FOOD 2010 Lecture Notes - Lecture 2: Canadian Food Inspection Agency, Hazard Analysis And Critical Control Points, General Agreement On Tariffs And Trade

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcon

Document Summary

Unit 2: food laws and regulations: compare and contrast legal definitions for food additives for products sold in. The most important agencies involved with establishing international food standards are the food and agriculture organization (fao) of the united. Food and agriculture organization (fao) of the united nations. Nations system with 180 member nations plus the european. Who proposes conventions, agreements, regulations and makes recommendations about international designations of diseases, causes of death, and public health practices: it also develops and promotes international standards concerning foods, biologics, pharmaceuticals and similar substances. In 1962, a joint initiative between the who and fao created the following global food regulatory body: Was established to develop international standards to facilitate international trade in food, and to protect the health of consumers: sets international standards according to science-based risk. Responsible for developing and maintaining a set of rules known as the assessment and risk management practices. Fao/who expert committee on food additives (jecfa), and joint.