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Informationen zum Autor Patricia A. Curtis is Professor and Director of the Auburn University Food Systems Institute, Auburn University, Alabama. She also is an approved lead instructor and accredited course provider for the International Meat and Poultry HACCP Alliance and the Seafood HACCP Alliance. Klappentext 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, Guide to Food Laws and Regulations, 2nd Edition 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.New to this edition are six chapters on subjects that have risen to prominence 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 RegulationsGuide to Food Laws and Regulations, 2nd Edition 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. Zusammenfassung 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. Inhaltsverzeichnis List of Contributors xv About the Companion Website xvii Chapter 1 Introduction to Laws and Regulations 1 Patricia A. Curtis Introduction 1 Sources of American Law 2 The Constitution 2 Statutory Law 3 Common Law 3 Equity 3 Public and Private Law 3 Private Law 3 Public Law 3 Legislative Branch 4 Judicial Branch 5 Federal Court System 5 The Supreme Court 5 Courts of Appeals 5 US District Courts 6 Special Courts 6 Executive Branch 6 Sources of Legislation 7 How a Bill Becomes a Law 8 Introduction 8 Considered in Committee 8 Reintroduction 9 Debate in Congress 9 Presidential Action 10 Enrollment Where to Find Legal Information 11 Law-making Process 12 The Laws 13 Conventional Search Method 16 Example Search 16 How Regulations are Made 17 The Rule-making Process and Publication 17 Example 18 Code of Federal Regulations 18 Using the Code of Federal Regulations 19 Example 19 References 20 Additional Resources 21 Chapter 2 How Did We Get Where We Are Today? 23 Patricia A. Curtis, Emily L. Steinberg, Michelle A. Parisi, and Julie K. Northcutt Introduction 23 Reasons for Food Laws 24 American Food Laws 25 The "Poison Squad" 28 The Jungle 31 The Need for a New Food and Drug Law 33 Elixir of Sulfanilamide: Raspberry Flavored Death 36 Food Drug and Cosmetic Act of 1938 37 Silent Spring and the Environmental Protection Agency 38 First Amendment to the Food, Drug and Cosmetic Act 38 Public Health Service Act 39 Milestones in US Food a...
