Guide to Food Laws and Regulations

  • ID: 2223681
  • Book
  • 248 Pages
  • John Wiley and Sons Ltd
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For both student food scientists and experienced professionals, a knowledge of U.S. food law is the foundation that supports an understanding of all industry regulation. Based on a popular Internet course, theGuide to Food Laws and Regulations informs students on the significance, range, and background of food laws and gives tools for finding current regulations.

This compact resource outlines major U.S. food laws, factors that led to their passage, and explains the role of key agencies like 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, Occupational Safety and Health Administration regulations, environmental regulations, HACCP and GMPs, laws governing health claims, and the regulation of biotechnology.The Guide to Food Laws and Regulations is an ideal sourcebook for students and professionals in food science and technology, chemistry, biosystems engineering, food animal production and medicine, agribusiness, and other closely related fields.

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Contributors.

Preface.

Acknowledgments.

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).

Index

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PATRICIA A CURTIS, is professor and director of the Poultry Products Safety & Quality Peaks of Excellence Program, Department of Poultry Science, Auburn University. She also is the approved lead instructor and accredited course provider, International Meat and Poultry HACCP Alliance.

Contributions by Wendy Dunlap (Sealed Air Corporation), Ted Feitshans (North Carolina State University), and Brooke Caudill (Auburn University). Chapter on religious food law by Joe Regenstein (Cornell University), Muhammad M. Chaudry (Islamic Food and Nutrition Council), and Carrie E. Regenstein (University of Wisconsin, Madison).

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