A final element of the Norwegian food reform in 2004 was the creation of a new risk assessment body, Norwegian Scientific Committee for Food Safety , which is a parallel to the EU’s EFSA (European Food Safety Authority).
The Committee is organised independently of the Food Safety Authority to ensure independenty. Neither the Authority nor the three ministries responsible for food may instruct the Committee in relation to technical questions. The main Committee and the eight expert groups are appointed by the Ministry of Health and Care Services.
Seven disciplinary groups concerned with safe seafood
Seven of the eight disciplinary groups under the Norwegian Scientific Committee for Food Safety is of relevance for the objective of safe seafood. This applies to the disciplinary groups for hygiene and infectious materials, pesticides, genetically modified organisms, additives and packaging, pollution, toxins and medicine residues, feed and nutrition.
Local nutritional advice
The Scientific Committee has reported on mercury, dioxins and dioxin-like PCBs in freshwater salmon in the North and the South of Norway, as well as polycyclic aromatic hydrocarbons (PAHs) in mussels in North-Norwegian fjord systems. The reports are the basis for preparation or rescinding of local nutritional advice.