1. Food Safety Training Course Co-financiado:

2. Food safety Regulation

3. Recent preoccupation? 1929 Administrative law nº 6065 de 30 March FAO (Food and Agriculture Organization) and WHO (World Health Organization) Recommended International Code of Practice–General Principles of Food Hygiene 1969 (1st version) 2003 (Last revision) 3| 11 Food safety: Regulation The Codex Alimentarius

4. - Internationally recognized document; - Fundamental principles to guarantee the safety of foods; - Basic reference for European legislation on food safety. The Codex Alimentarius 4| 11 Food safety: Regulation

5. New legislative package; In effect as of January 2006; Based on European legislation. Regulation (EC) N.º 178/2002 of the European Parliament and Council, 28 January of 2002 ; Determines the general food safety principles and norms; Creates the European Food Safety Authority (EFSA); Establishes procedures for foodstuffs safety. Regulation in effect 5| 11 Food safety: Regulation

6. Regulation (EC) N.º 178/2002 of the European Parliament and Council, 28 January of 2002 Food legislation should be based on: -Risk assessment; -Principle of precaution; -Protection of consumer interests. General requirements for food legislation : -Safety requirements for foodstuffs and for animal feed; -Presentation rules for foodstuffs; -Responsibilities for observing food safety requirements; -Traceability 6| 11 Food safety: Regulation

7. Regulation (EC) Nº 852/2004 of the European Parliament and Council, 29 April of 2004 Law of horizontal application. Establishes general rules for operators of food sector businesses that concerns foodstuffs hygiene; Refers to the implementation of Food Safety programmes based on HACCP principles; Makes workers liable for incompliance of food legislation norms; Defines mandatory training for all handlers. 7| 11 Food safety: Regulation

8. Regulation (EC) Nº 852/2004 of the European Parliament and Council, 29 April of 2004 Infractions Decree-Law nº 113/2006 of 12 June Fines + Accessory sanctions Flexibility for implementing safety sistemas based on the HACCP principles Microbiological criteria Regulation (EC) Nº 2073/2005 of the Commission of 15 de November of 2005 8| 11 Food safety: Regulation

9. Regulation (EC) Nº 853/2004 of the European Parliament and Council of 29 April of 2004 Specific rules for feed business operators on the hygiene of processed and non processed foodstuffs of animal origin; Complements Regulation (EC) Nº 852/2004. 9| 11 Food safety: Regulation

10. Regulation (EC) Nº 853/2004 of the European Parliament and Council, 29 April of 2004 Decree-Law nº 113/2006 of 12 de June Incompliance Does not apply to retail establishments Decree-Law nº 147/2006 of 31 de July Establishes hygienic and technical conditions to observed during the distribution and selling of meat and meat products. Forsees mandatory Handler Cards 10| 11 Food safety: Regulation

11. Surveillance and prevention of compliance with food legislation? ASAE (Authority for food and Economic safety): – Decree-Law nº 237/2005 of 30 December – Article 5 specifies all of its attributions. – Food safety Management Systems – Requirements for any food chain organization – Norm of voluntary and facultative implementation Certification by an accredited external entity ISO 22000:2005 Norm 11| 11 Food safety: Regulation