Characteristics of food legislations

• Be developed with the participation of all stakeholders, and in particular 
• consumer organizations. 
• Articulate a high level of health protection, for example, food should be “safe for 
• human consumption.” 
• Contain clear definitions to increase consistency and legal security. 
• Be based on scientific advice that is high quality, transparent, independent, and at 
• a minimum, in line with standards, guidelines and other recommendations of the 
• Codex Alimentarius Commission. 
• Ensure the food authority and food producers and processors give consumers 
• accurate information about food products, including labeling on all matters 
• relevant to their health and safety.* 
• Include mechanisms to facilitate traceback and recall of contaminated food.
• Put primary responsibility for producing safe food on producers and processors. 
• Be regularly monitored and evaluated to ensure all stakeholders' requirements are 
• being met. 
• Apply to food aid, including during times of food security emergencies.