Transport, Hygiene, Control and Feed Marketing / Labeling

Transport and packaging

EU 

Sea Transport Regulation (EU) 579/2014

FEDIOL Code of Practice and List of Foodstuffs

Derogation for sea transport of oils and fats

CoP for the transport in bulk of oils into or within the European Union (Oils and fats which are to be (or likely to be) used for human consumption)

Verpakkingsmaterialenverordening 1935/2004 Requirements for materials and objects (packages) that are intended to come into contact with foodstuffs. Click here for further background information regarding packaging.
Verordening (EU) 1895/2005 Harmonization of rules for the admission of plastic materials and articles intended to come into contact with foodstuffs which are already in contact with food or which may be expected to occur.

Verordening (EU) 10/2011

Controls the limitation of the use of certain epoxy derivatives in materials and articles intended to come into contact with foodstuffs.
Verordening (EU) 450/2009 Special requirements for active and intelligent materials and objects.
Codex
Codex Code of Practice for Storage and Transport of edible fats and oils in Bulk rev. 2011 Good practices for storage and transport of vegetable oils and fats

 

Hygiene

EU 

 

Hygiene Regulation 852/2004/EC

Obligation for all food businesses to apply HACCP


Under EU Regulation (EC) 852/2004 primary responsibility for food safety
rests with food business operators. They must put in place, implement
and maintain a permanent procedure or procedures based on the HACCP
principles. They must be able to identify any hazards that must be
prevented, eliminated or reduced to acceptable levels. On the basis of a
hazard analysis they must establish control measures, limits at the critical
control points (CCPs) and implement effective monitoring procedures.
DG Sanco’s guidance document says to Article 5 of this regulation
(Sanco/1955/2005/Rev. 3) that all potential biological, chemical or
physical hazards that might be reasonably expected to occur at each
process step must be identified, including those of raw materials and
ingredients. The NVWA has set up guidelines on how food companies could deal with hazards associated with raw materials. See Information sheet 64

 

Hygiene feed Regulation 183/2005/EC

Obligation for all feed businesses to apply HACCP

Codex

 

Codex General Principles of Hygiene

Recommends food businesses to follow HACCP principles

 

Control

EU

Food and feed control regulation 882/2004/EC

Rules for authorities when they verify compliance with feed and food law

Increased level of official controls food and feed import (non-animal origin) is regulated by Regulation 669/2009/EC Annex I of this regulation has been amended with Regulation (EU) 2017/1142.

Implementation of article 15.5 of 882/2004/EC

 

Labeling and trade procedures feed (Feed marketing)

Regulation (EC) No 767/2009 sets rules on the placing and use of feed.

The objective of this Regulation is to harmonise the conditions for the placing on the market and the use of feed, in order to ensure a high level of feed safety and thus a high level of protection of public health, as well as to provide adequate information for users and consumers and to strengthen the effective functioning of the internal market. 

To assist feed business operators in registering their feed materials as required, the EC developed the catalogue of feed materials (Regulation 68/2013). This regulation has been strongly amended by Regulation (EU) 2017/1017.

 







 

Last modified: August 21, 2018 10:27