I'm just wondering if anybody knows of any books or literary pieces that describe European/UK food law in more basic terms? I'm hoping to purchase something to have on site at my place of work that can be referred to by anybody but particularly by my QA assistant. I'm sure you're all aware that the law is a complicated beast and takes a lot of getting your head round. I'm looking for something that would simplify everything for beginners/intermediates. So for example:
"2.- (1) Subject to sub-paragraph (2) and paragraph 3, any person who keeps any food-
(a) which is likely to support the growth of pathogenic micro-organisms or the formation of toxins; and
(b) with respect to which any commercial operation is being carried out,
at or in a food premises at a temperature above 8°C commits an offence"
Would be translated into "Make sure temperature sensitive food such as milk and cooked meat is kept below 8°C"
Hope you all catch my drift and that there's something out there that can help. I'm sure there is as there's pretty much a book on anything out there!