Food Safety and Origin Labeling Act, 1735

Food Safety and Origin Labeling Act, 1735

Long title	Act to Establish a System for Country of Origin Labeling for Food Products, Set Basic Food Safety Standards, Create Related Government Agencies, and Establish Penalties for Violations; Among Other Purposes.
Bill Number	B-XXX
Introduced by	Deputy Maria Laveau (UfA)
Session of Cortes Federales	8th Cortes Federales 9th Cortes Federales
Dates
Bill Status	Debating
Date introduced	First introduced: 1731 AN Reintroduced: 1735 AN
Last updated	1735 AN
Other legislation
Amendments	None
Related legislation	None

Bill as submitted to the "Hopper" of the Federal Assembly, 1735 AN

THE FOOD SAFETY AND ORIGIN LABELING ACT, 1735

THE READING OF

A

BILL

TO

Establish a system for country of origin labeling for food products, to set basic food safety standards, to create related government agencies, and to establish penalties for violations, among other purposes.

THE FOOD SAFETY AND ORIGIN LABELING ACT, 1735

Presented by Deputy Maria Laveau, (UfA)

Ordered, by the Cortes Federales of Nouvelle Alexandrie,
to be Printed, 1735 AN.
BE IT ENACTED by the King’s Most Excellent Majesty, by and with the advice and consent of the Cortes Federales, in this present session assembled, and by the authority of the same, as follows:-

PART I
GENERAL PROVISIONS.

Article 1: Citation.

1. This Act may be cited as the "Food Safety and Origin Labeling Act, 1735".

Article 2: Definitions.

1. For the purposes of this Act:
   1. "Country of Origin Labeling" (COOL) refers to the practice of indicating the country where a food product was grown, harvested, processed, or packaged;
   2. "Food Safety Standards" refers to the established protocols and requirements to ensure food is safe for consumption;
   3. "Government Agencies" refers to the newly established bodies under this Act tasked with enforcing food safety and labeling laws.
      
      

PART II
FOOD SAFETY AND ORIGIN LABELING REQUIREMENTS.

3. COUNTRY OF ORIGIN LABELING.

1. All food products sold in Nouvelle Alexandrie must display a clear and visible label indicating their country of origin to ensure transparency and enable consumers to make informed choices.
2. Each label must clearly state the country of origin of the product using the standard format "Product of [Country Name]".
3. For products with multiple ingredients from different origins, the label should list the country of origin corresponding to the primary ingredient by weight or volume. Additional details about the origins of significant secondary ingredients must also be provided.
4. Labels must be affixed to the packaging in a prominent location and printed in a font size that is easily readable to the consumer, with contrasting colors to enhance visibility.
5. In addition to physical labels, digital labeling through QR codes or similar technology will be mandated. When scanned, these QR codes will direct consumers to a webpage providing detailed information about the product’s origin, processing, and supply chain.
6. The Food Safety and Labeling Authority (FSLA) will maintain a publicly accessible online database where consumers can search for product origin information using a product ID or name.
7. Standardized icons or symbols indicating the country of origin will be developed and required on all labels to provide a quick visual reference for consumers.
8. These icons will be designed to be easily recognizable and understandable, even without reading the text.
9. A comprehensive traceability system will be implemented to track food products from the farm to the supermarket. This system will require all food producers, processors, and distributors to register and report their activities, ensuring that the information on labels is accurate and verifiable.
10. The system will utilize blockchain technology to maintain secure and immutable records of food origin, handling, and transportation.
11. Special provisions will be made for small-scale and local producers to comply with labeling requirements without incurring significant costs. These may include simplified labeling options or assistance programs for acquiring labeling technologies.
12. The FSLA will offer workshops and online resources to help small producers understand and implement the labeling requirements.
13. Before a new label design is used, it must be submitted to the FSLA for approval to ensure it meets all regulatory requirements.
14. The FSLA will provide guidelines and templates for label design to facilitate compliance and maintain consistency across products.
15. Regular audits and spot checks will be conducted by the FSLA to ensure compliance with labeling requirements.
16. Non-compliance with the labeling requirements will result in penalties, which may include fines, recall of products, and, in severe cases, revocation of the license to operate.

"4. FOOD SAFETY STANDARDS.

1. The Food Safety and Labeling Authority (FSLA) is hereby established to formulate and establish comprehensive food safety standards that all food businesses in Nouvelle Alexandrie, from production to sale, must adhere to, ensuring that food products are safe, wholesome, and fit for public consumption and international export.
2. All food businesses in Nouvelle Alexandrie must implement and maintain rigorous hygiene practices throughout their operations. This includes, but is not limited to:
   1. Regular handwashing and use of sanitizers with at least 60% alcohol by all staff involved in food handling.
   2. Use of hairnets, gloves, and protective clothing where necessary.
   3. Regular cleaning and sanitization of all food contact surfaces and equipment, using EPA-approved chemicals.
   4. Pest control measures to prevent contamination.
   5. Health checks for all food handlers every six months to ensure they are free from communicable diseases.
3. Proper storage conditions must be maintained to prevent food spoilage and contamination.
   1. Temperature-controlled storage for perishable items, maintaining temperatures between 1°C and 5°C for refrigerated items, and -18°C or colder for frozen items, with digital logs accessible via a centralized monitoring system.
   2. Separate storage areas for raw and cooked foods to prevent cross-contamination.
   3. Adequate ventilation, humidity control set at 60% RH or lower, and sufficient lighting in all storage areas.
   4. Secure packaging and containers to protect food from contamination, pests, and chemical exposure.
   5. Safe food processing practices must be followed to ensure the integrity of food products.
4. All processing equipment must be regularly inspected and maintained to ensure it meets safety standards, with inspections logged digitally for traceability.
   1. Food processing areas must be designed to facilitate cleanliness and minimize the risk of contamination.
   2. Critical control points must be identified and monitored as part of a Hazard Analysis and Critical Control Points (HACCP) system, with compliance data stored in blockchain for security and transparency.
   3. Clear labeling of processed foods, including ingredients, allergens, and expiry dates.
5. Guidelines for the safe transport of food products must be enforced to maintain their quality and safety.
   1. Vehicles used for transporting food must be suitable for the purpose, clean, and well-maintained, equipped with MPS for real-time tracking.
   2. Foods requiring refrigeration must be transported in temperature-controlled vehicles, with temperature data logged and accessible remotely.
   3. Food items must be securely packed to prevent damage and contamination during transport.
   4. Drivers and transport staff must be trained in food safety principles and emergency procedures annually.
6. Each stage of the food supply chain must be traceable.
   1. Businesses in Nouvelle Alexandrie must maintain records of all food products received and sold, with the system enabling quick traceability of the distribution path in the event of a food safety incident.
7. Regular audits and inspections must be conducted to ensure compliance with food safety standards, including unannounced inspections.
8. The Food Safety and Labeling Authority (FSLA) will conduct unannounced inspections and audits.
9. Food businesses must provide access to all areas, records, and personnel during inspections.
10. Non-compliance detected during audits will result in corrective actions, fines, or other penalties as detailed in the legislation.
11. The FSLA will maintain a public database of all food businesses along with their compliance status, accessible online.
12. Businesses that consistently meet or exceed standards may receive public recognition, reduced inspection frequencies, and eligibility for annual food safety excellence awards; as provided by the law or established by FSLA regulations or directives.

5. CREATION OF THE FOOD SAFETY AND LABELING AUTHORITY (FSLA).

1. The Food Safety and Labeling Authority (FSLA) is hereby established as the principal regulatory body for implementing, establishing, and monitoring food safety and origin labeling within Nouvelle Alexandrie, under the jurisdiction of the Department of Energy and Environment.
2. The FSLA will be headed by an Executive Director appointed by the King, upon recommendation from the Minister of Health, for a renewable term of five years.
3. The authority will also have a Board of Directors consisting of representatives from various stakeholders, including the relevant government departments (such as Energy and Environment, Interior, Research and Development, Labor, and Trade and Industry), industry representatives, and consumer advocacy groups.
4. The Board will meet quarterly to review policy and guide the strategic direction of the FSLA.
5. The FSLA will develop and publish comprehensive guidelines and protocols for food safety and country of origin labeling. These guidelines will include detailed standards for labeling, hygiene, storage, processing, and transportation of food products.
   1. Guidelines will be periodically reviewed and updated based on the latest food safety research and best practices.
   2. The FSLA will establish a rigorous inspection program to ensure compliance with food safety standards. Inspections will be carried out by trained food safety officers.
   3. Routine inspections will be conducted annually, with additional unannounced inspections based on risk assessments or in response to food safety incidents.
6. The FSLA will implement a monitoring system to track compliance trends and identify areas needing improvement or targeted intervention.
7. A national food surveillance system will be set up to monitor foodborne illnesses and outbreaks, linked with national health databases to facilitate rapid response and investigation.
8. The FSLA will offer training programs for food business operators and workers, focusing on best practices in food safety, hygiene, and compliance with labeling laws.
9. Certification programs will also be developed for businesses that meet high standards of food safety, offering them public recognition and potentially some regulatory reliefs.
10. The FSLA will conduct public education campaigns to raise awareness about the importance of food safety and the significance of country of origin labels.
    1. Educational materials will be distributed through various media, including online platforms, public service announcements, and collaborations with local communities and schools.
11. The FSLA will have the authority to enforce food safety laws and regulations. This will include the power to impose penalties for non-compliance, such as fines, suspension of licenses, or prosecution.
12. A system will be established for businesses and consumers to report suspected food safety violations or concerns.
13. The FSLA will collaborate with academic and research institutions to promote research in food safety and technology.
    1. It will fund and facilitate studies aimed at improving food safety standards, developing new food processing technologies, and enhancing traceability systems.
14. The FSLA will work with international food safety bodies to align Nouvelle Alexandrie's food safety standards with international standards, should they ever arise, and to facilitate the exchange of food safety information and best practices with other nations and organizations.

6. PENALTIES FOR NON-COMPLIANCE.

1. Entities that fail to comply with the food safety and origin labeling requirements mandated by the Food Safety and Labeling Authority (FSLA) will face a structured series of penalties designed to ensure adherence to regulations and maintain public health standards.
2. Minor infractions, such as first-time labeling errors or minor hygiene lapses, will incur fines ranging from 500 to 5,000 écu, depending on the nature and frequency of the violation.
   1. For repeated violations or more serious infractions like failure to comply with safety standards that could harm public health, fines can escalate to between 5,000 and 50,000 écu.
   2. Severe breaches, including tampering with food safety records or knowingly selling contaminated food, will result in fines up to 100,000 écu or more, at the discretion of the FSLA.
3. Businesses that fail an inspection due to critical food safety violations will receive a warning and a timeframe within which to rectify the issue. Failure to comply within the specified timeframe will result in temporary suspension of their operation license.
   1. Persistent non-compliance after a suspension will lead to longer suspension periods or permanent revocation of the license.
   2. In cases where a business poses a significant and immediate risk to public health, the FSLA has the authority to order the immediate closure of the facility.
4. Businesses that are repeatedly found in violation after multiple interventions and fines may also be permanently closed following a formal hearing process.
5. Individuals or entities responsible for intentional violations that result in widespread foodborne illness, or that repeatedly and willfully violate food safety laws, may be subject to criminal prosecution.
   1. Penalties for criminal violations can include imprisonment, with terms depending on the severity and consequences of the infraction.
6. In addition to penalties, violators may be required to undertake specific remedial actions such as additional training, system upgrades, or other measures to prevent future violations.
   1. The cost of these remedial actions will be borne by the violator.
7. The FSLA will maintain a public database of all violations and the corresponding penalties. This transparency aims to inform consumers and encourage businesses to maintain high standards of compliance.
8. Entities have the right to appeal against any penalties or actions taken by the FSLA. The appeal must be filed within 30 days of the decision, and will be reviewed by an independent panel appointed by the Department of Energy and Environment.
   
   

PART III
IMPLEMENTATION AND MONITORING.

7. IMPLEMENTATION FRAMEWORK.

1. The Department of Energy and Environment and the FSLA shall develop a detailed implementation plan, including timelines and resources needed, to enforce this Act.
2. An online system shall be established for the registration and monitoring of food businesses under the FSLA, with assistance from the Department of Energy and Environment and the Department of Research and Development.

8. MONITORING AND INSPECTION.

1. Regular inspections shall be conducted to ensure compliance with the food safety standards and origin labeling requirements.
2. The FSLA shall have the authority to conduct surprise audits and seize products if non-compliance is suspected.
   
   

PART IV
CONSUMER AWARENESS AND EDUCATION.

9. CONSUMER EDUCATION CAMPAIGN.

1. The government shall launch a comprehensive consumer education campaign to raise awareness about the importance of country of origin labels and food safety.

10. TRAINING PROGRAMS FOR BUSINESSES.

1. Training programs shall be developed for businesses to help them understand and comply with the new food safety and labeling regulations.
   
   

PART V
CLOSING PROVISIONS.

11. COMMENCEMENT.

1. This Act shall come into force on the first day of 1736 AN; and shall only be in effect upon Royal Assent.
2. This Act shall be reviewed biennially to ensure its effectiveness and alignment with international food safety standards; and any other established standards from abroad.

12. SAVINGS CLAUSE.

1. In the event any provision or part of this Act is found to be invalid or unenforceable, only that particular provision or part so found, and not the entire Act, will be inoperative.