Guide to Food Laws and Regulations by Patricia Curtis
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Guide to Food Laws and Regulations
By Patricia Curtis

A Guide to Food Laws and Regulations

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Format: Hardback

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Guide to Food Laws and Regulations by Patricia Curtis

Book Description

For both the student food scientist and the experienced professional, a knowledge of U.S. food law is the foundation that supports an understanding of all industry regulation-from that for labeling to additives to inspection. Based on a popular internet course, Food Laws and Regulations informs the student as to the significance, range, and background of food laws and gives tools for finding the most current regulations.This compact resource outlines major U.S. food laws and factors that led to their passage and explains the role of key agencies such as 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, trade secrets and patents, HACCP and GMPs, laws governing health claims, and the regulation of biotechnology.Food Laws and Regulations has been written by scientists for scientists, recognizing that legal research and the organization of legal source material differs from that in the sciences. Clearly stated objectives for each chapter along with pre- and post-tests support the learning process. Students and professionals in food science and technology, chemistry, biosytems engineering, food animal production and medicine, agribusiness, and other closely related fields will want to keep this sourcebook close at hand.

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Book Details

ISBN: 9780813819464
ISBN-10: 0813819466
Format: Hardback
(236mm x 158mm x 16mm)
Pages: 248
Imprint: Iowa State University Press
Publisher: Iowa State University Press
Publish Date: 28-Nov-2005
Country of Publication: United States

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Author Biography - Patricia Curtis

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).

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