Commission Regulation (EC) No 466/2001 of 8 March 2001 setting maximum levels for certain contaminants in foodstuffs

DOUEEN, March 16, 2001 › Serie L

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Commission Regulation (EC) No 466/2001 of 8 March 2001 setting maximum levels for certain contaminants in foodstuffs

16.3.2001 EN L 77/1Official Journal of the European Communities I (Acts whose publication is obligatory) COMMISSION REGULATION (EC) No 466/2001 of 8 March 2001 setting maximum levels for certain contaminants in foodstuffs (Text with EEA relevance) THE COMMISSION OF THE EUROPEAN COMMUNITIES, acceptable. The presence of contaminants must be reduced more thoroughly wherever possible by means of good manufacturing or agricultural practices, in order to achieve a higher level of health protection, especiallyHaving regard to the Treaty establishing the European Community, for sensitive groups of the population.

Having regard to Council Regulation (EEC) No 315/93 of 8 February 1993 laying down Community procedures for (4) In view of disparities between the laws of Member Statescontaminants in food(1), and in particular Article 2(3) thereof, in regard to the maximum levels for contaminants in certain foodstuffs and the consequent risk of distortion of competition, Community measures are necessary inAfter consulting the Scientific Committee for Food (SCF), order to ensure market unity while abiding by the principle of proportionality.

Whereas:

(1) Regulation (EEC) No 315/93 provides that maximum (5) Member States must adopt appropriate surveillance levels must be set for certain contaminants in foodstuffs measures regarding the presence of contaminants in in order to protect public health. These maximum levels foodstuffs.

must be adopted in the form of a non-exhaustive Community list which may contain levels for the same contaminant in different foodstuffs. The sampling and analysis methods to be applied may be specified.

(6) So far, Community legi...

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