It is important to differentiate between food law and food regulations. In general "Food law" is used to apply to legislation which regulates the production, trade and handling of food and henceforth covers the regulation of food control, food safety and relevant aspects of food trade. Therefore, every country requires an effective food legislation to promote a safe, reliably presented food supply, and to protect consumers from contaminated, adulterated, and spoiled foods. Generally the food law is divided into two parts: a basic food act and regulations. Each country normally has its own established Food Act and Food Regulations. The very basic definition is as follows:
Food Act: The purpose of the Food Act is to ensure that food for sale is both safe and suitable for human consumption. In addition, The Act also forbids any misleading conduct in connection with the sale of food.
Food Regulation: Regulations can be used define two things; a process of monitoring and enforcing legislations and a written instrument containing rules that have law on them. In other words regulations are guidelines that dictate how the legal provisions of the act should be applied.
Food Act: The purpose of the Food Act is to ensure that food for sale is both safe and suitable for human consumption. In addition, The Act also forbids any misleading conduct in connection with the sale of food.
Food Regulation: Regulations can be used define two things; a process of monitoring and enforcing legislations and a written instrument containing rules that have law on them. In other words regulations are guidelines that dictate how the legal provisions of the act should be applied.
Each country applies its own legislation in regards to food additives; however many countries follow CODEX which has a list of permitted food additives in the General Standards of Food Additives (GSFA). In addition, FDA and EC have their own list of permitted food additives. In order to understand the food additives regulation, the list of permitted of food additives in the country that you plan to export please contact us at below link.
Every country requires specific compositional requirements for their food products. These are established by legislation. The compositional In many cases compositional requirements for food products are limited for the fat, protein, dry matter, or water content that are established by legislation. In recent years the level of trans fatty acid, sodium and sugar are also included in the legislation of most countries. For thorough understanding of your country's compositional compliance and if you plan to export your product and you are not aware of the legislation of exporting country please contact us at below link.
Risk assessment is the scientific evaluation of known or potential adverse health effects resulting from human exposure to foodborne hazards. The process consists of the four steps:
-Hazard identification: The identification of known or potential health effects associated with a particular agent.
-Hazard characterization: The qualitative and/or quantitative evaluation of the nature of the adverse effects associated with biological, chemical, and physical agents which may be present in food. For chemical agents, a dose-response assessment should be performed. For biological or physical agents, a dose-response assessment should be performed if the data is obtainable.
-Exposure assessment: The qualitative and/or quantitative evaluation of the degree of intake likely to occur.
-Risk characterization: Integration of hazard identification, hazard characterization and exposure assessment into an estimation of the adverse effects likely to occur in a given population, including attendant uncertainties.
The definition includes quantitative risk assessment, which emphasizes reliance on numerical expressions of risk, and also qualitative expressions of risk, as well as an indication of the attendant uncertainties.
-Hazard identification: The identification of known or potential health effects associated with a particular agent.
-Hazard characterization: The qualitative and/or quantitative evaluation of the nature of the adverse effects associated with biological, chemical, and physical agents which may be present in food. For chemical agents, a dose-response assessment should be performed. For biological or physical agents, a dose-response assessment should be performed if the data is obtainable.
-Exposure assessment: The qualitative and/or quantitative evaluation of the degree of intake likely to occur.
-Risk characterization: Integration of hazard identification, hazard characterization and exposure assessment into an estimation of the adverse effects likely to occur in a given population, including attendant uncertainties.
The definition includes quantitative risk assessment, which emphasizes reliance on numerical expressions of risk, and also qualitative expressions of risk, as well as an indication of the attendant uncertainties.
The purpose of nutrition labeling now is to provide the consumers with information that consumer requires to make healthy and smart choices about the foods they eat. In general it is It's created to provide facts for nutrients that affect common health concerns, such as weight control, diabetes and high blood pressure, and etc. Nutrition facts label should also provide five core nutrients (calories, total fat, sodium, total sugars and protein). In addition food label should provide serving size. Every country has established its own food labelling regulation. In order to understand the food additives regulation, the list of permitted of food additives in the country that you plan to export please contact us at below link.
The FDA Food Safety Modernization Act (FSMA) is transforming the nation's food safety system into one that is based on the prevention of foodborne illnesses. It will be a system in which the food industry systematically puts in place measures proven effective in preventing contamination. For more information please contact us to send you more information.
The Foreign Supplier Verification Program (FSVP)? FSVP is a program set in place by the Food and Drug Administration (FDA). This requires U.S. buyers to make sure they are importing from foreign producers that are manufacturing under the same standards as domestically made foods. For more information please contact us to send you more information.
The safety of food is vital to all consumers and food businesses. Consumers want to be confident that the food they buy and eat is what they expect, and that it will cause them no harm. Consumer confidence is very important for food businesses. The Safe Food for Canadian Regulation (SCFR) are aligned with internationally recognized standards, such as Codex Alimentarius, for food safety and consumer protection requirements.
The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety. Among other functions, it is responsible for setting international standards for safety and hygiene. It aims to protect the health of consumers and ensure fair practices in the food trade. This international forum brings together scientists, technical experts, government regulators and international consumer and industry organizations.
According to FAO, WHO and CDC currently, there is no evidence that the new coronavirus that causes COVID-19 can be transmitted by food. The virus is transmitted primarily by people who are infected through coughing and sneezing droplets which are then picked up by another person.
Coronavirus cannot grow on food. While bacteria under the right conditions can grow on food, a virus such as the one that causes COVID-19, requires a living host in order to multiply. Though the virus can survive on objects and surfaces, it is not known how long it can survive on food and what amount of contamination would make a person sick.
The best way to avoid COVID-19 is through good hygiene habits. Always wash your hands with soap and water for at least 20 seconds and dry thoroughly with a clean towel - after shopping, before handling food and during preparation, before eating and after using the bathroom. All equipment and surfaces used for food preparation should be washed and sanitized.
It is important to follow the measures put in place locally at the market or supermarket and maintain physical distance from other people when selecting food items and in line. Keep hands clean and do not shop if you have any symptoms.
Under experimental conditions, the virus can survive on a variety of surfaces such as plastic or cardboard used in packaging, but it is unlikely that this type of exposure would be sufficient to make a person sick. Always wash your hands after unpacking food. Additional precautions include wiping down and disinfecting surfaces. Avoid touching your eyes, nose or mouth when handling food and food packages and wash reusable shopping bags regularly.
Continue to follow national food safety regulations as well as COVID-19-related measures to protect food as well as staff. Food businesses and their operators must reinforce good hygienic practices and standard operating procedures. Strict personnel hygiene is crucial. Our company provides customized program for prevention and mitigation of virus in food processing facilities. For more information please contact us to send you more information.