| CODE | FSN2012 | ||||||||||||
| TITLE | Food Legislation | ||||||||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Food Sciences and Nutrition | ||||||||||||
| DESCRIPTION | This study-unit will cover food safety regulation at national and EU level, and international food regulation, namely Codex Alimentarius and the World Trade Organisation. The unit will explore the Food Safety Act, 2002, specific regulations governing official controls, risk analysis and traceability Regulation (EC) 178/ 2002, food hygiene Regulation (EC) 852/2004, food additives Regulation (EC) No 1333/2008, EU labelling legislation Regulation (EU) 1169/2011, nutrition and health claims Regulation (EC) 1924/2006 and food supplements legislation Directive 2002/46/EC. An overview of other relevant legislation will be given, including food flavourings, food for special groups, fortified foods, food contact materials and articles and novel foods. Through a combination of theoretical insights and practical applications, students will gain a holistic understanding of the legal framework shaping the European food industry. Study-unit Aims: The aim of this study-unit is to provide students with an outline of the history and background to food regulation and a comprehensive understanding of EU and national food legislation, encompassing key topics such as food safety, regulatory processes, and specific regulations governing various aspects of the food industry. By exploring both the foundational principles and practical applications of EU food law, students will develop a well-rounded knowledge base of food regulation. Learning Outcomes: 1. Knowledge & Understanding By the end of the study-unit the student will be able to: - Analyze the role of international entities such as the World Trade Organisation and the Codex Alimentarius in shaping global and EU food regulations; - Explore and comprehend the specific provisions of key regulations, including Regulation (EC) 178/2002, Regulation (EC) 852/2004, Regulation (EC) No 1333/2008, Regulation (EU) 1169/2011, Regulation (EC) 1924/2006, Directive 2002/46/EC, and others; - Navigate and interpret EU legislation on specialized areas such as food for special groups, fortified foods, food contact materials, articles, and novel foods. 2. Skills By the end of the study-unit the student will be able to: - Apply regulatory knowledge to evaluate and analyze official controls at both EU and national levels; - Utilize risk analysis and traceability principles in the context of Regulation (EC) 178/2002; - Evaluate and implement food hygiene practices, considering personnel, premises, temperature control, and sanitation in accordance with Regulation (EC) 852/2004; - Evaluate legal compliance of food in respect of additives, supplements, labelling and health claims. Main Text/s and any supplementary readings: Recommended readings - Regulation, EU. (2002), Regulation (EC) No. 178/2002 of the European Parliament and of the Council laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in food safety, Brussels, EU, https://eur-lex.europa.eu/legal-content/ EN/TXT/?uri=CELEX:32002R0178 - Regulation, EU. (2004), Regulation (EC) No. 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs, Brussels, EU, https://eur-lex.europa.eu/legal-content/ EN/TXT/?uri=CELEX%3A32004R0852 - Regulation, EU. (2004), Regulation (EC) No. 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin, Brussels, EU, https://eur-lex.europa.eu/legal-content/ en/ALL/?uri=CELEX:32004R0853 - Regulation, EU. (2011), Regulation (EC) No. 1169/2011 of the European Parliament and of the Council on the provision of food information to consumers, Brussels, EU, https://eur-lex.europa.eu/legal-content/ EN/TXT/?uri=celex%3A32011R1169 - Regulation, EU. (2008), Regulation (EC) No. 1333/2008 on food additives, Brusssels, EU, https://eur-lex.europa.eu/legal-content/ EN/TXT/?uri=CELEX%3A02008R1333-20201223 - Regulation, EU. (2017), Regulation (EU) No. 2017/625 on official controls and other official activities performed to ensure the application of food and feed law, Brussels, EU, https://eur-lex.europa.eu/legal-content/ EN/TXT/?uri=CELEX:32017R0625 - Policy Document, EU. (2020), European Commission: Farm to Fork Strategy 2020, Brussels, EU, https://food.ec.europa.eu/horizontal-top ics/farm-fork-strategy_en Supplementary Text - Bernd van der Meulen, Bart F. W. Wernaart, Wageningen Academic Publishers. (2020), EU Food Law Handbook, 13. Wageningen Academic, Netherlands. [ISBN: 978-90-8686-903-9]. |
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| STUDY-UNIT TYPE | Lecture, Independent Study & Tutorial | ||||||||||||
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2024/5. It may be subject to change in subsequent years. |
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