Preface; Preface to the German edition; Author; Contents; List of abbreviations; Bibliography; Overview of the distribution of the Recitals; Synopses concerning the predecessors of the provisions of the FIR; Chapter I General Provisions; Article 1 Subject matter and scope; Article 2 Definitions; Annex I Specific Definitions; Chapter II General Principles On Food Information; Article 3 General objectives; Article 4 Principles governing mandatory food information; Article 5 Consultation of the European Food Safety Authority
Chapter III General Food Information Requirements and Responsibilities of Food Business OperatorsArticle 6 Basic requirement; Article 7 Fair information practices; Article 8 Responsibilities; Chapter IV Mandatory Food Information; Section 1 Content and presentation; Article 9 List of mandatory particulars; Article 10 Additional mandatory particulars for specific types or categories of foods; Annex III Foods for which the labelling must include one or more additional particulars; Article 11 Weights and measures; Article 12 Availability and placement of mandatory food information
Article 13 Presentation of mandatory particularsAnnex IV Definition of X-Height; Article 14 Distance selling; Article 15 Language requirements; Article 16 Omission of certain mandatory particulars; Annex V Foods which are Exempted from the Requirement of the Mandatory Nutrition Declaration; Section 2 Detailed provisions on mandatory particulars; Article 17 Name of the food; Annex VI Name of the food and specific accompanying particulars; Part A Mandatory particulars accompanying the name of the food; Part B Specific requirements concerning the designation of 'minced meat'
Part C Specific requirements concerning the designation of sausage casingsArticle 18 List of ingredients; Annex VII Indication and designation of ingredients; Part A Specific provisions concerning the indication of ingredients by descending order of weight; Part B Designation of certain ingredients by the name of a category rather than a specific name; Part C Designation of certain ingredients by the name of their category followed by their specific name or e number; Part D Designation of flavourings in the list of ingredients; Part E Designation of compound ingredients
Article 19 Omission of the list of ingredientsArticle 20 Omission of constituents of food from the list of ingredients; Article 21 Labelling of certain substances or products causing allergies or intolerances; Annex II Substances or products causing allergies or intolerances; Article 22 Quantitative indication of ingredients; Annex VIII Quantitative indication of ingredients; Article 23 Net quantity; Annex IX Net quantity declaration; Article 24 Minimum durability date, 'use by' date and date of freezing; Annex X Date of minimum durability, 'use by' date and date of freezing
