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Author: Great Britain Publisher: ISBN: 9780111513682 Category : Languages : en Pages : 4
Book Description
Enabling power: Food Safety Act 1990, ss. 16 (1) (a) (c), 17(1), 48 (1)Issued: 19.07.2011. Made: 13.07.2011. Laid: 19.07.2011. Coming into force: 15.08.2011. Effect: S.I. 1993/1658 amended. Territorial extent & classification: E. General. EC note: These Regulations amend S.I. 1993/1658 in order to implement in England, Commission Directive 2010/59/EU amending Directive 2009/32/EC on the approximation of the laws of the Member States on extraction solvents used in the production of foodstuffs and food ingredients. Revoked by SI 2013/2210 (ISBN 9780111103548)
Author: Great Britain Publisher: ISBN: 9780111513682 Category : Languages : en Pages : 4
Book Description
Enabling power: Food Safety Act 1990, ss. 16 (1) (a) (c), 17(1), 48 (1)Issued: 19.07.2011. Made: 13.07.2011. Laid: 19.07.2011. Coming into force: 15.08.2011. Effect: S.I. 1993/1658 amended. Territorial extent & classification: E. General. EC note: These Regulations amend S.I. 1993/1658 in order to implement in England, Commission Directive 2010/59/EU amending Directive 2009/32/EC on the approximation of the laws of the Member States on extraction solvents used in the production of foodstuffs and food ingredients. Revoked by SI 2013/2210 (ISBN 9780111103548)
Author: Scotland Publisher: ISBN: 9780111014486 Category : Languages : en Pages : 4
Book Description
Enabling power: Food Safety Act 1990, ss. 16 (1) (a) (c), 17 (1), 48 (1). Issued: 19.08.2011. Made: 16.08.2011. Laid before the Scottish Parliament: 18.08.2011. Coming into force: 15.09.2011. Effect: S.I. 1993/1658 amended in relation to Scotland. Territorial extent & classification: S. General. EC note: These Regulations amend the 1993 Regulations in order to implement in Scotland Commission Directive 2010/59/EU amending Directive 2009/32/EC on extraction solvents used in the production of foodstuffs and food ingredients. Revoked by SSI 2013/266 (ISBN 9780111021514)
Author: Caoimhín MacMaoláin Publisher: Bloomsbury Publishing ISBN: 1782256105 Category : Law Languages : en Pages : 536
Book Description
This book provides a broad conspectus on the application of EU and international regulation of the food sector on English law. It is aimed at practitioners and students of this vital and emerging branch of law, which has become an important part of current political and legal debate. It is written not just for lawyers as a statement of current law, but is also aimed at all those involved or interested in the food industry who wish to familiarise themselves with how the law is applied practically in this jurisdiction. The book commences with a short conceptual framework for the study of food law. It then provides a comprehensive and up-to-date account of current English law, explaining fully the detailed processes by which both international and national law and EU decision making have impacted upon most aspects of the production, sale and consumption of food in England. The book explains and assesses the operation of the current law by describing in detail the roles of Government, the Food Standards Agency and local enforcement authorities in the making and enforcing of laws concerning food. The work contains full outlines of the developments in the most significant areas of food law. It concentrates specifically on topics such as food labelling and advertising, quality and compositional requirements, geographical food names, genetic modification, organic production, animal welfare and also the role of law in tackling poor health, obesity, and diet-related disease. The book, though primarily designed as a law text, goes beyond the usual confines of such works. It sets out to explain and describe the impact of successive food crises, such as BSE and the use of horsemeat in beef products, on food safety and transparency requirements. The book considers and assesses how the existing rules on the chemical and biological safety of food impact on our law, and concludes with a review of the developing legal issues concerning the environmental impacts of current and proposed food law, in particular the relationship between food law, climate change and food security.
Author: National Research Council Publisher: National Academies Press ISBN: 0309142393 Category : Law Languages : en Pages : 348
Book Description
Scores of talented and dedicated people serve the forensic science community, performing vitally important work. However, they are often constrained by lack of adequate resources, sound policies, and national support. It is clear that change and advancements, both systematic and scientific, are needed in a number of forensic science disciplines to ensure the reliability of work, establish enforceable standards, and promote best practices with consistent application. Strengthening Forensic Science in the United States: A Path Forward provides a detailed plan for addressing these needs and suggests the creation of a new government entity, the National Institute of Forensic Science, to establish and enforce standards within the forensic science community. The benefits of improving and regulating the forensic science disciplines are clear: assisting law enforcement officials, enhancing homeland security, and reducing the risk of wrongful conviction and exoneration. Strengthening Forensic Science in the United States gives a full account of what is needed to advance the forensic science disciplines, including upgrading of systems and organizational structures, better training, widespread adoption of uniform and enforceable best practices, and mandatory certification and accreditation programs. While this book provides an essential call-to-action for congress and policy makers, it also serves as a vital tool for law enforcement agencies, criminal prosecutors and attorneys, and forensic science educators.
Author: Food and Agriculture Organization of the United Nations Publisher: Food & Agriculture Org. ISBN: 9251305056 Category : Technology & Engineering Languages : en Pages : 156
Book Description
This document presents key messages and the state-of-the-art of soil pollution, its implications on food safety and human health. It aims to set the basis for further discussion during the forthcoming Global Symposium on Soil Pollution (GSOP18), to be held at FAO HQ from May 2nd to 4th 2018. The publication has been reviewed by the Intergovernmental Technical Panel on Soil (ITPS) and contributing authors. It addresses scientific evidences on soil pollution and highlights the need to assess the extent of soil pollution globally in order to achieve food safety and sustainable development. This is linked to FAO’s strategic objectives, especially SO1, SO2, SO4 and SO5 because of the crucial role of soils to ensure effective nutrient cycling to produce nutritious and safe food, reduce atmospheric CO2 and N2O concentrations and thus mitigate climate change, develop sustainable soil management practices that enhance agricultural resilience to extreme climate events by reducing soil degradation processes. This document will be a reference material for those interested in learning more about sources and effects of soil pollution.
Author: Ralf Schweiggert Publisher: Elsevier ISBN: 0323996094 Category : Technology & Engineering Languages : en Pages : 643
Book Description
Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout. - Provides a fully revised and updated resource on current regulatory standards and legislation - Includes new chapters on both emerging ingredients and the latest technologies - Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter - Contains a current and comprehensive overview of product-specific coloration approaches
Author: Great Britain
Author: Great Britain
Author: Great Britain
Author: Scotland
Author: Great Britain
Author: Caoimhín MacMaoláin
Author: National Research Council
Author: Food and Agriculture Organization of the United Nations
Author: Henning Steinfeld
Author: 
Author: Ralf Schweiggert