Development of Food Legislation Around the World

B.M.J. van der Meulen

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

1 Citation (Scopus)

Abstract

A variety of systems are presented in the perspective of the development of food legislation to give an impression of the features found in food law and the reasons they have taken certain forms. Legislation on food is not only widely distributed in time but also in space. The assurance of safe food production is a multidisciplinary task involving food producers, processors, food scientists, technologists, toxicologists, and food regulators. The general public may consider that “safe food” means food with zero risk. But from a regulatory point of view, safe food means food that has an appropriate level of protection (ALOP). Today, globalization of the food trade and increasing problems worldwide with emerging and reemerging food-borne pathogens has increased the risk of cross-border transmission of infectious diseases. The World Trade Organization (WTO) recognizes the standards, guidelines of hygienic practices, and recommendations established by the Codex Alimentarius Commission as the basis for harmonization.
Original languageEnglish
Title of host publicationEnsuring Global Food Safety Exploring Global Harmonization
EditorsC.E. Boisrobert, A. Stjepanovic, O. Sangsuk, H.L.M. Lelieveld
Place of PublicationOxford
PublisherAcademic Press
Pages5-69
Number of pages64
ISBN (Print)9780123748454
DOIs
Publication statusPublished - 2010

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