Food Law

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SAFE 408/608

This folder and its web pages provides educational materials necessary for NDSU's 1-credit "introduction to food law" course (SAFE 408/608). Many of the topics in this folder are identical to those discussed in the other folders in this web site, but the discussion in this folder is much shorter -- only introductory. For a more complete discussion of the topics in this folder, refer to the discussion of the topic in other folders of this web site.
Food System Overview
This page introduces the food system, forces that influence food safety practices of food businesses, and some history of U.S. food law.
Strategies and Agencies
This page introduces the basic strategies used to encourage practices to reduce the risk of adulterated or misbranded foods; it also introduces government agencies and other entities that address food safety concerns.
Organization of U.S. Government
This page provides an overview of the structure of U.S. government and links to food safety information available from agencies responsible for overseeing the U.S. food industry.
Regulation of the U.S. Food Processing Sector
The U.S. food processing sector is extensively regulated by state and federal agencies. Federal agencies dominate the regulatory oversight: USDA FSIS for the meat and poultry processing businesses and FDA for all other food processing businesses. State agencies also have an active role in overseeing food processing businesses within their respective states, but their role is in collaboration with the federal agencies.
Agricultural Production Sector
This page describes the oversight of production agriculture and the input supply sector. Regulation of the production agriculture sector of the food industry is perhaps undergoing the most significant changes at this time (2010s). Note that the changes are not solely motivated by government, but that the retail and processing sectors of the food industry (on behalf of consumers?) are imposing expectations (i.e., market forces) on the production sector.
Retail and Food Service Sector and Consumers
The first section of this page discusses regulation of retail food businesses (e.g., grocery stores) and food service sectors (e.g., restaurants and cafeterias). The second section identifies consumer education programs relating to food safety and nutrition.
Future Directions and Summary
This page suggests future trends/directions for food law and summarizes key points about food safety practices.

Email David.Saxowsky@ndsu.edu

This material is intended for educational purposes only. It is not a substitute for competent legal counsel. Seek appropriate professional advice for answers to your specific questions.

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