AFTP Course - International Food Law - The Basics
Organised by AFTP
As a result of recent events, and changing international relationships, the key elements of international food law have taken on increased importance for government and industry alike. Through this course you will be introduced to the intricacies of the international attempts to harmonise national controls and establish rules governing food trade.
The course begins with a survey of the original attempts to agree international food standards for national adoption with the main focus being on the work of the Codex Alimentarius Commission (CAC). With this historical awareness, you will then tackle the current relationships between the CAC and the World Trade Organisation (WTO). In particular, this will analyse the impact of the WTO’s Sanitary and Phytosanitary Agreement (the ‘SPS Agreement’) on key aspects of EU and UK food legislation.
This may all sound rather theoretical but issues such as genetically modified foods, novel foods and the residue limits for pesticides on crops or hormones in meat are examples of controversial issues subject to evaluation under the WTO rules.
With the imminent changes to the UK’s international relationships (and international legal requirements) forthcoming, this course would be of direct benefit to any professional engaged in exporting products, or whose industry is likely to undergo legal changes in the coming years.
On completion of the course, learners should be able to:
- Appreciate the interaction of international law with various national laws
- Explain the origins and background of international food legislation and describe its overall structure and key components
- Access the legal requirements which are imposed on the food industry
- Be able to access the relevant legislation relating to your business
- Engage in the development of future food laws