Introduce U.S. statutes, regulations and court cases relating 
to food safety concerns so students are prepared to handle real-
world situations involving food safety. Students will gain an 
understanding of where and how to locate laws relating to food 
safety; the relationship between a statute, a regulation, and a 
court decision; and who has the authority to interpret them. 
The course also provides an overview of the interaction among 
federal and state food safety laws and the expanding role of 
international food standards.

An overview of food regulation in the United States
History and evolution of food regulation
Regulatory agencies and their jurisdictions
Poisonous substances
Adulteration and food borne illnesses
GMPs, HACCP
Pesticide tolerances
Food labeling terminology
Health claims and misbranding
Country of origin labeling and ingredient labeling
Food additives and warning statements
Animal welfare, biotechnology, identity preservation, organic 
production
Food regulation in the European Union
World Trade Organization, Codex Alimentarius
FAO and the WHO
School lunch program
Obesity litigation
Food security and counter-terrorism measures
Local production

UGA Student Honor Code: "I will be academically honest in all 
of my academic work and will not tolerate academic dishonesty 
of others."  “A Culture of Honesty” sets forth the University’s 
policy and procedures for handling cases of suspected 
dishonesty. All academic work must meet the standards contained 
in “A Culture of Honesty.” As a University of Georgia student, 
you have agreed to abide by the University’s academic honesty 
policy, “A Culture of Honesty,” and the Student Honor Code. All 
academic work must meet the standards described in “A Culture 
of Honesty” found at: www.uga.edu/honesty. Lack of knowledge of 
the academic honesty policy is not a reasonable explanation for 
a violation. Questions related to course assignments and the 
academic honesty policy should be directed to the instructor.