For both the student food scientist and the experienced professional, a knowledge of U.S. food law is the foundation that supports an understanding of all industry regulation-from that for labeling to additives to inspection. Based on a popular internet course, Food Laws and Regulations informs the student as to the significance, range, and background of food laws and gives tools for finding the most current regulations.This compact resource outlines major U.S. food laws and factors that led to their passage and explains the role of key agencies such as the FDA and FSIS in regulation and enforcement. Students are directed to internet sites as well as to indexes and resources available from the Federal government. Other topics include religious dietary law, trade secrets and patents, HACCP and GMPs, laws governing health claims, and the regulation of biotechnology.Food Laws and Regulations has been written by scientists for scientists, recognizing that legal research and the organization of legal source material differs from that in the sciences. Clearly stated objectives for each chapter along with pre- and post-tests support the learning process.
Students and professionals in food science and technology, chemistry, biosytems engineering, food animal production and medicine, agribusiness, and other closely related fields will want to keep this sourcebook close at hand.
Chapter 1 An Introduction to Laws and Regulations (Patricia Curtis and Wendy Dunlap).
Chapter 2 How Did We Get Where We Are Today? (Patricia Curtis and Wendy Dunlap).
Chapter 3 Federal, State and Local Laws (Patricia Curtis and Wendy Dunlap).
Chapter 4 Major Laws and Regulations Related to Food Safety and Quality (Patricia Curtis and Wendy Dunlap).
Chapter 5 Food Labeling (Patricia Curtis and Wendy Dunlap).
Chapter 6 Environment Regulations and the Food Industry (Theodore A. (Ted) Feitshans).
Chapter 7 Occupational Safety and Health Administration Regulations and the Food Industry (Patricia Curtis).
Chapter 8 Federal Trade Commission Regulations and the Food Industry (Patricia Curtis).
Chapter 9 An Introduction to Kosher and Halal Food Laws (Joe M. Regenstein and Muhammad M. Chaudry and Carrie E. Regenstein).
Chapter 10 Biotechnology (Patricia Curtis and Brooke Caudill).