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European Food Law Handbook
by Bernd Van Der Meulen

European Food Law Handbook highlights the consequences of this combination and provides insights in both substantive and procedural food law.

European Food Law Handbook analyses and explains the institutional, substantive and procedural elements of EU food law, taking the General Food Law as a focus point.

Principles are discussed as well as specific rules addressing food as a product, the processes related to food and communication about food through labelling.

The European food law handbook is produced in co-operation with the European Institute for Food Law and is relevant for practitioners and scholars both with and without a background in law. It is ideal for education purposes.


1. Introduction to law

  • Introduction to legal science
  • Sources of law
  • Branches of law
  • Constitutional law
  • Administrative law
  • Criminal law
  • Private law
  • Substantive and procedural law
  • International private law
  • International public law
  • European Union law
  • Food law
  • The intertwining branches of law
2. International public law

  • Basic characteristics of international law: the nation state
  • International organisations
  • The United Nations
  • The specialised agencies of the United Nations
  • The World Trade Organization is an UN related organisation
  • Decision making in intergovernmental organisations
  • Supranational international law
  • Human rights in international law
  • Food as a human right
  • The relation between international and national law
3. The European Union and food law

  • The reform between Union and Community
  • The basic structure of the EU and its law
  • The powers of the EU: attribution
  • EU policy instruments
4. The institutions of the European Community

  • The European Council
  • The Council of the European Union
  • The European Commission
  • The European Parliament
  • Council and Commission: comitology
  • The Court of Justice of the European Communities
  • The European Court of Auditors
  • The European Food Safety Authority
  • The Standing Committee on the Food Chain and Animal Health
  • The Advisory group on the food chain and animal and plant health
  • Stakeholders’ participation
5. The embedding of food law into substantive EU law

  • The Customs Union
  • Ban on all customs levies and all measures with an equivalent effect
  • Ban on quantitative restrictions
  • Trade wars
  • The common market
  • Technical barriers to trade
  • From common to internal market
  • Strengthening of substantive EC law
6. Food law: development, crisis and transition

  • History of European food law
  • Creating an internal market for food in Europe
  • Advancement through case law
  • Breakdown
  • The White Paper: a new vision on food law
  • Intermezzo: documents
  • Follow up
  • Future
  • An analytical approach to food law
7. The General Food Law: general provisions of food law

  • The General Food Law
  • Aim and scope
  • Definitions
  • General principles
  • Focussed objectives
  • Risk analysis, risk management and risk communication
  • Precautionary principle
  • Food law and science
  • Other consumer interests
  • International trade
  • Food safety: a duty of care
  • Implementation of the General Food Law
8. Product 1: Authorisation requirements

  • Additives
  • Food supplements
  • Novel foods
  • Genetically modified foods
  • Functional foods
  • Other approval schemes
  • Pre-market approval schemes
  • Developments
9. Product 2: food safety criteria: contaminants and restricted substances

  • Contaminants: general principles
  • Mycotoxins and chemicals
  • Acrylamide
  • Biological hazards
  • Residues
  • Pesticide residues
  • Residues of veterinary drugs
  • Hormones
  • TSE risk material
  • Animal by-products
10. Process: food handling, hygiene, traceability and recall

  • Preventing problems: food hygiene
  • Preparing for problems: traceability
  • Dealing with problems: recall
  • Food safety law for businesses
11. Informed choice: presentation of food products

  • Labelling
  • Mandatory information
  • Name
  • List of ingredients
  • Net quantity
  • Durability
  • Origin labelling
  • Nutrition labelling
  • Organic
  • GM-labelling
  • Beef and veal
  • Nutrition and health claims
  • Indications for other purposes than consumer information
  • Further labelling provisions
12. Public powers: official controls, enforcement and incident management

  • Official controls
  • Measures in case of non-compliance
  • Incident management
  • Emergencies
13. Consumer

  • For you, about you, over you, without you
  • The consumer in European case law
  • Responsibility?
  • Collective rights
  • Complaints
  • Individual consumers’ rights?
  • Product liability law
14. Quality and marketing standards for fresh fruit and vegetables

  • Marketing and quality standards
  • The fresh fruit and vegetables FFV standard
  • The UNECE model for the FFV standard
  • Integration of the quality standard in EU law
  • The UNECE model for the FFV quality standard
  • Control
15. International food law

  • The World Trade Organisation
  • Codex Alimentarius
  • European Union
  • Businesses and international trade disputes
16. Private food law

  • Voluntary rules
  • The legend of private standards
  • Chain orchestration
  • Owning a scheme
  • Enforcement
  • Audits
  • Certification mark
  • Accreditation
  • Standard setting
  • Structure of private food law
  • Interconnected private schemes
  • Public – private interconnections
  • Motives
  • Examples
  • Good Agricultural Practices
  • BRC
  • IFS
  • SQF
  • ISO 22.000
  • GFSI
  • WTO

click here to see books of related interest


European Food Law Handbook
by Bernd Van Der Meulen
2008 • 632 pages • $93.95 + shipping
Texas residents please add 6.75 % sales tax

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