Chemistry of Foods: EU Legal and Regulatory Approaches, 2014 Chemistry of Foods Series

This book concerns the EU legal and regulatory framework relating to Chemicals in Food. It is divided in two parts: the first section offers an introduction to the European General Food Law with an analysis of EFSA (the European Food Safety Authority) and a description of main features of food safety-related regulations. The second part focusses on the legislation finding application concerning chemicals in food from different viewpoints, namely:
- the REACH regulation;
- the enzyme, flavorings and additive regulatory framework;
- the matter of contamination and veterinary drugs;
- the use of Food contact materials.
The final chapter addresses several considerations relating to chemical hazards and crisis management, highlighting shortcomings and lessons from experience.

Food Safety in Europe .- EU Regulations on Chemicals in Foods.

Introduces to the European General Food Law and analyzes the EFSA (the European Food Safety Authority) Describes food safety-related regulations Treats the legislation laying down chemicals in food from different viewpoints (REACH regulations; the enzyme, flavorings and additive regulatory framework; the matter of contamination and veterinary drugs; the use of Food contact materials) Includes supplementary material: sn.pub/extras