The FDA's Guidance on Dietary Supplement Naming and the Emperor's New Clothes

Food fraud prevention: Policy, strategy, and decision-making–implementation steps for a government agency or industry

Featuring case studies and discussion questions, this textbook – with revisions addressing significant changes to US food law – offers accessible coverage appropriate to a wide audience of students and professionals.Overviews the federal statutes, regulations, and regulatory agencies concerned with food regulation and introduces students to the case law and statutory scheme of food regulationFocuses updated content on the 2011 FDA Food Safety Modernization Act (FSMA), the biggest change to US food law since the 1930sContains over 20% new material, particularly a rewritten import law chapter and revisions related to food safety regulation, health claims, and food defenseFeatures case studies and discussion questions about application of law, policy questions, and emerging issues

Food Regulation: Law, Science, Policy, and Practice

Science-based, preventive regulation was slow in coming to food law. It took more than half a century from the development of Hazard Analysis and Critical Control Point (HACCP) in the 1950s for Congress to direct the Food and Drug Administration (FDA) to apply comprehensive, science-based, preventive controls across the food supply. Full implementation will likely take several years, but the FDA Food Safety Modernization Act (FSMA) signed into law on January 4, 2011, provides FDA with a mandate to shift the focus of the FDA from primarily reacting to food safety problems to prevention. This chapter summarizes the evolution of science-based risk control systems into food regulation in the United States beginning with the development of HACCP and finishing with enactment of the Food Safety Modernization Act. Key points of the HACCP regulation for seafood, meats and poultry, juices, and FSMA risk control plans are covered. Finally, the chapter provides advice on compliance with these control systems.

Foodborne Infections and Intoxications: Chapter 35. HACCP and Other Regulatory Approaches to Prevention of Foodborne Diseases (Food Science and Technology)

Michigan State University has been working to advance the common good in uncommon ways for more than 150 years. One of the top research universities in the world, MSU focuses its vast resources on creating solutions to some of the world’s most pressing challenges, while providing life-changing opportunities to a diverse and inclusive academic community through more than 200 programs of study in 17 degree-granting colleges.

Michigan State University

Neal Fortin is the Director of the Institute for Food Laws & Regulations at Michigan State University, and Professor in the Department of Food Science and Human Nutrition. He is also an Adjunct Professor at the Michigan State University College of Law. Mr. Fortin teaches the courses United States Food Law, International Food Law and is the author of Food Regulation: Law, Science, Policy, and Practice, 2nd ed.

Neal Fortin was the 2009 recipient of a Michigan State University Distinguished Faculty Award for his teaching in food safety. He is past President of the North Central Association of Food & Drug Officials. He served as a Commissioner for the Michigan Local Public Health Accreditation Program, the Advisory Council of the Michigan Community Health Leadership Institute, and the NSF Council of Public Health Consultants. He served on the Dietary Supplement Committee of the Food and Drug Law Institute. He has been a curriculum advisor to the International Food Protection Training Institute and the University of Catalonia. He is an emeritus member of the Association of Food and Drug Officials, the Food and Drug Law Institute, a professional member of the Institute of Food Technologists, and the State Bar of Michigan.

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