Окремі питання адаптації законодавства України до законодавства Європейського Союзу у сфері гігієни харчових продуктів

Abstract

Стаття присвячена дослідженню окремих аспектів законодавства ЄС та України у сфері гігієни харчових продуктів, рівня адаптації та пошуку шляхів вдосконалення національного законодавства, що забезпечувало б здоров'я і благополуччя громадян, високий ступінь захисту життя і здоров'я.

Статья посвящена исследованию отдельных аспектов законодательства ЕС и Украины в сфере гигиены пищевых продуктов, уровню адаптации и поиску путей совершенствования национального законодательства, что обеспечивало бы здоровье и благополучие граждан, высокую степень защиты жизни и здоровья.

If the Ukrainian legislation in the sphere of foodstuffs safety is harmonized with the relevant EU legislation then will be possible the realization of export potential of our agriculture and effective consumer protection. European Union legislation in the field of foodstuffs hygiene consists of a number of regulations, including: Regulation № 852/2004, which is called "Hygiene 1", that establishes the general rules of foodstuffs hygiene for food market operators. In addition, Regulation № 853/2004 or "Hygiene 2", establishes special hygiene rules for food animal’s origin for owners food’s companies. The Law of Ukraine "On Basic Principles and Requirements for Safety and Quality of Food Products" is aimed at harmonization of Ukrainian legislation with the EU legislation in the field of safety and quality of food products. The Law consolidated the hygienic requirements for handling foodstuffs in a separate section which reproduces almost entirely the requirements of Regulation № 852/2004. The basic principle of legislation on food safety establishes that the ultimate responsibility for safety must rest food market operators. The most effective system that ensures maximum food safety is The Hazard Analysis and Critical Control Point (HACCP) system. It is a science-based system created to identify specific hazards and tack actions for control of hazards to ensure food security and quality. In comparison with methods which used in Ukraine for a long time (such as inspection or quality control), HACCP system is a preventive system to correct problems before they affect the safety of the food, you have to plan in advance to correct potential deviations from established critical limits. HACCP is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. The Law of Ukraine "On Basic Principles and Requirements for Safety and Quality of Food Products"(hereinafter – the Law) introduced the HACCP system at all stages of production and circulation. In accordance with the Law, HACCP system is flexible where appropriate taking into account the nature and the size of the implementing company/organization. The main issue is safe and higher-quality food products, not the complication activity of the food industry enterprises. The implementation of this system requires much time and resources, so the Law provides transition periods. A methodological instructions for implementation of HACCP should be developed and approved during 3 years for small businesses and the year for other businesses. One of the innovations of legislation on food safety is an article 33 of the Law of Ukraine «On Amending Certain Legislative Acts of Ukraine as regards to Food Products» which provides an opportunity development of methodological instructions for associations of market operators in the procedure prescribed by the Law. It is a common practice in the European Union. Important goal of the new general and specific hygiene rules is to ensure a high level of consumer protection with regard to food safety. Certainly, to achieve this goal it is necessary to use an integrated approach starting with raw materials production to output of products to the market or its export. Besides the Law, it is necessary to regulate the safety of animal feed. Indeed, the hygienic requirements for production of animal feed are a part of the system of food safety control at all stages of their production and circulation "from field to table". Also important is the introduction of the certification of production processes of agricultural products for the Global GAP system.