EU food law: a practical guide
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Woodhead Publ.
2010
Boca Raton [u.a.] CRC Press |
| Ausgabe: | Reprinted |
| Schriftenreihe: | Woodhead Publishing series in food science, technology and nutrition
60 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 244 S. |
| ISBN: | 9780849312151 9781855735576 |
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Datensatz im Suchindex
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|---|---|
| adam_text | Contents
List of contributors
..................................................... xi
1
Introduction
......................................................
I
K. Goodburn, Chilled Food Association, Umdon
1.
1 The development of
EU
food law
............................ 1
1
.2
The
2000
White Paper on the General Principles of
Food Law
.................................................... 2
1.3
The structure of this book
................................... 4
1
.4
References and further reading
............................... 5
2
EU institutions
and the legislative process
...................... 6
K. Goodburn, Chilled Food Association, London
2.
1 The
EU
and its institutions
.................................. 6
2.2
The European Commission
.................................. 8
2.3
The Directorate-Generals
.................................... 9
2.4
The Directorate-Generals and
EU
food law
.................. 10
2.5
Scientific Committees
........................................ 13
2.6
The European Food Authority
............................... 15
2.7
The Council of the
EU ....................................... 15
2.8
The European Parliament
.................................... 17
2.9
The Court of Justice and the Court of Auditors
.............. 18
2.10 ECOSOC
and the Committee of the Regions
................ 19
2.
1
1
Legislative process
........................................... 20
2.12
Forms of legislation: directives, regulations and decisions
... 21
2.13
Horizontal or vertical legislation?
............................ 23
vi
Contents
2.14
Publication
.................................................. 24
2.15
The EU, national and international
regulation
............... 24
2.16
How
EU
law works: an example
............................ 25
2.17
References and further reading
.............................. 26
Part I Food safety
................................................. 27
3
Hygiene
........................................................... 29
M.
Fogden,
Meat and Livestock Commission, Milton Keynes
3.1
Introduction
................................................. 29
3.2
Hygiene regulation in the
EU:
key themes
.................. 30
3.3
Enforcement of hygiene regulations
......................... 33
3.4
The General Food Hygiene Directive (93/43/EEC)
.......... 35
3.5
Specific (vertical) hygiene directives: applicable to
particular foodstuffs
......................................... 39
3.6
Case study: controversy over minced meat (and meat
preparations)
................................................. 43
3.7
Future trends
................................................ 44
3.8
Sources of further information and advice
................... 48
3.9
References
................................................... 48
4
Additives
......................................................... 50
D. W. Flowerdew, Consultant (formerly Leatherhead Food Research
Association)
4.1
Introduction
................................................. 50
4.2
The key directives
........................................... 51
4.3
Requirements contained in vertical food directives
.......... 68
4.4
Future trends
................................................ 68
4.5
Sources of further information and advice
................... 69
4.6
References
................................................... 70
Appendix: list of
E
numbers of permitted additives
................. 72
5
Contaminants
.................................................... 82
S. Slorach, National Food Administration, Uppsala
5.1
Introduction
................................................. 82
5.2
Scientific advisory committees
.............................. 83
5.3
Pesticide residues
............................................ 85
5.4
Veterinary drug residues
..................................... 87
5.5
Mercury and
histamine
in fishery products
.................. 90
5.6
Other chemical contaminants
................................ 91
5.7
Future trends
................................................ 92
5.8
References
................................................... 93
Contents
vii
6
Food contact materials
........................................... 98
J. S. Baughan, Keller and
Heekman
LLP, Washington DC and J-P.
Mon
tf
ort,
Keller and
Heekman LLP,
Brussels
6.
1 Introduction
.................................................. 98
6.2
General
EU
legislation on food contact materials
............ 99
6.3
Legislation in place in the
EU on
specific food contact
materials
..................................................... 101
6.4
Plastics materials and articles
................................ 101
6.5
Other categories of food contact materials
................... 106
6.6
The principle of mutual recognition
..........................
1
06
6.7
Determining compliance with
EU
food contact legislation:
some practical examples
.....................................
1
08
6.8
Future trends
................................................. 112
6.9
Sources of further information and advice
................... 114
6.10
References and notes
........................................ 114
Part II Informing the consumer
.................................... 117
7
Labelling
.......................................................... 119
D. A. Love. Consultant (formerly Ministry of Agriculture. Fisheries
and Food, London)
7.1
Key principles
............................................... 119
7.2
The organisation of
EU
legislation
........................... 120
7.3
EU
legislation and Codex standards
......................... 121
7.4
The main requirements for prepacked foods
................. 122
7.5
Nutrition labelling and claims
................................ 126
7.6
Specific labelling requirements in food composition
directives
....................................................
1
28
7.7
Specific labelling requirements in CAP marketing
regulations
...................................................
1
29
7.8
Novel foods and genetically modified foods: labelling rules
. 131
7.9
Future developments
......................................... 132
7.10
References and sources of further information
............... 133
8
Nutrition information
............................................ 134
L
Insali,
Food and Drink Federation, Umdon
8.1
Introduction: key issues in presenting nutrition information
.. 134
8.2
EU
nutrition legislation
...................................... 137
8.3
Manufacturers responsibilities
...............................
1
42
8.4
Consumer expectations
.......................................
1
44
8.5
Voluntary codes
.............................................. 150
8.6
Future trends
................................................. 154
8.7
Sources of further information and advice
................... 157
8.8
References
...................................................
1
58
8.9
Further reading
..............................................
1
59
viii Contents
9
Nutrition
and health claims
..................................... 160
P. Berry Ottaway, Berry Ottaway and Associates Limited, Hereford
9.1
Introduction
................................................. 160
9.2
Nutrition and health claims in the
EU
....................... 162
9.3
Substantiation of health claims
.............................. 171
9.4
Nutrition labelling
........................................... 172
9.5
The future
................................................... 172
9.6
References
................................................... 174
10
Foods for particular nutritional uses (PARNUTS)
............ 175
P. Berry Ottaway, Berry Ottaway and Associates Limited, Hereford
10.1
Introduction
................................................. 175
10.2
Categories of PARNUTS products
........................... 176
10.3
Article
9
of the Directive
.................................... 179
1
0.4
List of nutrient substances
................................... 180
10.5
Innovative products
.......................................... 182
10.6
Labelling
.................................................... 182
10.7
Directive on Infant Formulae and Follow-on Formulae
...... 183
10.8
Export of infant formulae and follow-on formulae to
third countries
............................................... 184
10.9
Directive on Processed Cereal-based Foods and Baby Foods
.. 185
10.10
Foods intended for weight control diets
..................... 186
10.11
Foods for special medical purposes
.......................... 187
10.12
Foods intended to meet the expenditure of intense
muscular effort, especially for sportsmen and women
....... 189
10.13
Food supplements
........................................... 190
10.14
References
................................................... 190
Part III Case studies
................................................. 193
11
Frying oils
...................................................... 195
R.
Fox, Pura
Foods Limited, Belvedere
1.1
Introduction: the legal context
............................... 195
1.2
The structure of the frying industries
........................ 198
1.3
The sale of food
............................................. 198
1.4
The life of frying oils
....................................... 204
1.5
Environmental protection
.................................... 210
1.6
Future trends
................................................ 212
1.7
Sources of information
...................................... 214
12
Functional foods
................................................ 225
P. Berry Ottaway, Berry Ottaway and Associates Limited, Hereford
12.1
Introduction
................................................. 225
12.2
Product description
.......................................... 225
12.3
Product positioning in the European market
................. 226
Contents ix
12.4
Product
composition
......................................... 226
12.5
Functional
claims
............................................ 232
12.6
Packaging
.................................................... 234
12.7
Labelling .....................................................
235
12.8
Manufacture
................................................. 236
12.9
References ...................................................
236
Index
.............................................................. 239
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| spelling | EU food law a practical guide ed. by Kaarin Goodburn Reprinted Cambridge Woodhead Publ. 2010 Boca Raton [u.a.] CRC Press XII, 244 S. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing series in food science, technology and nutrition 60 Europäische Gemeinschaften (DE-588)35439-9 gnd rswk-swf Lebensmittelrecht (DE-588)4034898-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Europäische Gemeinschaften (DE-588)35439-9 b Lebensmittelrecht (DE-588)4034898-2 s DE-604 Goodburn, Kaarin Sonstige oth Erscheint auch als Online-Ausgabe 978-1-85573-630-6 Woodhead Publishing series in food science, technology and nutrition 60 (DE-604)BV036854561 60 Digitalisierung UB Bayreuth application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=026118240&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
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