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European Legislation in Relation to Food Safety in Production of Poultry Meat and Eggs

R. W. A. W. Mulder^*,1 and H. Hupkes

^* Spelderholt Poultry Consulting and Research, Epe, the Netherlands; and Meyn Food Processing Technology BV, Oostzaan, the Netherlands

¹ Corresponding author: mulder.roel{at}wxs.nl

With the General Food Law, the European Union has finalized a process of modification and restructuring of existing directives for all commodities, resulting in 1 General Food Law. This paper describes the background to European legislation in general and the specific objectives of the present General Food Law. Important sections in this law are the introduction of the farm-to-fork principle, the implementation of risk analysis, the transparency of the process and the aspects of "traceability" (tracing and tracking). The General Food Law also forms the legal basis for establishing the European Food Safety Agency, presently based in Parma, Italy. At the end of the paper, there is a list of current relevant European Union directives.

Key Words: European Union • legislation • food safety • poultry