The basis for European food legislation is Regulation (EC) No 178/2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Current and proposed European legislation requires that foods, including gases supplied to the food industry as food additives and ingredients meet increasingly rigorous standards to ensure food safety.
Gases are used for a variety of purposes in the food industry as additives, processing aids and ingredients. Particularly for food additive and food ingredients, there are requirements regarding labelling, purity and hygiene.
This publication covers all stages of the supply chain including production, storage, re-packaging and distribution of food gases to the final user (customer or consumer).
The publication is intended to establish an awareness of the particular legislative requirements as they apply to food gases and to offer advice as to how these requirements can be met. These requirements cover legislation in the following areas:
- use of food gases including purity criteria;
- hygiene and food safety requirements including use of Hazard Analysis and Critical Control Points (HACCP);
- labelling; and
- lot marking and traceability.