Food Regulation in the United States

chapter 14 in Right to Food and Food Safety SAFETY (Du Gangjian, ed., Sun Juanjuan translator, Shantou University Publisher, 2011) (杜钢建(主编):食品权和食品安全法,汕头大学出版社,2011年7月).

Posted: 1 Oct 2015

See all articles by Neal D. Fortin

Neal D. Fortin

Institute for Food Laws & Regulations, Michigan State University

Date Written: 2011

Abstract

This chapter provides an overview of food regulation in the United States translated into Mandarin Chinese by Sun Juanjuan. The chapter explains the origins of US food law, such as the Pure Foood and Drug Act of 1906, and how the law evolved over the subsequent 100 years. The basic workings of the United States legal system are explained as well as the various agencies involved in food regulation, and the statutory and constitutional limits on agency power. An overview of the Food, Drug, and Cosmetic Act is covered combined with brief summaries of other food laws, such as the Federal Meat Inspection Act and the Poultry Products Inspection Act. This chapter appears in the book, Right to Food and Food Safety, edited by Du Gangjian.

Keywords: food law, global food law

Suggested Citation

Fortin, Neal D., Food Regulation in the United States (2011). chapter 14 in Right to Food and Food Safety SAFETY (Du Gangjian, ed., Sun Juanjuan translator, Shantou University Publisher, 2011) (杜钢建(主编):食品权和食品安全法,汕头大学出版社,2011年7月)., Available at SSRN: https://ssrn.com/abstract=2497437

Neal D. Fortin (Contact Author)

Institute for Food Laws & Regulations, Michigan State University ( email )

College of Agriculture and Natural Resourses
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East Lansing, MI 48824
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517) 432-1492 (Fax)

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