This book is the first of its kind to cover all U.S. laws, regulations, and procedures governing food safety, quality, and sanitation, with a special focus on USDA and FDA rulings. Systematically organized to ensure easy access to information, Food Safety Law describes and interprets the laws, highlights compliance methods, offers illustrative case histories, and even includes the complete texts of these major mandates.
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Food Safety Law Michael S. Schumann, Thomas D. Schneid, B. R. Schumann, and Michael J. Fagel Widely publicized food-related illnesses and deaths within the past few years focused public and political attention on the food industry. The most familiar foodborne bacteria, E. Coli and Salmonella, featured prominently in discussions regarding food safety. Today’s consumers also worry about pesticides, growth hormones, use of radiation, and contaminants or pathogens that lurk in the food. Food inspection, labeling, and food safety laws in the United States have been relatively untouched for ninety years. In 1996, major legal changes took place. Providing a safe food supply became one of the natoin’s highest priorities. No longer can food handlers, processors, packers, or direct service professionals continue doing business in the same manner. Food Safety Law provides extensive information on the USDA and the FDA, the primary agencies responsible for food safety. The book avoids the use of complicated legal and technical jargon by using easily understood language. This Timely Book Also Discusses
About the Authors: Michael S. Schumann is an attorney with a Master’s Degree in Animal Science (Meat Science). He has fifteen years experience working in various aspects of the food/meat industry. He is also the managing member of the law firm of Schumann & Associates, PLLC, which concentrates in labor, employment, and safety law. Thomas D. Schneid is a Certified Safety Executive and attorney concentrating in labor, employment, and safety law for the firm of Schumann & Associates, PLLC, in Richmond, Kentucky. He is also a Professor in the Department of Loss and Prevention and Safety at Eastern Kentucky University. B.R. Schumann is a food industry consultant with over forty years experience. He has managed some of the largest beef slaughter plants in the United States. He also designed a new beef slaughter plant in Hawaii and has recently designed several ostrich slaughter facilities throughout the United States. Michael J. Fagel is Corporate Safety Director of Aur## has worked extensively with several arterial organiz##
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