EU Food Law - system of European and national law
• What are European Directives, Regulations, Decisions?
• Implementation in EU Member States
• Food Law: Most relevant legislative acts
Requirements to be met for placing food onto the European market
• Hygiene and transport
• Composition and ingredients incl. additives, flavours etc.
• Specific food categories: Wholefood, novel food, healthy, fresh, natural labeling etc
• Who is responsible?
Consequences of non-compliance
• Sales ban
• Measures ordered by market surveillance authorities
Rapid Alert System (RASSF)
• When is a recall necessary?
• Notification obligation?
Agreements and contracts – Impact of European Food law
• Contract law in Europe (differences between harmonized and non-harmonized issues, interaction of European and national law)
• Sales Agreements
• Distribution/Purchase Agreements – possible measures to ensure product compliance
• Private Label Agreements
Other legal aspects of placing food onto the European market
• Trade mark and competition law
• Customs law
• Product liability
The logistical aspects of selling food into Europe
• From point A to point Z: a step by step transatlantic journey products from the United States to Europe
>>Processes: what you need to know to efficiently and effectively sell food into Europe
>>Handling and Storage
• Types of Storage: Advantages and Disadvantages:
• Katie Vickery, Partner,Osborne Clarke
• Ben Van Wolput, Manager, FoodCare Plus
• Michael SAS, President, Across Foods
12:00 - 1:00 PM - Webinar Program
1:00 - 1:30 PM - Q & A
EACCNY Member: $50
EACCNY Non-member: $50
Registration coming soon
This Program is partnership with the United States Department of Commerce Trade and Commercial Services