Suchergebnisse

This paper presents a timely analysis of the European Union (EU) Novel Foods Regulation EC 258/97, identifying trends in the policy process and the applications that have been made under the regulation. The ways that the Novel Foods Regulation has functioned to govern new foods placed on the European market is considered, and a number of important trends are described. A historical account of EU policy regarding novel foods is presented, including an analysis of the changes to Novel Foods Regulation and an analysis of data drawn from the European Commission's own records of novel foods applications is conducted. The ways Novel Foods Regulation has functioned to govern new foods placed on the European market is revealed. A number of important trends in full applications are explored, along with substantial equivalence applications and unapproved foods that are placed on the market. This data is used to analyze the empirical legitimacy of the recent amendments to EU novel foods governance which will come into force in 2018, suggesting that change was needed, and supports the centralizing approach taken by the Commission. However, the analysis identifies potential risks and uncertainties in recent amendments to EU novel foods governance and considers the challenges of Brexit to the novel foods regime.

This article explores the differences in the use of the Hazard Analysis and Critical Control Point (HACCP) system to manage food safety risks in the food chain from farm to fork in the EU and the United States. In particular, this article investigates the current uses and potential expansion of HACCP as a mechanism for the delivery of safe agricultural products, particularly safe produce. Using data derived from semi-structured interviews with regulatory actors in the EU and the United States, this article argues that the different approach to HACCP is a result of differing ideas about the role that it plays in the governance of food safety and the different concepts of the role of regulation in securing safe food. Finally, the article explores the difficulties of utilizing HACCP to manage produce safety risks and raises further challenges that must be met to ensure that HACCP can successfully fulfill its potential as a governance mechanism.

This paper explores the differences in the use of the Hazard Analysis Critical Control Point (HACCP) system to manage food safety risks in the food chain from farm to fork in the EU and the US. In particular, this paper investigates the current uses and potential expansion of HACCP as a mechanism for the delivery of safe agricultural products, particularly safe produce. It considers not only whether HACCP systems are the best mode of governance for delivering safe food, and describes why HACCP has achieved an important role in the regulatory framework that governs food safety, but asks why this role is different in the EU and US. Within the EU, HACCP is compulsory at all stages of the food chain other than primary production, whereas the mandatory use of HACCP in the US is less widespread. However, the empirical work found that HACCP is being used by businesses in both the EU and US as a basis for organizing their business, even when not required by regulation. Using data derived from semi-structured interviews with regulatory actors in the EU and US, this paper argues that the different approach to HACCP is a result of differing ideas about the role that it plays in the governance of food safety, and the different concepts of the role of regulation in securing safe food. Finally, the paper explores the difficulties of utilizing HACCP to manage produce safety risks, and raises further challenges that must be met in order to ensure that HACCP can successfully fulfill its potential as a governance mechanism.