Structure

The State Food and Veterinary Service consists:

1. Director
2. Deputy Director
3. Deputy Director
4. Deputy Director
5. Deputy Director
6. Press Officer
7. General Affairs Department
8. Finances and Budget Department
9.  Animal Health and Welfare Department
10. Information Systems Department
11. Food Department
12. Border Food and Veterinary Control Department (subordinate 13 Border Inspection Posts)
13. Personnel Department
14. Emergency Response Department
15. Strategic Planning and Quality Management Department
16. International Affairs Department
17. Law Department
18. Veterinary Sanitary Department
19. Internal Audit Department
19.1. Food and Veterinary Control Sub-department
20. Public Procurement Department

and 51 territorial State Food and Veterinary Services.

The director is also Chief Veterinary Inspector of the State. The departments and sub-department are headed by the Head of Department, who subordinates to the Director.

Deputy directors are responsible for particular sectors:

Deputy No. 1 - animal health and welfare, animal feed, ABP, border food and veterinary control, veterinary medicinal products, registration and identification of farm animals, animal contagious disease control, animal food handling establishments, control over licensing of pharmaceutical and veterinary practice, scientific assessments of risks and laboratory issues. 

Deputy No. 2 - handling of non-animal food, consumer protection in food and food-related services, coordination of investigations of infringements of the Law on Advertising and the Law on Product Safety, coordination of cases of acute human diseases caused by unsafe food, organization of management of records of food business operators.

Deputy No. 3 - coordination of international project development and implementation, financial control, taxes to international organizations, international cooperation, preparation for presidency of the EU Council, organization of training programmes, coordination of representation of the Service at EU institutions and international organizations.

Deputy No. 4 - coordination of supervision over controls performed by territorial SFVS, personnel management and human resources policy, public procurement, facilities management. 


The institution that is subordinate to the central State Food and Veterinary Service - National Food and Veterinary Risk Assessment Institute