Food law and regulation for non-lawyers (Springer International Publishing AG)

The book offers a succinct overview of key topics and core concepts for food scientist, quality managers, and others who need to understand the regulation of food in the U.S. This book was designed and modeled after a six-week introduction to food law course currently taught at Northeastern University. Like most graduate programs, the Master of Science in regulatory affairs program, seeks only to give students an introduction to law and regulation. Other course books designed for teaching law students cover a breadth and depth of topics unsuitable for this purpose. Food Law and Regulation for Non-Lawyers serves as a practical tool for regulatory professionals. The second edition includes critical updates on the Food Safety Modernization Act. FSMA is the first change to the food safety laws in over 70 years. The seven foundational rules, finalized in 2015, are discussed in detail. The new edition also includes other regulatory updates like the new Nutrition Fact Panel, changes to the definition of fiber, and the FDA's attempt to regulate the widely used "healthy" claim.