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Guide to Food Laws and Regulations

Guide to Food Laws and Regulations Hardback - 2005 - 1st Edition

by Patricia A. Curtis

  • New
  • Hardcover

Description

Hardback. New. Created for both student food scientists and experienced professionals Informs students and professionals on the significance, range, and background of food laws and gives tools for finding current regulations. A compact resource outlining major U.S.
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Details

  • Title Guide to Food Laws and Regulations
  • Author Patricia A. Curtis
  • Binding Hardback
  • Edition number 1st
  • Edition 1
  • Condition New
  • Pages 248
  • Volumes 1
  • Language ENG
  • Publisher John Wiley & Sons, Hants, England
  • Date 2005-09-12
  • Features Bibliography, Index, Table of Contents
  • Bookseller's Inventory # A9780813819464
  • ISBN 9780813819464 / 0813819466
  • Weight 1.13 lbs (0.51 kg)
  • Dimensions 9.34 x 6.12 x 0.64 in (23.72 x 15.54 x 1.63 cm)
  • Library of Congress subjects Food law and legislation - United States
  • Dewey Decimal Code 344.730

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From the rear cover

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, the Guide 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.

Media reviews

Citations

  • Scitech Book News, 06/01/2006, Page 8

About the author

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).