ECTS
ECTS Course Catalogue
Course details
Course code: NWSS10067o15Semester: 2015/2016 winter
Name: Basics of Food Legislation
Major: Commodity Science
Study Type: first cycle
Course type: compulsory
Study Semester: 7
ECTS points: 1
Hours (Lectures / Tutorials / Other): 12 / 0 / 0
Lecturer: dr inż. Danuta Figurska – Ciura
Language of instruction: Polish
Learning outcomes: Knowledge: After completing the course the student defines the basic concepts of food law. Understands and shows the basic issues related to food safety policy; know, identify and name the types of legal acts, recognizes and describes the basic legislation concerning food and nutrition in the European Union and Poland, indicates the objectives and principles of internal and external control of food safety. Student lists and describes the official food control bodies operating in Poland, and can make the characteristic of distinction between their powers and their activities. Skills: Student is able to present the aims and objectives of the EU food policy, legislation searches related to the topic, uses the selected legislative acts in order to solve basic problems. Student analyzes legislation, draw up statements of legislation and can interpret the basic provisions of food law, implement and apply the provisions of food law in practice. Student identifies and formulates requirements for food hygiene and food production on the basis of food legislation.
Competences: The student is aware of the importance of the role of law in maintaining food safety, ensure compliance with food law and is sensitive to violations of professional ethics. Follow the food law. It is capable and willing to cooperate in order to provide assurance of compliance principles in their environment. He is aware of its powers, open and creative.
Prerequisites: none
Course content: Principles of food safety policy. Basic principles and history of food law. Codex Alimentarius. Food law in EU and in Poland. Framework Regulation (EC) 178/2002, hygienic regulations package, other chosen union regulations. Polish food legislation. Basic issues and principles, structure and competences of official control bodies.
Recommended literature: 1. Bezpieczeństwo żywności i żywienia komentarz do ustawy oraz przepisów wspólnotowych Grochowska M.; ODDK Gdańsk, 2006; 2. Nowe prawo żywnościowe Unii Europejskiej a systemy GMP, GHP, HACCP, Kowalska E. Majewska E., Obiedziński M.W., Zadernowski M.R.; ODDK Gdańsk, 2006; 3. Żywność a prawo i zdrowie Gertig H., Duda G., Wydawnictwo Lekarskie PZWL, 2004; 4. Current union and polish legislation documents.
Assessment methods: Written exam – minimum knowledge level of 60%.
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