Compulsory Courses

Food Regulation and Standards
Author: Date:27-11-2007 Hits:

 

Objectives and Requirements:

This course will provide students with a rationale for the establishment of food standards and regulations and the mechanisms by which national bodies address various food safety issues.  The role of government, industry, and consumers in organizing a safe food supply system will be discussed, and the specific food laws and regulations in the U.S., Canada, the European Union, China, and other international jurisdictions will be described and evaluated.  The role of the World Health Organization’s (WHO’s) Codex Alimentarius System, in particular, will be discussed in detail.   
 
Contents:
 
I.   Introduction to International Food Safety Standards and Regulations
II.  Historical Development
III. General Principles of Regulation  
A. Foods and Beverages
B. Flavours
C. Pesticide Residues
D. Nutrients and Additives
IV. Comparative Regulatory Systems
A. U.S. Food Safety System
B. European Legislation
C. Canadian Food Inspection Agency (CFIA)
D. China’s Regulatory System
E. Australia and New Zealand - Joint Food Standard Setting System Between Australia and New Zealand 
F. International Laws and Regulations
1. Uruguay Round
a. Sanitary and Phytosanitary Agreement Measures
b. Agreement on Technical Barriers
2.  Harmonization
 
Credit(s): 2
 
Prerequisite Course(s): Food Chemistry



Last:Intensive Experiments for Food Quality and Safety

Next:Experiments in Nutrition and Food Hygiene