Guide to the Food Safety Act, 1990 (Blackstone's Guide) Book

Consumer awareness of food safety has risen dramatically in recent years and has been heightened by the controversies over such matters as salmonella in eggs, BSE, cook-chill foods, listeria and irradiated food. Although the Food Safety Act 1990 is not a direct response to these matters, its timing is extremely appropriate. The Act is in fact a result of long term review of food legislation which reflects the need to modernize and strengthen the controls over food. The authors concede that some of the provisions of the Act will cause serious concern to the business world, as the penalties for non-compliance with the law have increased dramatically and new offences have been introduced. The major changes which the Act introduce include the registration and licensing of food premises, stronger controls over unfit and contaminated food, strengthened enforcement procedures and new regulation making powers. The authors provide a guide to the Act which will enable lawyers and professionals within the food industry to understand its major provisions and be prepared for the new regulations.Read More