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 Regulations

Guide 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.

About the Author

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.

Book Information
ISBN 9781118227787
Author Patricia A. Curtis
Format Paperback
Page Count 344
Imprint Wiley-Blackwell
Publisher John Wiley and Sons Ltd
Weight(grams) 445g
Dimensions(mm) 230mm * 154mm * 17mm