The Law of the Preventive Controls for Human Food Rule
Course Code: FSC 852
Credits: 3 credits
This course focuses on understanding the human and animal food rules of the Food Safety Modernization Act (FSMA). FSMA is the most substantial reform of food safety laws in more than seven decades. The U.S. Food and Drug Administration (FDA) proposed seven new food safety regulations, each of which directly affects the vast and extremely complex domestic human food and animal feed systems.
The course offers an in-depth look at the relationship between the FDA, industry, consumer interest groups, and science communities. Students will learn the major provisions of the Rule, evaluate FDA’s limitations, explore animal feed changes, examine current issues in food law pertaining to FSMA, and investigate the intersection between science and law.
We will utilize a multidisciplinary approach to explore the expanding and critical role that FSMA has assumed within the domestic and global marketplace. Students will integrate many of the concepts of food law and regulations into an understanding the human and animal food rules of FSMA and subsequent food safety and trade issues. Critical thinking concepts and communications skills will be enhanced by topic discussions, weekly ‘FSMA and the News’, and relevant readings.
The following topics will be covered:
- Overview of the Food Safety Modernization Act (FSMA)
- Current good manufacturing practice, for human food
- Current good manufacturing practice, for animal feed
- The essential elements of an implementable food safety system
- Food safety plan development
- Preventive controls-qualified individual (PCQI) Certification
- Implementable record keeping requirements
- Principles of HARPC and HACCP
- The risked-based preventive controls and how they are utilized
- FSMA and animal food labeling requirements
- Exemptions to the Rule and modified requirements
- Future challenges and opportunities
This course is offered in the spring semester.
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