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Author: Scotland Publisher: ISBN: 9780111005903 Category : Law Languages : en Pages : 24
Book Description
Enabling power: Food Safety Act 1990, ss. 16 (1) (3), 17 (1), 18 (1) (c), 19 (1) (b), 26, 48 (1), sch. 1, paras. 1, 4 (b). Issued: 02.07.2009. Made: 23.06.2009. Laid before the Scottish Parliament: 24.06.2009. Coming into force: 31.07.2009. Effect: S.S.I. 2000/309 partially revoked; S.I. 1990/2490 revoked in relation to Scotland and S.S.I. 2002/284 revoked. Territorial extent & classification: S. GeneralEC note: These amendments to the 1990 Regs give effect to the provisions of: (a) Directive 1999/2/EC on the approximation of the laws of the Member States concerning foods and food ingredients treated with ionising radiation; (b) Directive 1999/3/EC on the establishment of a Community list of foods and food ingredients treated with ionising radiation; (c) Commission Decision 2002/840/EC adopting the list of approved facilities in third countries for the irradiation of foods; (d) Commission List of 3rd September 2004 of approved facilities for the treatment of foods and food ingredients with ionising radiation in the Member States; (e) Commission Decision 2004/691/EC amending Decision 2002/840/EC adopting the list of approved facilities in third countries for the irradiation of food; and (f) Commission Decision 2007/802/EC amending Decision 2002/840 as regards the list of approved facilities in third countries for the irradiation of foods. With correction slip dated November 2010
Author: Scotland Publisher: ISBN: 9780111005903 Category : Law Languages : en Pages : 24
Book Description
Enabling power: Food Safety Act 1990, ss. 16 (1) (3), 17 (1), 18 (1) (c), 19 (1) (b), 26, 48 (1), sch. 1, paras. 1, 4 (b). Issued: 02.07.2009. Made: 23.06.2009. Laid before the Scottish Parliament: 24.06.2009. Coming into force: 31.07.2009. Effect: S.S.I. 2000/309 partially revoked; S.I. 1990/2490 revoked in relation to Scotland and S.S.I. 2002/284 revoked. Territorial extent & classification: S. GeneralEC note: These amendments to the 1990 Regs give effect to the provisions of: (a) Directive 1999/2/EC on the approximation of the laws of the Member States concerning foods and food ingredients treated with ionising radiation; (b) Directive 1999/3/EC on the establishment of a Community list of foods and food ingredients treated with ionising radiation; (c) Commission Decision 2002/840/EC adopting the list of approved facilities in third countries for the irradiation of foods; (d) Commission List of 3rd September 2004 of approved facilities for the treatment of foods and food ingredients with ionising radiation in the Member States; (e) Commission Decision 2004/691/EC amending Decision 2002/840/EC adopting the list of approved facilities in third countries for the irradiation of food; and (f) Commission Decision 2007/802/EC amending Decision 2002/840 as regards the list of approved facilities in third countries for the irradiation of foods. With correction slip dated November 2010
Author: Institute of Food Science and Technology Publisher: John Wiley & Sons ISBN: 1118318234 Category : Technology & Engineering Languages : en Pages : 277
Book Description
Good Manufacturing Practice (GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product. In the case of food and drink, GMP is aimed at ensuring that products are safe for the consumer and are consistently manufactured to a quality appropriate to their intended use. Manufacturers have for several years been driving towards such goals as Total Quality Management (TQM), lean manufacturing and sustainability – GMP is bound up with these issues. The ever-increasing interest amongst consumers, retailers and enforcement authorities in the conditions and practices in food manufacture and distribution, increases the need for the food manufacturer to operate within clearly defined policies such as those laid down in GMP. The ability to demonstrate that Good Manufacturing Practice has been fully and effectively implemented could, in the event of a consumer complaint or a legal action, reduce the manufacturer’s liability and protect them from prosecution. First launched in 1986, IFST’s Good Manufacturing Practice Guide has been widely recognized as an indispensable reference work for food scientists and technologists. It sets out to ensure that food manufacturing processes deliver products that are uniform in quality, free from defects and contamination, and as safe as it is humanly possible to make them. This 6th edition has been completely revised and updated to include all the latest standards and guidance, especially with regard to legislation-driven areas such as HACCP. The Guide is a must have for anyone in a managerial or technical capacity concerned with the manufacture, storage and distribution of food and drink. It is also a valuable reference for food education, training and for those involved in food safety and enforcement. Food scientists in academic and industry environments will value its precision, and policy makers and regulatory organizations will find it an indispensable guide to an important and multifaceted area. About IFST IFST is the leading independent qualifying body for food professionals in Europe and the only professional body in the UK concerned with all aspects of food science and technology. IFST members are drawn from all over the world and from all ages and backgrounds, including industry (manufacturing, retailing and food service), universities and schools, government, research and development, quality assurance and food law enforcement. IFST qualifications are internationally recognised as a sign of proficiency and integrity.
Author: Paisan Loaharanu Publisher: CRC Press ISBN: 9781587160813 Category : Technology & Engineering Languages : en Pages : 236
Book Description
Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from the conference. Examined are applications of the technology in produce, animal products, and prepared foods, the economics of various irradiation technologies, international regulations, the marketing of irradiated products to consumers and retail outlets, and irradiation's implications for the global trade in food and agricultural commodities. Also included is new information on the scientific, regulatory, and consumer acceptance status of food irradiation and the role this technology will play in the 21st century. The new information in this book will be useful to all those involved in the processing, preservation, and distribution of food, as well as food industry managers and regulatory personnel. To receive your copy promptly, please order now. Information on ordering follows the complete table of contents. Conference Sponsors and Speakers This conference was sponsored by three U.N. Agencies: IAEA (International Atomic Energy Agency), FAO (Food and Agriculture Organization), and the WHO (World Health Organization). All authors are leading experts in aspects of food irradiation. From the Editor's Foreword "Significant developments on the acceptance and application of food irradiation as a method to ensure food safety and quality and to facilitate food trade have occurred in recent years. Regulations on food irradiation in many countries either have been or are being harmonized based on the Codex General Standard for Irradiated Foods and relevant recommendations of the International Consultative Group on Food Irradiation (ICGFI). The number of irradiation facilities for treating food is increasing and many more are under construction or being planned. The consumers are getting accurate information and are beginning to appreciate the benefit of irradiated foods.... The potential of irradiation as a method to ensure the hygienic quality of food, especially those of animal origin, as a quarantine treatment of fresh horticultural commodities, and as a substitute for fumigants, is being realized... The Conference reaffirmed the view that the safety and nutritional adequacy of irradiated food produced under conditions of Good Manufacturing Practice is no longer in question, regardless of the absorbed dose."
Author: Scotland
Author: Scotland
Author: Scotland
Author: Scotland
Author: Great Britain
Author: Great Britain
Author: Institute of Food Science and Technology
Author: Northern Ireland
Author: Philip F. Lewis
Author: 
Author: Paisan Loaharanu