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Harmonization of Food Standards Based on Risk Analysis
1st Edition - October 1, 2018
Editor: Bernd van der Meulen
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Harmonization of Food Standards Based on Risk Analysis presents a quantitative approach to establishing acceptable daily intake (ADI) levels of residues, contaminants and… Read more
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Harmonization of Food Standards Based on Risk Analysis presents a quantitative approach to establishing acceptable daily intake (ADI) levels of residues, contaminants and pathogenic microorganisms to protect consumer health and safety and address the issue of food waste that contributes to the growing issue of food insecurity. While an increasing number of food standards exist for maximum levels of presence through risk analysis procedures, differences in regulated acceptance standards still persist. Using comparative case studies from around the world, this book presents the context, regulatory classification requirements and criteria for bringing food products into the scope of approval requirements.
Presents comparative case studies that show differences in food safety levels between jurisdictions
Discusses how standards are justified by differences in climate, dietary habits, and how mutual recognition of standards could be advocated
Considers whether there is value in harmonizing elements in the process
Compares national and Codex Alimentarius standards, examining whether the differences are justifiable
Food and related industries, large and small, which do international business, Scientists working in the field of food safety, Food safety regulators and politicians, Those at technical colleges and universities
1. Risk analysis: to what extent does consensus exist regarding the risk analysis methodology as such and the role the precautionary principle may play in this context.
2. Overview of differences in standards in the Codex Alimentarius and in the jurisdictions included in the comparison. How big – or how small is the problem?
3. Case study: plant protection product
4. Case study: veterinary drug
5. Case study: naturally occurring chemical
6. Case study: industrial pollutant
7. Case study: radioactivity
8. Case study: microorganism
9. Zero tolerances
10. Authorization requirements
11. Integrating discussion
No. of pages: 484
Published: October 1, 2018
Imprint: Academic Press
Hardback ISBN: 9780128094631
eBook ISBN: 9780128134351
Bernd van der Meulen
Bernd van der Meulen (Bachelor/Masters of Law, Masters of Governance, PhD Law) is the head of the Law and Governance Group of Wageningen University, President & co-founder of the Dutch Food Law Association (NVLR) and Director of European Institute for Food Law where he is a supervisor of PhD-researchers and students in organisation, quality assessment, mediation and conflict resolution and served as chair of the exams committee of the Department of Social Sciences at Wageningen University (2002-2012)
Affiliations and expertise
Wageningen University, Wageningen, The Netherlands