Food Law

Dr Katharine Thompson is a Senior Lecturer at De Montfort University and teaches Constitutional & Administrative Law at undergraduate level, Employment Law at undergraduate and postgraduate level and Food Law at postgraduate level. She researches in the areas of Food Law and Public Law and has written a number of books and articles in these areas. Katharine is also the Food Safety Editor for Butterworth’s Law of Food and Drugs. Professor Chris Willett is a Professor at Essex University and has taught, researched, published and advised in the areas of UK, EU and global consumer and contract law; commercial law; sales law; food law; digital content law; services of general interest; financial services law; and unfair terms and practices law. He is a Visiting Professor at the University of Udine in Italy and has close links in other parts of Italy, Copenhagen, Amsterdam, Melbourne and Helsinki. He regularly conducts studies and research reports and advises on law reform for the UK government, the EU and other bodies, eg recently on major legislative reform of UK consumer law, digital content reform in the EU and consumer protection in relation to financial services in the UK and EU. Neil Parpworth is a Principal Lecturer at De Montfort University. His teaching and publishing interests lie in the fields of Constitutional and Administrative Law, Civil Liberties and Human Rights and Environmental Law. He is the author or co-author of a number of books and articles in refereed journals. He has also had many articles published in legal professional journals.

Chapter 1: The development of modern food law
Chapter 2: Central and local government control of food
Chapter 3: General principles and requirements of Community food law
Chapter 4: Food Safety Act 1990: extent, subordinate legislative powers, interpretation and presumptions
Chapter 5: Food safety: rendering food injunctions to health and inspection and seizure of suspected food
Chapter 6: Food safety: unhygienic food businesses
Chapter 7: Hazards, warning systems, emergencies and crisis management
Chapter 8: Consumer protection: general offences
Chapter 9: Food labelling and advertising
Chapter 10: Food standards and descriptions
Chapter 11: Food claims and nutrition
Chapter 12: Food safety: additives, contaminants, flavourings, contact materials, residues and other substances in food
Chapter 13: Food hygiene: general
Chapter 14: Food hygiene: production and importation of products of animal origin for human consumption
Chapter 15: Food preparation and temperature controls: miscellaneous provisions
Chapter 16: Quantity and price marking requirements
Chapter 17: Feeding stuffs
Chapter 18: Enforcement: official controls on food and feed
Chapter 19: Enforcement: prosecutions and evidence
Chapter 20: Strict liability, defences etc
Chapter 21: Civil remedies