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Control of chemical additives and residues in foodstuffs

Recommendation 414 (1965)

Parliamentary Assembly
Assembly debate on 22nd January 1965 (22nd Sitting) (see Doc. 1766, report of the Committee on Agriculture). Text adopted by the Assembly on 22nd January 1965 (22nd Sitting).

The Assembly,

Considering the world-wide concern that food sold to the public contains an increasingly wide range of substances whose long-term effect on health is not clearly known, and which find their way into food, by accident and intent, both on the farm and during processing ;

Recognising that real dangers to public health can come from misuse and incomplete knowledge of new techniques of food processing, and that the possibility of accidents is increased by the chaotic state of European and world food laws ;

Convinced that modern developments have led to improved health and well-being in Europe and give us grounds to hope for a solution of world problems of malnutrition ;

Noting the important progress already achieved by various international organisations at both European and world level in determining the permissible limit of residues, and the use of chemical additives in food ;

Noting particularly the work undertaken in this field for several years by the Committees of the Partial Agreement in the social field and welcoming the fact that reports on their work, carried out under the aegis of the Council of Europe, are submitted regularly to FAO and WHO ;

Noting with approval the European Economic Community's intentions to harmonise the food laws of its member countries but regretting that this is only on a six-nation basis ;

Noting moreover that international co-ordination of the laws governing food would greatly facilitate international trade,

Recommends to the Committee of Ministers :

1 That they invite the Governments of member countries to employ every means to harmonise their food laws and to co-ordinate research on food problems, and to this end :
a support and assist WHO and FAO in every way in their effort to produce a Codex Alimentarius for the world ;
b co-ordinate the work undertaken by the European Economic Community to harmonise the food laws of the six countries with the work carried out concurrently by the Joint FAO/WHO Codex Alimentarius Commission ;
2 That they invite the competent Committees of the Council of Europe Partial Agreement to consider the possibility of supplementing, at European level, the World Codex Alimentarius compiled by the Joint FAO/WHO Commission with a view to adjusting it to European food habits ;
3 That they keep the Assembly regularly informed of progress at these different levels in the matter of the legal control of food.