Contributors.
Preface.
Acknowledgments.
Chapter 1 An Introduction to Laws and Regulations (Patricia Curtis and Wendy Dunlap).
Chapter 2 How Did We Get Where We Are Today? (Patricia Curtis and Wendy Dunlap).
Chapter 3 Federal, State and Local Laws (Patricia Curtis and Wendy Dunlap).
Chapter 4 Major Laws and Regulations Related to Food Safety and Quality (Patricia Curtis and Wendy Dunlap).
Chapter 5 Food Labeling (Patricia Curtis and Wendy Dunlap).
Chapter 6 Environment Regulations and the Food Industry (Theodore A. (Ted) Feitshans).
Chapter 7 Occupational Safety and Health Administration Regulations and the Food Industry (Patricia Curtis).
Chapter 8 Federal Trade Commission Regulations and the Food Industry (Patricia Curtis).
Chapter 9 An Introduction to Kosher and Halal Food Laws (Joe M. Regenstein and Muhammad M. Chaudry and Carrie E. Regenstein).
Chapter 10 Biotechnology (Patricia Curtis and Brooke Caudill).
Index
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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