EU Food legislation

Description

The main objective of these lectures (and discussions) is to elucidate European food law principles and objectives relevant to food and feed production and distribution. Basic requirements on the manufacturing, labelling, marketing and control of food quality and safety are explained with respect to both unified european market and specific national rules. Attention is paid to the protection of consumers against fraud and misleading information as well as to the assessment of nutrition and health claims. Scientifically based health risk management, “from farm to fork” approach to traceability of raw materials (including feed), and principles of “Good Hygienic/Manufacturing Practice” are presented to understand the most important european regulations and technical standards. Due to the rapid development of EU Food law, only the most important principles, definitions and requirements on food business operators, testing laboratories and food control bodies are explained in detail. The emphasis is put on practical examples, recent incidents and discussion illuminating subject in question.
At the end of this course, students shall be able to search all relevant information in EU legislation documents, technical standards, Codex Alimentarius documents and also to find specific requirements on given food product or testing laboratories and methods necessary for the assessment of conformity with regulations. Knowledge of the structure, legal status (force) and “up-to-dateness” of regulatory documents and various standards will be important in practice.

Syllabus

  1. General principles and objectives of food law: protection of consumers, food quality and safety - risk analysis, regulation, responsibilities.
  2. EU institutions and their role, legislation process/documents, free movement of food and feed - rapid alert system (RASFF); searching and understanding of relevant information.
  3. International standardization, Codex Alimentarius, manufacturers' standards, certification.
  4. Provision of food information to consumers, nutrition and health claims; food alergens, „novel food“, GMO regulation.
  5. Hygiene of foodstuffs, biological hazards in food, manufacturers' responsibilities.
  6. HACCP principles, GHP/GMP prerequisite programmes.
  7. Food additives and enzymes, flavourings, dietary supplements (nutraceuticals), the addition of vitamins and minerals to food.
  8. Food contaminants, food contact materials and migration, packaging and preservation of food.
  9. Protection of geographical indication, designations of food origin, food authenticity, adultering.
  10. Residues of pesticides and veterinary drugs in food. Products from organic farming.
  11. Food of animal origin: animal health and animal welfare rules, veterinary inspection.
  12. Principles of official controls of food quality and safety - inspection, monitoring. Certification and inspection bodies: accreditation, notification.
  13. Measurement and conformity assessment, food sampling and testing, the role of reference laboratories, legal metrology.
  14. Recent affairs in food quality - a case study; final discussion.

Recommended sources

1) Monographs

2) Documents

3) Technical standards

Web sources

Legislation - full text

Institutions

Lectures

Students

Texty přednášek a odkazy na právní dokumenty nebyly v r. 2012 vždy aktualizovány - bude provedeno postupně !

Centrum Tábor:
Dne 18.12. se psal zápočtový test. Opravný termín pro kz pouze dle dohody v Praze !

VŠCHT Praha:
Zápočty na základě testu se zapisují do indexu v B137 (16.1. a 17.1. odpoledne a dále dle dohody). Zápočtový test píše každý student pouze 1 x, při neúspěchu je nutná oprava ústním přezkoušením (na ústní opravu se zapište do SIS)! Termíny: 22., 29. a 30.1.2013 v B34, vždy od 9h.


Contact

Email: Institute of chemical technology, Prague
Department of food analysis and nutrition, Technicka 3, 16628 Praha 6
Buiding B, room 137, phone 220 443 057 (prof. Kocourek)
Building B, room 311, phone 220 443 050 (assoc.prof. Míková)

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Last update: 11.1.2013