Food Safety: Food Law 1

Front 1

What are the 3 types of European legislation?

Back 1

Regulation, directive, decision

Front 2

What is the form of Irish legislation?

Back 2

Acts

Front 3

What are acts also known as?

Back 3

Statutory Instrument

Front 4

What are the 2 types of statutory instruments?

Back 4

Regulation and order

Front 5

When was the white paper on food safety published?

Back 5

Jan 2000

Front 6

Who published the white paper on food safety?

Back 6

EC

Front 7

What was the white paper on food safety a response to?

Back 7

Food safety crises: BSE crises, Belgian dioxin crisis

Front 8

What were the objectives of the white paper on food safety?

Back 8

Outline comprehensive range of actions needed to complement and modernise existing EU legislation, Make more coherent, understandable and flexible, Promote better enforcement, Provide greater transparency to consumers, Guarantee high level of food safety

Front 9

What does Regulation No 178 of 2002 include?

Back 9

Central piece of food and feed law, definitions relevant to legislation, general obligations for food and feed businesses and competent authorities

Front 10

What is Regulation No 178 of 2002 called?

Back 10

General principles of food law

Front 11

Who created regulation 178 of 2002?

Back 11

EFSA

Front 12

When was the most recent amendment of 178 of 2002?

Back 12

2011

Front 13

What 2 SIs was regulation 178/2002 translated into?

Back 13

No. 432/2009 and 747/2007

Front 14

What does SI 432/2009 apply to?

Back 14

Dpt. Ag, Fisheries and Food, Local Authorities, Sea Fisheries Protection Authority

Front 15

What does SI 747/2007 apply to?

Back 15

Environmental health officers of the Health Service Executive (HSE)

Front 16

Where does Regulation 178/2002 apply?

Back 16

ALL stages of production, processing and distribution of food

Front 17

Who does regulation 178/2002 apply to?

Back 17

Food Business: any undertaking, for profit or not, public or private, carrying out any activities related to any stage of production, processing or distribution of food

Front 18

What is exempt from regulation 178/2002?

Back 18

Primary production for private domestic use or to domestic preparation, handling or storage of food for private domestic consumption

Front 19

What do articles 2 and 3 of 178/2002 contain?

Back 19

Definitions

Front 20

What is the definition of food?

Back 20

Any substance or product, processed/partially processed/unprocessed, intended or expected to be ingested by humans

Front 21

What does the term food include?

Back 21

drink, chewing gum, water, any substance intentionally incorporated into food during manufacture, preparation or treatment

Front 22

What does the term food not include?

Back 22

Feed, live animals, plants prior to harvesting, medicinal products, cosmetics, tobacco

Front 23

What is food law?

Back 23

Laws regulations and administrative provisions governing food in general, and food safety in particular, at community or national level, covers all stages of production, processing and distribution of food, feed produced for or fed to food producing animals

Front 24

What is food business?

Back 24

Any undertaking for profit or not, public or private, carrying out any activities related to any stage of production, processing and distribution of food

Front 25

What is a food business operator?

Back 25

Natural or legal persons responsible for ensuring that requirements of food law are met within food business under their control

Front 26

What does article 6 in 178/2002 contain?

Back 26

Risk Analysis

Front 27

What is food law based on?

Back 27

Risk analysis

Front 28

What are the 3 steps of risk analysis?

Back 28

risk assessment, risk management and risk communication

Front 29

What is risk assessment based on?

Back 29

science based

Front 30

What is risk management based on?

Back 30

policy based

Front 31

What is risk communication?

Back 31

Interactive exchange of info and opinions concerning risks

Front 32

What are the 4 steps of risk assessment?

Back 32

hazard identification, hazard characterization, exposure assessment and risk characterization

Front 33

What is risk management?

Back 33

Process of weighing policy alternatives in consultation with interested parties, considering risk assessment and other legitimate factors and if needed, selecting appropriate prevention and control options

Front 34

What info is communicated in risk communication?

Back 34

hazards and risk, risk-related factors and risk perceptions, risk assessment findings and basis of risk management decisions

Front 35

Who is involved in risk communication?

Back 35

risk assessors, risk managers, consumers, feed and food businesses, academic community

Front 36

What are the EFSA's 2 core activities?

Back 36

risk assessment and risk communication

Front 37

What 5 authorities are involved in risk management?

Back 37

member states, all food businesses, European parliament, council of ministers and European Commission

Front 38

What does article 7 of 173/2002 contain?

Back 38

Precautionary principle

Front 39

What is the precautionary principle?

Back 39

provisional risk management measures to ensure level of health protection adopted when waiting for further scientific info

Front 40

What is contained in article 8 of 173/2002?

Back 40

Protection of Consumers' Interest

Front 41

What should food law aim at?

Back 41

protection of interests of consumers and provide basis for consumers to make informed choices in relation to foods

Front 42

What should food law aim to prevent?

Back 42

Fraudulent or deceptive practices, adulteration of food and any other practices that may mislead

Front 43

What is included in article 11 and 12?

Back 43

Imports and Exports

Front 44

What must imported food and feed comply with?

Back 44

Relevant requirements of food law or equivalent, requirements of specific agreements between countries

Front 45

What must exported food and feed comply with?

Back 45

relevant requirements of EU food law

Front 46

When does exported food and feed not have to comply with EU food law?

Back 46

when requested by authorities of importing country, established by laws of importing country

Front 47

What does article 14 contain?

Back 47

food safety requirements

Front 48

When is food not placed on the market?

Back 48

When it is unsafe

Front 49

What does 'placing on the market' mean?

Back 49

Holding of food for purpose of sale, including offering for sale or any other form of transfer, free of charge or not and the sale, distribution and other forms of transfer

Front 50

What is considered when determining if food is unsafe?

Back 50

Normal conditions of use, stage of production, processing and distribution, info provided to consumer concerning avoidance of specific health effects from a particular food or category of foods

Front 51

What is unsafe food?

Back 51

injurious to health or unfit for human consumption

Front 52

What is considered to determine if food is injurious to health?

Back 52

probable immediate, short term and long term effects that focus on the health of the person consuming it and subsequent generations, probable cumulative toxic effects, particular health sensitivities of specific category of consumers

Front 53

What 4 things make food unfit for human consumption?

Back 53

contamination, putrefaction, deterioration and decay

Front 54

What does article 18 contain?

Back 54

traceability

Front 55

What details are needed for traceability?

Back 55

Name and address of suppliers/customers, details of products supplied to/by them, date of transactions or delivery

Front 56

What does article 19 contain?

Back 56

Withdrawals and recalls

Front 57

What is the difference between withdraws and recalls?

Back 57

Recalls when product has reached final consumer, Withdraws when product has not reached final consumer

Front 58

What is the alert system for unsafe food in Europe?

Back 58

The European Rapid Alert System for Food and Feed (RASFF)