WHO FOOD LAW COURSE INTRODUCTION NED KINGCOTT SCOPE

SCOPE OF FOOD LAW § Food standards (eg meat content) § Additives and contaminants

PURPOSE OF FOOD LAW § Protection of public health § Prevention of fraud §

PUBLIC HEALTH RELATED FOOD LAW (WHO AREA) § Additives and contaminants (toxicological aspects) §

PUBLIC HEALTH FOOD LAW CONTINUED § Irradiation – removal of pathogens and control of

TRENDS IN FOOD LAW § International harmonisation: Codex/EU § Non-prescriptive requirements § Horizontal requirements

RISK ANALYSIS AND FOOD LAW § Scientific risk assessment § Risk management § Risk

IMPORTANT FOOD LAW CONCEPTS § Proportionality § Precautionary principle § Subsidiarity § Putting consumer

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WHO FOOD LAW COURSE INTRODUCTION NED KINGCOTT

SCOPE OF FOOD LAW § Food standards (eg meat content) § Additives and contaminants § Hygiene: animal and non-animal origin § Labelling § Allergens § Nutrition § Irradiation § GMOs

PURPOSE OF FOOD LAW § Protection of public health § Prevention of fraud § Protection of honest traders § Consistent requirements § Removal of non-tariff barriers

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

PUBLIC HEALTH FOOD LAW CONTINUED § Irradiation – removal of pathogens and control of dose § Genetically modified organisms – health issue?

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

RISK ANALYSIS AND FOOD LAW § Scientific risk assessment § Risk management § Risk communication

IMPORTANT FOOD LAW CONCEPTS § Proportionality § Precautionary principle § Subsidiarity § Putting consumer first § Openness and transparency § Consultation with all stakeholders