LEADER 05383nam 22006373u 450 001 9911004837003321 005 20230120003921.0 010 $a1-280-37254-0 010 $a9786610372546 010 $a1-59124-330-0 010 $a1-85573-630-6 035 $a(CKB)111056552541842 035 $a(EBL)1639941 035 $a(SSID)ssj0000071896 035 $a(PQKBManifestationID)11109786 035 $a(PQKBTitleCode)TC0000071896 035 $a(PQKBWorkID)10094281 035 $a(PQKB)10706185 035 $a(MiAaPQ)EBC1639941 035 $a(EXLCZ)99111056552541842 100 $a20140303d2001|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aEU Food Law $eA Practical Guide 210 $aBurlington $cElsevier Science$d2001 215 $a1 online resource (257 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 $a1-85573-557-1 327 $aFront Cover; EU Food Law: A Practical Guide; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; 1.1 The development of EU food law; 1.2 The 2000 White Paper on the General Principles of Food Law; 1.3 The structure of this book; 1.4 References and further reading; Chapter 2. EU institutions and the legislative process; 2.1 The EU and its institutions; 2.2 The European Commission; 2.3 The Directorate-Generals; 2.4 The Directorate-Generals and EU food law; 2.5 Scientific Committees; 2.6 The European Food Authority; 2.7 The Council of the EU; 2.8 The European Parliament 327 $a2.9 The Court of Justice and the Court of Auditors2.10 ECOSOC and the Committee of the Regions; 2.11 Legislative process; 2.12 Forms of legislation: directives, regulations and decisions; 2.13 Horizontal or vertical legislation?; 2.14 Publication; 2.15 The EU, national and international regulation; 2.16 How EU law works: an example; 2.17 References and further reading; Part I: Food safety; Chapter 3. Hygiene; 3.1 Introduction; 3.2 Hygiene regulation in the EU: key themes; 3.3 Enforcement of hygiene regulations; 3.4 The General Food Hygiene Directive (93/43/EEC) 327 $a3.5 Specific (vertical) hygiene directives: applicable to particular foodstuffs3.6 Case study: controversy over minced meat (and meat preparations); 3.7 Future trends; 3.8 Sources of further information and advice; 3.9 References; Chapter 4. Additives; 4.1 Introduction; 4.2 The key directives; 4.3 Requirements contained in vertical food directives; 4.4 Future trends; 4.5 Sources of further information and advice; 4.6 References; Appendix: list of E numbers of permitted additives; Chapter 5. Contaminants; 5.1 Introduction; 5.2 Scientific advisory committees; 5.3 Pesticide residues 327 $a5.4 Veterinary drug residues5.5 Mercury and histamine in fishery products; 5.6 Other chemical contaminants; 5.7 Future trends; 5.8 References; Chapter 6. Food contact materials; 6.1 Introduction; 6.2 General EU legislation on food contact materials; 6.3 Legislation in place in the EU on specific food contact materials; 6.4 Plastics materials and articles; 6.5 Other categories of food contact materials; 6.6 The principle of mutual recognition; 6.7 Determining compliance with EU food contact legislation: some practical examples; 6.8 Future trends; 6.9 Sources of further information and advice 327 $a6.10 References and notesPart II: Informing the consumer; Chapter 7. Labelling; 7.1 Key principles; 7.2 The organisation of EU legislation; 7.3 EU legislation and Codex standards; 7.4 The main requirements for prepacked foods; 7.5 Nutrition labelling and claims; 7.6 Specific labelling requirements in food composition directives; 7.7 Specific labelling requirements in CAP marketing regulations; 7.8 Novel foods and genetically modified foods: labelling rules; 7.9 Future developments; 7.10 References and sources of further information; Chapter 8. Nutrition information 327 $a8.1 Introduction: key issues in presenting nutrition information 330 $aGiven its fragmented development, EU food law can be seen as both complex and confusing. With its distinguished team of contributors, EU food law highlights the key issues so those non-specialists can understand the legislation and what it means for them. It is designed to help readers ask the right questions when developing and marketing products in the European Union, and to provide answers to those questions.The book begins with an overview of the development of EU food law, and then describes the main institutions involved in framing food legislation and the legislative process. Th 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 517 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 531 $aEU FOOD LAW 606 $aLaw - Non-U.S$2HILCC 606 $aLaw, Politics & Government$2HILCC 606 $aLaw - Europe, except U.K$2HILCC 615 7$aLaw - Non-U.S. 615 7$aLaw, Politics & Government 615 7$aLaw - Europe, except U.K. 700 $aGoodburn$b K$01821795 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9911004837003321 996 $aEU Food Law$94387694 997 $aUNINA