{"product_id":"9781118227787","title":"Guide to US Food Laws and Regulations","description":"\u003ch1\u003eGuide to US Food Laws and Regulations\u003c\/h1\u003e\u003ch3\u003ePatricia A. Curtis\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003eFor 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, \u003ci\u003eGuide to Food Laws and Regulations, 2nd Edition\u003c\/i\u003e informs students on the significance, range, and background of food laws and gives tools for finding current regulations. \u003c\/p\u003e \u003cp\u003eThis 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. \u003c\/p\u003e \u003cp\u003e\u003cbr\u003e New to this edition are six chapters on subjects that have risen to prominence during the last few years:\u003c\/p\u003e \u003cul\u003e \u003cli\u003ePoultry Processing Regulations\u003c\/li\u003e \u003cli\u003eFederal Trade Commission\u003c\/li\u003e \u003cli\u003eAnimal Welfare Regulations and Food Production\u003c\/li\u003e \u003cli\u003eEgg Laws and Regulations\u003c\/li\u003e \u003cli\u003eCatfish Regulations\u003c\/li\u003e \u003cli\u003eLocating Laws and Regulations\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eGuide to Food Laws and Regulations, 2nd Edition \u003c\/i\u003eis 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.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e \u003cp\u003e\u003cb\u003ePatricia A. Curtis\u003c\/b\u003e is Professor and Director of the Auburn University Food Systems Institute, Auburn University,\u003cbr\u003eAlabama. She also is an approved lead instructor and accredited course provider for the International Meat and Poultry HACCP Alliance and the Seafood HACCP Alliance.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e14 October 2013\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-Blackwell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781118227787\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003ePaperback \/ softback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e352\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e15.68\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44378487128204,"sku":"9781118227787","price":99.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781118227787_902f3c42-8a55-46e8-874c-715742a87dde.jpg?v=1780203741","url":"https:\/\/lateknightbooks.com\/products\/9781118227787","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}