{"product_id":"9780813819464","title":"Guide to Food Laws and Regulations","description":"\u003ch1\u003eGuide to 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\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, the \u003ci\u003eGuide to Food Laws and Regulations\u003c\/i\u003e informs students on the significance, range, and background of food laws and gives tools for finding current regulations. \u003cbr\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.The \u003ci\u003eGuide to Food Laws and Regulations\u003c\/i\u003e is 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  \u003ci\u003ePATRICIA A CURTIS\u003c\/i\u003e, is professor and director of the Poultry Products Safety \u0026amp; 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. \u003cbr\u003e \u003cp\u003e 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).\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e12 September 2005\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\u003e9780813819464\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e242\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e18.88\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44379759247500,"sku":"9780813819464","price":98.06,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780813819464_b689fcf0-e6ae-4347-a1a7-98d2e108aebf.jpg?v=1780165197","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9780813819464","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}