FOOD LAWS STANDARD REGULATORY

Catalog description

Through the FOOD 300 course, the student learns about the history of food law, enactment of laws and regulations, legal research, and regulatory agencies. Students examine federal, state and territories laws, regulations, and case law history affecting food production, processing, packaging, marketing and distribution of food and food products. Students apply the scientific method to study cases related to quality control a dulterations, food ingredients management, nutritional levels, and labeling. In addit ion, they learn about validation of aseptic techniques, expiration dates, and manufacture good practices in real and simulated situations applying quality standards and regulations. Emphasis is placed in planning for security systems and inspection related to bioterrorism, as well as for, food and it derivatives, importation and exportation.