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Author: Michael S. Schumann
Publisher: Wiley
ISBN: 9780471287490
Category : Law
Languages : en
Pages : 0
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Book Description
Food Safety Law Michael S. Schumann, Thomas D. Schneid, B. R. Schumann, and Michael J. Fagel Widely publicized food-related illnesses and deaths within the past few years focused public and political attention on the food industry. The most familiar foodborne bacteria, E. Coli and Salmonella, featured prominently in discussions regarding food safety. Today’s consumers also worry about pesticides, growth hormones, use of radiation, and contaminants or pathogens that lurk in the food. Food inspection, labeling, and food safety laws in the United States have been relatively untouched for ninety years. In 1996, major legal changes took place. Providing a safe food supply became one of the natoin’s highest priorities. No longer can food handlers, processors, packers, or direct service professionals continue doing business in the same manner. Food Safety Law provides extensive information on the USDA and the FDA, the primary agencies responsible for food safety. The book avoids the use of complicated legal and technical jargon by using easily understood language. This Timely Book Also Discusses historical and current approaches to food safety facility safety and sanitation programs traditional food inspection procedures and new scientific analysis requirements USDA laws and regulations the Humane Slaughter Act the Poultry Products Inspection Act relevant EPA and OSHA regulations foodborne illnesses case studies The appendixes contain a wealth of reference material, including, on computer diskette, the complete Final Rule on the FSIS Pathogen Reduction and HACCP System for meat and poultry establishments. Food Safety Law is the most comprehensive and current collection of information on food safety regulation on the market today. Not only a primer in current food safety law for professionals directly involved in agriculture, food processing, preparation, service, packing, handling, safety industries or the agencies that regulate them, the book is also for students who are planning a food-related career. In addition, hospital administrators, insurance providers,risk and loss control professionals,underwriters, law students, and attorneys—anyone who is or may be affected by the food industry—will find this book provides essential information.
Author: Michael S. Schumann
Publisher: Wiley
ISBN: 9780471287490
Category : Law
Languages : en
Pages : 0
Get Book Here
Book Description
Food Safety Law Michael S. Schumann, Thomas D. Schneid, B. R. Schumann, and Michael J. Fagel Widely publicized food-related illnesses and deaths within the past few years focused public and political attention on the food industry. The most familiar foodborne bacteria, E. Coli and Salmonella, featured prominently in discussions regarding food safety. Today’s consumers also worry about pesticides, growth hormones, use of radiation, and contaminants or pathogens that lurk in the food. Food inspection, labeling, and food safety laws in the United States have been relatively untouched for ninety years. In 1996, major legal changes took place. Providing a safe food supply became one of the natoin’s highest priorities. No longer can food handlers, processors, packers, or direct service professionals continue doing business in the same manner. Food Safety Law provides extensive information on the USDA and the FDA, the primary agencies responsible for food safety. The book avoids the use of complicated legal and technical jargon by using easily understood language. This Timely Book Also Discusses historical and current approaches to food safety facility safety and sanitation programs traditional food inspection procedures and new scientific analysis requirements USDA laws and regulations the Humane Slaughter Act the Poultry Products Inspection Act relevant EPA and OSHA regulations foodborne illnesses case studies The appendixes contain a wealth of reference material, including, on computer diskette, the complete Final Rule on the FSIS Pathogen Reduction and HACCP System for meat and poultry establishments. Food Safety Law is the most comprehensive and current collection of information on food safety regulation on the market today. Not only a primer in current food safety law for professionals directly involved in agriculture, food processing, preparation, service, packing, handling, safety industries or the agencies that regulate them, the book is also for students who are planning a food-related career. In addition, hospital administrators, insurance providers,risk and loss control professionals,underwriters, law students, and attorneys—anyone who is or may be affected by the food industry—will find this book provides essential information.
Author: Neal D. Fortin
Publisher: John Wiley & Sons
ISBN: 1118964497
Category : Technology & Engineering
Languages : en
Pages : 1028
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Book Description
Featuring case studies and discussion questions, this textbook – with revisions addressing significant changes to US food law – offers accessible coverage appropriate to a wide audience of students and professionals. Overviews the federal statutes, regulations, and regulatory agencies concerned with food regulation and introduces students to the case law and statutory scheme of food regulation Focuses updated content on the 2011 FDA Food Safety Modernization Act (FSMA), the biggest change to US food law since the 1930s Contains over 20% new material, particularly a rewritten import law chapter and revisions related to food safety regulation, health claims, and food defense Features case studies and discussion questions about application of law, policy questions, and emerging issues
Author: Francis Snyder
Publisher: BRILL
ISBN: 9004306927
Category : Law
Languages : en
Pages : 620
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Book Description
This book is the first major study of the making of transnational food safety law in China. Francis Snyder shows how the 2008 melamine infant formula crisis led to China’s first food safety law and new food safety standards, substantial reforms in government policy and closer relations with international organisations. He also identifies current and future challenges and makes recommendations for dealing with them. Chinese food safety law today is influenced strongly by cross-border factors. While transnational regimes help to shape domestic decisions, many institutions deeply embedded in Chinese society have played key roles in this transformation. Francis Snyder emphasises that, in finding its own path toward ensuring food safety, China can both learn from and teach other countries. In May 2017 this title has been awarded a 'Gourmand World Cookbook Award' in Yantai, Shandong Province, China: 'Best in the World' in two categories: 'Best Wine Law Book' and 'Food Safety Institutions'.
Author: Michael T. Roberts
Publisher: Cambridge University Press
ISBN: 1107117607
Category : Law
Languages : en
Pages : 487
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Book Description
This is the first comprehensive legal treatise on US food law for lawyers, judges, students, and consumer advocates.
Author: Committee to Ensure Safe Food from Production to Consumption
Publisher: National Academies Press
ISBN: 0309593409
Category : Medical
Languages : en
Pages : 209
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Book Description
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Author: Marc C. Sanchez
Publisher: Springer
ISBN: 3319717030
Category : Law
Languages : en
Pages : 287
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Book Description
Designed and modeled after a six-week introductory food law course taught at Northeastern University, Food Law and Regulation for Non-Lawyers offers a succinct overview of key topics and core concepts for food scientists, quality managers, and others who need to understand the regulation of food in the U.S. This second edition includes critical updates on the Food Safety Modernization Act-- the first change to the food safety laws in over 70 years. The seven foundational rules, finalized in 2015, are discussed in detail. The new edition also includes other regulatory updates such as the new Nutrition Fact Panel, changes to the definition of fiber, and the FDA’s attempt to regulate the widely used “healthy” claim. These timely updates, along with the core concepts of the first edition, make the volume an essential and practical tool for regulatory professionals.
Author:
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 74
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Book Description
Author: Madeleine Smith
Publisher: Routledge
ISBN: 1351136089
Category : Health & Fitness
Languages : en
Pages : 117
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Book Description
The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment, the judgment of whether a food is fit for human consumption requires an evaluation of health hazards, many of which may not be apparent through physical assessment. Instead the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Adulteration of foods is also becoming an increasing problem, and the complexity of the food supply chain requires an understanding of risk points to allow targeted inspection and assessment. Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each, using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety, including a chapter on fraud and adulteration. This book summarises relevant published research to provide a scientific context for specific food safety issues, and is an essential read for anyone interested in becoming a food inspector.
Author: Timothy D. Lytton
Publisher: University of Chicago Press
ISBN: 022661168X
Category : Law
Languages : en
Pages : 357
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Book Description
Foodborne illness is a big problem. Wash those chicken breasts, and you’re likely to spread Salmonella to your countertops, kitchen towels, and other foods nearby. Even salad greens can become biohazards when toxic strains of E. coli inhabit the water used to irrigate crops. All told, contaminated food causes 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year in the United States. With Outbreak, Timothy D. Lytton provides an up-to-date history and analysis of the US food safety system. He pays particular attention to important but frequently overlooked elements of the system, including private audits and liability insurance. Lytton chronicles efforts dating back to the 1800s to combat widespread contamination by pathogens such as E. coli and salmonella that have become frighteningly familiar to consumers. Over time, deadly foodborne illness outbreaks caused by infected milk, poison hamburgers, and tainted spinach have spurred steady scientific and technological advances in food safety. Nevertheless, problems persist. Inadequate agency budgets restrict the reach of government regulation. Pressure from consumers to keep prices down constrains industry investments in safety. The limits of scientific knowledge leave experts unable to assess policies’ effectiveness and whether measures designed to reduce contamination have actually improved public health. Outbreak offers practical reforms that will strengthen the food safety system’s capacity to learn from its mistakes and identify cost-effective food safety efforts capable of producing measurable public health benefits.
Author: Cinzia Caporale
Publisher: Kluwer Law International B.V.
ISBN: 940351812X
Category : Law
Languages : en
Pages : 528
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Book Description
estation, habitat destruction and zoonoses; food naming and labelling; and food risk management. Throughout there is reference to an abundance of legislation, treaties, conventions, and case law at domestic, regional, and international levels, with particular attention to European, US, and World Trade Organization law and the work of the FAO. The book clearly demonstrates the necessity for reform of the global system of food production in the direction of a more sustainable and environment-friendly model. In its authoritative discussion of the relations among fields of law that are rarely discussed together – food law and the environment, food law and human rights, food law and animal welfare – this collection of chapters will prove a valuable resource both for officials working in food governance and security and for lawyers and scholars concerned with environmental management, sustainable development, and human rights around the world.
