Paper's abstract

Pierre-Etienne Bouillot, Precautionary Approaches in the Food Sector
From production to processing, the food sector faces uncertain health risks that require the mobilization of precautionary approaches. In Regulation (EC) No 178/2002 stating the general principles of food law, the precautionary principle has been spelled out precisely. Predictably, it involves taking management action when a risk is suspected and involves public authorities. Case law has clarified the criteria for its implementation by stressing a relative dependence of the risk manager on the opinion of the assessor, but risk management measures are sometimes legally questionable and cacophonous. In a context of state disengagement, food business operators are also concerned with precaution, but the outline of their obligations in this area is still unclear. Lacking judicial interpretation, more transparency could support a better management of uncertain risk.

Key Words : ood, risk, uncertainty, transparency
t. 62, 2020 : p. 309-321

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