FOOD 2010 Lecture Notes - Lecture 2: World Health Organization, United Nations System, Kosher Foods

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Focuses on the responsibility for government regulatory agencies, and covers the details about the process of law making. Learn about: food labeling requirements and restrictions. Upon successful completion of this unit, you will be able to: Compare and contrast legal definitions for food additives for products sold in. Compare and contrast canadian and american basic labeling requirements. Evaluate non-compliance with basic canadian labeling regulations. Describe examples of kosher and halal labeling. Discuss philosophies behind the negligible risk concept and the risk-benefit concept. Compare and contrast canadian and american nutrition labeling regulations. Explain how regulatory efforts have addressed functional foods, genetically modified foods, and organic foods. Outline how major organizations in the world are involved with developing standards and regulations for food quality and safety. Throughout the ages, food laws have been in place to serve as standards of food identity and uniformity, and to outline food safety needs.