Food Law HandbookSpringer Netherlands, 30. juni 1981 - 662 sider Of all industries in the United States, the food industry must in fact be the most regulated by law. If it is not, its competition for this distinction goes unnoticed. All phases of the food industry are subjected to some control by law, beginning with the land food is grown on and the oceans from which it is harvested. Seed and plant stock are sometimes subjected to control such as to the nutritional value of the foods they produce. Acreages of agricultural crops, the quantities of foods to be produced, are regulated. As foods are produced, whether from plants or animals, the substances applied to increase yields or provide protection from pests are controlled to insure safe use. As foods enter and pass through the huge marketing system they are scrutinized from beginning to end by regulatory agents operating under authority of food laws. Those foods which are transformed through various technologies into today's thousands of consumer products are watched carefully to insure the appropriateness and safety of added ingredients, not all of which are natural, and the adequacy of processing, packaging and storage. Finally, the representation of foods to consumers through labeling and advertising is controlled to make sure it is accurate and sufficiently informative. |
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Side 208
... color of the liquor is typical , may possess a slight cloudiness or slight tint of green , that not more than a slight quantity of suspended material or sediments may be present , and that the liquor is not viscous . ( b ) ( B ) ...
... color of the liquor is typical , may possess a slight cloudiness or slight tint of green , that not more than a slight quantity of suspended material or sediments may be present , and that the liquor is not viscous . ( b ) ( B ) ...
Side 605
... Colors in Foods The acceptability of foods is highly dependent upon organoleptic properties , not the least im- portant of which is color . Consumers associate the natural color of a food with the kind , variety and maturity , and with ...
... Colors in Foods The acceptability of foods is highly dependent upon organoleptic properties , not the least im- portant of which is color . Consumers associate the natural color of a food with the kind , variety and maturity , and with ...
Side 608
... color additive , unless its packaging and labeling are in conformity with such packaging and labeling re- quirements , applicable to such a color additive , as may be contained in regulations issued under Sec- tion 376. " THE COLOR ...
... color additive , unless its packaging and labeling are in conformity with such packaging and labeling re- quirements , applicable to such a color additive , as may be contained in regulations issued under Sec- tion 376. " THE COLOR ...
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History of Food Laws in the United States | 1 |
The Setting for Food Regulatory Programs | 31 |
The Legal System in the United States Government | 46 |
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89th Congress action adulterated advisory committee amended animals application appropriate aspartame authorized certification chapter Code of Federal color additive commerce Commission commodity compliance Congress consumers container Cosmetic Act court deemed Department determines distilled spirits District Drug Administration effective employees enforcement Environmental established exemption Federal Food Federal Register Federal Regulations Federal Trade Commission food additives Food and Drug food products Government grade grain hearing ingredients interstate issued jurisdiction labeling legislation license manufacturing means meat ment milk misbranded National Office official inspection oleomargarine operations package Packaging and Labeling paragraph peas person pesticide chemical pollution prescribed procedures processing programs promulgated Public Law purposes pursuant records regulatory relating respect saccharin Secretary of Health Senate Service solid waste specific standard of identity standards Stat subchapter subsection substances term thereof tion United States Code violation Welfare