Transcript Document
Unit 1 Seminar NS 440-01 AMY BRIDGES, MS, RD, LDN Agenda • Introductions • Review Syllabus • Unit 1: Food regulation Questions Regarding the Syllabus? • Instructor contact info • Course materials • Course outcomes • Course Calendar • Grading criteria/scale/rubrics • Late policy • Seminar information • Projects • Discussion boards Why are food laws necessary? To ensure you get what you pay for To ensure safety Uphold religious beliefs and standards Adulteration vs. Misbranding? Adulteration: to debase by adding inferior materials or elements; to make impure by admixture; use cheaper, inferior, or less desirable good in the production or marketing of any professedly genuine article. Misbranding: to brand or label erroneously Questions for Discussion Give one example of adulteration. In what ways does this product adulteration effect the consumer? Questions for Discussion Give one example of misbranding. In what ways does this labeling effect the consumer? Timeline of Food Laws 1906: Pure Food and Drug Act 1906: Federal Meat Inspection Act 1938: Food, Drug, and Cosmetic Act (FDCA) 1954: Pesticide Amendment 1957: Poultry Products Inspection Act 1958: Food Additive Amendment 1960: Color Additive Amendment 1990: Nutrition Labeling and Education Act 1994: Dietary Supplement Health and Education Act Timeline of Food Laws 1966: Fair Packaging and Labeling Act 1970: Egg Products Inspection Act 1990: Nutrition Labeling and Education Act 1994: Dietary Supplement Health and Education Act 1996: Saccharin Notice Repeal Act 1996: Food Quality Protection Act 2002: The Bioterrorism Act Questions for Discussion Any other reasons food laws are necessary? Give a specific example or personal experience of how food laws effect consumers? Questions for Discussion In what areas do you feel food laws should be more strict? Should the standard for protection be based on the average, reasonable consumer or the more protective “ignorant, unthinking, and credulous” consumer standard? FDA’s Enforcement Authority Inspection of factories, warehouses or other establishments where food is stored, manufactured, processed, packaged, held or transported Conducted for Routine scheduled inspections Surveillance In response to a complaint Recalls Class I Dangerous or defective products that could cause serious health problems or death Class II Products that might cause a temporary health problem or poses only a slight threat of a serious nature Class III Products unlikely to cause any adverse health reaction Questions for Discussion Give one recent example of a Class I, II, or III recall? How did this recall affect or potentially affect consumers? Any Questions?