WHO, Almaty 2002 Slovak Republic experience on food law development1 Terezia Sinkova The Slovak Republic Experience on Food Law Development.

WHO, Almaty 2002 Slovak Republic experience on food law development

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Terezia Sinkova

The Slovak Republic Experience on Food Law Development


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Composition of the previous food legislation

State standards Departmental standards Plant standards Technical-economical standards Other internal prescriptions of plants Obligatory intimation of the Ministry of

Health Law on State Agriculture and Food

Inspection Decisions of the Ministry of Health Decisiosn of the Ministry of Agriculture


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Character of the previous food legislation

Lack of transparency /many duplications/ general rules for all food plants complex general requirements on

food safety clear rules for food

inspection/independency responsibility for food safety


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Procedure of modern food legislation development

Decision Draft document Verification Juristic adjustment Comments Final adjustment Final approval Publication

SFCC Scientists/contract WGs Lawyers/contract SFCC Ministry Agric. Government Digest of legislative

provisions


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Contents of the Food Act1st Part

Basic terms/Definitions: food, safe food, nutrition value, food additives, dietary supplements,.../

Defining the executive provisions – Food Codex of the Slovak Republic


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Contents of the Food Act 2nd Part General requirements on food

handling to ensure food safety Obligations of food producers

/registration of all produced and imported foods, documentation on disinfection, disinsection etc., education of personnel,.../


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Contents of the Food Act 3rd Part Obligations and restrictions at

production of cosmetics and tobacco products

/Omited since 2002/


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Contents of the Food Act 4th PartFood inspection What is food inspection What should be inspected /meeting the Food

Codex requirements = hygienic rules, food handling, GMP, food labelling, production areas, dissinfection means, methods of preservation,.../

How should be inspected /reviewing of documents related to food production, sampling and analyses of food products, results of internal control system,.../

Other provisions /how to behave at inspection/


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Contents of the Food Act 5th Part

Food inspection organisation Food inspection authorities Responsibilities Qualification requirements Competencies related to sampling

and control analyses /accreditation is an inevitable provision/


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Penalties What should be penalized

/individual offends upon the Food Act and Food Codex are listed/

How /time limit, degree of penalty in individual cases/


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Transient and closing provisions Time exceptions Which previous acts, rules,

provisions etc. are abrogated


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Food Codex

Horizontal part

Relates to all food products and procedures

Vertical part

Individual chapters relate to individual groups of food products


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Food Codex/Horizontal part

II/1 – DefinitionsI/2 – General requirements for

testing the food products


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II/1 – General hygienic requirementsII/2 – Food labellingII/3 – Food additives and

contaminants II/4 – Microbiological requirementsII/5 – Materials coming in contact

with foodstuffs


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II/6 – Irradiated foodstuffsII/7 – Nutrition and foods for special

dietary usesII/8 – GMP rules /incl. HACCP/II/9 - Sampling


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Food Codex/Vertical part

III/1 – MeatIII/2 – VenisonsIII/3 – Poultry and rabbit meatIII/4 – Fish meat and fish productsIII/5 – Meat productsIII/6 – Milk and milk productsIII/7 – Ice creams


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III/8 – Eggs, egg products and mayonnaiseIII/9 – Honey and honey productsIII/10 – Edible fats and oilsIII/11 – Oil seeds and nutsIII/12 – Pulses and productsIII/13 – CerealsIII/14 – Confectionery products


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III/15 – Edible potatoesIII/16 – Starch for food productionIII/17 – SweetenersIII/18 – CandiesIII/19 – Fresh fruits and vegetablesIII/20 – Processed fruits and vegetablesIII/21 – Edible mushrooms and their

products


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III/22 – Yeast and dried brewery barmIII/23 – Edible saltsIII/24 – Condiments, coffee, tea,

cocoa, mustardIII/25 – Soft drinksIII/26 – Dehydrated preparationsIII/27 – Sterilized dishes


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III/28 – CosmeticsIII/29 – Tobacco productsIII/30 – Spirits


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Other related acts and provisionsrefered in Food Act and Food Codex

environment drinking water consumer protection advertising health protection technical requirements on products legitimate measuring units metrology control chemical preparations etc.


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Conclusions

To guarantee health protection of consumers food legislation should be scientifically based complex and transparent equivalent to legislation of

exporting/importing countries watched in the course of events and

improved in the light of new scientific knowledge

WHO, Almaty 2002 Slovak Republic experience on food law development1 Terezia Sinkova The Slovak Republic Experience on Food Law Development.

Documents

food production

food handling

safe food

food inspectiondecisions

food labelling

food plants

food additives

food inspectionwhat