1. WHO FOOD LAW COURSE INTRODUCTION NED KINGCOTT

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

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

4. 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

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

6. 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

7. RISK ANALYSIS AND FOOD LAW  Scientific risk assessment  Risk management  Risk communication

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