Risk management with regard to dioxin residues in pork meat

Maximum levels for dioxins have been established in 2001 in feed (feed materials and compound feed) and food of animal origin (fish, meat, eggs, milk and derived products). They are in force since 1 January 2002. These maximum levels were complemented in 2006 with maximum levels for the sum of dioxins and dioxin-like PCBs in feed and food. By the Regulation (EC) No 183/2005 of the European Parliament and of the Council of 12 January 2005 feed business operators have to put in place, implement and maintain procedures based on the Hazard Analysis Critical Control Points (HACCP) principles. This means the identification of critical control points and the identification of, inter alia, possible chemical contamination