Global Food Legislation
An Overview
1. Edition July 2014
352 Pages, Hardcover
30 tables
Handbook/Reference Book
Short Description
By distilling the key facts and regulations from international food law for professionals in the food industry, the world's ten most important food markets are surveyed in terms of regulatory standards, principles and the authorities involved. No legal training is required!
Further versions
Food is produced not only to be consumed in the country of its origin, but also to be exported to various locations worldwide. As such, manufacturers and suppliers need to know the market conditions and regulations of their customers in export markets.
Filling a distinct need in the globalized food economy, this introductory reference distils the key facts and regulations from the food laws of 10 countries and the European Union across four continents. The result is a truly global survey of the world's most important food markets in terms of regulatory standards, principles and the authorities involved.
To enable comparison between each country portrait, each chapter is structured in the same way, and includes information on the legal framework, the competent authorities, explanations of the basic principles of food law, introductions to the main areas of regulation (particularly, labeling and advertising; food hygiene and safety; additives and flavorings; food supplements; genetically modified organisms; import and export regulations), accountability regulations, and information on Internet resources.
The publication therefore provides key facts for food producers active on the international market, who often lack the time and resources to refer to the primary laws and legal commentaries.
Markets discussed:
Argentina
Brazil
Canada
China
European Union
Japan
The EU
Brazil
Canada
China
India
Japan
Russia
South Korea
Switzerland
USA
Each country is discussed in terms of
- The legal framework of food regulation
- A description of food safety authorities and enforcement procedures
- A description of basic principles of food law (e.g. traceability, precautionary principle)
- An overview of selected regulation areas (e.g. food labeling, nutrition facts, health claims, food hygiene, food additives, flavours, genetically modified food, novel food)
- A brief overview of accountability regulations (product liability)
- Special topics and challenges, developments and perspectives
- Main internet sources for food regulation and food safety authorities
Dr. Tobias Baumgartner, LL.M. (Eur.) is vice director of the Europe Institute at the University of Zurich (EIZ). He studied law at the Universities of Frankfurt and Mainz, obtained a Master?s degree (LL.M.) in European and International Law from the University of Bremen and a Doctoral degree (Dr. iur.) from the University of Zurich. He gained work/research experience in Hamburg, Hong Kong and New York. His fields of expertise cover the areas EU constitutional law, EU business law, IP law and food law. In his position at the EIZ, he advised the Federal Office of Public Health in the area of EU food law. Furthermore, he is a lecturer in an advanced study program on Swiss and EU food law, which he has established in cooperation with Evelyn Kirchsteiger-Meier from the Zurich University of Applied Sciences (ZHAW).
