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 development2 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

WHO, Almaty 2002 Slovak Republic experience on food law development3 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

WHO, Almaty 2002 Slovak Republic experience on food law development4 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

WHO, Almaty 2002 Slovak Republic experience on food law development5 Contents of the Food Act 1st Part Basic terms/Definitions: food, safe food, nutrition value, food additives, dietary supplements,.../ Defining the executive provisions – Food Codex of the Slovak Republic

WHO, Almaty 2002 Slovak Republic experience on food law development6 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,.../

WHO, Almaty 2002 Slovak Republic experience on food law development7 Contents of the Food Act 3rd Part Obligations and restrictions at production of cosmetics and tobacco products /Omited since 2002/

WHO, Almaty 2002 Slovak Republic experience on food law development8 Contents of the Food Act 4th Part Food 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/

WHO, Almaty 2002 Slovak Republic experience on food law development9 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/

WHO, Almaty 2002 Slovak Republic experience on food law development10 Contents of the Food Act 6th Part 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/

WHO, Almaty 2002 Slovak Republic experience on food law development11 Contents of the Food Act 7th Part Transient and closing provisions Time exceptions Which previous acts, rules, provisions etc. are abrogated

WHO, Almaty 2002 Slovak Republic experience on food law development12 Food Codex Horizontal part Relates to all food products and procedures Vertical part Individual chapters relate to individual groups of food products

WHO, Almaty 2002 Slovak Republic experience on food law development13 Food Codex/Horizontal part I I/1 – Definitions I/2 – General requirements for testing the food products

WHO, Almaty 2002 Slovak Republic experience on food law development14 Food Codex/Horizontal part II/1 – General hygienic requirements II/2 – Food labelling II/3 – Food additives and contaminants II/4 – Microbiological requirements II/5 – Materials coming in contact with foodstuffs

WHO, Almaty 2002 Slovak Republic experience on food law development15 Food Codex/Horizontal part II/6 – Irradiated foodstuffs II/7 – Nutrition and foods for special dietary uses II/8 – GMP rules /incl. HACCP/ II/9 - Sampling

WHO, Almaty 2002 Slovak Republic experience on food law development16 Food Codex/Vertical part III/1 – Meat III/2 – Venisons III/3 – Poultry and rabbit meat III/4 – Fish meat and fish products III/5 – Meat products III/6 – Milk and milk products III/7 – Ice creams

WHO, Almaty 2002 Slovak Republic experience on food law development17 Food Codex/Vertical part III/8 – Eggs, egg products and mayonnaise III/9 – Honey and honey products III/10 – Edible fats and oils III/11 – Oil seeds and nuts III/12 – Pulses and products III/13 – Cereals III/14 – Confectionery products

WHO, Almaty 2002 Slovak Republic experience on food law development18 Food Codex/Vertical part III/15 – Edible potatoes III/16 – Starch for food production III/17 – Sweeteners III/18 – Candies III/19 – Fresh fruits and vegetables III/20 – Processed fruits and vegetables III/21 – Edible mushrooms and their products

WHO, Almaty 2002 Slovak Republic experience on food law development19 Food Codex/Vertical part III/22 – Yeast and dried brewery barm III/23 – Edible salts III/24 – Condiments, coffee, tea, cocoa, mustard III/25 – Soft drinks III/26 – Dehydrated preparations III/27 – Sterilized dishes

WHO, Almaty 2002 Slovak Republic experience on food law development20 Food Codex/Vertical part III/28 – Cosmetics III/29 – Tobacco products III/30 – Spirits

WHO, Almaty 2002 Slovak Republic experience on food law development21 Other related acts and provisions refered 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.

WHO, Almaty 2002 Slovak Republic experience on food law development22 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