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Food law

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halal
thumb|right|The word halal. It is used as a visual marker for Muslims in restaurants, shops and on products.|263x263px
foot-and-mouth disease
infectious and sometimes fatal viral disease that affects cloven-hoofed animals and caused by apthovirus
ultra-high-temperature processing
food processing technology
appellation d'origine contrôlée
French protected geographic appellation
Codex Alimentarius
collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety
denominazione di origine controllata
quality assurance label for Italian food products
nutrition facts label
label required on most packaged food in many countries
Islamic dietary laws
religious dietary restrictions
pareve
thumb|A Non-dairy creamer|non-dairy coffee creamer marked with a pareve label
dine and dash
form of theft by fraud
best available technology
approved environmental solutions
Traditional speciality guaranteed
quality policy of the European Union for food
no observable adverse effect level
denotes the level of exposure of an organism
generally recognized as safe
United States government designation for food additives
diet in Hinduism
Diet in Hinduism
McDonald's Corporation v Steel & Morris
legal case
Federal Food, Drug, and Cosmetic Act
acts of the United States Congress that authorized the Food and Drug Administration to oversee the safety of food, drugs, medical devices, and cosmetics
Pure Food and Drug Act
consumer protection law in the United States of America
kapu
ancient Hawaiian code of conduct
food contact material
materials that are intended to be in contact with food
Comparison of Islamic and Jewish dietary laws
Wikimedia list article
Codex Alimentarius Austriacus
a collection of food standards in the Austro-Hungarian Empire
Assize of Bread and Ale
law in medieval England
Dietary Supplement Health and Education Act of 1994
1994 statute of United States Federal legislation
Food Chemicals Codex
collection of internationally recognized standards for the purity and identity of food ingredients