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The main objective of these lectures (and discussions) is to explain Food law principles and objectives relevant to food and feed production and distribution. Basic requirements on the manufacturing, labelling, marketing and control of food quality and safety are presented with respect to both unified european market and specific national rules. Attention is paid to the protection of consumers against fraud and misleading information as well as to the assessment of nutrition and health claims. Scientifically based health risk management, “from farm to fork” approach to traceability of raw materials (including feed), and principles of “Good Hygienic/Manufacturing Practice” are presented to understand the most important european regulations and technical standards.
Last update: Kocourek Vladimír (05.11.2012)
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Students will be able to understand and search all relevant information in EU legislation documents, technical standards, Codex Alimentarius documents and also to find specific requirements on given food product or testing laboratories and methods necessary for the assessment of conformity with regulations. Knowledge of the structure, legal status (force) and "up-to-dateness" of regulatory documents and various standards will be important in practice. Last update: Kocourek Vladimír (01.07.2013)
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R: Regulation 178/2002/EC laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (consolidated version) R: Zákon č. 110/1997 Sb. o potravinách a tabákových výrobcích(v platném znění) R: Regulation 1169/2011/EU on the provision of food information to consumers(consolidated version) R: Velíšek J. a kol.: Chemie potravin II, 3. vydání, OSSIS, Tábor, 2009, ISBN 978-80-86659-16-9 A: Příručka pro provozovatele potravinářského podniku. Ministerstvo zemědělství ČR, Praha 2010 A: Komentované předpisy pro ekologické zemědělství a výrobu biopotravin, Ministerstvo zemědělství ČR, Praha 2012 Last update: Kocourek Vladimír (01.07.2013)
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1. EU institutions, legislation documents, searching and understanding of relevant information; Codex Alimentarius 2. General principles and requirements of food law, scientific based support of food quality and safety (risk analysis) 3. International standardization, certification model, protection of consumers' health and legal interests 4. Food hygiene principles, HACCP, GHP/GMP, food safety management system 5. Food labelling, nutrition and health claims 6. Food additives and enzymes, flavourings, dietary supplements, the addition of vitamins and minerals to foods 7. Food contaminants, food contact materials and migration, packaging and preservation 8. Protection of geographical indication, designations of food origin, food authenticity, adultering 9. Products from organic farming, food alergens, „novel food“, GMO regulation 10.Pesticide residues, residues of veterinary drugs in food 11.Animal health and animal welfare rules, veterinary inspection 12.Principles of official controls of food quality and safety, monitoring 13.Measurement and conformity assessment, food sampling and testing, the role of community reference laboratories 14.Recent affairs in food safety / quality � case study, discussion Last update: Kocourek Vladimír (05.11.2012)
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http://web.vscht.cz/kocourev/legislativa.html http://eur-lex.europa.eu/cs/index.htm http://www.szpi.gov.cz/ http://www.bezpecnostpotravin.cz/ Last update: Kocourek Vladimír (26.06.2013)
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None - not required. Last update: Kocourek Vladimír (26.06.2013)
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| Teaching methods | ||||
| Activity | Credits | Hours | ||
| Účast na přednáškách | 1 | 28 | ||
| Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 1 | 28 | ||
| Příprava na zkoušku a její absolvování | 1 | 28 | ||
| 3 / 3 | 84 / 84 | |||
| Coursework assessment | |
| Form | Significance |
| Regular attendance | 10 |
| Examination test | 90 |