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Reports on a survey assessing hoteliers′ knowledge and understanding of the recently introduced Food Safety Act 1990 and Food Hygiene (Amendment) Regulations 1990/1991. Forty per cent of hotels in the Cardiff area (30 in all) were approached to participate, ten refused, eight of these being small hotels (under 20 bedrooms). Knowledge and understanding of the new legislation was generally poor especially amongst the managers of small hotels. The main offences, enforcement procedures, penalties and temperatures required in the legislation were particularly poorly understood. Managers in larger chain‐owned hotels had the greatest levels of knowledge and understanding and had made the most progress towards being able to show “due diligence”. Makes recommendations for improved communication of food safety information.

The central message coming out of this paper is that the realisation of food safety legislation within the context of the European internal market, whilst laudable, has encountered, and will continue to meet with difficulties in its effective implementation. In considering specifically food safety within the European hotel industry, there has been a move away from prescription to generalised principles contained within the relevant legislation. Yet, with such flexibility, differences have emerged in interpretation, all at the expense of the single market, free of trade barriers. The size of the EU inevitably means that more emphasis regarding food safety procedures will be placed on shifting responsibility to hotel proprietors and also on appropriate monitoring by authorities. However, because of the nature and structure of the European hotel industry, in terms of chain and independent hotels, and its transient workforce, the evidence suggests that a substantial minority are still not ready to assume those responsibilities.

The early 1990s will be a watershed for UK food legislation being significantly updated. Primary control measures will be in keeping with a food system primarily consisting of a highly industrialised food manufacturing industry. Legislation will also be applicable to the rest of the industry: farmers, retailers and caterers. Many secondary controls will follow legislation which will be designed to increase public protection from food‐borne illness.

The purpose of this paper is to analyze the current situation of multidimensional food safety assurance in Serbia, as an official candidate for European Union (EU) membership, in relation to its EU food law harmonization efforts.

Serbian assurance scheme was covered in this paper included food safety legislation, control and standards.

The food safety system in Serbia needs improvements in the area of effectiveness and efficiency of food safety control and inspection services, knowledge and expertise of state inspectors, governmental officials, food safety consultants and auditors. Additionally, problems related to the overlapping responsibilities of various legal authorities and inspection services have to be solved, with an improved transparency and communication between legal authorities, customers, consumers and food business operators.

An overview of current situation in food safety assurance in Serbia is shown.

Ontario’s Ministry of Environment and Climate Change seeks to legislate diverse waste streams (including food waste) by implementing Bill 151, known colloquially as the Waste Free Ontario Act. The purpose of this study is to investigate how stakeholders in Ontario’s food and waste systems perceive the prospective legislation.

The paper is based on interviews with stakeholders across the food value chain in Ontario, as well as an analysis of legislation and related documents.

The paper argues that Bill 151 represents the Province’s commitment to an ecological modernization paradigm. This research uncovers the lines of tension that may exist in the implementation of food waste policy. These lines of tension represent stakeholders’ ideological perspectives on food waste, including whether it signals an efficient or inefficient economy, whether legislation should prioritize economic or environmental goals and whether it is more appropriate for legislation to incentivize desired food waste treatments or penalize/prohibit undesired activities.

The analysis reveals potential allies in the regulatory process, likely points of contention and areas where greater consensus may be forged, depending on government efforts to reframe the issues at stake.

A comprehensive description of food law enforcement in England and Wales, Scotland and Northern Ireland is presented. The history of food law is described together with the probable consequences of future EEC legislation on the UK situation.

Why did we need a new food safety bill? This latest legislation on food, needed because of the rapid pace of change in the food industry and technology, is aimed at restoring public confidence. The main provisions of the Act are examined: food safety; enforcement powers; consumer protection; regulation making powers and defences. This streamlined legislation will offer, it is argued, greater flexibility and wider powers.

This paper examines the implementation of recent changes to Victorian food safety legislation with particular reference to the implications for the foodservice industry. The research findings reported in this paper are based on a major food safety management audit undertaken for the Victorian Auditor General's Office. The components of the audit, on which this paper is based, involved a quantitative survey of all 79 of the Victorian local councils, in‐depth qualitative audits of 12 of these councils selected across the range of councils, from central business district to urban, suburban and rural locations, and a telephone survey of 219 food businesses within these 12 councils. Concludes that, to improve food safety awareness among operators, local councils need to pay attention to the provision of effective education and training programs, to the timely review of food safety programs, and to have a risk‐based approach to inspections.

An in‐depth examination of the evolution of legislation, practice and thinking in food safety in the UK and Europe in general. Explores the reduced levels of confidence exhibited by consumers.

Reviews the effects of the Food Safety Act 1990. A survey conducted in July/August 1991 found that food manufacturers appear to have a positive attitude based on the gradual changes in food production, distribution and consumption, shopping habits and technology over the years. Innovations are being introduced in training, food safety and quality assurance policies, prompting increased awareness both company‐wide and amongst senior management.