2021/404
Third country lists for animal health – explained
Lists of third countries from which entry into the EU of animals, germinal products and products of …
Explicadores de AGRINFO
Además de resúmenes de los nuevos Reglamentos y Normas de la UE, los Informes AGRINFO incluyen resúmenes que ayudan a explicar el contexto de estos cambios, especialmente cuando los usuarios solicitan información adicional (puede hacerlo a través de Ask AGRINFO). Algunos ejemplos de temas tratados son el "Pacto Verde" de la UE, los controles oficiales y el régimen fitosanitario; y las normas sobre irradiación de alimentos y plásticos de un solo uso. A continuación se enumeran todos nuestros resúmenes y explicaciones.
2021/405
Third country lists for public health – explained
Lists of third countries or regions permitted to export animals and animal products for human consumption to …
2021/2278
Import tariffs and tariff rate quotas explained
Description of import tariffs and quotas set by the EU and how they are managed, with links …
2002/46/EC
Food supplements explained
Background information on the rules on selling food supplements in the EU, including requirements regarding permitted ingredients, …
396/2005
EU pesticide regulations (maximum residue levels) explained
Explained: EU regulations governing pesticide maximum residue levels in food and feed and their implications for third …
1308/2013
EU Marketing standards explained
EU marketing standards, goals and impacts explained, with links to sector standards
2017/2403
Sustainable fisheries partnership agreements explained
Overview of the EU’s sustainable fisheries partnership agreements with non-EU countries
1935/2004
Food contact materials explained
A summary overview of the EU’s legal framework for food contact materials
2015/2283
Novel foods explained
Background information on the rules for bringing to the EU market novel foods, and foods traditionally eaten …
1881/2006
EU legislation on contaminants - maximum levels explained
Summary of the EU's legal framework, rationale and basic principles for maximum limits for contaminants in food