SubjectsSubjects(version: 916)
Course, academic year 2019/2020
EU Food Legislation - S323025
Title: EU Food Legislation
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2012 to 2019
Semester: summer
Points: summer s.:5
E-Credits: summer s.:5
Examination process: summer s.:
Hours per week, examination: summer s.:2/0, Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
For type:  
Guarantor: Kocourek Vladimír prof. Ing. CSc.
Míková Kamila doc. Ing. CSc.
Examination dates   Schedule   
Annotation -
Last update: Kocourek Vladimír prof. Ing. CSc. (05.11.2012)
The main objective of these lectures (and discussions) is to elucidate European 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 explained 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. Due to the rapid development of EU Food law, only the most important principles, definitions and requirements on food business operators, testing laboratories and food control bodies are explained in detail. The emphasis is put on practical examples, recent incidents and discussion illuminating subject in question.
Aim of the course -
Last update: Kocourek Vladimír prof. Ing. CSc. (27.06.2013)

Students shall understand basic principles of european food legislation and to learn essential requirements on the food/feed production and distribution practices with respect to the food quality and safety. At the end of this course, students shall be able to 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. (05.11.2012)

B: Regulation No 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.

B: Regulation No 1169/2011/EC on the provision of food information to consumers.

B: Regulation No 882/2004/EC on official controls performed to ensure the verification of compliance with food law.

C: Regulation No 852/2004/EC on the hygiene of foodstuffs.

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

Syllabus -
Last update: Kocourek Vladimír prof. Ing. CSc. (29.07.2016)

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: Kocourek Vladimír prof. Ing. CSc. (27.06.2013)

In case of Erasmus students: documented basic knowledge of food (bio)technology, food microbiology, and nutrition requirements.

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 1 28
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1 28
Práce na individuálním projektu 1 28
Příprava na zkoušku a její absolvování 1 28
5 / 5 140 / 140
Coursework assessment
Form Significance
Regular attendance 20
Examination test 50
Oral examination 30