Law of Food

Catalog description

This course covers the law regulating the manufacture, distribution, and sale of food products in the United States. The emphasis is on food safety law, but safety is often intertwined with many other aspects of U.S. food regulation. Topics covered include the regulation of labeling, advertising, food additives, dietary supplements, genetic modification, HACCP, civil and criminal liability for defective products, inspections, importation and exportation, and food disparagement laws. The course is designed to give students a better understanding of the issues involved in the regulation of food and a general understanding of the full scope of food safety regulation in the United States, and gaining skill in analyzing how the law applies to the facts of a novel situation.