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Harmonization of legislation on foodstuffs, food additives and contaminants in the European Economic Community
Author(s) -
HAIGH R.
Publication year - 1978
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1978.tb00804.x
Subject(s) - harmonization , legislation , economic community , treaty , work (physics) , commission , european commission , european community , political science , working group , member states , law , food sector , business , public administration , international trade , engineering , economy , economics , geography , european union , mechanical engineering , physics , acoustics , archaeology , agriculture
Summary Tasks carried out by the Commission of the European Communities find their basis in treaties establishing their existence. The work on the approximation of the laws of the Member States on foodstuffs (including that on additives and contaminants is based on provisions in the Treaty of Rome establishing the European Economic Community (EEC)). The procedures for carrying out this work are also specified in this Treaty. The present text is designed to explain how these requirements are applied by the Institutions of the Community and their advisory working groups. It is hoped that it will provide a simple guide to those having a particular interest in this sector. Part I, which appears in this issue, sets out the working procedures, while in Part II some achievements and further programmes will be described.