Food Regulation

Law, Science, Policy, and Practice

Fortin, Neal D.

3. Edition April 2022
544 Pages, Hardcover
Professional Book

ISBN: 978-1-119-76427-4

John Wiley & Sons

Short Description

This text provides an accessible guide to United States food regulation -- essential information for anyone not only studying or involved with the US food industry, but also internationally for exporting food to the US market. While the book contains in-depth discussion of federal statutes, regulations, and the regulatory agencies; the material is not dense, remaining appropriate for a wide audience of students and professionals. It includes case studies and discussion questions exploring the application of the law, policy questions, and emerging issues. Although the FDA Food Safety Modernization Act was enacted in 2011, the implementation continued with promulgation of extensive administrative rules. In addition, other significant changes have occurred in the field, and these monumental changes in US food law and novel food processing create an opportunity for a 3rd edition to benefit from the desire and need to learn about food law. This interest extends internationally, because the US represents one of the most lucrative markets for food manufacturers around the world.

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Further versions

FOOD REGULATION

Provides both students and professionals with up-to-date coverage of US food regulatory law

Food Regulation: Law, Science, Policy, and Practice presents an in-depth yet accessible account of all key aspects of United States food regulation. Using a modified casebook format, this comprehensive textbook introduces readers to the case law and statutory scheme of food regulation, defines the inspection authority and enforcement tools of various regulatory agencies, discusses current and emerging public policy issues, and more. Readers explore a wide range of topics in food law, science, policy, and practice; which connect legal theory to practical application.

The third edition is fully updated to reflect significant changes in US food law, such as the regulations implementing the FDA Food Safety Modernization Act (FSMA) and the National Bioengineered Food Disclosure Standard. New case studies and discussion questions highlight important legal trends, policy debates, and application of current law. Offering thorough, highly practical coverage of food regulatory law, this authoritative volume:
* Features new and updated material on US food law, including recent regulations concerning novel food processing
* Covers requirements of food labeling, advertising and health claim guidelines, regulation of US food imports and exports, and international food law
* Discusses important topics such as food defense, regulation of biotechnology, ethical issues, product liability, food safety rules, and substantiation of health claims
* Includes a brief history of food regulation and an overview of US government agency organization and jurisdictions
* Contains problem exercises covering different aspects of food law designed to strengthen critical thinking

Food Regulation: Law, Science, Policy, and Practice, Third Edition, remains the ideal textbook for undergraduate and graduate courses in agriculture, food science, dietetics, law, and regulatory compliance management. It is also a must-have reference for food scientists, attorneys, researchers, quality assurance and regulatory specialists, and other industry professionals responsible for complying with US food regulation.

ABOUT THE AUTHOR

FOREWORD

PREFACE

ACKNOWLEDGMENTS

PART I: INTRODUCTORY CHAPTERS

1 Introduction to Food Regulation in the United States

2 What is Food?

PART II: REGULATION OF LABELING, ADVERTISING, AND CLAIMS

3 Labeling

4 Nutritional Labeling and Nutrient Level Claims

5 Health Claims

6 Credence Claims

7 Advertising and Other Regulation of Labeling

PART III: REGULATION OF THE COMPOSITION OF FOOD

8 Economic and Esthetic Adulteration

9 Regulation of the Safety of Unintentional Poisonous or Deleterious Substances in Food

10 Regulation of the Safety of Intentional Components of Food

PART IV: SPECIALIZED FOOD REGULATION

11 Dietary Supplements

12 Biotechnology and Genetically Engineered Organisms

13 Food Defense

14 Importation and Exportation

15 Animal Food

PART V: INSPECTION AND ENFORCEMENT

16 Inspections

17 Federal Enforcement

18 State Laws and Their Relationship to Federal Laws

PART VI: GENERAL CHAPTERS

19 Private Actions

20 Administrative Law and Food Regulation

21 International Food Law

22 Ethics

Glossary of Abbreviations and Specialized Terms

Table of Cases

Index

Neal D. Fortin, JD is an attorney specializing in food and drug law, food safety, food labeling, ingredient evaluation, biotechnology, and advertising. He is a Professor in the Department of Food Science and Human Nutrition and Director of the Institute for Food Laws and Regulations at Michigan State University, where he teaches courses in Food and Drug Law, Food Regulation, Codex Alimentarius, and International Food Law.