Federal Agency for the Safety of the Food Chain

  Opinions 2022 Printable version   |   Last update on 20.07.2022

Advice Nr.  


Opinion 11-2022 (PDF) The assessment of the FASFC analysis program on plant toxins and unwanted plants/seeds in foodstuffs and animal feed (dossier SciCom 2016/13 C) Various
Opinion 10-2022 (PDF)

The risk factors of microbial contamination of carcasses during the slaughtering process of farm animals (dossier SciCom 2020/18)

Opinion 09-2022 (PDF) The chronic exposure of the Belgian population to residues of plant protection products through fruit and vegetable consumption (period 2014-2020) (dossier SciCom 2019/05) Food
Opinion 08-2022 (PDF) Reference doses for allergens (update SciCom opinion 24-2017) (dossier SciCom 2021/22 - self-tasking mandate) Food
Opinion 07-2022 (PDF) The draft royal decree on the surveillance of bovine, ovine and caprine brucellosis (dossier SciCom 2021/19) Animal
Opinion 06-2022 (PDF) The sales period of minced meat and meat preparations made from minced meat(dossier SciCom 2021/21) Food
Opinion 05-2022 (PDF) The draft Royal Decree on the infrastructure, hygiene and traceability of establishments handling food of animal origin and regulating the inspection of slaughtered animals (dossier SciCom 2021/12) Animal
Opinion 04-2022 (PDF) The re-evaluation of the ratings attributed to the severity of the adverse effects of hazards within the framework of the FASFC analysis programme - residues of plant protection products, exogenous chemical contaminants and allergens (dossier SciCom 2021/03) Various
Opinion 03-2022 (PDF) The growth potential of Listeria monocytogenes in raw milk butter (dossier SciCom 2021/16) Food
Opinion 02-2022 (PDF) The reassessment of the severity rating of adverse effects associated with hazards mentioned in the FASFC’s analysis program: additives, quality criteria, mycotoxins and contaminants (dossier SciCom 2021/04) Food
Opinion 01-2022 (PDF) The evaluation of the FASFC analysis programme: Mycotoxins in food and feed (dossier SciCom 2016/13 A) Various
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