Guide to US Food Laws and Regulations

For both student food scientists and experienced professionals, a knowledge of U.S. food law is the foundation that supports anunderstanding of all industry regulation. Based on a popularinternet course, Guide to Food Laws and Regulations, 2ndEdition informs students on the significance, range, andbackground of food laws and gives tools for finding currentregulations.

This compact resource outlines major U.S. food laws, factorsthat led to their passage, and explains the role of key agencieslike the FDA and FSIS in regulation and enforcement. Students aredirected to internet sites as well as to indexes and resourcesavailable from the Federal government. Other topics includereligious dietary law, Occupational Safety and HealthAdministration regulations, environmental regulations, HACCP andGMPs, laws governing health claims, and the regulation ofbiotechnology.

New to this edition are six chapters on subjects that have risen toprominence during the last few years:

• Poultry Processing Regulations
• Federal Trade Commission
• Animal Welfare Regulations and Food Production
• Egg Laws and Regulations
• Catfish Regulations
• Locating Laws and Regulations

Guide to Food Laws and Regulations, 2nd Edition isan ideal sourcebook for students and professionals in food scienceand technology, chemistry, biosystems engineering, food animalproduction and medicine, agribusiness, and other closely relatedfields.