Law. Human. Environment

The article provides a scientific and theoretical analysis of EU food legislation. It was found that it is based on the rules of law governing relations related to the process of agricultural production. Such legal relations have a specific object (agricultural products, including feed), special entities (agricultural producers), and hence their content – the rights and responsibilities of entities associated with the safety of agricultural products at the stage of primary production. In order to determine the place of food law in the EU legal system, its principles are revealed: risk analysis (Article 6); precautionary principle (Article 7); responsibility for food safety (Article 17, paragraph 1); traceability (Article 18); protection of consumers’ interests (Article 8); the right to information (Articles 9, 10). It is argued that the existence of rules governing a particular type of homogeneous social relations (arising, changing and ceasing in the production of safe food, including feed), as well as the principles underlying the basic principles of such production, indicates that food law is formed legal institution. The presence in it of a significant number of norms of different branches of law, united in their content, allows us to consider it an interdisciplinary legal institution, the basis of which are the norms of agricultural (agricultural) law of the EU.

food law, agrarian law, EU legislation, agricultural products, foodstuff, food quality and safety, consumer protection, primary production of agricultural raw materials, feed