Food Law


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Food Law

This site provides information about food laws, especially food safety regulations. The information is organized according to the sectors of the food industry: 1) food processing, 2) agricultural production, 3) production input suppliers, 4) retail and food service and 5) consumers.

This web site supports several cross-listed NDSU courses:  AGEC 452, AGEC 652, SAFE 452, SAFE 652, CFS 452, CFS 652, SAFE 408 and SAFE 608.  The materials are organized to meet the needs of the courses but the materials are open for anyone's use. The major sections of this web site are

  • Overview of U.S. food law
  • Regulation of the food processing sector
  • The evolving oversight of the agricultural production sector
  • Expectations for suppliers of inputs for the production sector
  • Regulation of the retail and food service sector
  • Education and information for food consumers
  • Introduction to food laws of other nations
  • Contemplating future food law issues


This web site is supplemented with brief audio explanations of selected topics.





Persons studying these materials as part of a college course should continually ask themselves "how does each of these topics apply to a food product."  For example, students will be asked to select a food product to focus on as an example throughout the course.  Students should then ask themselves as they study each topic, "how does this topic apply to the food product that I have  chosen to emphasize?"  If a student is able to apply each of these topics to one food product (that is, the product they have chosen to emphasize during the course), they should then have a fundamental understanding and ability to apply the concepts or topic to most other food products.

Students also should emphasize familiarizing themselves with resources or references from which to retrieve up-to-date food law information in the future.  Food law is too extensive and changes too often to be memorized.  It is best to 1) work to comprehend the basics of food law, and 2) prepare oneself to review current food law in the future by familiarizing oneself with credible, reliable food law references (such as government agency and food law websites).


The first materials in the web site provide an overview of U.S. food laws.


Contact David Saxowsky ( or 701-231-7470) if you have any questions.


Filed under: Saxowsky


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.

This material is protected by U.S. copyright laws.

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