Spring 2013 - Food Safety Law
McGarity, Thomas O
Credit Hours: 3 Course ID: 397S Unique # 29775
|M||3:45 - 5:35 pm||TNH 3.115|
This course is restricted to upper division students only.
You must have at least 43 credit hours to register.
The seminar on Food Safety Law will explore evolving concepts of food safety as implemented through federal regulatory programs. During the first eight weeks, seminar participants will read and discuss books and articles on risk assessment and risk management generally and on three regulatory programs aimed at ensuring food safety.
Related Course Areas
After an introductory session on concepts of risk assessment and risk management in the context of risks posed by infectious microorganisms and chemical contaminants in food, the seminar will focus upon the following regulatory programs: (1) the Department of Agriculture's food safety and inspection program for beef; (2) the Environmental Protection Agency's program for establishing pesticide tolerances in foods, with a particular focus upon the risks that pesticides pose to children; and (3) the Food and Drug Administration's program for approving food additives, with a particular focus on that agency's program for regulating genetically modified foods.
During the remainder of the semester, seminar participants will present seminar papers on a wide variety of topics related to food safety. Participants may draw paper topics from a wide variety of subject matter areas, including federal regulatory programs, state regulatory programs, and tort law.