as low as possible and
  achievable

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Slovak food safety strategy

• Based on scientific approach to the entire food
  chain
• Underpinned by legislation framework under the
  international framework

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International food safety strategy

• Legislation Guarantee of food chain safety
• Codex Alimentarius FAO/WHO
• - defines scientifically based procedures
• - consolidates consumer protection level
  worldwidely

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Scientific base of legislation

• is a guarantee of transparency, reliability and
  consumersconfidence
• RISK ANALYSIS
• 1. Risk assessment
• 2. Risk management
• 3. Risk communication
• Precautionary principle applies at lack of
  scientific evidence

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Scientific base of international food legislation
Codex Alimentarius FAO/WHO

• Scientific recommendations come from
• Joint FAO/WHO committees independent bodies
  composed from prominent international scientists
• JECFA /food additives and contaminants/
• JMPR /pesticide residues/
• JEMRA /microbiology/
• /individual countries are addressed to submit
  relevant comments and scientific documents/
• FAO/WHO expert consultations aimed at specific
  issues

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Systems of food safety management

• CA standards base for harmonisation of national
  standards
• Involvement of all stakeholders on food safety
  /GMP, HACCP system/
• Legislation requirements should be aimed mainly
  at food safety criteria /support of innovation
  trends/

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EU food legislation

• Regulations EC Regulation No. 178/2002
• Directives
• Decisions
• Recommendations
• EU food legislation respects all elements of food
  chain /from stable to table/ involvement of all
  stakeholders
• Principles scientific base, transparency, food
  quality and safety, confidence of consumers.

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EC Regulation No. 178/2002 from 28 January 2002

• Defines general principles and requirements of
  the food law
• establishes European Food Safety Authority
  /EFSA/
• defines proceeding to guarantee food safety

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Regulation EC 178/2002 defines roles of the EFSA

• Scientific and technical support to the EU food
  legislation in all areas affecting food and feed
  safety
• Providing independent information on all related
  issues and providing risk communication
• Assistance to European Commission, European
  Parliament and the EU Member States

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Regulation EC 178/2002 defines provisions for
restoring and keeping confidence of consumers

• EFSA activities
• should be
• scientifically supported and accepted
• provided in close cooperation with national
  scientific bodies
• open to public criticism
• must not be
• dependent on any industrial or political
  interests

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Warning system aimed at food safety

• Rapid Alert System
• communication and implementation of measures
• within the EU structure
• Member of the structure
• Information related to serious health risk from
  food or feed
• European Commission
• Crisis management plan
• Member States
• Reduction of risk to the acceptable level
• Information (identification of the product, risk
  character, accepted measures) should be available
  for public.

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Responsibility for SR food legislation

• Ministry of Agriculture
• Ministry of Health
• Actual Slovak Technical Standards do not define
  parameters of food quality and safety, but
  general provisions for their testing
• STN EN ISO/IEC 17 025 - competence of testing and
  calibration laboratories
• STN 01 0251 - interlaboratory tests
• STN.... - testing methods

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Food Act 152/1995 / ammendments/

• SR Food Codex - 3 parts
• I basic chapters /general/
• II horizontal provisions
• III vertical provisions

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SR Food CodexPart II horizontal provisions

• Hygiene
• Food labeling
• Novel foods
• Mikrobiology
• Materials coming in contact with food
• Irradiated food
• Food for special dietary uses
• Good manufacturing practice
• Frozen food
• Contaminants
• Pesticide residues
• Food additives
• Extraction solvents
• Flavours
• Special food ingredients

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Guarantees of food safety in the SR

• Scientifically based legislation, harmonized with
  provisions of CA and EU
• National programme of official food control
• Monitoring programme of contaminants in food
  chain
• Operation within the European RAS
• national contact point State Veterinary and
  Food Administration
• National Committee on food and feed safety
  /coordination of actual tasks related to food
  safety collaboration with EFSA/