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Food Law Handbook

  • Book
  • © 1981

Overview

Authors:
  1. H. W. Schultz

    1. Oregon State University, Corvallis, USA

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Table of contents (51 chapters)

  1. Front Matter

    Pages i-xii
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  2. History of Food Laws in the United States

    • H. W. Schultz
    Pages 1-30

  3. The Setting for Food Regulatory Programs

    • H. W. Schultz
    Pages 31-45

  4. The Legal System in the United States Government

    • H. W. Schultz
    Pages 46-57

  5. Establishing a Legal Basis for Food Regulatory Programs

    • H. W. Schultz
    Pages 58-64

  6. The Enactment of Federal Legislation

    • H. W. Schultz
    Pages 65-84

  7. Publication, Documentation and Codification of Federal Legislation

    • H. W. Schultz
    Pages 85-105

  8. Regulations

    • H. W. Schultz
    Pages 106-112

  9. Publication of Federal Regulations

    • H. W. Schultz
    Pages 113-122

  10. How to Use the Code of Federal Regulations and the Federal Register

    • H. W. Schultz
    Pages 123-154

  11. Regulatory Agencies

    • H. W. Schultz
    Pages 155-195

  12. Food Standards

    • H. W. Schultz
    Pages 196-216

  13. Product Liability

    • H. W. Schultz
    Pages 217-223

  14. Current Federal Food Laws

    • H. W. Schultz
    Pages 224-227

  15. Selected Laws Relating to Operation of the Federal Government

    • H. W. Schultz
    Pages 228-249

  16. United States Grain Standards Act of 1976

    • H. W. Schultz
    Pages 250-265

  17. Federal Insecticide, Fungicide, and Rodenticide Act

    • H. W. Schultz
    Pages 266-291

  18. United States Warehouse Act

    • H. W. Schultz
    Pages 292-297

  19. Perishable Agricultural Commodities Act, 1930

    • H. W. Schultz
    Pages 298-307

  20. Agricultural Marketing Act of 1946

    • H. W. Schultz
    Pages 308-312
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Keywords

About this book

Of all industries in the United States, the food industry must in fact be the most regulated by law. If it is not, its competition for this distinction goes unnoticed. All phases of the food industry are subjected to some control by law, beginning with the land food is grown on and the oceans from which it is harvested. Seed and plant stock are sometimes subjected to control such as to the nutritional value of the foods they produce. Acreages of agricultural crops, the quantities of foods to be produced, are regulated. As foods are produced, whether from plants or animals, the substances applied to increase yields or provide protection from pests are controlled to insure safe use. As foods enter and pass through the huge marketing system they are scrutinized from beginning to end by regulatory agents operating under authority of food laws. Those foods which are transformed through various technologies into today's thousands of consumer products are watched carefully to insure the appropriateness and safety of added ingredients, not all of which are natural, and the adequacy of processing, packaging and storage. Finally, the representation of foods to consumers through labeling and advertising is controlled to make sure it is accurate and sufficiently informative.

Authors and Affiliations

  • Oregon State University, Corvallis, USA

    H. W. Schultz

Bibliographic Information

  • Book Title: Food Law Handbook

  • Authors: H. W. Schultz

  • DOI: https://doi.org/10.1007/978-94-011-7373-5

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: The AVI Publishing Company, Inc. 1981

  • Softcover ISBN: 978-94-011-7375-9Published: 19 May 2012

  • eBook ISBN: 978-94-011-7373-5Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XII, 664

  • Number of Illustrations: 9 b/w illustrations

  • Topics: Science, Humanities and Social Sciences, multidisciplinary

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