Food Regulation in Canada
[FSC 814, Section 730]
WELCOME to the preview of Food Regulation in Canada, FSC 814, Section 730.
This 3 credit hour, graduate or undergraduate level, Internet-based, college course offered by Michigan State University is designed for anyone who must understand the legal and regulatory complexities of the flow of food and agricultural products as they make their way from the farm gate to the grocery store shelves in Canada. This course will examine federal statutes and regulations including the Canada Agricultural Products Act, the Canadian Food Inspection Agency Act, the Consumer Packaging and Labeling Act, the Fish Inspection Act and the Meat Inspection Act.
Food Regulation in Canada is one in our series of region-specific, Internet-based, food law courses comprising our International Food Law Certificate Program sponsored by the College of Agriculture and the Institute for Food Laws and Regulations here at Michigan State University.
The Instructors for this course are Attorney John F. Blakney, a partner, and Attorney Olivia Wright, an associate, in the law firm of Fraser Milner Casgrain LLP in Ottawa, Canada. There is also a Course Manager, Mary Anne Verleger, who will be your primary contact throughout the course and will be available to help with any and all concerns regarding this course.
The course is taught in a series of sections or ” Modules”. Each module lasts one week and represents a specific topic or issue of food regulation. A new module is uploaded each Monday morning. You will have one week to read the materials, investigate the web links, and complete the assignment. Once uploaded, the Modules remain online throughout the duration of the course so you can always go back in case you miss a week or need to refer to a specific topic.
Here’s a sample Index of the Modules in this course, which may change each semester.
- Module One Getting Started in a Web Course
- Module Two The Regulatory Framework
- Module Three Labeling and Advertising under the Canadian FDA
- Module Four Labelling and Packaging Rules Under Other Federal Acts
- Module Five Food Additives, Food Supplements and Food Fortification
- Module Six The Regulation of Novel Foods and Genetically Modified Foods
- Module Seven The Regulation of Organic Foods and Food Irradiation
- Module Eight Food Safety - Chemical and Biological Food Hazards
- Module Nine Food Safety (cont’d) - Inspection and Related Food-Safety Programs
- Module Ten Food Recalls
- Module Eleven Compliance and Enforcement
- Module Twelve Evaluation
Your assignments will be due by the following Monday and can be submitted automatically within the course in the module assignment drop box. Grades are posted electronically and sent to you by email. Class participation is accomplished by means of synchronous and asynchronous Internet communication technologies such as the written Discussion Forums.
So there you have it. You should plan on spending an average of nine to twelve hours per week to complete a module. You simply go online each week and a new module will be waiting. Read the materials, explore the hyperlinked and other Internet-based resources, complete the assignment, upload your assignment into the course assignment drop box, and you’re done for the week. Now, lets be realistic. What if you’re called out of town for a week or are otherwise unable to access or complete a module within the one week time limit? No problem. Time extensions can be granted; and if you give us a bit of notice, the course materials can be provided to you by fax or email attachment.
If you are looking for a convenient way to continue your education and you need information regarding the regulation of foods in Canada, or if you work for a company planning an expansion into the Canadian market, this is the course for you.
Just click here [How to Enroll] to get started. You will find a sample copy of the Application and the instructions for enrolling directly online. No transcript submission is required through the Lifelong Education program.
This course is offered spring semesters.
For more information, see the Course Schedule.
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