Food Safety and Policy in the European Union

Abstract

The chapter analyses the gradual evolution in EU food law, turning to food and feed safety protection following the serious food crises of the 1990s. The comprehensive, integrated principles underlying the 1993 Green Paper and 2000 White Paper became a reality with Regulation (EC) No. 178/2002, which ascribes a crucial role to consumer protection, setting forth the principles of transparency, traceability, and responsibility of business operators; establishing a rapid alert system and crisis management plan; and, most importantly, establishing the European Food Safety Authority (EFSA). EFSA provides scientific opinions and scientific and technical assistance, establishes surveillance procedures, promotes cooperation among food safety organisations, and plays a crucial role in risk assessment and communication. EFSA’s first 10 years of activity has achieved a positive balance: despite the dramatic changes within the EU, it has successfully adapted itself. The need for the harmonisation of food hygiene requirements led to the adoption of the hygiene package and the HACCP system (Reg. 852/2004), as well as of specific hygiene rules applicable to products of animal origin (Reg. 853/2004). The conclusions drawn are encouraging: EU food law, by adopting harmonised vertical rules and regulations common to all operators, has committed to ensuring common, high quality standards. EU authorities’ capacity to promptly and effectively react to significant food crises has led to one of the most developed systems worldwide, one that is functional for operators and safe for consumers. Yet the need for rapid, repeated actions, is a constant challenge, which certainly cannot be considered complete.