EU Food Law: A Practical Guide

✍ Scribed by Kaarin Goodburn

• Year: 2001
• Tongue: English
• Leaves: 257
• Edition: 1
• Category: Library

✦ Synopsis

EU Food Law is an ideal guide to the complex area of EU food regulation. It provides an overview of the general principles, driving forces, and trends that underpin EU food law and helps the reader anticipate key issues and deal more effectively with legal advice. The book opens with an introduction to the key principles of EU food law and the main mechanisms of enforcement. The following chapters cover legislation in specific areas, including hygiene, additives, and functional foods. Each chapter examines the guiding principles, main themes, and likely future developments of each particular area of legislation.

✦ Table of Contents

Contents......Page 6
List of contributors......Page 12
1.1 The development of EU food law......Page 14
1.2 The 2000 White Paper on the General Principles of Food Law......Page 15
1.3 The structure of this book......Page 17
1.4 References and further reading......Page 18
2.1 The EU and its institutions......Page 19
2.2 The European Commission......Page 21
2.3 The Directorate-Generals......Page 22
2.4 The Directorate-Generals and EU food law......Page 23
2.5 Scientific Committees......Page 26
2.7 The Council of the EU......Page 28
2.8 The European Parliament......Page 30
2.9 The Court of Justice and the Court of Auditors......Page 31
2.10 ECOSOC and the Committee of the Regions......Page 32
2.11 Legislative process......Page 33
2.12 Forms of legislation: directives, regulations and decisions......Page 34
2.13 Horizontal or vertical legislation?......Page 36
2.15 The EU, national and international regulation......Page 37
2.16 How EU law works: an example......Page 38
2.17 References and further reading......Page 39
Part I: Food safety......Page 40
3.1 Introduction......Page 42
3.2 Hygiene regulation in the EU: key themes......Page 43
3.3 Enforcement of hygiene regulations......Page 46
3.4 The General Food Hygiene Directive (93/43/EEC)......Page 48
3.5 Specific (vertical) hygiene directives: applicable to particular foodstuffs......Page 52
3.6 Case study: controversy over minced meat (and meat preparations)......Page 56
3.7 Future trends......Page 57
3.9 References......Page 61
4.1 Introduction......Page 63
4.2 The key directives......Page 64
4.3 Requirements contained in vertical food directives......Page 80
4.4 Future trends......Page 81
4.5 Sources of further information and advice......Page 82
4.6 References......Page 83
Appendix: list of E numbers of permitted additives......Page 86
5.1 Introduction......Page 95
5.2 Scientific advisory committees......Page 96
5.3 Pesticide residues......Page 98
5.4 Veterinary drug residues......Page 100
5.5 Mercury and histamine in fishery products......Page 103
5.6 Other chemical contaminants......Page 104
5.7 Future trends......Page 105
5.8 References......Page 106
6.1 Introduction......Page 111
6.2 General EU legislation on food contact materials......Page 112
6.4 Plastics materials and articles......Page 114
6.6 The principle of mutual recognition......Page 119
6.7 Determining compliance with EU food contact legislation: some practical examples......Page 121
6.8 Future trends......Page 125
6.10 References and notes......Page 127
Part II: Informing the consumer......Page 130
7.1 Key principles......Page 132
7.2 The organisation of EU legislation......Page 133
7.3 EU legislation and Codex standards......Page 134
7.4 The main requirements for prepacked foods......Page 135
7.5 Nutrition labelling and claims......Page 139
7.6 Specific labelling requirements in food composition directives......Page 141
7.7 Specific labelling requirements in CAP marketing regulations......Page 142
7.8 Novel foods and genetically modified foods: labelling rules......Page 144
7.9 Future developments......Page 145
7.10 References and sources of further information......Page 146
8.1 Introduction: key issues in presenting nutrition information......Page 147
8.2 EU nutrition legislation......Page 150
8.3 Manufacturers’ responsibilities......Page 155
8.4 Consumer expectations......Page 157
8.5 Voluntary codes......Page 163
8.6 Future trends......Page 167
8.7 Sources of further information and advice......Page 170
8.8 References......Page 171
8.9 Further reading......Page 172
9.1 Introduction......Page 173
9.2 Nutrition and health claims in the EU......Page 175
9.3 Substantiation of health claims......Page 184
9.5 The future......Page 185
9.6 References......Page 187
10.1 Introduction......Page 188
10.2 Categories of PARNUTS products......Page 189
10.3 Article 9 of the Directive......Page 192
10.4 List of nutrient substances......Page 193
10.6 Labelling......Page 195
10.7 Directive on Infant Formulae and Follow-on Formulae......Page 196
10.8 Export of infant formulae and follow-on formulae to third countries......Page 197
10.9 Directive on Processed Cereal-based Foods and Baby Foods......Page 198
10.10 Foods intended for weight control diets......Page 199
10.11 Foods for special medical purposes......Page 200
10.12 Foods intended to meet the expenditure of intense muscular effort, especially for sportsmen and women......Page 202
10.14 References......Page 203
Part III: Case studies......Page 206
11.1 Introduction: the legal context......Page 208
11.3 The sale of food......Page 211
11.4 The life of frying oils......Page 217
11.5 Environmental protection......Page 223
11.6 Future trends......Page 225
11.7 Sources of information......Page 227
12.2 Product description......Page 238
12.4 Product composition......Page 239
12.5 Functional claims......Page 245
12.6 Packaging......Page 247
12.7 Labelling......Page 248
12.9 References......Page 249
C......Page 252
F......Page 253
H......Page 254
N......Page 255
S......Page 256
W......Page 257