Food Safety Research
Programming in
Bulgaria - organization
and financing
TSVETAN TSVETKOV
Food Safety
in
Bulgaria
Legislation

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Framework legislation:
– Law on Food
Special legislation:
- Law on Veterinary Activities
- Law on Feed
- Law on Plant Protection
- Law on Genetically Modified Organisms
Secondary legislation: ordinances
Legislation
Law on Food introducing partially:
- 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
Framework Legislation
Law on food
-
Amendment of the Law on Food
The draft will introduce:
Regulation 178/2002 - full
-
Regulation 852/2004 on the hygiene of
foodstuffs - principles
-
Regulation 882/2004 on official controls
performed to ensure the verification of
compliance with feed and food law, animal
health and animal welfare rules principles
Basic legislation
Law on Veterinary Activities
A new LVA will introduce the principles of:
- Regulation 852/2004
- Regulation 853/2004 laying down specific
hygiene rules for food of animal origin
- Regulation 854/2004 laying down specific rules
for the organization of official controls on
products of animal origin intended for human
consumption
- Regulation 882/2004
Basic Legislation
Law on Feed
After amendment of the Law on Feed it
will introduce the principles of:
- Regulation 183/2005 laying down
requirements for feed hygiene
- Regulation 178/2002
- Regulation 882/2004
Basic Legislation
Law on Plant Protection – concerning
Food Safety introducing:
- Requirements on the products for plant
protection and on the fertilizers
- Applying of the fertilizing methods and
requirements on the special techniques
- Control on contaminants in raw plant materials,
soil and water intended for irrigation
– Principles on control of primary production of
plant origin
After amendment of the Law it will introduce
principles of the Regulation 852/2004
Basic Legislation
Law on Genetically Modified Organisms
introducing:
- Directive 2001/18 on the deliberate release into
the environment of genetically modified
organisms
- Directive 90/219 on the contained use of
genetically modified micro-organisms
- Regulation 1946/2003 on transboundary
movements of genetically modified organisms
- Regulation 65/2004 establishing a system for
the development and assignment of unique
identifiers for genetically modified organisms
INTER-GOVERNMENTAL
AUTHORITY
A National Council on Food Safety
has been established within
the Council of Ministers as provided in
the Law on Food
Main task: to co-ordinate the state
policy on food safety
National Council on Food Safety
Competences:
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to propose to the Council of Ministers
modifications in the food safety legislation in
accordance with EU principles;
to propose to the Council of Ministers structural
and administrative changes in the food control
system;
to co-ordinate the activities of the competent
authorities and public organisations with respect
to food control;
to co-ordinate the participation at expert level in
the work of international organisations on
matters related to food safety.
Governmental authorities
The
The
Ministry of Health
Ministry of Agriculture
and Forestry
NATIONAL CENTER FOR AGRARIAN
SCIENCES
(NCAS)
Carried out fundamental
scientific investigations and
applied extential activities in the
field of agriculture and food
industry.
The NCAS consists of 22
institutes, agrotechparks and
regional centers for scientific
service in the area of agriculture
Financial sources for implementation of the
scientific research programmes
Ministry of Agriculture and Forestry
( Budgetary fund)
National Centre for Agrarian Sciences
Institutes within the system of
National Centre for Agrarian Sciences
(including the Institute of Cryobiology
and Food Technology)
INSTITUTE OF CRYOBIOLOGY AND FOOD
TECHNOLOGY – SOFIA (ICFT)
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
The ICFT is a unique institute in the system of the
National Centre for Agrarian Sciences, the only one of its
kind in the country, which resolves at high scientific and
technological level the problems for the branch and the
population’s security in extreme or critical situations.
ICFT was created on the basis of the founded 1973
Institute of Cryobiology and Lyophilization, since 2001
were incorporated :
- the part of the Institute for Grain Food and Fodder
Products;
- the Institute of Brewing and Hop industry;
- the Facility for Development and Implementation of
Biologically Active Substances;
- The Laboratory for Radioecology and Radioisotops
Investigation was included to the ICFT 2003
INSTITUTE OF CRYOBIOLOGY AND FOOD
TECHNOLOGY – SOFIA (ICFT)
The main Research priorities of ICFT are :
1.Cryobiology and cryobiotechnology;
2.Quality of life,prophilaxis and healthy
foods and bioproducts;
3.Resources -saving, environment-friendly
and waste-less technology;
4.Quality,preservation,security and safety
foods and bioproducts;
INSTITUTE OF CRYOBIOLOGY AND FOOD
TECHNOLOGY – SOFIA (ICFT)
ICFT conducts scientific investigations
and extension service activity in the
field of cryobiotechnology, nutrition,
food and beverage technology.
The management of the scientific
programmes is carried out by highly
- qualified scientific researchers and
highly competent staff.
INSTITUTE OF CRYOBIOLOGY AND FOOD
TECHNOLOGY – SOFIA (ICFT)
The investigation are carried out in the following
directions:
Conductance of fundamental scientific and
applied studies in the field of cryobiology and
lyophilization

Development
and
implementation
of
lyophilized foods based on different raw
materials, products for prevantive-curative
nutrition or nutrition under extreme conditions.

INSTITUTE OF CRYOBIOLOGY AND FOOD
TECHNOLOGY – SOFIA (ICFT)
Wine
and
spirituous
beverages
technology, organic grape and wine,
sensory
evaluation,
functional
beverages and foods;
-
-Grain
storage
technology;
special
wheat, maize, rye, triticale and soya
flour, special mixed breads; foods on
cereal basis, HACCP.
INSTITUTE OF CRYOBIOLOGY AND FOOD
TECHNOLOGY – SOFIA (ICFT)
- Biochemical, toxicological and microbiological
studies of raw materials and food products,
HACCP, yeast and lactic acid bacteria;
- Technology and utilization of biologically
active substances, usage for overcoming the
stress factors influence on the different
cultures;
- Studies in the field of application of ionizing
emissions (-rays) and laser emissions (helioneon) for stimulation and prolonging foods’
shell-life.
CONCLUSION
Through its top scientific
achievements embodying a lot of
scientific knowledge, the Research
Institute of Cryobiology and Food
Technology complies with the
modern requirements for
effectiveness and competitiveness
of the new market realities and
successful adaptation to the EU
standards.
THANK YOU FOR YOUR
ATTENTION !