EU food law: a practical guide

256 Pages·2001·1.066 MB·English

by  Kaarin Goodburn (editor)

EU food law
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EU food law
A practical guide
Edited by
Kaarin Goodburn
Published byWoodhead Publishing Limited
Abington Hall, Abington
Cambridge CB1 6AH
England
www.woodhead-publishing.com
Published in Northand SouthAmerica byCRCPressLLC
2000Corporate Blvd, NW
Boca Raton FL33431
USA
First published 2001,Woodhead Publishing Limited and CRCPressLLC
(cid:1) 2001, Woodhead Publishing Limited
The authors have asserted their moral rights.
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Woodhead Publishing Limited ISBN1 855735571
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Contents
List of contributors ..................................................... xi
1 Introduction ...................................................... 1
K. Goodburn, Chilled Food Association, London
1.1 The development of EU food law ............................ 1
1.2 The 2000 White Paper on the General Principles of
Food Law .................................................... 2
1.3 The structure of this book ................................... 4
1.4 References and further reading ............................... 5
2 EU institutions and the legislative process ...................... 6
K. Goodburn, Chilled Food Association, London
2.1 The EU and its institutions .................................. 6
2.2 The European Commission .................................. 8
2.3 The Directorate-Generals .................................... 9
2.4 The Directorate-Generals and EU food law .................. 10
2.5 Scientific Committees ........................................ 13
2.6 The European Food Authority ............................... 15
2.7 The Council of the EU ....................................... 15
2.8 The European Parliament .................................... 17
2.9 The Court of Justice and the Court of Auditors .............. 18
2.10 ECOSOC and the Committee of the Regions ................ 19
2.11 Legislative process ........................................... 20
2.12 Forms of legislation: directives, regulations and decisions ... 21
2.13 Horizontal or vertical legislation? ............................ 23
vi Contents
2.14 Publication .................................................. 24
2.15 The EU, national and international regulation ............... 24
2.16 How EU law works: an example ............................ 25
2.17 References and further reading .............................. 26
Part I Food safety ................................................. 27
3 Hygiene ........................................................... 29
M. Fogden, Meat and Livestock Commission, Milton Keynes
3.1 Introduction ................................................. 29
3.2 Hygiene regulation in the EU: key themes .................. 30
3.3 Enforcement of hygiene regulations ......................... 33
3.4 The General Food Hygiene Directive (93/43/EEC) .......... 35
3.5 Specific (vertical) hygiene directives: applicable to
particular foodstuffs ......................................... 39
3.6 Case study: controversy over minced meat (and meat
preparations) ................................................. 43
3.7 Future trends ................................................ 44
3.8 Sources of further information and advice ................... 48
3.9 References ................................................... 48
4 Additives ......................................................... 50
D. W. Flowerdew, Consultant (formerly Leatherhead Food Research
Association)
4.1 Introduction ................................................. 50
4.2 The key directives ........................................... 51
4.3 Requirements contained in vertical food directives .......... 68
4.4 Future trends ................................................ 68
4.5 Sources of further information and advice ................... 69
4.6 References ................................................... 70
Appendix: list of E numbers of permitted additives ................. 72
5 Contaminants .................................................... 82
S. Slorach, National Food Administration, Uppsala
5.1 Introduction ................................................. 82
5.2 Scientific advisory committees .............................. 83
5.3 Pesticide residues ............................................ 85
5.4 Veterinary drug residues ..................................... 87
5.5 Mercury and histamine in fishery products .................. 90
5.6 Other chemical contaminants ................................ 91
5.7 Future trends ................................................ 92
5.8 References ................................................... 93
Contents vii
6 Food contact materials ........................................... 98
J. S. Baughan, Keller and Heckman LLP, Washington DC and J-P.
Montfort, Keller and Heckman LLP, Brussels
6.1 Introduction .................................................. 98
6.2 General EU legislation on food contact materials ............ 99
6.3 Legislation in place in the EU on specific food contact
materials ..................................................... 101
6.4 Plastics materials and articles ................................ 101
6.5 Other categories of food contact materials ................... 106
6.6 The principle of mutual recognition .......................... 106
6.7 Determining compliance with EU food contact legislation:
some practical examples ..................................... 108
6.8 Future trends ................................................. 112
6.9 Sources of further information and advice ................... 114
6.10 References and notes ........................................ 114
Part II Informing the consumer .................................... 117
7 Labelling .......................................................... 119
D. A. Love, Consultant (formerly Ministry of Agriculture, Fisheries
and Food, London)
7.1 Key principles ............................................... 119
7.2 The organisation of EU legislation ........................... 120
7.3 EU legislation and Codex standards ......................... 121
7.4 The main requirements for prepacked foods ................. 122
7.5 Nutrition labelling and claims ................................ 126
7.6 Specific labelling requirements in food composition
directives .................................................... 128
7.7 Specific labelling requirements in CAP marketing
regulations ................................................... 129
7.8 Novel foods and genetically modified foods: labelling rules . 131
7.9 Future developments ......................................... 132
7.10 References and sources of further information ............... 133
8 Nutrition information ............................................ 134
L. Insall, Food and Drink Federation, London
8.1 Introduction: key issues in presenting nutrition information .. 134
8.2 EU nutrition legislation ...................................... 137
8.3 Manufacturers’ responsibilities ............................... 142
8.4 Consumer expectations ....................................... 144
8.5 Voluntary codes .............................................. 150
8.6 Future trends ................................................. 154
8.7 Sources of further information and advice ................... 157
8.8 References ................................................... 158
8.9 Further reading .............................................. 159
viii Contents
9 Nutrition and health claims ..................................... 160
P. Berry Ottaway, Berry Ottaway and Associates Limited, Hereford
9.1 Introduction ................................................. 160
9.2 Nutrition and health claims in the EU ....................... 162
9.3 Substantiation of health claims .............................. 171
9.4 Nutrition labelling ........................................... 172
9.5 The future ................................................... 172
9.6 References ................................................... 174
10 Foods for particular nutritional uses (PARNUTS) ............ 175
P. Berry Ottaway, Berry Ottaway and Associates Limited, Hereford
10.1 Introduction ................................................. 175
10.2 Categories of PARNUTS products ........................... 176
10.3 Article 9 of the Directive .................................... 179
10.4 List of nutrient substances ................................... 180
10.5 Innovative products .......................................... 182
10.6 Labelling .................................................... 182
10.7 Directive on Infant Formulae and Follow-on Formulae ...... 183
10.8 Export of infant formulae and follow-on formulae to
third countries ............................................... 184
10.9 Directive onProcessed Cereal-based Foodsand Baby Foods .. 185
10.10 Foods intended for weight control diets ..................... 186
10.11 Foods for special medical purposes .......................... 187
10.12 Foods intended to meet the expenditure of intense
muscular effort, especially for sportsmen and women ....... 189
10.13 Food supplements ........................................... 190
10.14 References ................................................... 190
Part III Case studies ................................................. 193
11 Frying oils ...................................................... 195
R. Fox, Pura Foods Limited, Belvedere
11.1 Introduction: the legal context ............................... 195
11.2 The structure of the frying industries ........................ 198
11.3 The sale of food ............................................. 198
11.4 The life of frying oils ....................................... 204
11.5 Environmental protection .................................... 210
11.6 Future trends ................................................ 212
11.7 Sources of information ...................................... 214
12 Functional foods ................................................ 225
P. Berry Ottaway, Berry Ottaway and Associates Limited, Hereford
12.1 Introduction ................................................. 225
12.2 Product description .......................................... 225
12.3 Product positioning in the European market ................. 226
Contents ix
12.4 Product composition ......................................... 226
12.5 Functional claims ............................................ 232
12.6 Packaging .................................................... 234
12.7 Labelling ..................................................... 235
12.8 Manufacture ................................................. 236
12.9 References ................................................... 236
Index .............................................................. 239