Food Regulation Law, Science, Policy, and Practice.

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.
Table of Contents:
  • 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?
  • 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
  • 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
  • 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
  • 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

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