EU Food Law : A Practical Guide

• Autore: Goodburn K
• Pubblicazione: Burlington, : Elsevier Science, 2001
• Descrizione fisica: 1 online resource (257 p.)
• Soggetto topico: Law - Non-U.S; Law, Politics & Government; Law - Europe, except U.K
• Note generali: Description based upon print version of record.
• Nota di contenuto: Front 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 ; 2.9 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) ; 3.5 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 ; 5.4 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 ; 6.10 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 ; 8.1 Introduction: key issues in presenting nutrition information
• Sommario/riassunto: Given 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
• Titolo abbreviato (Periodici): EU FOOD LAW
• Altri titoli varianti: Woodhead Publishing Series in Food Science, Technology and Nutrition
• Titolo autorizzato: EU Food Law
• ISBN: 1-280-37254-0; 9786610372546; 1-59124-330-0; 1-85573-630-6
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911004837003321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition