In accordance with food regulations, it is not allowed to market unsafe foods, ie foods that are harmful to health and/or unsuitable for human consumption (about 75% of new diseases that people have been suffering from since 2000 come from animals or products of animal origin) .
The Food Act (NN 81/2013), Article 10, defines food that is not healthy, that is, food harmful to human health, according to Regulation (EC) No. 178/2002, Article 14:
- foods that do not meet the microbiological criteria for food safety, contain pathogenic micro-organisms, non-pathogenic micro-organisms and parasites,
- food that led to people being poisoned,
- contains contaminants exceeding the maximum levels prescribed by special regulations,
- contains nutritional additives and flavorings which are not authorized in the food category or which are authorized but exceed the prescribed maximum levels,
- contains pesticides in an amount that poses a risk to human health as determined by the risk assessment,
- genetically modified or containing or originating from an unapproved genetically modified organism,
- foods that have been identified by the risk assessment as having or may have adverse effects on human health.
The obligations of producers in conventional and organic production are regulated by:
- Food Act (NN 081/2013),
- Law Implementing Regulation (EZ) no. 396/2005 on maximum levels of pesticide residues in and on food and feed of plant and animal origin (NN 80/2013),
- Law on Agriculture (NN 30/2015),
- Ordinance on organic farming (NN 019/2016),
- Commission Regulation (EZ) No 834/2007 of 28 June 2007 on organic production and labeling of organic products and repealing Regulation (EEZ) No 2092/91.
Commission Regulation (EZ) No 889/2008 of 5 September 2008 laying down detailed rules for the implementation of Council Regulation (EZ) 834/2007 on organic production and labeling of organic products with regard to organic production, labeling and control.
Implemented regulations in Croatian legislation cover all stages of production, processing and distribution of food - "from field to table", according to which "food business operator" (FBO) is the natural or legal person responsible for ensuring compliance with the requirements of food regulations within the food business under his control and has primary responsibility for food safety.
Using modern equipment and effective test methods, skilled and highly trained laboratory staff conduct parameter tests as well as other tests that can assist the client-manufacturer in controlling his product and addressing potential problems related to it.