Traduction de «carton pour produits alimentaires » (Français → Anglais) :

‘Fork to farm’ — food (including seafood), health and well being: Consumer, societal, cultural, industrial and health as well as traditional aspects of food and feed, including behavioural and cognitive sciences; nutrition, diet-related diseases and disorders, including childhood and adult obesity and allergies; nutrition in relation to the prevention of diseases (including increased knowledge of the health bringing compounds and properties of food); innovative food and feed processing technologies (including packaging and technologies from non-food fields); improved quality and safety, both chemical and biological, of food, beverage ...[+++]s and feed; enhanced food safety assurance methodologies; integrity (and control) of the food chain; physical and biological environmental impacts on and of food/feed chains; impact on, and resistance of, food chains to global changes; total food chain concept (including seafood and other food raw materials and components); traceability and its further development; authenticity of food; development of new ingredients and products.

· "Fork to farm" – food (including seafood) , health and well being: Consumer, societal, cultural, industrial and health as well as traditional aspects of food and feed, including behavioural and cognitive sciences; nutrition, diet-related diseases and disorders, including childhood and adult obesity and allergies; nutrition in relation to the prevention of diseases (including increased knowledge of the health bringing compounds and properties of food); innovative food and feed processing technologies (including packaging and technologies from non-food fields); improved quality and safety, both chemical and biological, of food, bever ...[+++]ages and feed; enhanced food safety assurance methodologies; integrity (and control) of the food chain; physical and biological environmental impacts on and of food/feed chains; impact on, and resistance of, food chains to global changes; total food chain concept (including seafood and other food raw materials and components); traceability and its further development; authenticity of food; development of new ingredients and products.

· "Fork to farm" – food (including seafood), health and well being: Consumer, societal, cultural, industrial and health as well as traditional aspects of food and feed, including behavioural and cognitive sciences; nutrition, diet-related diseases and disorders, including childhood and adult obesity and allergies; nutrition in relation to the prevention of diseases (including increased knowledge of the health bringing compounds and properties of food); innovative food and feed processing technologies (including packaging and technologies from non-food fields); improved quality and safety, both chemical and biological, of food, bevera ...[+++]ges and feed; enhanced food safety assurance methodologies; integrity (and control) of the food chain; physical and biological environmental impacts on and of food/feed chains; impact on, and resistance of, food chains to global changes; total food chain concept (including seafood and other food raw materials and components); traceability and its further development; authenticity of food; development of new ingredients and products.

The proposals on general food hygiene (Regulation (EC) No ./.[on the hygiene of foodstuffs]) and on specific hygiene rules for food of animal origin (Regulation (EC) No ../.[laying down specific hygiene rules for food of animal origin]) lay down the provisions and rules of conduct for food business operators for the production of healthy, safe products of high quality.

18. Calls, further, on the Commission to give priority to the strict enforcement and monitoring of residue levels in food products; each year, the European Food Safety Authority should carry out representative checks on all agricultural products produced in the various Member States and on agricultural products from third countries which are sold on the European market; reports on the checks carried out by the food authority should take the EU rules on food-product residue levels as a benchmark;

16. Calls, further, on the Commission to give priority to the strict enforcement and monitoring of residue levels in food products. Each year, the food authority should carry out representative checks on all agricultural products produced in the various Member States and on agricultural products from third countries which are sold on the European market. Reports on the checks carried out by the food authority should take the EU rules on food-product residue levels as a benchmark;