Food Law in the United States

Author: Michael T. Roberts

Publisher: Cambridge University Press

ISBN: 1316425428

Category: Law

Page: 471

View: 4153

As the modern food system continues to transform food - its composition, taste, availability, value, and appearance - consumers are increasingly confronted by legal and regulatory issues that affect us all on a daily basis. In Food Law in the United States, Michael T. Roberts addresses these issues in a comprehensive, systematic manner that lays out the national legal framework for the regulation of food and the legal tools that fill gaps in this framework, including litigation, state law, and private standards. Covering a broad expanse of topics including commerce, food safety, marketing, nutrition, and emerging food-systems issues such as local food, sustainability, security, urban agriculture, and equity, this book is an essential reference for lawyers, students, non-law professionals, and consumer advocates who must understand food law to advance their respective interests.
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Food Law Handbook

Author: Harold Schultz

Publisher: Springer Science & Business Media

ISBN: 9401173737

Category: Science

Page: 664

View: 3025

Of all industries in the United States, the food industry must in fact be the most regulated by law. If it is not, its competition for this distinction goes unnoticed. All phases of the food industry are subjected to some control by law, beginning with the land food is grown on and the oceans from which it is harvested. Seed and plant stock are sometimes subjected to control such as to the nutritional value of the foods they produce. Acreages of agricultural crops, the quantities of foods to be produced, are regulated. As foods are produced, whether from plants or animals, the substances applied to increase yields or provide protection from pests are controlled to insure safe use. As foods enter and pass through the huge marketing system they are scrutinized from beginning to end by regulatory agents operating under authority of food laws. Those foods which are transformed through various technologies into today's thousands of consumer products are watched carefully to insure the appropriateness and safety of added ingredients, not all of which are natural, and the adequacy of processing, packaging and storage. Finally, the representation of foods to consumers through labeling and advertising is controlled to make sure it is accurate and sufficiently informative.
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Food Law for Public Health

Author: Jennifer L. Pomeranz

Publisher: Food and Public Health

ISBN: 0190227257

Category: Medical

Page: 212

View: 5065

"Food and its many aspects - production, consumption, marketing, labeling, procurement, safety - have become a mainstay of both popular discourse and the practice of public health. Food Law for Public Health is the first book on food law written specifically for a public health audience. It offers necessary grounding in food law for audiences in public health, nutrition, food studies, policy, or anyone with a professional interest in this increasingly important area. With clear writing and thought-provoking questions and exercises for classroom discussion, it is an ideal tool for learning and teaching"--Unedited summary from book cover.
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Food Law and Policy

Author: Jacob E. Gersen,Margot J. Pollans,Michael T. Roberts

Publisher: Aspen Publishers

ISBN: 1454858052

Category: Law

Page: 1176

View: 5184

Food Law and Policy surveys the elements of modern food law. It broadens the coverage of traditional food and drug law topics of safety, marketing, and nutrition, and includes law governing environment, international trade, and other legal aspects of the modern food system. The result is the first casebook that provides a comprehensive treatment of food law as a unique discipline. Key Features: Draws together cases with other regulatory materials such as rulemaking documents and agency requests for proposals for grant funding. Focuses on federal law and includes discussion of innovations in food law happening at the municipal, state and federal level. Covers the latest developments in food law.
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Nutraceutical and Functional Food Regulations in the United States and Around the World

Author: Debasis Bagchi

Publisher: Academic Press

ISBN: 9780080920528

Category: Technology & Engineering

Page: 462

View: 4718

Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace. Nutraceutical and Functional Food Regulations in the United States and Around the World has been written by eminent experts in the field with the specific intention of addressing these important considerations. Beginning with insights into the scope, importance and growing opportunities in these industries, the book demonstrates the global scenario on the acceptance and demand for nutraceuticals and functional foods. It explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as the intricate aspects of manufacturing procedures. Including regulations from South America, Canada, European Union, Australia, New Zealand, Africa, Japan, Korea, China, India and Southeast Asia as well as the United States, Nutraceutical and Functional Food Regulations in the United States and Around the World provides a valuable resource for understanding the key considerations of operating in this rapidly expanding area. Overview of nutraceutical and functional food regulations around the world Discusses the important of GRAS status and DSHEA regulations Provides insight on quality manufacturing techniques, cGMP and standardized analytical techniques Includes salient features on overcoming regulatory hurdles Addresses the importance of safety, efficacy and human clinical studies for worldwide acceptance Highlights anti-terrorism safety assurance through traceability Explores the significance of intellectual property, trademark and branding on marketing
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Water laws in the United States of America

a selected reference list of publications with some reproductions, basic excerpts, and lists of contents of special interest relating to water rights, irrigation, conservation, drainage, and flood and overflow protection for agricultural lands

Author: Food and Agriculture Organization of the United Nations. Agriculture Division,United Nations. FAO/ECE Agriculture Division,Milo Beyer Williams

Publisher: N.A

ISBN: N.A

Category: Technology & Engineering

Page: 161

View: 3764

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Global Legislation for Food Packaging Materials

Author: Rinus Rijk,Rob Veraart

Publisher: John Wiley & Sons

ISBN: 9783527630066

Category: Technology & Engineering

Page: 416

View: 8103

Providing a truly global overview of legislation in all major countries, this practical volume contains the information vital for manufactures of food contact materials and food producers, facilitating a comparison of the requirements and making mutual requirements easier to identify. It covers not only plastics but also other food contact materials, such as paper, board, coatings, ceramics, cork, rubber, and textiles.
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The Code of Federal Regulations of the United States of America

Author: Food and Drug Administration,U.s. Gpo

Publisher: Office of the Federal Register

ISBN: N.A

Category: Administrative law

Page: N.A

View: 2133

The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government.
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Modern Pharmaceutics, Fourth Edition

Author: Gilbert S. Banker,Juergen Siepmann,Christopher Rhodes

Publisher: CRC Press

ISBN: 9780824744694

Category: Medical

Page: 860

View: 3758

"Completely revised and expanded throughout. Presents a comprehensive integrated, sequenced approach to drug dosage formulation, design, and evaluation. Indentifies the pharmacodynamic and physicochemical factors influencing drug action through various routes of administration."
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Guide to US Food Laws and Regulations

Author: Patricia A. Curtis

Publisher: John Wiley & Sons

ISBN: 1118227735

Category: Technology & Engineering

Page: 344

View: 4552

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.
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Fundamental Food Microbiology

Author: Bibek Ray,Arun Bhunia

Publisher: CRC Press

ISBN: 1420007742

Category: Technology & Engineering

Page: 536

View: 1697

Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety. Each chapter within the text’s seven sections contains an introduction as well as a conclusion, references, and questions. Beginning with the history and development of the field, Part I discusses the characteristics and sources of predominant food microorgasnisms and their significance. Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, bioprocessing, and probiotics. Part IV deals with food spoilage and methods of detection, followed by a discussion in Part V of foodborne pathogens associated with intoxication, infections, and toxicoinfections. Part VI reviews control methods with chapters on control of microbial access and removal by heat, organic acids, physical means, and combinations of methods. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. Four appendices provide additional details on food equipment and surfaces, predictive modeling, regulatory agencies, and hazard analysis critical control points.
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The A-Z Encyclopedia of Food Controversies and the Law

Author: Elizabeth Marie Williams,Stephanie J. Carter

Publisher: ABC-CLIO

ISBN: 0313364486

Category: Health & Fitness

Page: 646

View: 2682

This two-volume set is a broad compendium of the law, policies, and legal influences that affect the food on our plates today. * Alphabetically arranged entries describe topics related to the intersection of law and food * An appendix offers examples of legislation, court cases, regulations, and international treaties related to food * A timeline shows the development of the law of food in the United States * A bibliography lists additional materials for reference
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Pure Ketchup

A History of America's National Condiment, with Recipes

Author: Andrew F. Smith

Publisher: Univ of South Carolina Press

ISBN: 9781570031397

Category: House & Home

Page: 242

View: 9463

When Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great story: exotic and mysterious beginnings, unusual and colorful characters, evil adulterators and contaminators, strong-willed commercial competitors, high-minded government regulators, and, finally, a relentless quest for a global market. From his large store of historical ketchup recipes, Smith offers a representative sampling of the appetizing, the intriguing, and the outlandish. Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum.
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The Myth of the Cultural Jew

Culture and Law in Jewish Tradition

Author: Roberta Rosenthal Kwall

Publisher: Oxford University Press

ISBN: 0190238097

Category: Religion

Page: 352

View: 9631

A myth exists that Jews can embrace the cultural components of Judaism without appreciating the legal aspects of the Jewish tradition. This myth suggests that law and culture are independent of one another. In reality, however, much of Jewish culture has a basis in Jewish law. Similarly, Jewish law produces Jewish culture. A cultural analysis paradigm provides a useful way of understanding the Jewish tradition as the product of both legal precepts and cultural elements. This paradigm sees law and culture as inextricably intertwined and historically specific. This perspective also emphasizes the human element of law's composition and the role of existing power dynamics in shaping Jewish law. In light of this inevitable intersection between culture and law, The Myth of the Cultural Jew: Culture and Law in Jewish Tradition argues that Jewish culture is shallow unless it is grounded in Jewish law. Roberta Rosenthal Kwall develops and applies a cultural analysis paradigm to the Jewish tradition that departs from the understanding of Jewish law solely as the embodiment of Divine command. Her paradigm explains why both law and culture must matter to those interested in forging meaningful Jewish identity and transmitting the tradition.
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Food Labeling

Toward National Uniformity

Author: Committee on State Food Labeling,Institute of Medicine

Publisher: National Academies Press

ISBN: 0309584574

Category: Medical

Page: 215

View: 6914

The Nutrition Labeling and Education Act of 1990 (NLEA) changed the existing regulatory framework for food labeling requirements that was shared among federal, state, and local levels of government. In addition to creating a system of mandatory nutrition labeling for foods, NLEA provided a schedule for the preemption of state and local labeling requirements that were not identical to federal provisions. Six provisions were not to be preempted until a study on the adequacy of the federal implementation of those provisions was completed. Food Labeling is the result of that study. It presents recommendations concerning the Food and Drug Administration's implementation of the six provisions that were studied, suggestions for the future disposition of relevant state and local food labeling requirements, and views on the continuing importance of the working relationship among the various levels of government in assuring that consumers are protected from misleading label information.
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Functional Food Product Development

Author: Jim Smith,Edward Charter

Publisher: John Wiley & Sons

ISBN: 9781444390391

Category: Technology & Engineering

Page: 528

View: 5908

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)
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Food Hygiene Auditing

Author: N. Chesworth

Publisher: Springer Science & Business Media

ISBN: 1461304512

Category: Technology & Engineering

Page: 216

View: 9246

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