Directorate General of Food – Wikipedia

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The Directorate General of Food (DGAL or DGAL) is a management dependent on the French Ministry of Agriculture and Food. Its area of ​​competence covers the quality and protection of plants, animal health and protection, food safety, food supply and border controls.

This general management was created in 1987, succeeding the Directorate of Quality, itself constituted in 1976 on the basis of the Directorate of Veterinary Services of the Ministry of Agriculture (which included at the time the service of repression Frauds, transferred to the DGCCRF).

It was reformed in 1997 and by the 1999 agricultural law in order to focus on product food security, in conjunction with the French Food Safety Agency (AFSSA, which has become ANSES, National Agency for Health Safety ‘Food, environment and work, in 2010), created in 1999. By refocusing on regulatory and control missions, DGAL loses economic missions which are then entrusted to the Directorate of Economic and International Policy [ first ] .

The DGAL has been successively directed by:

  • André Chavarot: 1987-1989
  • Jean-François Guthmann: 1989-1994
  • Philippe Guérin: 1994-1996
  • Marion Guillou : 1996-2000
  • Catherine Geslain-Laneele : 2000-2003
  • Thierry Klinger : 2003-2004
  • Sophie Villers : 2004-2006
  • Jean-Marc Bournigal: 2006-2009.
  • Pascale Briand: 2009-2012
  • Patrick Dehaumont: from February 9, 2012 to April 30, 2019 (decree from February 9, 2012 – Jorf n O 0035 of February 10, 2012 Text page n O 72)
  • Bruno Ferreira: 2019 [ 2 ] -2022.
  • Maud Faipoux, since June 8, 2022 [ 3 ] .

Emmanuelle Soubeyran has been deputy director general and CVO (Chief Veterinary Officer) since June 21, 2021.

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The Directorate General of Food (DGAL) is responsible for regulating, controlling and guaranteeing the quality, safety and safety of food, as well as managing food emergency situations. For this, it has levers of action on the legal levels, health police, control and management of health emergencies. The DGAL also pilots the national food policy and coordinates the action plans in the regions adapted to local situations. In addition, it plays an important role in the defense of French positions at European level in food security.

The main missions are:

  • Prevent and manage health risks linked to food consumption, agricultural production and the environment;
  • guarantee the quality and traceability of agricultural and food products;
  • Ensure the well-being of animal and company animals;
  • preserve the biodiversity and genetic heritage of animal and plant species;
  • Participate in the development and implementation of European and international standards in terms of health security;
  • control compliance with regulations by economic operators and professionals;
  • Coordinate the actions of decentralized state services and partner organizations;
  • Inform and raise awareness of citizens and consumers about the challenges of health security.

Managing Director: Maud Faipoux

Deputy Managing Director: Emmanuelle Soubeyran

  • Veterinary and phytosanitary surveys brigade
  • Mission of health emergencies
  • Mission to enhance actions and strategy
  • General Affairs Mission
  • Food service
  • Service of sanitary actions in primary production
  • Governance and international service in the health and food fields
  • Interministerial Secretariat of the National Food Council

To implement its actions in the field, the Directorate General for Food is based on the decentralized state services:

The DGAL delegates certain missions to organizations with health vocation (animal and plant health), mandated veterinarians (health and animal protection) and in the particular case of the health of seeds and plants, to quality control services (Soc, Ctifl, Franceagrimer) [ 4 ] .

Operational instrument of public action, the DGAL brings together 4,800 people who rely on a territorial network and various skills relays including 14,000 veterinarians with health mandate, 30 national reference laboratories and on 150 analysis laboratories mainly made up of departmental analysis laboratories [ 5 ] .

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