Food Regulation Law, Science, Policy, and Practice.

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Bibliographic Details
Online Access: Full Text (via ProQuest)
Main Author: Fortin, Neal D.
Format: Electronic eBook
Language:English
Published: Newark : John Wiley & Sons, Incorporated, 2016.
Series:New York Academy of Sciences Ser.

MARC

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100 1 |a Fortin, Neal D. 
245 1 0 |a Food Regulation  |b Law, Science, Policy, and Practice. 
260 |a Newark :  |b John Wiley & Sons, Incorporated,  |c 2016. 
300 |a 1 online resource (1078 p.). 
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500 |a Description based upon print version of record. 
505 0 |a Intro -- Title Page -- Copyright -- Dedication -- About the Author -- Foreword -- Preface -- Acknowledgments -- Part I: Introductory Chapters -- Chapter 1: Introduction to Food Regulation in the United States -- 1.1 Introduction -- 1.2 A Short History of Food Regulation in the United States -- 1.3 The U.S. Legal System -- 1.4 Agency Procedural Regulation -- 1.5 Agency Jurisdiction -- 1.6 Major Federal Laws -- 1.7 Informational Resources -- Chapter 2: What Is Food? -- 2.1 Introduction to the Food, Drug, and Cosmetic Act -- 2.2 What Makes an Article a Food or a Drug? 
505 8 |a 2.3 The Central Role of Intended Use -- 2.4 Other Considerations -- Part II: Regulation of Labeling, Advertising, and Claims -- Chapter 3: Food Labeling -- 3.1 Introduction -- 3.2 Legal Authorities -- 3.3 Labeling Terminology -- 3.4 Affirmative Label Requirements -- 3.5 Misbranded Food: Prohibited Representations -- 3.6 Deceptive Packaging -- 3.7 Warning Statements -- 3.8 Allergens -- 3.9 Alcoholic Beverages -- 3.10 USDA FSIS -- Chapter 4: Nutritional Labeling and Nutrient Level Claims -- 4.1 Introduction -- 4.2 The Nutrition Labeling and Education Act (NLEA) -- 4.3 The Nutrition Facts Panel 
505 8 |a 4.4 Trans Fats -- 4.5 NLEA and Restaurants -- 4.6 Menu and Vending Machine Labeling Requirements -- 4.7 Nutrient Content Claims (Nutrient Level Descriptors) -- Chapter 5: Health Claims -- 5.1 Background -- 5.2 Definitions -- 5.3 Health-Related Claims That Are Not Health Claims -- 5.4 Preapproved Health Claims (NLEA) -- 5.5 Authoritative Statements: FDA Modernization Act -- 5.6 Qualified Claims -- 5.7 Substantiation of Claims -- 5.8 Therapeutic and Related Disease Claims -- Chapter 6: Credence Claims and Conditional Labeling -- 6.1 Introduction -- 6.2 Country of Origin Labeling 
505 8 |a 6.3 Organic Foods -- 6.4 Natural Claims -- 6.5 Religious Certification Marks and Symbols -- 6.6 Geographic Indications -- 6.7 USDA Process Verified (Figure 6.4) -- 6.8 Conditional Claims and Marks -- Chapter 7: Advertising and Other Regulation of Labeling -- 7.1 Introduction -- 7.2 Federal Trade Commission -- 7.3 Other Regulatory Considerations with Advertising -- 7.4 Competitor Challenges -- Part III: Regulation of the Composition of Food -- Chapter 8: Economic and Aesthetic Adulteration -- 8.1 Introduction -- 8.2 Food Standards: Regulation of Food Identity and Quality 
505 8 |a 8.3 Economic Adulteration -- 8.4 Sanitation and Aesthetic Adulteration -- Chapter 9: Regulation of Unintentional Poisonous or Deleterious Substances in Food -- 9.1 Introduction -- 9.2 Pesticide Residues -- 9.3 Environmental Contaminants -- 9.4 Specific Food Safety Rules -- 9.5 Science-Based, Risk-Control Plans -- 9.6 FSMA Hazard Analysis and Preventive Control (HARPC) Plans -- 9.7 Produce Safety Standards -- 9.8 Additional Food Safety Performance Standards -- 9.9 Reportable Food Registry 
500 |a Chapter 10: Regulation of the Safety of Intentional Components of Food: Food Additives, Food Colorings, and Irradiation 
776 0 8 |i Print version:  |a Fortin, Neal D.  |t Food Regulation  |d Newark : John Wiley & Sons, Incorporated,c2016  |z 9781118964477 
830 0 |a New York Academy of Sciences Ser. 
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