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Law, Regulation or Guideline
Record information and status
Record ID
Date of creation
2018-02-09 10:02 UTC (german_bch@bvl.bund.de)
Date of last update
2020-04-03 06:56 UTC (german_bch@bvl.bund.de)
Date of publication
2020-04-03 08:17 UTC (nina.opitz@bmel.bund.de)

This document is also available in the following languages:
General Information
  • Germany
Title of document
Guideline for Monitoring Genetic Modifications in Food
Legislative details
Type of document
  • National Guideline
Subject areas
  • Handling, transport, packaging and identification
  • LMOs for direct use as food
Types of LMOs addressed
  • All types of organisms
Brief description of the document including objective and scope:
This guideline gives an orientation frame for the implementation of the legal regulations on the application of genetic engineering in food. Primarily, it is addressed to the laboratories conducting food control. Relevant legal regulations, competent authorities and institutions are mentioned as well as an explanation is provided when and how the European Regulations (EC) No. 1829/2003 and (EC) No. 1830/2003 regulate authorisation, labelling and traceability of food containing, consisting of produced from genetically modified organisms (GMO). Additionally, the requirements for advertising food with a "without genetic engineering" label are explained.
All topics are additionally adressed by considering real-life questions.
Document details
Document text
Leitfaden zur Kontrolle gentechnischer Veränderungen in Lebensmitteln_Stand 02.10.2019.pdf (893 KB)
Leitfaden zur Kontrolle gentechnischer Veränderungen in Lebensmitteln
ALS Guidline GVO monitoring in food _2019-10-02_final.pdf (942 KB)
Guideline for Monitoring Genetic Modifications in Food_2019-10-02 (courtesy translation)
This guideline is updated on demand.
Regulatory contact information
Contact person
Federal Office of Consumer Protection and Food Safety
Mauerstrasse 39-42
Germany, 10117
Url:http://www.biosafety-bch.de (english language),BVL Homepage (English)
Additional Information
Additional Information
This guideline depicts the most relevant issues that were discussed by the Working group of food chemistry experts from the federal states and the Federal Office of Consumer Protection and Food Safety (ALS) since 2003.