Food Safety Law

Food Safety Law

Editorial Reviews
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

Food Safety Law,Michael S. Schumann,Thomas D. Schneid,B. R. Schumann,Michael J. Fagel,Michael S Schumann,Thomas D Schneid,B. Schumann,Wiley,0471287490,Administrative Law & Regulatory Practice,Biotechnological Safety,Biotechnology,Food law and legislation,Legal Reference / Law Profession,Material Science,Public Affairs & Administration,Reference,Science,United States,Food & beverage technology,Law / Administrative Law & Regulatory Practice,Public health & safety law,USA

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