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