Food hygiene

Home > ScienceLegal regulations GMP- FDA- Ph.EUFood hygiene

Food: Central innovations in Europe

In recent years, there have been various innovations in the food sector, which replaced some already long-standing and long-outdated provisions or added to previously missing aspects. Thus, in September 2005, the new Food and Feed Code (LFGB) passed into applicable law and replaced the already about 30-year-old Food Requirements Articles Act (LMBG). This substantial change represents the national implementation of European requirements (EC basic regulation 178/2002). In the wake of the EC basic regulation there are further regulations at European level, essentially the so-called "food hygiene package" with the regulations to the EC 852/2004, 853/2004 and 854/2004. These regulations have been directly applicable law in all member states since January 1, 2006 and thus replace long-standing regulations in the Federal Republic of Germany. The key innovations from the new "EC package" are:

  • Merging food and feed,
  • Introduction of a central food control,
  • Stricter labeling and traceability requirements and
  • increased demands on primary production (raw materials and auxiliaries).

The consistent continuation of these changes is also reflected in the FRG in the General Administrative Regulation (AVV) on Food Hygiene (in force since September 2007) and the Regulation implementing Community food hygiene legislation (Implementing Regulation, in force since August 2007). Within the US, food is regulated on the same legal basis as drugs, namely the Food Drug and Cosmetic Act. Interpretations of the Food Law are analogous to drugs in the Code of Federal Regulations (CFR). While in Germany or Europe food is not referred to GMP, the GMP reference in 21 CFR 110 is already in the title (Current Good Manufacturing Practice ... for Human Food).

Central to the handling and production of food is the introduction and implementation of a Hazard Analysis Critical Control Point (HACCP) system. This is a control system that aims to identify, assess and manage food quality hazards. HACCP is a key requirement of food regulation, both at federal level and in Europe and the US. The HACCP system goes back to a worldwide food standard published in 1960 by the WHO and the FAO (Food and Agriculture Organization of the United Nations), the so-called Codex Alimentarius. The starting point for a HACCP system is a corresponding risk analysis. When determining the so-called critical control points (CCPs), it is advisable to use the decision tree according to Codex Alimentarius.