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EU food law and policy
Publication details: The Hague Kluwer Law International 2004Description: 228p xxiISBN:- 978-9041121240
- 344.404 HOL
Contents:
Table of Contents;
Preface;
Biographical Notes;
Table of Treaties;
Table of European Community Secondary Legislation;
Table of Cases;
Chapter 1. Introduction;
Chapter 2. Free Movement of Goods;
Chapter 3. New Approach;
Green Paper and White Paper;
Chapter 4. Emergence of Food Law as an Autonomous Branch of Law;
Chapter 5. Food Labelling;
Chapter 6. Additives;
Chapter 7. Flavourings;
Chapter 8. Claims;
Chapter 9. Parnuts;
Foodstuffs Intended for Particular Nutritional Uses;
Chapter 10. Food Supplements and Fortification;
Chapter 11. Vertical Directives;
Chapter 12. Novel Foods and Genetically Modified Organisms;
Chapter 13. Agricultural Products;
Chapter 14. Food Contact Materials;
Chapter 15. Contaminants and Residues;
Chapter 16. Hygiene;
Chapter 17. Zoonoses/Microbiological Criteria;
Chapter 18. Food Controls and Official Inspection of Foodstuffs;
Chapter 19. The International Context;
Chapter 20. Conclusion;
Annex I: Action Plan on Food Safety;
Annex II: List of Permitted Food Colours;
Annex III: Fortification;
Annex IV: Food Supplements;
Glossary;
Index.
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
BOOKs
|
National Law School | 344.404 HOL (Browse shelf(Opens below)) | Available | 26722 |
Table of Contents;
Preface;
Biographical Notes;
Table of Treaties;
Table of European Community Secondary Legislation;
Table of Cases;
Chapter 1. Introduction;
Chapter 2. Free Movement of Goods;
Chapter 3. New Approach;
Green Paper and White Paper;
Chapter 4. Emergence of Food Law as an Autonomous Branch of Law;
Chapter 5. Food Labelling;
Chapter 6. Additives;
Chapter 7. Flavourings;
Chapter 8. Claims;
Chapter 9. Parnuts;
Foodstuffs Intended for Particular Nutritional Uses;
Chapter 10. Food Supplements and Fortification;
Chapter 11. Vertical Directives;
Chapter 12. Novel Foods and Genetically Modified Organisms;
Chapter 13. Agricultural Products;
Chapter 14. Food Contact Materials;
Chapter 15. Contaminants and Residues;
Chapter 16. Hygiene;
Chapter 17. Zoonoses/Microbiological Criteria;
Chapter 18. Food Controls and Official Inspection of Foodstuffs;
Chapter 19. The International Context;
Chapter 20. Conclusion;
Annex I: Action Plan on Food Safety;
Annex II: List of Permitted Food Colours;
Annex III: Fortification;
Annex IV: Food Supplements;
Glossary;
Index.
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