Corporate Banner
Satellite Banner
Food & Beverage Analysis
Scientific Community
 
Become a Member | Sign in
Home>News>This Article
  News
Return

Food Safety in Europe - Who Does What?

Published: Tuesday, December 03, 2013
Last Updated: Tuesday, December 03, 2013
Bookmark and Share
The horse meat scandal of January 2013 once again made it clear: food scandals do not stop at national borders.

The BfR publishes the third, extended edition of the EU Food Safety Almanac.

The value-added chain in food production reached European dimensions a long time ago in that both raw materials and semi-finished goods are now traded and distributed across national boundaries. The concept of safety along the entire food chain therefore requires a Europe-wide network of all public institutions responsible for food safety to ensure consumer protection. For this purpose, the third edition of the EU Food Safety Almanac issued by the Federal Institute for Risk Assessment (BfR) offers a clear overview of the structures and institutions of food safety of 35 European states and at the European level. "Smooth cooperation between state players in Europe strengthens food safety. If the players and structures within the European states are known to all stakeholders, w e can cooperate more efficiently, avoid duplications and, last but not least, react more quickly and appropriately", says Professor Dr. Dr. Andreas Hensel. As President of the BfR and as the German member of the Advisory Forum of the European Food Safety Authority (EFSA), he is responsible for the risk assessment of food and feed both at the national and European level.

Each one of the 35 country profiles of the EU Food Safety Almanac contains a graphic overview of the public authority structure as well as a detailed description of the role and activities of the various institutions. Areas of responsibility are represented visually, i.e. in the form of ten icons. The EU Food Safety Almanac of the BfR states, for example, which authorities are responsible for the assessment of pesticides, health-related information (health claims) and of illnesses that can be transmitted from animals to humans (zoonosis). At the same time, readers learn what ministries of the member states are responsible for what areas of risk management, how risks are communicated and to what extent risk assessment and risk management are institutionally separated.

New compared to the second edition are the profiles of the two EU accession states Serbia and Montenegro. Overall, the third edition of the Almanac is even more user-friendly compared to earlier versions on account of its graphic design with colour-coded central and regional and/or local institutions.

The brochure is intended for all those who would like to obtain information on the legal structures and institutions relating to food safety in Europe, especially experts at the grass roots such as employees of food safety authorities, the media, parliamentarians, consumer associations, the food industry and scientific institutions. The development of the edition shows that there is a great need for such information: the number of almanacs printed doubled from the first to the second edition.

The BfR which has been appointed the EFSA Focal Point for Germany, developed the EU Food Safety Almanac in close cooperation with the EFSA Focal Points of the other European states. Available in German and English, the EU Food Safety Almanac can be downloaded from the website of the BfR free of charge. In the year 2014, a Spanish, French and Chinese version will be available as well.


Further Information

Join For Free

Access to this exclusive content is for Technology Networks Premium members only.

Join Technology Networks Premium for free access to:

  • Exclusive articles
  • Presentations from international conferences
  • Over 3,200+ scientific posters on ePosters
  • More than 4,600+ scientific videos on LabTube
  • 35 community eNewsletters


Sign In



Forgotten your details? Click Here
If you are not a member you can join here

*Please note: By logging into TechnologyNetworks.com you agree to accept the use of cookies. To find out more about the cookies we use and how to delete them, see our privacy policy.


Scientific News
ASMS 2016: Targeting Mass Spectrometry Tools for the Masses
The expanding application range of MS in life sciences, food, energy, and health sciences research was highlighted at this year's ASMS meeting in San Antonio, Texas.
Peanut Allergy Prevention Strategy is Nutritionally Safe
Early-life peanut consumption does not affect duration of breastfeeding or children’s growth and nutrition.
A Future Tool for Medicine, Food Safety
A new type of electronic sensor that might be used to quickly detect and classify bacteria for medical diagnostics and food safety has passed a key hurdle by distinguishing between dead and living bacteria cells.
Local Microbes Can Predict Wine’s Chemical Profile
Regionally distinctive groups of bacteria and fungi, associated with local climate and environmental conditions, may leave a very specific “fingerprint” on a wine’s chemical composition, report University of California, Davis, researchers who collaborated on a new study with two Napa Valley wineries.
What Makes a Good Scientist?
It’s the journey, not just the destination that counts as a scientist when conducting research.
Genetically Engineered Crops Are Safe
Distinction between genetic engineering and conventional plant breeding becoming less clear, says new report on GE crops.
Developing Non-Allergenic 'Super' Peanuts
Scientists from The University of Western Australia have joined a global research team that have identified genes in peanuts that when altered will be able to prevent an allergic response in humans.
Checking the Quality of Chocolate With Ultrasound
The method, developed by researchers from KU Leuven, could save the chocolate industry a lot of time and money.
Detecting Fake Parmesan Cheeses
Scientists report on a way to catch adulteration of the regional artisanal products.
Cancer-Fighting Properties Of Horseradish Revealed
Horseradish contains cancer-fighting compounds known as glucosinolates. Glucosinolate type and quantity vary depending on size and quality of the horseradish root. For the first time, the activation of cancer-fighting enzymes by glucosinolate products in horseradish has been documented.
SELECTBIO

SELECTBIO Market Reports
Go to LabTube
Go to eposters
 
Access to the latest scientific news
Exclusive articles
Upload and share your posters on ePosters
Latest presentations and webinars
View a library of 1,800+ scientific and medical posters
3,200+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
4,600+ scientific videos
Close
Premium CrownJOIN TECHNOLOGY NETWORKS PREMIUM FOR FREE!