Description
Book SynopsisCreated 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.
Table of ContentsContributors.
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
