Regulation (EC) No 178/2002

Regulation (EC) No 178/2002 forms the basis of European food law. It lays down the general principles and requirements for food safety in the European Union. The aim of the Regulation is to protect consumer health and to ensure the safety of food and feed. The Regulation defines the responsibilities of food business operators. Every operator along the value chain is responsible for the safety of the products they manufacture, process or place on the market. This applies from raw materials through processing to delivery to the end consumer.

A key element is the precautionary principle. It allows for measures to be taken to protect health even where scientific evidence is not yet fully available. The Regulation also requires the traceability of food, feed and ingredients. Businesses must be able to trace the origin of raw materials and the destination of products at all times. The Regulation also forms the legal basis for the establishment of the European Food Safety Authority (EFSA). It thereby creates uniform standards for risk assessment, risk management and risk communication.

For the plant and equipment manufacturing sector, the regulation imposes stringent requirements in terms of hygienic design, process safety and cleanability. Machinery and processes must be designed in such a way as to prevent contamination and ensure that safe, reproducible products can be manufactured.