The third edition takes account of significant changes in food and feed law and procedure made since 2000 pursuant to the European Commission White Paper on Food Safety, the work of the Food Standards Agency and developments of wider relevance, such as the Human Rights legislation and the establishment of the Department for Environment, Food and Rural Affairs. Written in a straightforward and easy to use style, the 3rd edition of this practical book provides quick and easy access to the legislation that affects practitioners on a daily basis.
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Table of Contents
Contents: Chapter 1: The development of modern food law Chapter 2: Central and local government control of food Chapter 3: General principles and requirements of Community food law Chapter 4: Food Safety Act 1990: extent, subordinate legislative powers, interpretation and presumptions Chapter 5: Food safety: rendering food injunctions to health and inspection and seizure of suspected food Chapter 6: Food safety: unhygienic food businesses Chapter 7: Hazards, warning systems, emergencies and crisis management Chapter 8: Consumer protection: general offences Chapter 9: Food labelling and advertising Chapter 10: Food standards and descriptions Chapter 11: Food claims and nutrition Chapter 12: Food safety: additives, contaminants, flavourings, contact materials, residues and other substances in food Chapter 13: Food hygiene: general Chapter 14: Food hygiene: production and importation of products of animal origin for human consumption Chapter 15: Food preparation and temperature controls: miscellaneous provisions Chapter 16: Quantity and price marking requirements Chapter 17: Feeding stuffs Chapter 18: Enforcement: official controls on food and feed Chapter 19: Enforcement: prosecutions and evidence Chapter 20: Strict liability, defences etc Chapter 21: Civil remedies