EU food law handbook:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Wageningen
Wageningen Acadamic Publishers
2014
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| Ausgabe: | [Second edition] |
| Schriftenreihe: | European Institute for Food Law series
No. 9 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 692 Seiten Diagramme |
| ISBN: | 9789086862467 |
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Titel: EU food law handbook
Autor: Meulen, Bernd van der
Jahr: 2014
Table of contents
Foreword 7
David Byrne
Preface 11
Bernd van der Meulen
New, continuing and celebrating 11
Objectives 11
Scope 12
Presentation and references 12
Language 13
Dedication 13
Abbreviations 31
1. Introduction 39
Bemd van der Meulen and Menno van der Velde
1.1 The food sector and its law 39
1.2 Multi-layered food law 39
1.3 This book 39
1.4 Overview 40
1. Prerequisites
2. Introduction to law 45
Bernd van der Meulen and Menno van der Velde
2.1 Introduction to legal science 45
2.2 Sources of law 47
2.3 Legal analysis 48
2.3.1 Legal relation 48
2.3.2 ORC grid 50
2.3.3 If-then syntax 51
2.4 Branches of law 51
2.5 Constitutional law 52
2.6 Administrative law 55
2.6.1 The decision 55
2.6.2 License 57
2.6.3 Subsidy 57
2.6.4 Administrative enforcement 57
2.6.5 Injunction 58
2.6.6 General principles of good governance 58
2.6.7 Administrative procedure 58
2.6.8 Administrative review 59
2.6.9 Appeal to a judge 60
2.7 Criminal law 61
2.8 Private law 62
2.8.1 Draft Common Frame of Reference 62
2.8.2 Law of persons 63
2.8.3 Property law 65
2.8.4 Contract law 66
2.8.5 Non-contractual liability law (tort law) 67
2.9 Substantive and procedural law 68
2.9.1 Code of Civil Procedure 68
2.9.2 Execution of judgements in private law cases 69
2.9.3 Criminal Procedural Code 69
2.10 International private law 70
2.10.1 Conflict rules 70
2.10.2 Harmonisation of different national private law 72
2.11 International public law 73
2.12 European Union law 73
2.13 Food law 73
3. International food law 75
Hanna Schebesta, Bernd van der Meulen and Menno van der Velde
3.1 Introduction 75
3.2 General introduction to international public law 75
3.2.1 The origins of international law: the nation state 75
3.2.2 Sources of public international law 75
3.2.3 Treaties 76
3.2.4 Treaty making 76
3.2.5 The relationship between international and national law 76
3.2.6 Intergovernmental organisations 77
3.2.7 Players in the plobal Arena 77
3.2.8 The United Nations (UN) 77
3.2.9 Food and Agriculture Organization (FAO) 81
3.2.10 World Health Organization (WHO) 81
3.2.11 Codex Alimentarius Commission (CAC) 82
3.2.12 World Food Programme (WFP) 82
3.2.13 World Trade Organization (WTO) 83
3.2.14 Supranational organisations 84
3.3 International food law 85
3.4 The Human Rights dimension of international food law 85
3.4.1 Human Rights in international law 85
3.4.2 United Nations 85
3.4.3 Council of Europe 88
3.5 The trade dimension of international food law 89
3.5.1 The World Trade Organization 89
3.5.2 General exceptions under the GAIT 89
3.5.3 The Agreement on the application of sanitary and phytosanitary
measures 90
3.5.4 The Agreement on Tbchnical Barriers to Trade 93
3.5.5 Outlook 96
3.6 Codex Alimentarius 97
3.6.1 Procedural Manual 98
3.6.2 Standards 99
3.6.3 Codes of practice 99
3.6.4 Legal force 100
3.6.5 European Union 101
3.6.6 Codex in the General Food Law 102
3.7 Businesses and international trade disputes 104
3.7.1 The Trade Barriers Regulation 104
3.7.2 Damages 104
3.8 Concluding remark 105
4. The foundations of the European Union 107
Hanna Schebesta and Menno van der Velde
4.1 Introduction 107
4.2 The basic structure of the EU and its law 108
4.3 The Lisbon Treaty reform 112
4.3.1 The principle of conferral and the duty of loyal cooperation 113
4.3.2 Subsidiarity 116
4.3.3 Proportionality 117
4.4 The powers of the EU 118
4.4.1 Example of the conferral of power 122
4.4.2 Additional powers 124
4.4.3 Implied powers 125
4.5 EU policy instruments 125
4.5.1 Primary law and secondary law 126
4.5.2 The regulation 126
4.5.3 The directive 128
4.5.4 The decision 130
4.5.5 Direct effect 132
4.5.6 Direct effect is not limited to Treaty articles 134
5. The institutions of the European Union 139
Morten Broberg and Menno van der Velde
5.1 The European Council 139
5.2 The Council of the European Union 139
5.2.1 Voting in the Council of the European Union 141
5.3 The European Commission 143
5.3.1 Day-to-day administration 143
5.3.2 Guardian of the Treaties 146
5.4 The European Parliament 147
5.5 Council and Commission - Delegating competence to the Commission,
and controlling it 148
5.5.1 Introduction 148
5.5.2 Delegated Acts 149
5.5.3 Implementing Acts (Comitology) 150
5.5.4 Characteristics of the comitology procedure 153
5.5.5 The advisory procedure 154
5.5.6 The examination procedure 155
5.5.7 Comitology procedure applicable to the General Food Law 157
5.5.8 Special procedures 158
5.6 The Court of Justice of the European Union 158
5.6.1 The preliminary ruling procedure 160
5.6.2 Proceedings for failure to fulfil an obligation (also called the
infringement procedure) 161
5.6.3 Proceedings for annulment 162
5.6.4 Proceedings for failure to act 162
5.6.5 The General Court of the European Union 162
5.6.6 Proceedings initiated by natural or legal persons 163
5.7 The European Court of Auditors 163
5.8 The European Central Bank 164
5.9 The European Food Safety Authority 164
5.9.1 EFSA's mission 164
5.9.2 The organisation of EFSA 165
5.9.3 The Management Board 165
5.9.4 Regulation of EFSA 167
5.9.5 Integrity, independence and transparency 169
5.9.6 EFSA Code of good administrative behaviour 172
5.9.7 The Executive, Director 174
5.9.8 The Advisory Forum 175
5.9.9 Scientific opinions 175
5.9.10 The Scientific Panels 176
5.9.11 The Scientific Committee 178
5.9.12 Thsks of EFSA 179
5.9.13 The organisation of the EFSA staff 182
5.9.14 Legal protection 182
5.10 The Standing Committee on the Food Chain and Animal Health 182
5.11 The Advisory group on the food chain and animal and plant health 183
5.12 Stakeholders' participation 184
6. The embedding of food law into substantive EU law 187
Morten Broberg and Menno van der Velde
6.1 Introduction 187
6.2 The Customs Union 187
6.3 Ban on all customs levies and all measures with an equivalent effect 188
6.4 Ban on quantitative restrictions 188
6.5 Trade wars 190
6.6 The common market 192
6.7 Ttechnical barriers to trade 193
6.8 From common to internal market 194
6.9 Strengthening of substantive EU law 197
7. Food law; development, crisis and transition 199
Bemd van der Meulen
7.1 History of European food law 199
7.2 Creating an internal market for food in Europe 200
7.3 Advancement through case law 202
7.3.1 Dassonville 203
7.3.2 Cassis de Dijon 203
7.3.3 Mutual recognition 205
7.3.4 Reinheitsgebot 206
7.3.5 Brasserie du Pecheur 207
7.4 Breakdown 208
7.5 The White Paper: a new vision on food law 214
7.5.1 Planning a European Food Safety Authority 214
7.5.2 Planning new food safety legislation 215
7.5.3 Planning improvement of food safety controls 215
7.5.4 Planning improvement of consumer information 217
7.5.5 International dimension 217
7.6 Intermezzo: documents 217
7.7 Follow up 219
7.8 Future 220
II. Systematic analysis of food law
8. Systematic analysis of food law 223
Bernd van der Meulen .
8.1 Introduction 223
8.2 A structure of food law as framework of analysis 224
8.3 Stakeholders in EU Food Law 226
8.4 Principles and concepts 226
8.5 Obligations of businesses 226
8.5.1 Product requirements 227
8.5.2 Process requirements 227
8.5.3 Communication requirements 227
8.6 Powers of public authorities 227
8.7 Choice 227
9. The General Food Law: general provisions of food law 229
Bernd van der Meulen and Anna Szajkowska
9.1 The General Food Law 229
9.2 Aim and scope 229
9.3 Definitions 230
9.3.1 Food 231
9.3.2 Food law 234
9.3.3 Food business 235
9.3.4 Placing on the market 237
9.3.5 Competent authority 237
9.3.6 Food safety 238
9.4 General principles 239
9.5 Focussed objectives 242
9.6 Risk analysis, risk management and risk communication 244
9.6.1 Concepts 244
9.6.2 Scope 246
9.7 Precautionary principle 246
9.7.1 Background 246
9.7.2 Conditions 248
9.7.3 Precaution and risk analysis 248
9.7.4 Provisional and proportional measures 248
9.8 Food law and science 249
9.9 Other consumer interests 250
9.10 Transparency 251
9.10.1 Public consultation 251
9.10.2 Public information 251
9.11 International trade 251
9.11.1 Import 251
9.11.2 Export 251
9.11.3 International standards 252
9.12 Food safety: a duty of care 252
9.12.1 Responsibility 252
9.12.2 Ban on unsafe food 253
9.12.3 Health effects 255
9.12.4 Unfit for consumption 255
9.12.5 Conclusions from sampling 256
9.12.6 Foods complying with food safety requirements 256
9.12.7. Foods not complying with food safety requirements 256
9.12.8 Unsafety and risk assessment 257
9.13 Implementation of the General Food Law 259
10. Authorisation requirements 261
Dominique Sinopoli, Jaap Kluifhooft and Bemd van der Meulen
10.1 Introduction 261
10.1.1 Legislation addressing the product 261
10.1.2 Pre-market approval 262
10.1.3 Positive lists 263
10.2 Food Improvement Agents Package 263
10.2.1 Food additives 264
10.2.2 Processing aids 265
10.2.3 Authorisation of additives 266
10.2.4 Specifications: criteria of purity and identity 269
10.2.5 Enzymes 269
10.2.6 Flavourings 269
10.3 Food supplements 270
10.3.1 General 270
10.3.2 Authorisation 271
10.3.3 Monitoring 271
10.4 Novel foods 271
10.4.1 Concept 271
10.4.2 Authorisation 274
10.5 Genetically modified foods 275
10.5.1 Introduction 275
10.5.2 The GM package 276
10.5.3 Novel Foods and GMOs 277
10.5.4 Environmental approval 277
10.5.5 Food approval 278
10.5.6 Application procedure 279
10.5.7 Authorisation 283
10.5.8 Identification 284
10.5.9 Liability 284
10.5.10 Modification and renewal 285
10.5.11 Suspension and revocation 285
10.6 Functional foods 285
10.7 Other approval schemes 286
10.8 Pre-market approval schemes 287
10.8.1 Precautionary approach 287
10.8.2 Criteria 288
10.8.3 Competences 289
10.8.4 Authorisations 289
10.8.5 Road map 291
10.8.6 Patentability 291
10.9 Developments 292
10.9.1 Novel Foods 292
10.9.2 Cultivation of GMOs 293
10.9.3 Implementation 294
11. Contaminants and restricted substances 295
Ans Punt, Dasep Wdhidin and Bernd van der Meulen
11.1 Introduction 295
11.2 Legislation 296
11.3 Setting legal limits 297
11.4 Contaminants within Framework Regulation 315/93 298
11.5 Acrylamide 298
11.6 Pesticide residues 299
11.6.1 Pre-market approval of pesticides 300
11.6.2 Pesticide MRLs 300
11.6.3 Default MRL 301
11.7 Veterinary drugs 302
11.7.1 Residues of veterinary drugs 302
11.7.2 Hormones 303
11.8 Food contact materials 303
11.9 Radioactive contamination 304
11.9.1 General limits to radioactive contamination in foods in emergency
situations 304
11.9.2 Special limits for imports from Japan after the Fukushima accident 306
11.9.3 Limits in case long-term exposure persists 307
11.10 Overview 307
12. Biological hazards 311
Rozita Spirovska Vaskoska
12.1 Introduction 311
12.2 Microbiological criteria 311
12.2.1 Definition and types of microbiological criteria 312
12.2.2 Setting up microbiological criteria 315
12.2.3 Application of microbiological criteria 320
12.3 Other microbiological limits 324
12.4 Control of zoonoses 324
12.5 Specific hazards 325
12.6 TSE risk material 326
12.7 Animal by-products 327
13. Process: hygiene, traceability and recall 329
Rozita Spirovska Vaskoska, Bernd van der Meulen and Menno van der Velde
13.1 Introduction 329
13.2 Prevention 329
13.2.1 Food hygiene 329
13.2.2 Overview 330
13.2.3 EU food hygiene legislation 330
13.2.4 Instruments of food hygiene law 337
13.2.5 Direct legislation 338
13.2.6 Registration and approval 341
13.2.7 Prerequisites 343
13.2.8 HACCP 348
13.2.9 Guides to Good Hygiene Practice 350
13.2.10 Primary production 355
13.2.11 Private standards 356
13.3 Preparedness 356
13.3.1 HACCP 356
13.3.2 Uraceability 357
13.3.3 General Food Law 358
13.3.4 Thaceability of food-producing animals 360
13.3.5 GM traceability 363
13.4 Response 364
13.4.1 Withdrawal and recall 364
13.4.2 Responsible food business operator 365
13.4.3 Non-compliance 366
13.4.4 Measures 366
13.5 Food safety law for businesses 367
14. Food labelling and beyond 369
Harry Bremmers and Bernd van der Meulen
14.1 Introduction 369
14.2 Marketing 370
14.3 Food Information 370
14.4 Responsibilities 373
14.5 Principles and generic requirements 374
14.6 Mandatory particulars 376
14.6.1 Name 377
14.6.2 Ingredients 379
14.6.3 Net quantity 383
16.4.4 Durability 384
14.6.5 Origin information 384
14.6.6 Conditions and instructions 386
14.6.7 Nutrition Information 386
14.7 (Semi-)vertical food information requirements 387
14.7.1 Products derived from primary produce 388
14.7.2 Foods derived using specific technologies 389
14.7.3 Foods with specific functions 390
14.8 Regulated voluntary food information 390
14.8.1 Organic production 391
14.8.2 Voluntary identification information: PDO, PGI and TSG 392
14.8.3 Nutrition and health claims 396
14.9 International context of food information 400
15. Public powers: official controls, enforcement and incident
management 403
Frank Andriessen, Anna Szajkowska and Bernd van der Meulen
15.1 Introduction 403
15.2 Official controls 404
15.2.1 General controls 404
15.2.2 Obligations of food business operators 405
15.2.3 International trade 406
15.2.4 Intra-EU trade 406
15.2.5 Intra-EU co-operation 406
15.2.6 Second-line inspections 407
15.2.7 Controls in third countries 407
15.3 Measures in case of non-compliance 408
15.3.1 Measures to remedy non-compliance 408
15.3.2 Legal protection 409
15.3.3 Measures to punish non-compliance 409
15.3.4 Public communication 409
15.3.5 Measures in case of lax enforcement 410
15.3.6 Review of the official controls Regulation 410
15.4 Incident management 411
15.4.1 Rapid alert system 412
15.4.2 Transmission of information 412
15.4.3 Notification categories 413
15.4.4 Public information and confidentiality rules 413
15.4.5 Collateral damage 413
15.4.6 INFOSAN 415
15.5 Emergencies 416
15.5.1 Role of food business operators 416
15.5.2 Role of national authorities 416
15.5.3 Role of the European Commission 417
15.5.4 Powers of the European Commission 417
15.5.5 Crisis management 420
15.5.6 General plan for crisis management 420
15.5.7 Crisis unit 420
16. Consumer 421
Bemd van der Meulen
16.1 For you, about you, over you, without you 421
16.2 The consumer in European case law 421
16.3 Responsibility? 423
16.4 Collective rights 423
16.5 Complaints 423
16.6 Individual consumers' rights? 424
16.7 Product liability law 424
16.7.1 Strict liability 424
16.7.2 Producer 425
16.7.3 Damage 425
16.7.4 Conditions 427
16.7.5 Defences 428
16.8 Concluding remarks 428
III. Selected topics
17. Special foods 431
Irene Scholten-Verheijen
17.1 Introduction 431
17.2 PARNUTS legislation 431
17.3 FSG Regulation 432
17.4 Reasons for a new Regulation 434
17.4.1 Free movement of food within the EU 434
17.4.2 Evolution 435
17.4.3 Limitation of categories 435
17.4.4 Reducing obesity and improving diet 436
17.5 The FSG Regulation in detail 437
17.5.1 General provisions 437
17.5.2 Compositional and information requirements 438
17.5.3 Union list 440
17.5.4 Procedural provisions 441
17.5.5 Final provisions; transitional measures 441
17.6 Future developments 442
18. Importing food into the EU 443
Cecilia Kuhn and Francesco Montanari
18.1 Introduction 443
18.1.1 Food regulatory compliance in the European Union 443
18.1.2 Scope and purpose of this chapter 444
18.1.3 Chapter structure 445
18.2 General import requirements 446
18.2.1 GFL and imports: general principles 446
18.2.2 TVvo sets of requirements 447
18.2.3 General Food Requirements 447
18.3 Specific import requirements: definitions and legal basis 450
18.3.1 Import requirements 450
18.3.2 Risk identification 451
18.3.3 Legal basis for import requirements 452
18.3.4 Emergency measures 452
18.3.5 Other legal basis 453
18.4 Specific import requirements according to food category 454
18.4.1 Food and feed of animal origin 454
18.4.2 Food and feed of non-animal origin 457
18.4.3 Composite products 459
18.5 Official controls 460
18.5.1 Types, frequency, place, costs 460
18.5.2 Procedural guarantees " 463
18.5.3 Risks and consequences of non-compliance 463
18.5.4 Sanctions 464
18.5.5 Release for free circulation and role of customs 464
18.6 Emergency measures 465
18.6.1 Import requirements applicable to all non-EU countries 465
18.6.2 Import requirements applicable to a group of non-EU countries 466
18.6.3 Import requirements applicable to one specific non-EU country 467
18.7 Future developments 469
18.8 Overview 470
19. Food contact materials 471
Karola Krell Zbinden
19.1 Introduction 471
19.2 Legislation concerning food contact materials 471
19.3 EU legislation 472
19.3.1 Framework Regulation 1935/2004 472
19.3.2 GMP Regulation 2023/2006 476
19.3.3 Plastics - Regulation 10/2011 476
19.3.4 Active and intelligent materials 478
19.3.5 Ceramics 479
19.3.6 Regenerated cellulose films 479
19.3.7 Recycled plastics 479
19.3.8 Specific substances 480
19.4 National legislation 480
19.5 Further international private standards concerning FCMs 481
19.6 Study case: 'mineral oils' from cartons 481
19.7 Control of FCMs 482
19.8 The challenge of FCMs: how to tackle safety without laws 483
20. Nutrition policy in the European Union 485
Martin Holle
20.1 Introduction 485
20.2 The establishment of public health and consumer protection as
objectives in primary and secondary EU law 485
20.3 The birth of European Nutrition Policy 487
20.3.1 First national initiatives 488
20.3.2 From national health plans to a multi-sectoral and multidisciplinary
approach 489
20.4 Early childhood: the 1990s 490
20.4.1 1990: The first European Action Programme on Nutrition and
Health 490
20.4.2 1992: The World Declaration and Action Plan on Nutrition 490
20.4.3 1993: The public health mandate of the Maastricht TTeaty 491
20.4.4 1994: The Council of Europe Recommendation 493
20.5 The school years: 2000-2003 494
20.5.1 2000: The First WHO Action Plan for Food and Nutrition Policy
in Europe 494
20.5.2 The EU Health Framework for the New Millennium 496
20.5.3 2002: The Programme of Community Action in the Field of Public
Health 496
20.6 Into adulthood: 2003 and beyond 497
20.6.1 2002: The European Commission's Status Report 497
20.6.2 The 2003-2008 Public Health Action Programme 500
20.6.3 2005: The Commission's Green Paper on promoting healthy diets
and physical activity 501
20.6.4 Carrot and stick: legislative proposals vs. European Platform on
Diet, Physical Activity and Health 502
20.6.5 2006: The WHO European Charter on Counteracting Obesity and
the Second Action Plan 504
20.6.6 The Commission's White Paper on nutrition, overweight and
obesity-related health issues 506
20.6.7 The stick is out: The Regulations on Nutrition and Health claims
and on Food Information 507
20.6.8 Product reformulation and self-regulatory approaches in
audiovisual media - the silence before the storm? 509
20.6.9 2010: The year of truth for the effectiveness of the EU nutrition
policy measures 511
20.6.10 The implementation report on the Commission's White Paper 512
20.6.11 The progress report on the European Platform for Action on
Diet, Physical Activity and Health 513
20.6.12 The WHO Global Action Plan 2008-2013 515
20.6.13 Nutrition Policy in Europe - the interim balance and outlook 516
20.7 Conclusions 520
21. EU Feed Law 523
Dionne Chan
21.1 Introduction 523
21.2 Development of EU Feed law 524
21.3 General concepts and principles 525
21.3.1 Concepts 525
21.3.2 Objectives 527
21.3.3 Principles 527
21.4 Product-focused provisions 528
21.4.1 Market access requirements 528
21.4.2 Purity requirements 529
21.5 Process-focused provisions 529
21.5.1 Prevention 530
21.5.2 Preparedness 530
21.5.3 Response 530
21.6 Presentation 531
21.6.1 Labelling 531
21.6.2 Marketing of feed 531
21.7 Enforcement 533
21.8 Conclusion 533
22. Intellectual property rights in the agro-food chain 535
Bram De Jonge and Bernard Maister
22.1 Introduction 535
22.2 What are intellectual property rights, and what are they good for? 536
22.3 Historic overview of the key international treaties on IP 538
22.3.1 The Paris Convention for the Protection of Industrial Property 538
22.3.2 The Berne Convention for the Protection of Literary and Artistic
Works 539
22.3.3 The World Intellectual Property Organization (WIPO) 540
22.3.4 WTO and TRIPs 541
22.4 Administration and enforcement of IPRs 543
22.5 Patent protection in Europe 544
22.5.1 European Patent Convention and the European Patent Office 545
22.5.2 Patent Cooperation Treaty 545
22.5.3 The European Unified Patent System 546
22.5.4 Biotechnology Directive 546
22.6 IPRs in the food chain 548
22.6.1 Patents 549
22.6.2 Trade secrets 553
22.6.3 Plant breeders' rights 554
22.6.4 Trademarks 557
22.6.5 Industrial designs 559
22.6.6 Geographical Indications 560
22.7 Concluding remark 561
23. Private food law 563
Rozita Spirovska Vaskoska and Bernd van der Meulen
23.1 Introduction 563
23.1.1 Overview 563
23.1.2 Voluntary rules 563
23.2 The (hi)story of private standards 565
23.3 Chain orchestration 566
23.3.1 Contracts 566
23.3.2 Vertical integration 566
23.4 Owning a standard 567
23.5 Enforcement 567
23.6 Adjudication 567
23.7 Audits 568
23.8 Certification mark 569
23.9 Accreditation 570
23.10 Beyond accreditation 570
23.11 Standard setting 571
23.12 Structure of private food law 572
23.13 Interconnected private schemes 573
23.14 Public - private interconnections 573
23.15 Motives 576
23.16 Examples 577
23.17 Underlying concepts 580
23.17.1 GAP/GMP 580
23.17.2 HACCP 581
23.18 EurepGAP/GlobalGAP 581
23.19 BRC 585
23.20 IFS 586
23.21 SQF 588
23.22 FS22000 590
23.23 GFSI 591
23.24 Public law on private food law 594
23.25 WTO 595
23.25.1 TBT 595
23.25.2 SPS 595
23.26 Conclusions 597
24. Conclusions 599
Bernd van der Meulen
Appendix A. Finding sources of EU law: legislation and case-law
databases 601
So fie van der Meulen
A.l Introduction 601
A.2 EUR-Lex, CURIA and the Legislative Observatory 601
A.3 EUR-Lex 601
A.3.1 Finding documents: search methods 602
A.3.2 Consulting search results 606
A.3.3 Document structure: referencing 606
A.4 CURIA 608
A.4.1 Finding documents: quick search 609
A.4.2 Finding documents: advanced search 610
A.4.3 Consulting search results 611
A.5 Legislative Observatory 611
A.5.1 Documentation 612
A.5.2 Finding documents: homepage 612
A.5.3 Finding documents: search tool 613
A.5.4 Consulting search results 615
Appendix B. Attribution of powers for the General Food Law,
Regulation 178/2002 617
References 621
EU law 621
Legislation and soft law 621
EU Case law 640
Soft law, policy documents, reports and general information 642
Other sources of law 648
International documents 648
International case law 652
Private standards 652
EU Member States' and third countries' legislation 652
EU Member States' and third countries' case law 653
Literature 653
Press 660
Websites 661
About the authors 663
Index
667 |
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| building | Verbundindex |
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| discipline | Rechtswissenschaft |
| edition | [Second edition] |
| format | Book |
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| id | DE-604.BV042883236 |
| illustrated | Not Illustrated |
| indexdate | 2025-01-02T11:50:52Z |
| institution | BVB |
| isbn | 9789086862467 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028311995 |
| oclc_num | 927437969 |
| open_access_boolean | |
| owner | DE-703 DE-12 DE-M382 |
| owner_facet | DE-703 DE-12 DE-M382 |
| physical | 692 Seiten Diagramme |
| publishDate | 2014 |
| publishDateSearch | 2014 |
| publishDateSort | 2014 |
| publisher | Wageningen Acadamic Publishers |
| record_format | marc |
| series | European Institute for Food Law series |
| series2 | European Institute for Food Law series |
| spelling | EU food law handbook edited by: Bernd van der Meulen Food law handbook European Union food law handbook [Second edition] Wageningen Wageningen Acadamic Publishers 2014 692 Seiten Diagramme txt rdacontent n rdamedia nc rdacarrier European Institute for Food Law series No. 9 Europäische Union (DE-588)5098525-5 gnd rswk-swf Lebensmittelrecht (DE-588)4034898-2 gnd rswk-swf Europäische Union (DE-588)5098525-5 b Lebensmittelrecht (DE-588)4034898-2 s DE-604 Meulen, Bernd van der 1960- (DE-588)139811044 edt European Institute for Food Law series No. 9 (DE-604)BV020036037 9 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028311995&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | EU food law handbook European Institute for Food Law series Europäische Union (DE-588)5098525-5 gnd Lebensmittelrecht (DE-588)4034898-2 gnd |
| subject_GND | (DE-588)5098525-5 (DE-588)4034898-2 |
| title | EU food law handbook |
| title_alt | Food law handbook European Union food law handbook |
| title_auth | EU food law handbook |
| title_exact_search | EU food law handbook |
| title_full | EU food law handbook edited by: Bernd van der Meulen |
| title_fullStr | EU food law handbook edited by: Bernd van der Meulen |
| title_full_unstemmed | EU food law handbook edited by: Bernd van der Meulen |
| title_short | EU food law handbook |
| title_sort | eu food law handbook |
| topic | Europäische Union (DE-588)5098525-5 gnd Lebensmittelrecht (DE-588)4034898-2 gnd |
| topic_facet | Europäische Union Lebensmittelrecht |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028311995&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV020036037 |
| work_keys_str_mv | AT meulenberndvander eufoodlawhandbook AT meulenberndvander foodlawhandbook AT meulenberndvander europeanunionfoodlawhandbook |