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Animal Feed Legislation

Following the various feed crises which affected the European Union in recent years, the Commission undertook a complete revision of feed legislation with a view to identifying specific deficiencies. The outcome of this review resulted in the adoption of Regulation 178/2002 (pdf 234Kb)  introducing general principles governing food law, setting up the European Food Safety Authority and laying down procedures on food safety.

The main issues addressed in the Regulation which affects feedingstuffs are:

  1. The establishment of a high level of protection for animal and human health.
  2. Facilitate the free movement of food and feed within the Community.
  3. Production and use of feedingstuffs is regarded as an integral part of the food chain. 
  4. A scientific approach to risk assessment is provided for. However, where scientific information is deficient, the precautionary principle is recognised as a valid risk management approach. 
  5. Primary responsibility for food safety is placed on business operators, and the need to establish comprehensive traceability systems to protect the food chain is recognised.
  6. The European Food Safety Authority, (pdf 234Kb)  consisting of independent experts from Member States, is established to undertake risk assessment and provide scientific opinion on food safety matters as required.
  7. A rapid alert system (pdf 234Kb)  for food and feed is established to facilitate the speedy transmission of information and coordinate and enhance the effectiveness of the control process.
  8. A single regulatory Committee (pdf 234Kb)  is established to assist the Commission in matters of a scientific or technical nature. This Committee replaces the various committees established over the years in sectors with implications for animal and human health.

EU Legislation

  • Regulation (EC) No 178/2002 (pdf 234Kb)  of the European Parliament and of the Council laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety