International food standards and regulation

The major international food standards and regulations in food industries and food trade are included in this ppt. It includes Codex Alimentarius, USFDA, EFSA

1. International Food Standards and Regulations Submitted by, Abel Jacob Thomas MSc 2 nd Semester CFT-k INTERNATIONAL FOOD STANDARDS AND REGULATIONS Submitted by, Abel Jacob Thomas MSc 2 nd Semester CFT-k

2. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade International Food Standards and Regulations International food trade has existed for thousands of years but until not too long ago food was mainly produced, sold and consumed locally. Over the last century the amount of food traded internationally has grown exponentially, and a variety of food never before possible travels the globe today. Food production is scientifically based. It is possible to transport food over long distances to arrive at its destination in a wholesome condition, without an appreciable loss of quality. Consumers worldwide now have access to a wider variety of high quality food in greater quantities than ever before. It is these certain food standards that ensure the safety and quality of the food that is traded worldwide. Food standards give confidence to consumers in the safety, quality and authenticity of what they eat. By setting down a common understanding on different aspects of food for consumers, producers and governments, standards enable trade to take place.

3. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade If every government applies different food standards, trade is more costly, and it is more difficult to ensure that food is safe and meets consumers' expectations. In order to trade internationally and have access to markets for high-value products, producers must be able to meet national food regulations. Complying with these requirements in export markets can be challenging, especially for smaller producers in developing and emerging economies. The use of international food standards worldwide not only contributes to public health, but also helps reduce trade costs by making trade more transparent and efficient, allowing food to move more smoothly between markets. Major international food standards and regulations include : Codex Alimentarius USFDA General Food Law by European Commission

4. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Codex Alimentarius It is a series of food standards, codes and other regulations adopted by the Codex Alimentarius Commission (CAC) that countries can use as models in their domestic food legislation and regulations, and which can be applied to international trade. Codex provides the assurance that any foods produced according to its codes of hygienic practices and complying with its standards are safe and nutritious and offer adequate health protection. The CAC was created in 1962 by two United Nations organizations, the Food and Agricultural Organization (FAO), and the world Health Organization (WHO). India has been a member of Codex Alimentarius Commission since 1964. Since its inception, the CAC has been responsible for implementing the Joint FAO/WHO Food Standards Program. The name Codex Alimentarius is taken from Latin and translates as “food code” or “food law”. Currently the Codex Alimentarius Commission has 187 Codex members ( 186 member countries and 1 member organization (EU) ) and 234 Codex observers.

5. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Purpose of Codex Its main purpose is to promote consumer protection. To facilitate world trade in foods through the development of food standards, codes of practice and other guidelines. To guide and promote the elaboration of definitions and requirements for foods and assist in their harmonization. To ensure fair practices in food trade. Formulation of food standards covering all the principal foods, whether processed, semi-processed or in raw form. To coordinate all food standards work.

6. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Scope of Codex Standard Ensures that products complying with Codex Standards can be bought and sold on the international market without compromising health or interests of the consumer. The main focus is towards maintaining the quality of the produce during all stages of production, export and continues till product reaches the consumer. The Codex Alimentarius is a series of food standards, codes or other regulations adopted by the Codex Alimentarius Commission that countries can use as models in their domestic food legislation and regulations. These standards, guidelines and recommendations are recognized worldwide for their important role in protecting the consumers and facilitating international trade. It ensures a good healthy and effective food chain which is made up of primary source to the final consumer with standard quality specifications. Codex Standards can be applicable for different range of food products such as : Codex Standards for Cereals Codex Standards for Pulses Codex Standards for Fruits Codex Standards for Vegetables Codex Standards for Natural mineral water Codex Standards for Meat and Poultry products

7. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Structure of Codex Alimentarius Commission It consists of two main bodies i.e., Executive committee and Secretariat. The secretariat of Codex Alimentarius Commission is at Rome. The structure of Codex Alimentarius Commission consist of the Commission, the Executive Committee and the Subsidiary bodies. The Secretariat at Rome provides administrative support to the Commission. It organizes the sessions of Commission and Executive committee. It coordinates the work of Commissions subsidiary bodies and is the link with the Secretariats of the functioning committees. The Codex Secretariat sends the draft Codex texts to the Government, comments and gathers reply of the members. The Secretary to the Commission is the Chief of the FAO/WHO Joint Food Standards Program with a staff consisting of one senior officer and five food standards officers. The Commission meets every year in Rome and Geneva alternatively and is the supreme decision making body. The Executive Committee comprises of Chairman, 03 Vice Chairs and six elected representatives from various geographical groups of Codex. The Executive Committee consist of four different groups :

8. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade

9. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade General Subject Committee – Their work has relevance for all Commodity Committees. They are also called horizontal committee. Commodity Committee – They have the responsibility for developing standards for specific foods or classes of foods that lies with the Commodity Committee. There are currently 6 Commodity Committees that meet regularly. Ad hoc Intergovernmental Committee – This is a Codex Committee with very limited terms of reference established for a fixed period of time. Currently only 1 task force is active. Regional coordination committee – Coordinating Committees have no host countries. Meetings are hosted by countries of a region on an ad hoc basis. They assure that the work of CAC is responsive to regional interests and to developing countries. There are 6 Coordinating Committees one each for specific region.

10. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade

11. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Codex Standards for Cereals The standard applies to wheat flour for direct human consumption. Wheat flour shall be free from abnormal flavors, odours and living insects. Wheat flour shall be free from filth (impurities of animal origin, including dead insects) in amounts which may represent a hazard to human health. Wheat flour shall be free from heavy metals in amounts which may represent a hazard to human health. Quality Factors: a) Protein content with a range of minimum 7.0% on a dry matter basis b) Particle size (granulation) of 98% or more of flour shall pass through a 212 micron (No.70 sieve)

12. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Codex Standards for Pulses 1. Scope: This Standard applies to the whole, shelled or split pulses defined below which are intended for direct human consumption. The Standard does not apply to pulses intended for factory grading and packaging, industrial processing, or to those pulses intended for use in the feeding of animals. 2. Product definition: Pulses are dry seeds of leguminous plants which are distinguished from leguminous oil seeds by their low fat content. 3. Quality Factors: Pulses shall be safe and suitable for human consumption. Pulses shall be free from abnormal flavour, odors, and living insects. Pulses shall be free from filth (impurities of animal origin, including dead insects) in amounts which may represent a hazard to human health. Moisture content for tropical region and moderate climate for pulses is 15% and 18%.respectively. Pulses shall have not more than 1% extraneous matter of which not more than 0.25% shall be mineral matter and not more than 0.10% shall be dead insects, fragments or remains of insects, and/or other impurities of animal origin.

13. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade 4. Contaminants: Pulses shall be free from heavy metals in amounts which may represent a hazard to health. Pulses shall comply with those maximum residue limits established' by the Codex Alimentarius Commission for this commodity. Pulses shall comply with those maximum mycotoxin limits established by the Codex Alimentarius Commission for this commodity. 5. Hygiene: The products shall be free from micro- organisms, and also shall, be free from parasites which may represent a hazard to health. 6. Pulses shall be packaged in containers which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the product. 7. Information for non-retail containers shall either be given on the container or in accompanying documents. 8. Seeds with slight defect not more than 7.0%, out of which broken seeds should not exceed than 3.0%.

14. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Codex Standards for Fruits 1. Scope: This Standard applies the products and offered for direct consumption, including for catering purposes or for repacking if required. This Standard also applies to the product when indicated as being intended for further processing. 2. Tomatoes (Preserved) Generally they are with globular, semi-globular or elongated in shape. For preserved tomatoes the permitted ingredients are Spices, aromatic herbs and natural extracts of these, and seasonings Salt (sodium chloride) in accordance with the Codex Standard for Food Grade Salt (CODEX STAN 150-1985). The pH must not exceed 4.5 of tomato preserve. The drained weight of the product should be not less than 50%. The determination of maximum pesticide residue limits shall take into account the natural total soluble solids, the reference value being 4.5 for fresh fruit. 3. Mangoes: This Standard applies to commercial varieties of mangoes grown from Mangifera indica L., of the Anacardiaceae family, to be supplied fresh to the consumer, after preparation and packaging. The mango should be whole, sound, and practically

15. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade free from any visible foreign matter. The size code of the mangoes shall be A' for 200-350 gm, B for 351-550 gm and C for 551-800 gm. The maximum permissible size range is less or equal to 10% of the normal size range. 4. Bananas: It should be whole, firm, and practically free from any visible matter and to arrive in satisfactory condition at the place of destination in order to ripen satisfactorily. The minimum length should not be less than 14.0 cm and the minimum grade not less than 2.7 cm.

16. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Codex Standards for Canned Vegetables 1. Scope This Standard applies to certain canned vegetables, and offered for direct consumption, including for catering purposes or for repackaging if required. It does not apply to the product when indicated as being intended for further processing. 2. Canned vegetables are prepared from substantially sound, fresh or frozen vegetables, having reached appropriate maturity for processing. Canned vegetables shall have normal colour, flavour and odour of canned vegetables, corresponding to the type of vegetable and packing medium used, and shall possess texture characteristic of the product. 4. Quality factors: Canned vegetables shall have normal colour, flavour and odour of canned vegetables, corresponding to the type of vegetable and packing medium used and shall possess texture characteristic of the product. Canned vegetables should be substantially free from defects. 5. Food Additive: Acidity regulators, colors, colour retention agents and calcium salts of firming agents used are acceptable for use in foods conforming to this Standard.

17. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Codex Standards for Honey 1. Scope One part of this Standard applies to all honey that is produced by honey bees & covers all styles of honey which are processed and intended for direct consumption. Part Two covers honey for industrial uses or as an ingredient in other foods. 2. Honey is the natural sweet substance produced by honey bees from the nectar of plants or from secretions of living parts of plants which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in the honey comb to ripen and mature. The consistency can be fluid, viscous or partly to entirely crystallized. 3. Quality Factors: Moisture content of Honeys not listed below not more than 20%. The free acidity of honey may be not more than milliequivalents acid per 1000g. The hydroxymethylfurfural content of honey after processing and/or blending shall not be more than 40 mg/kg.

18. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Codex Standards for Meat and Poultry Products The meat from which the product is prepared shall be of good quality suitable for consumption and free from objectionable odors and flavors. Nitrite, Potassium and Sodium salts acts as a preservative and allowed up to maximum limit of 100mg/kg. Antioxidant such as Ascorbic acid and sodium salts allowed up to maximum limit of 300mg/kg.

19. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Recommended International Code of Hygiene for various products 1. Introduction: Codex provides the assurance that any foods produced according to its codes of hygienic practices and complying with its standards are safe and nutritious and offer adequate health protection. It also includes provisions of an advisory nature in the form of codes of practice, guidelines and other recommended measures to assist in achieving the purposes of the Codex Alimentarius. 2. Code of Hygienic Practice: Guidelines on the application of general principles of food hygiene to the control of viruses in food. This code addresses Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs) that will help control microbial, chemical and physical hazards associated with all stages of the production of fresh fruits & vegetables from primary production to packing. The GMP may be treated as generic pre-requisite to HACCP Objectives: Minimize the risk of illness arising from Novo Virus, Hepatitis A Virus in foods and advice to governments, food industry, and consumers.

20. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Scope: Applicable to all foods (with focus on RTE foods) Training on personal hygiene to workers engaged in food growing or processing, directly or indirectly in contact with foods. There are Eight (08) hygiene specific requirements or principles.

21. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade 3. The Codex general principles of food hygiene : Codex standards ensure product is safe internationally. Identify the essential principles of food hygiene applicable throughout the food chain ensuring that food is safe and suitable for human consumption. Codex focuses on risk-based inspection and certification systems. Recommend a HACCP-based approach as a means to enhance food safety. HACCP has been defined by CODEX. 4. Roles of Governments, Industry, and Consumers: Governments can consider the contents of this document & decide how best they should encourage the implementation of these general principles. To protect consumers adequately from illness or injury caused by food. Provide assurance that food is suitable for human consumption. Maintain confidence in internationally traded food. Provide heath education programs which effectively communicate the principles of food hygiene to industry and consumers. b) Industry should apply the hygienic practices set out in this document to: Provide food which is safe and suitable for consumption. Ensure that consumers have clear & easily understood information, by way of labeling and other appropriate means. Maintain confidence in internationally traded food.

22. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade 5. Personnel hygiene and food handling practices: All persons working in a food plant should maintain high degree of personal cleanliness while on duty. Clothing including suitable headdress should be appropriate to the duties being performed and should be kept clean. Hands should be washed as often as necessary to conform to hygienic operating practices. Spitting, eating and the use of tobacco or chewing gum should be prohibited in food handling areas. All necessary precautions should be taken to prevent the contamination of the food product or ingredients with any foreign substance. Minor cuts and abrasions on the hands should be appropriately treated and covered with a suitable waterproof dressing. Gloves used in food handling should be maintained in a sound, clean and sanitary condition; 6. End product specifications: Appropriate methods should be used for sampling, analysis, & determination to meet the following specifications. 1) To the extent possible in good manufacturing practice the products should be free from objectionable matter. 2) When tested by appropriate methods of sampling and examination, it should be free from pathogens and other toxic substances originating from them.

23. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade USFDA ( U.S. Food and Drug Administration ) Formed – 1906 Parent agency – Department of Health and Human Services Headquarters –New Hampshire Avenue, Maryland, US  The Food and Drug Administration( FDA or USFDA ) is an agency of the United States Department of Health and Human Services, one of the United States federal executive departments. The FDA is responsible for protecting and promoting public health through the regulation and supervision of food safety, tobacco products, dietary supplements, prescription and over the counter pharmaceutical drugs (medication), vaccines, biopharmaceuticals, blood transfusions, medical devices, veterinary products and cosmetics. The FDA's primary focus is enforcement of the Federal Food, Drug and Cosmetics Act (FD&C). The FDA is led by the Commissioner of Food and Drugs, appointed by the President with the advice and consent of the Senate. The Commissioner reports to the Secretary of Health and Human Services.

24. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Responsibilities of FDA Protecting the public health by assuring the foods are safe, wholesome, sanitary and properly labeled; human and veterinary drugs and vaccines and other biological products and medical devices intended for human use are safe and effective.  FDA does not have premarket approval of food products, it has the authority to approve certain ingredients before they are used in foods. Those include food additives, such as substances added intentionally to food, and color additives. Helping the public get the accurate science-based information they need to use medicines, devices and foods to improve their health. Regulating the manufacturing, marketing, and distribution of tobacco products to protect the public health and to reduce tobacco use by minors. Protecting the public from electronic product radiations.

25. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Organization of FDA The FDA is led by the Commissioner of Food and Drugs(current- Janet Woodcock), appointed by the President with the advice and consent of the senate. The commisssioner reports to the Secretary of Health and Human Services. FDA consists of six product centers, one research center and two offices. The center for Food Safety and Applied Nutrition regulates most foods (except meat and poultry, which are regulated by the U.S. Department of Agriculture),food additives, infant formula, dietary supplements and cosmetics. The Office of Regulatory Affairs – conducts inspections and enforces FDA regulations. The Office of the Commissioner – provides leadership and directions to FDA’s product centers, research center, and the office of regulatory affairs. In 2008, FDA started opening offices in foreign countries including China, India( Mumbai ), Costa Rica, Chile, Belgium and United Kingdom. An FDA Advisory Committee provide FDA with independent advice from outside experts on issues related to human and veterinary drugs, vaccines and other biological products, medical devices and food. It includes a Chairman, several members, a consumer, industry and patient representative. Although the committees provide advice to the agency, FDA makes the final decision.

26. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Mission To promote the public health by promptly and efficiently reviewing clinical research and taking appropriate action on the marketing of regulated products in a timely manner. With respect to such products, protect the public health by ensuring that the food are safe, wholesome, sanitary and properly labeled; human and veterinary drugs are safe and effective; there is reasonable assurance of safety and effectiveness of devices intended for human use; cosmetics are safe and properly labeled, and public health and safety are protected from electronic product radiations. Participates through appropriate process with representatives of other countries to reduce the burden of regulation, harmonize regulatory requirements, and achieve appropriate arrangements.

27. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade FDA Food Code The U. S. Food and Drug Administration (FDA) publishes the Food Code, a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry (restaurants and grocery stores and institutions such as nursing homes). Local, state, tribal, and federal regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy. Between 1993 and 2001, the Food Code was issued in its current format, every two years. With the support of the Conference for Food Protection (CFP), FDA decided to move to a four-year interval between complete Food Code editions. The 2005 Food Code was the first full edition published on the new four-year interval, and it was followed by the Supplement to the 2005 Food Code, which was published in 2007. The 2017 Food Code is the most recent full edition published by FDA. The 2017 Food Code - The 2017 edition reflects the input of regulatory officials, industry and consumers that participated in the 2016 meeting of the Conference for Food Protection (CFP).

28. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Collaboration with the CFP and other partners at the U.S. Department of Agriculture’s Food Safety and Inspection Service and the Centers for Disease Control and Prevention of the U.S. Department of Health and Human Services helps ensure the Food Code establishes sound requirements that prevent foodborne illness and injury and eliminates the most important food safety hazards in retail and foodservice facilities. FDA encourages its state, local, tribal, and territorial partners to adopt the latest version of the FDA Food Code. The benefits associated with complete and widespread adoption of the 2017 Food Code as statutes, codes and ordinances include: Reduction of the risk of foodborne illnesses within food establishments, thus protecting consumers and industry from potentially devastating health consequences and financial losses. Uniform standards for retail food safety that reduce complexity and better ensure compliance. The elimination of redundant processes for establishing food safety criteria. The establishment of a more standardized approach to inspections and audits of food establishments.

29. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade Legal Authority of FDA Most federal laws concerning the FDA are part of the Food, Drug and Cosmetic Act(first passed on 1938 and extensively amended since). Important legislations of FDA related to food includes: 1906 – Pure Food and Drug Act 1938 – Federal Food, Drug and Cosmetics Act,. 1951,1962 – Food, Drug and Cosmetics Act Amendments 1997 – Food and Drug Administration Modernization Act (FSMA) 2007 – Food and Drug Administration Amendments Act of 2007

30. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade GENERAL FOOD LAW BY EUROPEAN COMMISSION A series of food incidents and crisis in the late 1990’s draw attention to the need to establish general principles and requirements concerning food and feed law at the European Union level Accordingly, the European Commission developed an integrated approach to food safety ‘ from farm to fork ’, primarily set out in its white paper on food safety . It covers all sectors of food chain, including feed production, primary production, food processing, storage, transport, and retail sale. In 2002, the European parliament and council adopted a regulation laying down the general principles and requirements of food law called General Food Law Regulation. The General Food Law Regulation is the foundation of food and feed law. It sets out an overarching and coherent framework for the development of food and feed legislation both at Union and national levels . It makes general  principles, requirements and procedures that underpin decision making in matters of food and feed safety, covering all stages of food and feed production and distribution.

31. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade It also sets up an independent agency responsible for scientific advice and support, the  European Food Safety Authority  (EFSA ). Moreover, it creates the main procedures and tools for the management of emergencies and crises as well as the  Rapid Alert System for Food and Feed (RASFF). General objectives of food and feed law : Guarantee a high level of protection of human life and health and the protection of consumers’ interests. Also guarantee fair practices in food trade, taking into account animal health and welfare, plant health and the environment Ensure free movement of food and feed manufactured and marketed in the Union, in accordance with the General Food Law Regulation Facilitate global trade of safe feed and safe, wholesome food by taking into account international standards and agreements when developing Union legislation, except where this might undermine the high level of consumer protection pursued by the Union.

32. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade EUROPEAN FOOD SAFETY AUTHORITY Founded – 21 February 2002 Headquarters – Parma, Italy EFSA is a European agency funded by the European Union that operates independently of the European legislative and executive institutions (Commission, Council, Parliament) and EU Member States. It provides independent scientific advice and communicates on existing and emerging risks associated with the food chain . Goal of EFSA – To improve EU food safety, ensure a high level of consumer protection and restore and maintain confidence in the in the EU food supply. EFSA tasks – Provides objective and independent science based advice and clear communication grounded in the most up-to-date scientific information and knowledge. EFSA’s scientific panels are composed of highly qualified, independent scientific experts with a thorough knowledge of risk assessment.

33. International Food Standards International food trade has existed for thousands of years but until not too long ago food was mainly produces, sold and consumed locally. Over the last century the amount of food trade References Dr. R. H. Jaju, A Text Book of Food Laws and Regulations, Edition 2, Radheya Publications, Beed. 2016 www. fda.gov https ://europa.eu/food/horizontal-topics/general-food-law