Source: http://www.woodheadpublishing.com/en/book.aspx?bookID=420
Timestamp: 2013-05-24 02:47:59
Document Index: 165976938

Matched Legal Cases: ['ART 1', 'ART 2', 'ART 3', 'ART 1', 'ART 2', 'ART 3']

This item is in: Food Science > Quality > Measurement and controlEU food law: A practical guideEdited by K Goodburn, Chilled Food Association, UKWoodhead Publishing Series in Food Science, Technology and Nutrition No. 60Given 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. This discussion is designed to provide a context for the chapters on specific aspects of EU food law that follow. Part one there are a series of chapters on legislation controlling food safety, ranging from the way food products are manufactured (hygiene and the control of contaminants) to food composition and packaging (additives and food contact materials). Part two considers how EU food law ensures that consumers are properly informed about the food products they buy. There are chapters on labelling, nutrition information, the increasingly important area of health claims, and the handling of foods for particular nutritional purposes. Part three of the book contains two case studies illustrating how these various strands of EU food law impact in practice on a particular food product, looking at both an established food ingredient and the emerging area of functional foods.
EU food law provides an authoritative introduction and guide to a complex subject. It will be widely welcomed by all those designing food products for and selling food products in the European Union.ISBN 1 85573 557 1ISBN-13: 978 1 85573 557 6June 2001256 pages 234 x 156mm hardback £150.00 / US$255.00 / €180.00Usually dispatched within 24 hoursAn e-book version of this title is available to purchaseas part of a Collection or Pick n Mix or by Chapter.Visit Woodhead Publishing Online About the editorKaarin Goodburn MIFST, MSc and BSc (Hons) is Secretary-General of the UK Chilled Food Association. She is a well-known consultant in the areas of food law, food safety and technology management.Titles which may also be of interest:Auditing in the food industryInnovations in food labellingFood labellingContentsPART 1 FOOD SAFETYPART 2 INFORMING THE CONSUMERPART 3 CASE STUDIESIntroduction K Goodburn, Chilled Food Association, London, UK - The development of EU food law - The 2000 White Paper on the General Principles of Food Lawty - The structure of this book - References and further readingEU institutions and the legislative process K Goodburn, Chilled Food Association, London, UK - The EU and its institutions - The European Commission - The Directorate-Generals - The Directorate-Generals and EU food law - Scientific committees - The European Food Authority - The Council of the EU - The European Parliament - The Court of Justice and the Court of Auditors - ECOSOC and the Committee of the Regions - Legislative process - Forms of legislation: directives, regulations and decisions - Horizontal or vertical legislation? - Publication - The EU, national and international regulation - How EU law works: an example - References and further readingPART 1 FOOD SAFETYHygieneM Fogden, Meat and Livestock Commission, Milton Keynes, UK - Introduction - Hygiene regulation in the EU: key themes - Enforcement of hygiene regulations - The General Food Hygiene Directive (93/43/EEC) - Specific (vertical) hygiene directives: applicable to particular foodstuffs - Case study: controversy over minced meat (and meat preparations) - Future trends - Sources of further information and advice - ReferencesAdditivesD W Flowerdew, Consultant (formerly Leatherhead Food Research Association), UK - Introduction - The key directives - Requirements contained in vertical food directives - Future trends - Sources of further information and advice - References - Appendix: list of E numbers of permitted additivesContaminantsS Slorach, National Food Administration, Uppsala, Sweden - Introduction - Scientific advisory committees - Pesticide residues - Veterinary drug residues - Mercury and histamine in fishery products - Other chemical contaminants - Future trends - ReferencesFood contact materialsJ. S. Baughan, Keller and Heckman LLP, Washington DC, USA and J-P. Montfort, Keller and Heckman LLP, Brussels, Belgium - Introduction - General EU legislation on food contact materials - Legislation in place in the EU on specific food contact materials - Plastics materials and articles - Other categories of food contact materials - The principle of mutual recognition - Determining compliance with EU food contact legislation: some practical - examples - Future trends - Sources of further information and advice - ReferencesPART 2 INFORMING THE CONSUMERLabellingD A Love, Consultant (formerly Ministry of Agriculture, Fisheries and Food, London), UK - Key principles - The organisation of EU legislation - E The organisation of EU legislation - The main requirements for prepacked foods - Nutrition labelling and claims - Specific labelling requirements in food composition directives - Specific labelling requirements in CAP marketing regulations - Novel foods and genetically modified foods: labelling rules - Future developments - References and sources of further informationNutrition informationL Insall, Food and Drink Federation, London, UK - Introduction: key issues in presenting nutrition information - EU nutrition legislation - Manufacturers' responsibilities - Consumer expectations - Voluntary codes - Future trends - Sources of further information and advice - References - Further readingNutrition and health claimsP Berry Ottaway, Berry Ottaway and Associates Limited, Hereford, UK - Introduction - Nutrition and health claims in the EU - Substantiation of health claims - Nutrition labelling - The future - References Foods for particular nutritional uses (PARNUTS) P Berry Ottaway, Berry Ottaway and Associates Limited, Hereford, UK - Introduction - Categories of PARNUTS products - Article 9 of the Directive - List of nutrient substances - Innovative products - Labelling - Directive on Infant Formulae and Follow-on Formulae - Export of infant formulae and follow-on formulae to third countries - Directive on Processed and Cereal-based foods and Baby Foods - Foods intended for weight control diets - Foods for special medical purposes - Foods intended to meet the expenditure of intense muscular effort, especially for sportsmen and women Food supplements - Food supplements - ReferencesPART 3 CASE STUDIES Frying oilsR Fox, Pura Foods Limited, Belvedere, Kent, UK - Introduction: the legal context - The structure of the frying industries - The sale of food - The life of frying oils - Environmental protection - Future trends - Sources of information Functional foodsP Berry Ottaway, Berry Ottaway and Associates Limited, Hereford, UK - Introduction - Product description - Product positioning in the European market - Product composition - Functional claims - Packaging - Labelling - Manufacture - References