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Apr 19, 2024
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BUSL 3400 - Law of Food
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.
Credit Hours: 3
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 3.0 lecture
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
Learning Outcomes: - Analyze current food law issues.
- Analyze the role of the federal agencies with regulatory roles regarding food, such as the FDA, USDA, and FTC.
- Discuss specific requirements in federal U.S. laws and regulations.
- Identify relevant internet-based resources for finding U.S. food laws and regulations.
- Summarize critical regulatory issues and their impact on food laws by use of case examples.
- Summarize the U.S. requirements for food labeling, health claims, food additives, adulteration, importation, exportation, and public and private enforcement of food standards.
- Summarize the history and general organization of food regulation in the United States.
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