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Published byColeen Atkins Modified over 9 years ago
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WHO FOOD LAW COURSE INTRODUCTION NED KINGCOTT
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SCOPE OF FOOD LAW Food standards (eg meat content) Additives and contaminants Hygiene: animal and non-animal origin Labelling Allergens Nutrition Irradiation GMOs
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PURPOSE OF FOOD LAW Protection of public health Prevention of fraud Protection of honest traders Consistent requirements Removal of non-tariff barriers
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PUBLIC HEALTH RELATED FOOD LAW (WHO AREA) Additives and contaminants (toxicological aspects) Hygiene including microbiological standards Labelling (some aspects) Allergens Nutrition – claims and promoting healthy eating
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PUBLIC HEALTH FOOD LAW CONTINUED Irradiation – removal of pathogens and control of dose Genetically modified organisms – health issue?
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TRENDS IN FOOD LAW International harmonisation: Codex/EU Non-prescriptive requirements Horizontal requirements Placing responsibility on industry Move away from Government certification and approval Base requirements on scientific risk assessment
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RISK ANALYSIS AND FOOD LAW Scientific risk assessment Risk management Risk communication
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IMPORTANT FOOD LAW CONCEPTS Proportionality Precautionary principle Subsidiarity Putting consumer first Openness and transparency Consultation with all stakeholders
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