Legislative requirements

Legislative requirements

As early as 1990, the actors in the beef sector, each at their own level, were armed to prevent and control risks, and thus offer consumers healthy, safe and good quality products. Nothing was left to change, and at all steps of production, safety was ensured. This rested on legislative requirements (on the testing carried out by producers, processors, and distributors themselves, as well as on the inspections carried out by the State, as well as a number of voluntary measures.

 

Self-regulatory testing

These are tests carried out by the professionals under their own authority: they are carried out internally or by independent outside organizations at the request of the professionals. The relevant French government authority verifies, based on the tests carried out in the various establishments, that this self-regulatory testing is carried out regularly, and that any necessary correction action is taken. This testing can take place at all levels of the industry.

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Voluntary measures

In addition to the obligations inherent to the application of European directives and regulations, the operators of the industry have begun a collective voluntary procedure for the profession. All commitments made by the operators (farmers, livestock dealers, meatpackers, etc.) are brought together under the title "guide of good hygiene practices". After consultation of the French government agency, Afssa, these guides are approved by the government administrations (DGAL, DGCCRF and DGS).

These guides express the commitment of the industry to society as to good practices for production, thus reinforcing the ties between professionals, government, and citizens; They contribute to give value to their know-how, and come together with a dynamic process of progress toward a very strict health goal.

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The foundation of the reform of food legislation that followed several health crises, regulation regulation (CE) 178/2002 of the European Parliament and the Council of January 28, 2002 defined the main principles regarding food safety. It concerns all operators of the food chain (manufacturers of pet foods, farmers, agro-business industries, etc.). Agricultural production (known as primary production) is a full-fledged part of the overall scheme, which means that there is responsibility with respect to the consumer.

This regulation also imposes general rules regarding:

Specifically in the beef industry, so as to protect human and animal health from the risk of TSEs (transmissible spongiform encephalopathy), the European Union has adopted a series of specific rules for their prevention, testing, and eradication (Regulation CE 999/2001).

Sources and useful complementary links: