Food Legislation - B323013
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The aim of the course is to familiarise students with the European and national legal systems relating to food. Students will learn the basics of food law, its terminology and how it operates within the European Union; in the area of food regulation, students will be introduced to the basic aspects of European legislation and its impact on the national legal system.
The main legal requirements for the production, labelling and distribution of food, for public catering and for the marketing of food are explained. Attention is given to the assessment of the quality, safety and nutritional value of food and to the mechanisms used to protect consumers and the market environment. The course provides information on legislation on materials and articles in contact with food, legislation on chemicals and environmental legislation (waste, packaging waste, environmental damage, water, air). The role of technical standardisation (technical standards) and quality and safety management systems is described.
By attending the lectures, students will gain knowledge of the regulatory framework for food processing and distribution, be familiar with the main legal and technical documents and the terminology used. They should be able to navigate through the hierarchy of legal and technical standards and be able to identify the currently valid documents that specify the requirements for a particular product or process.
Students will be provided with basic information on the approach of regulatory authorities to food quality and authenticity control. The lectures will be supplemented with concrete examples and case law from both the European Court of Justice and the Czech courts.
Last update: Schulzová Věra (14.04.2025)
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Within the scope of the syllabus, participation in lectures at least 60% Last update: Schulzová Věra (14.04.2025)
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Lectures with practical cases and involvement of students in discussion Involvement of lectures by experts during the course - state administration, official control, food law, EU representatives, experts from practice Use of case studies to link theory with practice, involvement of students in discussion Feedback from students, self-testing in e-learning Last update: Schulzová Věra (15.04.2025)
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Successful completion of written and oral exams. Last update: Schulzová Věra (14.04.2025)
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1. National and EU food law: principles, areas of regulation, product safety, product liability, counterfeiting and consumer protection. 2. Structure of national and EU legislation, technical standards, certification, information resources. 3. Food safety strategy - scientific principles, risk analysis, alert system (RASFF), crisis management. Public Health Act. 4. Food law, general obligations of producers and distributors, commodity ordinances; protection against adulteration. 5. Chemical contamination of food, residues of pesticides and veterinary drugs. 6. Conditions for the use of additives, flavourings, enzymes, food fortification. 7. Microbiological requirements for food and foodstuffs, good hygiene and production practice. 8. Critical points in food production and HACCP systems, safety management systems. 9. Rules for food labelling, information on packaging, calculation and declaration of nutritional value, nutrition and health claims. 10. Foods for particular nutritional uses, food supplements, bio-products and bio-foods; authenticity and origin of food. Genetically modified organisms 11. Veterinary requirements for products and hygiene of food of animal origin, import and export of food. 12. Official food control: legal basis, organisation and competences, procedures and measures. Administrative penalties. Case law. 13. Food quality and safety assessment: sampling and investigation. 14. Requirements for production and testing facilities and packaging, environmental protection, "chemical" legislation (REACH). Last update: Schulzová Věra (14.04.2025)
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Úřední věstník Evropské unie - http://eur-lex.europa.eu Sbírka zákonů ČR - http://aplikace.mvcr.cz/sbirka-zakonu/ Státní veterinární správa – www.svscr.cz Státní zemědělská a potravinářská inspekce – www.szpi.gov.cz http://www.bezpecnostpotravin.cz/ Databáze TRIS - http://ec.europa.eu/growth/tools-databases/tris/cs/ Evropský úřad pro bezpečnost potravin - http://www.efsa.europa.eu/ Obecné potravinové právo - https://ec.europa.eu/food/safety/general_food_law_en Systém rychlého varování - https://ec.europa.eu/food/safety/rasff/portal_en Biologická bezpečnost - https://ec.europa.eu/food/safety_en Chemická bezpečnost - https://ec.europa.eu/food/safety/chemical_safety_en Falšování potravin - https://ec.europa.eu/food/safety/food-fraud/ffn_en Zlepšující látky v potravinách - https://ec.europa.eu/food/safety/food_improvement_agents_en Nové potraviny - https://ec.europa.eu/food/safety/novel_food_en Legislativa týkající se informací na potravinách pro spotřebitele - https://ec.europa.eu/food/safety/labelling_nutrition/labelling_legislation_en Výživová a zdravotní tvrzení - https://ec.europa.eu/food/safety/labelling_nutrition/claims_en EU registr výživových a zdravotních tvrzení - http://ec.europa.eu/food/safety/labelling_nutrition/claims/register/public/?event=register.home Doplňky stravy - https://ec.europa.eu/food/safety/labelling_nutrition/supplements_en Obohacování potravin vitamíny a minerálními látkami - https://ec.europa.eu/food/safety/labelling_nutrition/vitamins_minerals_en Zvláštní kategorie potravin - https://ec.europa.eu/food/safety/labelling_nutrition/special_groups_food_en Geneticky modifikované organismy - http://ec.europa.eu/food/dyna/gm_register/index_en.cfm Správná hygienická praxe – vyhledávač národních přístupů - https://webgate.ec.europa.eu/dyna/hygienelegislation/ Databáze evropských značek kvality - http://ec.europa.eu/agriculture/quality/door/list.html?locale=cs Last update: Schulzová Věra (14.04.2025)
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Upon successful completion of the course, students will be able to:
Orient themselves in legal regulations and technical standards in the field of food production and distribution, independently search for relevant legal texts (national and European), understand and interpret them Apply in practice the basic rights and obligations and responsibilities of food business operators Design and interpret food information provided to consumers Orient themselves in systems of quality control, safety and authenticity of food Last update: Schulzová Věra (14.04.2025)
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None - not required. Last update: Schulzová Věra (14.04.2025)
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| Teaching methods | ||||
| Activity | Credits | Hours | ||
| Konzultace s vyučujícími | 0.4 | 10 | ||
| Účast na přednáškách | 1 | 28 | ||
| Příprava na zkoušku a její absolvování | 1.6 | 46 | ||
| 3 / 3 | 84 / 84 | |||
| Coursework assessment | |
| Form | Significance |
| Regular attendance | 40 |
| Examination test | 20 |
| Oral examination | 40 |
