Items related to Food Safety Law
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
- historical and current approaches to food safety
- facility safety and sanitation programs
- traditional food inspection procedures and new scientific analysis requirements
- USDA laws and regulations
- the Humane Slaughter Act
- the Poultry Products Inspection Act
- relevant EPA and OSHA regulations
- foodborne illnesses
- case studies
The appendixes contain a wealth of reference material, including, on computer diskette, the complete Final Rule on the FSIS Pathogen Reduction and HACCP System for meat and poultry establishments. Food Safety Law is the most comprehensive and current collection of information on food safety regulation on the market today. Not only a primer in current food safety law for professionals directly involved in agriculture, food processing, preparation, service, packing, handling, safety industries or the agencies that regulate them, the book is also for students who are planning a food-related career. In addition, hospital administrators, insurance providers,risk and loss control professionals,underwriters, law students, and attorneys—anyone who is or may be affected by the food industry—will find this book provides essential information.
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About the Author:
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##
"About this title" may belong to another edition of this title.
- PublisherJohn Wiley & Sons Inc
- Publication date1997
- ISBN 10 0471287490
- ISBN 13 9780471287490
- BindingHardcover
- Edition number1
- Number of pages325
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