Food safety law in the European Union : an introduction
Author(s)
Bibliographic Information
Food safety law in the European Union : an introduction
（European Institute for food law series, no. 1）
Wageningen Academic, 2004
Available at / 4 libraries
-
No Libraries matched.
- Remove all filters.
Note
Includes bibliographical references (p. 231-232) and index
Description and Table of Contents
Description
The introduction of the General Food Law (GFL) marks a major step in the European Union's reform of food law. It provides the center of gravity for further modernization of the large body of EU and national food law. "Food Safety Law in the European Union" analyses the substantive and procedural elements of food law, taking the GFL as a focus point. In substantive law general principles are treated, as well as the rules on the composition of food, the handling of food, and the communication about food. This is treated in combination with procedural and institutional elements of food law. EU food law is intertwined with general EU law to provide both the foundation and the limits for food law. General EU law determines the division of powers, the institutions that exercise these powers, the available tools, the effects they have, and substantive limits to the choices that can be made for food law. It provides the protection of all who can be affected by food law.
"Food Safety Law in the European Union" is written with the perspective of food law embedded in general EU law, highlights the consequences of this combination, and provides insights in both substantive and procedural EU food law.
Table of Contents
- Foreword 7
- Preface 9
- Abbreviations 17
- List of law text boxes 19
- List of diagrams 23
- 1. Introduction 25
- 1.1 Multi layered food law 26
- 2. Introduction to law 29
- 2.1 Introduction to legal science 29
- 2.2 Sources of law 30
- 2.3 Branches of law 31
- 2.3.1 Constitutional law 34
- 2.3.2 Administrative law 34
- 2.3.3 Criminal law 35
- 2.3.4 Private law 36
- 2.3.5 Food law 40
- 2.3.6 European Union law 41
- 2.3.7 Substantive and procedural law 41
- 2.4 International public law 42
- 2.4.1 Basic characteristics of international law: the nation state 42
- 2.4.2 International organisations 47
- 2.4.3 Human rights in international law 53
- 2.4.4 The relation between international and national law 56
- 3. The European Union and food law 61
- 3.1 The basic structure of the EU and its law 61
- 3.2 The Powers of the EU: attribution 68
- 3.3 The structure of the European Community Treaty 74
- 3.4 EU policy instruments 80
- 3.5 The Treaty as primary law 81
- 3.6 The regulation 82. 3.6.1 Basic and framework regulation 83
- 3.7 The directive 84
- 3.8 Direct effect 86
- 3.9 Direct effect is not limited to Treaty articles 89
- 3.10 The decision 93
- 4. The Institutions of the European Community 95
- 4.1 The Council of the European Union 95
- 4.1.1 Voting in the Council of the European Union 97
- 4.2 The European Commission 100
- 4.3 The European Council 102
- 4.4 The European Parliament 103
- 4.5 Council and Commission: Comitology 104
- 4.5.1 Delegation of powers from the Council to the Commission 104
- 4.5.2 The advisory procedure and the Advisory Committee 108
- 4.5.3 The management procedure and the Management Committee 108
- 4.5.4 The regulatory procedure and the Regulatory Committee 109
- 4.5.5 The safeguard procedure 111
- 4.5.6 The position of the European Parliament 111
- 4.5.7 The Commission's 2002 proposal to change the Council's Comitology Decision 113
- 4.6 The Court of Justice of the European Communities 114
- 4.6.1 The preliminary ruling 115
- 4.6.2 Proceedings for failure to fulfil an obligation, also called the infringement procedure 116
- 4.6.3 Proceedings for annulment 117
- 4.6.4 Proceedings for failure to act 117
- 4.7 The Court of First Instance 118
- 4.8 Proceedings initiated by natural or legal persons 118
- 4.9 The European Court of Auditors 118
- 5. The embedding of food law into substantive EU law 121
- 5.1 The Customs Union 121
- 5.2 Ban on all customs levies and all measures with an equivalent effect 122
- 5.3 Ban on quantitative restrictions 122
- 5.4 Alternative: trade wars 124
- 5.5 The common market 126
- 5.6 Technical barriers to trade 127
- 5.7 From common to internal market 129
- 5.8 Strengthening of substantive EC law 130. 6. Food law: development, crisis and transition 133
- 6.1 Creating an internal market for food in Europe 134
- 6.2 Advancement through case law 135
- 6.2.1 Dassonville 136
- 6.2.2 Cassis de Dijon 136
- 6.2.3 Mutual recognition 137
- 6.3 The consumer in European food law 139
- 6.4 Breakdown 140
- 6.5 The White Paper: a new vision on food law 142
- 6.5.1 Planning a European Food Safety Authority 142
- 6.5.2 Planning new food safety legislation 143
- 6.5.3 Planning improvement of food safety controls 143
- 6.5.4 Planning improvement of consumer information 144
- 6.5.5 International dimension 144
- 6.5.6 Follow up 144
- 6.6 An analytical approach to food law 145
- 7. The General Food Law: general provisions of food law 147
- 7.1 The General Food Law 147
- 7.2 Aim and scope 147
- 7.3 Definitions 149
- 7.4 General principles 151
- 7.5 Focussed objectives 151
- 7.6 Consumer protection 154
- 7.7 Risk analysis 154
- 7.8 Precautionary principle 155
- 7.8.1 Background 155
- 7.8.2 Precaution and risk assessment 155
- 7.8.3 Provisional measures 156
- 7.9 Transparency 157
- 7.9.1 Public consultation 157
- 7.9.2 Public information 157
- 7.10 International trade 157
- 7.10.1 Import 157
- 7.10.2 Export 158
- 7.10.3 International standards 158
- 7.11 Food safety: a duty of care 158
- 7.12 Implementation of the General Food Law 159. 8. The General Food Law: institutional aspects 161
- 8.1 The European Food Safety Authority 161
- 8.1.1 The organisation of ESFA 162
- 8.1.2 Tasks of EFSA 166
- 8.1.3 Legal protection 169
- 8.1.4 Standing Committee on the Food Chain and Animal Health 169
- 8.2 Rapid Alert System 169
- 8.2.1 Information 169
- 8.2.2 Emergency measures 170
- 9. The composition of food 171
- 9.1 Pre-market approval 172
- 9.1.1 Ingredients 172
- 9.1.2 Additives 173
- 9.1.3 Novel foods 179
- 9.1.4 Genetically modified foods 181
- 9.2 Restricted substances 182
- 9.2.1 Contaminants 182
- 9.2.2 Residues 183
- 9.2.3 Pesticide residues 183
- 10. Food handling 185
- 10.1 Preventing problems 185
- 10.1.1 Hygiene 185
- 10.2 Preparing for problems 186
- 10.2.1 HACCP 186
- 10.2.2 Tracking and tracing 188
- 10.2.3 GMO-traceability 190
- 10.3 Dealing with problems 191
- 10.3.1 Withdrawal and recall 191
- 11. Informed choice: presentation of food products 193
- 11.1 Labelling 194
- 11.2 Name 195
- 11.3 List of ingredients 196
- 11.3.1 Labelling of food additives 196
- 11.3.2 GM-labelling 198
- 11.4 Claims 199
- 11.4.1 Nutrition claims 200
- 11.4.2 Health claims 201. 11.4.3 Limitations 201
- 12. Enforcement 203
- 12.1 First line inspections 204
- 12.2 International trade 205
- 12.3 International co-operation 205
- 12.4 Second line inspections 206
- 12.5 Controls in third countries 206
- 12.6 Content of Measures to remedy non-compliance 207
- 12.7 Legal protection 207
- 12.8 Sanctions 208
- 12.9 Private food law enforcement: product liability 208
- 13. Intellectual property rights 211
- 13.1 General 211
- 13.2 Patents 212
- 13.2.1 Acquiring a patent 212
- 13.3 Trademarks 213
- 13.3.1 Acquiring a trademark 214
- 13.4 Industrial design 215
- 14. Globalisation 217
- 14.1 Introduction 217
- 14.2 The World Trade Organisation 218
- 14.3 The Agreement on the Application of Sanitary and Phytosanitary Measures 218
- 14.4 Codex Alimentarius 221
- 14.4.1 General 221
- 14.4.2 Standards 221
- 14.4.3 Codes 221
- 14.4.4 Legal force 222
- 14.5 WTO/SPS 222
- 14.6 European Union 223
- 14.6.1 Codex in the General Food Law 224
- 14.6.2 The EU joins Codex 226
- 15. Conclusion 227
- Websites 229. Suggestions for Further Reading 231
- Appendix A - The General Food Law 233
- Appendix B - The first changes in the General Food Law 259
- Index 265.
by "Nielsen BookData"