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Food Law Handbook

  • H. W. Schultz

Table of contents

  1. Front Matter
    Pages i-xii
  2. H. W. Schultz
    Pages 31-45
  3. H. W. Schultz
    Pages 65-84
  4. H. W. Schultz
    Pages 106-112
  5. H. W. Schultz
    Pages 113-122
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    Pages 155-195
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    Pages 196-216
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    Pages 217-223
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    Pages 224-227
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    Pages 250-265
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    Pages 292-297
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    Pages 298-307
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    Pages 308-312
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    Pages 313-319
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    Pages 320-327
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    Pages 328-332
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    Pages 333-335
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    Pages 336-337
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    Pages 338-340
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    Pages 341-341
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    Pages 342-342
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    Pages 343-358
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    Pages 359-372
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    Pages 373-382
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    Pages 401-420
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    Pages 421-432
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    Pages 433-449
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    Pages 450-493
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    Pages 494-503
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    Pages 504-509
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    Pages 510-517
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    Pages 518-521
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    Pages 522-529
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    Pages 530-546
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    Pages 547-549
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    Pages 550-554
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    Pages 555-567
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    Pages 568-571
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    Pages 572-586
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    Pages 587-593
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    Pages 594-603
  42. H. W. Schultz
    Pages 604-616

About this book

Introduction

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.

Keywords

food law

Authors and affiliations

  • H. W. Schultz
    • 1
  1. 1.Oregon State UniversityCorvallisUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-011-7373-5
  • Copyright Information Springer Science+Business Media B.V. 1981
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-011-7375-9
  • Online ISBN 978-94-011-7373-5
  • Buy this book on publisher's site