Part, Chapter, Paragraph
1 I, 2. 2 | and live animals (61%) and foodstuffs and animal fodder (89%)
2 II, 5. 10. 2 | Accidental poisoning from foodstuffs and poisonous plants~490~
3 II, 5. 10. 5 | provisions on the labelling of foodstuffs to be delivered to the consumer,
4 II, 5. 10. 5 | the ingredients present in foodstuffs. The new labelling rules
5 II, 5. 10. 5 | that all ingredients in foodstuffs will have to be included
6 II, 5. 10. 5 | used in the production of foodstuffs, they must be labelled with
7 II, 5. 10. 5 | cause adverse reactions to foodstuffs.~ ~Table 5.10.3. List of
8 II, 5. 10. 5 | the in the production of foodstuffs and derivatives exempted
9 II, 5. 10. 7 | presentation and advertising of foodstuffs. Official Journal of the
10 II, 5. 10. 7 | the ingredients present in foodstuffs. Official Journal of the
11 III, 10. 2. 1 | presentation and advertising of foodstuffs to the final consumer (European
12 III, 10. 2. 1 | regarding the labelling of foodstuffs. This Directive is based
13 III, 10. 2. 1 | that all ingredients in foodstuffs will have to be included
14 III, 10. 2. 1 | helps lower cholesterol”) on foodstuffs based on nutrient profiles.~ ~
15 III, 10. 2. 1 | presentation and advertising of foodstuffs. Official Journal L 109 ,
16 III, 10. 4. 2 | packaging and irradiation of foodstuffs; e) RASFF and emergencies:
17 III, 10. 4. 2 | the official control of foodstuffs and a concerted series of
18 III, 10. 4. 2 | levels of mycotoxins in foodstuffs;~• Commission regulation (
19 III, 10. 4. 2 | levels of nitrates in certain foodstuffs;~• Commission regulation (
20 III, 10. 4. 2 | MCPD and benzo(a)pyrene in foodstuffs; and~• Commission regulation (
21 III, 10. 4. 2 | dioxin-like PCBs in certain foodstuffs.~ ~Despite official specifications,
22 III, 10. 4. 2 | zoonotic agents in animals, foodstuffs and feedingstuffs.~This
23 III, 10. 4. 2 | coordinated control programmes for foodstuffs based on Council Directive
24 III, 10. 4. 2 | ingestion of contaminated foodstuffs or water). Salmonella in
25 III, 10. 4. 2 | transferred to humans via foodstuffs. There are specific measures
26 III, 10. 4. 2 | quality of all types of foodstuffs has to properly consider
27 III, 10. 4. 2 | foodstuff. The safety of foodstuffs must be mainly ensured through
28 III, 10. 4. 2 | microbiological criteria for foodstuffs, applicable from 1 January
29 III, 10. 4. 2 | and histamine in specific foodstuffs.~ ~As regards the TSEs (
30 III, 10. 4. 2 | may be used in specific foodstuffs and in limited quantities.
31 III, 10. 4. 2 | be authorised for use in foodstuffs by means of a future positive
32 III, 10. 4. 2 | legally permitted on crops or foodstuffs, showing that the pesticide
33 III, 10. 4. 2(36)| pesticides residues in and on foodstuffs of animal origin (OJ L 221,
34 III, 10. 4. 2 | years. Between 35 and 45 foodstuffs are surveyed each year depending
35 III, 10. 4. 2 | no pesticide residues in foodstuffs for particular nutritional
36 III, 10. 4. 2 | April 2004 on the hygiene of foodstuffs, Regulation (EC) No 853/
37 III, 10. 4. 2 | microbiological criteria for foodstuffs. Official Journal of the
38 III, 10. 4. 2 | presentation and advertising of foodstuffs. Official Journal of the
39 III, 10. 4. 2 | April 2004 on the hygiene of foodstuffs. Official Journal of the
40 IV, 12. 10 | considered one of the central foodstuffs which has to comply to high
41 IV, 12. 10 | in a specific ordinance. Foodstuffs are monitored for pesticide
42 IV, 12. 10 | pesticide residues in foodstuffs of animal origin~S.I. 181
43 IV, 12. 10 | refreshments, detergents, foodstuffs), metal cans (milk or foodstuffs),
44 IV, 12. 10 | foodstuffs), metal cans (milk or foodstuffs), the cardboards and the
