Regulatory issues and retailer requirements: EU food hygiene law and implications for food factory design
This chapter analyzes the conditions set for the design of food factories by four types of EU food hygiene legislation. The chapter opens with a description of the objectives of EU food hygiene law in the setting of the General Food Law (GFL). The fundamental concepts of the GFL and the procedures based on the hazard analysis and critical control point (HACCP) principles are expected to contribute most to the legal context for food factory design. Direct regulation provides the minimum threshold and the guides to good practice have to be developed.
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| Main Authors: | , |
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| Format: | Part of book or chapter of book biblioteca |
| Language: | English |
| Published: |
Woodhead Publishing
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| Subjects: | Direct administrative regulation, EU food hygiene law, EU general food law, EU guides to good food hygiene practice, European food law handbook, Fundamental concepts, Hazard analysis and critical control point, |
| Online Access: | https://research.wur.nl/en/publications/regulatory-issues-and-retailer-requirements-eu-food-hygiene-law-a |
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