SubjectsSubjects(version: 949)
Course, academic year 2021/2022
Introduction to Food Legislation - AB323004
Title: Introduction to Food Legislation
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0, Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Teaching methods: full-time
For type: Bachelor's
Additional information:
Old code: LMJ
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Schulzová Věra doc. Dr. Ing.
Kocourek Vladimír prof. Ing. CSc.
Kohoutková Jana Ing. Ph.D.
Interchangeability : B323004, N323006, N323006A, Z323006
Is interchangeable with: B323004
Examination dates   Schedule   
Annotation -
Last update: Kubová Petra Ing. (06.05.2019)
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.
Aim of the course -
Last update: Kubová Petra Ing. (06.05.2019)

Students will be able to:

  • understand and search all relevant information in EU legislation documents, technical standards, Codex Alimentarius documents.
  • 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 timeliness of regulatory documents and various standards will be important in practice.

Literature -
Last update: Kubová Petra Ing. (06.05.2019)

R: Nařízení (ES) č. 178/2002 o obecném potravinovém právu (konsolidovaná verze)

R: Zákon č. 110/1997 Sb. o potravinách... (v platném znění)

R: Nařízení (ES) č. 1169/2011 o poskytování informací o potravinách spotřebitelům(konsolidovaná verze)

R: Dostálová J., Kadlec P. a kol.: Potravinářské zbožíznalství, Key Publishing, Ostrava 2014. ISBN 978-80-7418-208-2

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

Learning resources -
Last update: Kubová Petra Ing. (06.05.2019)

Requirements to the exam -
Last update: Kubová Petra Ing. (06.05.2019)

Within the syllabus

Syllabus -
Last update: Kubová Petra Ing. (06.05.2019)

1. Food Law in EU and member states: general principles, scope of regulation, product (food) safety and responsibilities, protection of consumers, food fraud and adulteration.

2. Understanding of EU law documents, searching consolidated versions, technical standardization (EN and ISO norms), certification; Codex Alimentarius standards, manufacturer´s standards.

3. Food safety: requirements of food law, EFSA role and scientific support, risk analysis, RASFF, risk/crisis management. Public health protection.

4. Food Act requirements on food bussiness operators, searching legislative documents and guidelines, protection against unsafe or adulterated food; specifications of some commodities, novel food.

5. Chemical contaminants in food and feedstuffs, residues of pesticides and veterinary drugs.

6. Food additives and flavourings: justification and conditions for their usage, food fortification.

7. Microbiological criteria, Food hygiene principles, HACCP, GHP/GMP, food safety management system.

8. Critical control points in food production and gastronomy, guidelines for the application of the HACCP system (step-by-step case studies).

9. Food labelling rules, information for consumers, calculation of nutrition values, nutrition and health claims, allergens.

10. Food for special medical purposes, food intended for young childern, food supplements, food from organic farming; protection of geographical indication, designations of food origin, food authentication.

11. Animal health and animal welfare rules, veterinary inspection, importing and exporting food.

12. Principles of official controls of food quality and safety in EU countries; competent authorities, food inspection rules, corrective actions and penalties, means of communication.

13. Measurement and conformity assessment, food sampling and testing (general rules), the role of European reference laboratories; accreditation of testing laboratories, company´s own control.

14. Food contact materials and migration, food packaging, waste management and environmental protection, REACH regulation.

Registration requirements -
Last update: Kubová Petra Ing. (06.05.2019)

None - not required.

Course completion requirements -
Last update: Kubová Petra Ing. (06.05.2019)

Successful completion of written and oral exams.