Taking the General Food Law as a focal point, this handbook analyses and explains the institutional, substantive and procedural elements of EU food law. Principles are discussed as well as specific rules addressing food as a product, the processes related to food and communication about food to consumers through labelling. These rules define requirements on subjects like market authorisation for food additives, novel foods and genetically modified foods, chemical and biological contaminants in food, food hygiene, tracking & tracing, withdrawal & recall, food labelling and claims. The powers of public authorities to enforce food law and to deal with incidents are outlined. Attention is given to the international context (WTO, Codex Alimentarius) as well as to private standards. In addition to the systematic analysis, the book includes selected topics such as nutrition and health policy, special foods, food import requirements, food contact materials, intellectual property, private food law, and animal feed. In this new edition, existing chapters have been updated to take account of many important developments in legislation and case law. Several new topics have been added to the analysis such as the right to food, organics and food fraud.

The book is available at the Library; Call. Nο.: RES 344.4 EU.

Ask your Librarian to assist you in finding this book, or you can search through our Library Catalog for more details on this book.