COURSE OVERVIEW

Every nation needs an effective food legislation and food control service to promote a safe, honestly presented food supply and to protect consumers from contaminated, adulterated and spoiled foods. Generally, the food law is divided into two parts: a basic food act and regulations. The act itself sets out broad principles, while regulations contain detailed provisions. The principles or general provisions to be included in food law are primarily: basic purposes and scope, definitions of basic concepts, inspection, enforcement, biological and chemical contaminants, packaging and labeling, and procedures for the preparation and amendment of the regulations for implementation of the law. Food law is based on scientific studies. Harmonization of food law on the international level is a worldwide trend from the late twentieth century.
This course is designed to provide participants with a detailed and up-to-date overview of food regulation. It covers the structure of food law including regulation and food standards; the laws and regulations to prevent gross adulteration and contamination; the microbial contamination, hygienic practice and chemical and environmental contamination; the food additives and labeling; and the harmonization of food laws and regulations at the international level.