Existing regulatory framework Food Supply Chain

Transcription

1 Existing regulatory framework Food Supply Chain Wim Debeuckelaere European Commission, DG Health and Food Safety Unit E2: Food Processing Technologies and Novel Foods Brussels, 23 June 2016

2 EU legislation 1. Food improvement Agents 1. Framework regulations 2. Specifications 3. Extraction solvents 2. Regulation (EC) No 178/2002 (food law) 3. Regulation (EC) No 852/2004 (Hygiene) 4. Regulation (EC) No 882/2004 (control) Health and Consumers 2

3 Food Improvement Agents 1. Regulation (EC) No 1333/2008 on food additives 2. Regulation (EC) No 1334/2008 on flavouring and certain food ingredients with flavouring properties 3. Regulation (EC) No 1332/2008 on food enzymes Health and Consumers 3

4 Food Additives - regulations Regulation (EC) No 1333/2008, food additives Regulation (EU) No 231/2012, specifications Regulation (EC) No 1331/2008, common authorisation procedure for FA, FE, FF Regulation (EU) No 257/2010 re-evaluation programme Health and Consumers 4

5 Food Additives - definitions food additive means any substance: Not normally consumed as a food in itself, Not normally used as a characteristic ingredient of food, Intentionally added for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of food, That becomes directly or indirectly a component of the food, including its by-products. Health and Consumers 5

6 processing aid means any substance: Not consumed as a food in itself, is intentionally used in the processing of raw materials, foods or their ingredients, to fulfil a certain technological purpose during treatment or processing; and may result in the unintentional but technically unavoidable presence in the final product of residues of the substance or its derivatives provided they do not present any health risk and do not have any technological effect on the final product. Health and Consumers 6

7 Flavourings - definitions Flavourings = products: not intended to be consumed as such, which are added to food in order to impart or modify odour and/or taste; made or consisting of the following categories: flavouring substances (ex. menthol, diacetyl) flavouring preparations (ex. vanille extract, black pepper oleoresin) thermal process flavourings smoke flavourings flavour precursors other flavourings or mixtures thereof 7

8 Food Enzymes - definition food enzyme means any substance obtained from plants, animals or micro-organisms or products thereof including a product obtained by a fermentation process using micro-organisms: containing one or more enzymes capable of catalysing a specific biochemical reaction, added for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of food Health and Consumers 8

9 Food Improvement Agents Chain Primary production Import - distribution Premix production Food production Food distribution

10 Primary production Different manufacturing processes; Extraction Synthesis Preparation extraction Mining - purification Different industries not always food industry Production not linked to users - often in third countries All substances are considered food

11 Primary production Food Improvement Agents are food: Food includes drink, chewing gum and any substance, including water, intentionally incorporated into the food during its manufacture, preparation or treatment. Traceability shall be established at all stages of production, processing and distribution Shall satisfy the relevant hygiene requirements laid down in Regulation (EC) No 852/2008 Should be included in the list of feed and food business operators

12 Specific legal requirements Primary production Labelling, Article 22, 11 and 15 of Regulation (EC) No 1333/2008, Regulation (EC) No 1332/2008 and Regulation (EC) No 1334/2008 respectively indication of the maximum quantity of each component or group of components subject to quantitative limitation in food and/or appropriate information in clear and easily understandable terms enabling the purchaser to comply with this Regulation or other relevant Union law, Specifications, Regulation (EU) No 231/ Definition - Description - Identification - Purity

13 Primary production Key points: The raw materials involved The type of production steps (fermentations, chemical synthesis etc) and the specific hazards involved. The purifying procedures for the end product(s) HACCP manual of the installation Sampling of end products, check compliance with specifications. Labelling of end products

14 Import - distribution Food improvement agents Importers and Distributors: National or International companies that are importing and distributing food improvement agents and other food ingredients. Not only food improvement agents but a wide range of food ingredients such as grains, sugars etc. and also other non-food chemicals. Produced both within EU and often within third countries, India, China, USA

15 Import - distribution Key points: Specifications and certificates of the products Sampling for analysis Package type and materials Products labels Storage and distribution conditions

16 Premix production Premixes usually contain one or more food additives in certain proportions, common food ingredients as carriers and additional ingredients such as spices etc. Often SME's Convenience for the users Provide solutions for users Knowledge of the functionalities Knowledge of legal requirements

17 Premix production Key points: Specifications and certificates of the products used Presence of additives in accordance with Annex III The exact recipe. Correct dosage of substance (usually a CCP in the HACCP plan) Sampling Traceability Product labelling Instructions for use, taking into account conditions of use of the Food Improvement Agent

18 Food Producers FIA use in accordance with the conditions in the legislation according the category of food produced FIA used in pure form, premixes or a combination of both Knowledge of FIA can be diverse, however essential Use of FIA only one CCP among many Many recipes possible Responsible for labelling to the final consumer

19 Food producers Key points: Specifications and certificates of the products used Presence of additives in accordance with Annex III of Reg.1333/2008 Recipes and correct use in accordance with rules FIA. Sampling and analysing? Traceability Labelling of final products

20 Food distributers No specific role in relation to correct use of FIA Important role for information to the consumer Knowledge of FIA legislation may be limited

21 Food distributers Key points Recipes and correct use in accordance with rules FIA. Traceability Sampling and analysing? Labelling of final products

22 Conclusions Food Chain approach, Food and feed business operators at all stages of production, processing and distribution are responsible, Systems should be in place to assure compliance along the chain, Resource efficient approach as regards inspection is required,

23 Commission activities Commission working group on enforcement Guidelines and explanatory documents Description of food categories Carry over Colouring foods Food additive versus processing aid DG SANTE Directorate F: Health and food audits and analyses

24 More information European Commission, Directorate General for Health and Food Safety, Website Food Improvement Agents: nt_agents/index_en.htm 24