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.
|Title of host publication||Ensuring Global Food Safety Exploring Global Harmonization|
|Editors||C.E. Boisrobert, A. Stjepanovic, O. Sangsuk, H.L.M. Lelieveld|
|Place of Publication||Oxford|
|Number of pages||64|
|Publication status||Published - 2010|