Download EU Food Law: A Practical Guide by Kaarin Goodburn PDF

By Kaarin Goodburn

European nutrients legislations is a perfect consultant to the advanced region of ecu foodstuff rules. It offers an summary of the overall ideas, riding forces, and tendencies that underpin ecu nutrition legislations and is helping the reader count on key concerns and deal extra successfully with felony recommendation. The e-book opens with an creation to the main ideas of european nutrients legislations and the most mechanisms of enforcement. the subsequent chapters conceal laws in particular components, together with hygiene, ingredients, and sensible meals. every one bankruptcy examines the guiding rules, major subject matters, and sure destiny advancements of every specific quarter of laws.

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Extra resources for EU Food Law: A Practical Guide

Sample text

Cut meat and offal must be treated similarly, although the mark may be applied to its packaging in certain cases. Only specified colours can be used for health marking. Products There are no compositional or labelling controls exceeding hygiene requirements in this directive. Temperature control Chapter XIV requires meat to be chilled immediately after post-mortem inspection and kept at a constant internal temperature not exceeding 7ºC for carcasses and cuts and 3ºC for offal during storage and transportation.

Other chapters also include hygiene-related information. 2 Hygiene regulation in the EU: key themes From early in the development of the European Community, its member states moved towards harmonised food hygiene control through Community laws. Attention was given initially to the more perishable commodities, particularly when they cross frontiers between those states. 1 Horizontal and vertical control measures The European Commission developed legislation for products of animal origin within the Common Agriculture Policy, in a set of ‘vertical’ directives, each covering a restricted range of foodstuffs, usually in considerable detail and including some non-sanitary matters.

Other directives apply a HACCP-based procedure on top of prescriptive controls specified to varying levels of detail and complexity. Hygiene deals with the preservation of health and a hygienic business should control the risk of illness resulting from the operations carried out on its premises. Implementation of the necessary controls also gives advantages in maintaining product quality. There are three main requirements: 1. 2. 3. Avoid contamination of the food in the first place. Avoid the spread of contamination.

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