United States Food Laws and Regulations
[FSC 811, Section 730]
Introduction:
WELCOME to the preview page for Food Regulation in the United States, FSC 811, Section 730. This is a 3 credits, Internet-based, graduate or undergraduate level course offered by Michigan State University designed for anyone who must understand the legal and regulatory complexities of the regulation of food products in the United States including issues such as food and food safety regulation, regulatory compliance, HACCP, the regulation of genetic modifications, food additive regulation, food labeling, dietary supplements, the protection of the food supply, and the FDA Food Safety Modernization Act.
The Food and Drug Administration and the U.S. Department of Agriculture have primary jurisdiction over the regulation of meat and food products in the United States and the primary responsibility for the safety of these products. That jurisdiction and responsibility is shared by up to nine (9) different federal agencies depending upon the source and nature of the product, the method of shipment, advertising, etc. In this course, we will examine this fragmented system of food regulation in the United States generally and specifically with regard to issues of contemporary concern, such as food security, genetic modifications, dietary supplements, and food labeling.
This course is one in our series of region-specific, Internet-based, food law courses that comprise our International Food Law Distance Education Certificate Program, sponsored by the Department of Food Science & Human Nutrition and the College of Agriculture & Natural Resources and the Institute for Food Laws and Regulations at Michigan State University.
The lead instructor for this course is Neal D. Fortin, Director and Assistant Professor of the Institute for Food Laws & Regulations at Michigan State University. The guest lecturers include attorneys, regulators and other food regulation experts from around the nation. There is also a Course Manager, .(JavaScript must be enabled to view this email address), who will be your primary contact and who will be available to help with any and all concerns regarding this course.
Course Objectives:
The objectives of this course are to:
- Familiarize you with the history and development of the laws and regulations which apply to foods and food products in the United States from production and distribution to retail sale.
- Examine current issues in food regulation today, including food safety regulation and food security.
- Familiarize you with the large variety of food law related resources available to you over the Internet.
- Familiarize you with Internet navigation information on how to find specific regulations and to conduct food law research over the Internet using Lexis and other online legal databases.
- Examine the major US food legislation, including the Food, Drug, and Cosmetics Act (FDCA), Food Additives Amendment, Dietary Supplement Health and Education Act (DSHEA), and the Food Safety Modernization Act (FSMA).
- Familiarize you with the process of food and color additive approval in the US as well as nutritional labeling and health claims.
- Enable you to recognize the critical role laws and regulation plays in protecting food safety.
- Explore the intersection of food safety, science, and law.
Course Design:
The course is taught in a series of sections or "Modules.” Each module lasts one week and represents a specific issue or topic in US food regulation. Each week a new module is uploaded. Students have ten days to read the substantive materials, review the hyperlinked resources and complete the assignment. Once uploaded, the Modules remain online throughout the duration of the course so you can always refer to it in case you miss a week or need to reference a particular topic.
Here is a sample Index of the Modules in this course. The list of topics covered in any one semester is subject to change based upon interest and availability of instructors.
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Module One |
Getting Started in a Web Course Course basics, course navigation, student-instructor contacts, grading, attendance, and assignment submission. |
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Module Two |
An Introduction to Food Regulation in the U.S. An overview of food regulation in the United States including the history and evolution of US food regulation, the regulatory agencies, and their jurisdictions. |
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Module Three |
Labeling The basic requirements for food labeling: terminology, misbranding, identity, ingredients, allergens, warning statements, and packaging. |
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Module Four |
Nutritional Labeling and Health Claims The requirements for nutritional labeling and health claims on food plus an overview of the regulation of advertising. |
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Module Five |
Economic and Asthetic Adulteration Key definitions, esthetic adulteration and sanitation, defect action levels, standards of identity, and economic adulteration. |
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Module Six |
The Regulation of Food Safety Poisonous or deleterious substances, pesticides, the Delaney Clause, foodborne illnesses, HACCP, and tampering law. |
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Module Seven |
The Produce Food Safety Provisions of the Food Safety Modernization Act (FSMA)
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Module Eight |
Food Additives and Irradiation The regulation of the food additives and colors, and the irradiation of food. |
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Module Nine |
Genetically Modified Foods The policy, science, and regulation of products of genetic modification. |
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Module Ten |
Dietary Supplements An overview of the regulation of dietary supplements, which are regulated as a special subcategory of foods. |
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Module Eleven Module Twelve |
Food Security and Bioterrorism Importation and Exportation of Food These modules discuss the new emphasis on bioterrorism and food security plus the regulation of U.S. food imports and exports, and agency enforcement authority. |
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Module Thirteen and |
Government Inspections and Enforcement Government inspections, seizure power, injunctions, and criminal penalties. |
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Module Fifteen Final Examination or |
Civil Liability An overview of the civil liability for defective food products State Enforcement and the Uniformity of Food Laws
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Module Sixteen |
Course Finale Final thoughts, course wrap up and student-instructor evaluations. |
Assignments:
Your assignments will be due the following week and can be submitted by using the Course Assignment Drop Box file upload feature, course message, or as an email attachment. Grades are posted electronically and are sent to you by email. Class participation is mandatory and is accomplished by means of synchronous an asynchronous Internet communication technology, such as the written Discussion Forums.
Summary:
You simply go online each week whenever it is convenient for you and a new module will be waiting. Read the materials, explore the hyperlinked resources, complete the assignment, upload your assignment into the course assignment drop box, and with the click of a mouse, you are done for the week.
If you are looking for a convenient way to continue your education and are interested in or need information regarding the regulation of food and food products in the United States, 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 instructions on how to enroll directly online. Transcript submission is not required through the Lifelong Education program. All materials will be provided through the course and there are no books required to be purchased.
FAQ’s
How much time does this course take? It should take an average of nine to twelve hours per week to complete a module including reading the substantive materials, reviewing the hyperlinked resources, and completing the assignment.
What if I’m called out of town for a week? We understand the demands on working students. The Module materials stay online for the duration of the course so you can always go back and complete a missed assignment. Also, time extensions will be liberally granted; and if you give us a bit of notice, the course materials can be provided ahead of time by fax or e-mail attachment.
How many courses must I complete to earn a certificate? You must successfully complete any four (4) of our courses and you will earn an International Food Laws Distance Education Certificate from Michigan State University, which evidences that you have successfully completed our program. (We recommend taking only one course per semester if you are working.)
How long are the assignments? Typically, not more than 1-3 pages but some will be shorter and some may be in the form of a case study or research assignment.
This course is offered fall and spring semesters.
For more information, see the Course Schedule