Today the Bulgarian Food Safety Agency has presented a report on its activities for the first two months of its establishment. At a press conference, Executive Director - Dr. Yordan Voinov - summarize the results since the establishment of the institution up to date:
Checks were carried out in 1709 sites for the grain storage and for the production of bread during the period 16.2.2011 – 16.3.2011;
Checks were carried out in 1328 sites of the commercial network and public eating places during the holidays on the occasion of National Day of Bulgaria for the period 03.03.2011. - 06.03.2011;
Check were carried out in 1861 crèches, kindergartens and infant feeding centers (central kitchens) for the period 7.3.2011 – 21.3.2011. Dr. Yordan Voinov pointed out that the priority of the agency is infant feeding. BFSA will make a proposal on food products that are for infant feeding food and children care institutions - dairy and meat products, as well as bread – to be prepared according to the state standards, as representatives of the agency to participate in all public procurement tenders.
Checks were carried out in 3574 sites in relation to the forthcoming Easter and St. George’s Day holidays for the period on 04.4.2011 - 15.4.2011 ( for the first two weeks).
Checks were carried out in 1019 sites on alert for eggs with expiring validity date from Poland, for the period 24 .3.2011 - 28.3.2011.
The Bulgarian Food Safety Agency started massive inspections and re-registration of the establishments under its supervision. The purpose is a single up-to-date national register of all food establishments to be drafted which will be useful both for the agency itself and consumers.
The Bulgarian Food Safety Agency launched a hotline for consumers, 0700 122 99, on April 18,2011.
In connection with the FMD outbreak, all measures concerning the movement of live animals and raw materials for the Burgas region were taken by the BFSA
One of the biggest successes of the Bulgarian Food Safety Agency is the establishment of a "Bulgaria” state standard for the production of three types of bread.