SubjectsSubjects(version: 924)
Course, academic year 2021/2022
Introduction to Food Legislation - N323006A
Title: Úvod do potravinářské legislativy
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2013
Semester: summer
Points: summer s.:3
E-Credits: summer s.:3
Examination process: summer s.:
Hours per week, examination: summer s.:2/0, MC [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
For type:  
Additional information:
Old code: LMJ
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Kocourek Vladimír prof. Ing. CSc.
Míková Kamila doc. Ing. CSc.
Kohoutková Jana Ing. Ph.D.
Is interchangeable with: B323004, AB323004
Examination dates   Schedule   
Annotation -
Last update: Kocourek Vladimír prof. Ing. CSc. (05.11.2012)
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: Kocourek Vladimír prof. Ing. CSc. (01.07.2013)

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.

Literature -
Last update: Kocourek Vladimír prof. Ing. CSc. (01.07.2013)

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

Learning resources -
Last update: Kocourek Vladimír prof. Ing. CSc. (26.06.2013)

Syllabus -
Last update: Kocourek Vladimír prof. Ing. CSc. (05.11.2012)

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

Registration requirements -
Last update: Kocourek Vladimír prof. Ing. CSc. (26.06.2013)

None - not required.

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