SYLLABUS
FS 540/F&N
540 FOOD REGULATIONS
SPRING 2004
Dr. Bruce Hamaker (BH) Dr.
Charles Santerre (CS)
49-45668 49-63443
hamakerb@foodsci.purdue.edu santerre@purdue.edu
Office hours for both
instructors: arranged or immediately
after class
Supplementary text on
reserve in Lilly and Stone Libraries:
Food Laws and Regulations; James L. Vetter; American Institute of Baking,
Manhattan, Kansas 66502-4576, 1996, ISBN 1-880877-68-6
Website: http://fn.cfs.purdue.edu/fn540
(contains old exams, debate topics, exam study guide, slides). This is a
password protected site. Please note:
The presentations may be updated and posted to this website just prior
to class. Please look at the date that each file was created to ensure that you
download the most current version.
Grade
Distribution:
Spring 2002 (13 students incl. 10 undergraduate and 3 graduate students)
A 5
B 4
C 2
D 2
2 Assignments or Pop Quizzes
(2.5% each) 5%
Participation and summaries
(lectures following Exam 1 only) 15%
2 Debate Exercises (5% each) 10%
Exam 1 40%
Exam 2 30%
Students will be assigned to a debate team and given
a debate topic. Depending on class size, there will be 2 debate topics and 4
teams. The format for the debate is as follows: teams will be given 10 minutes
to confer; the debate topics will be read aloud; each team will be given 5
minutes for opening arguments (pro team goes first); each team will be allowed
to confer for 5 minutes to formulate a rebuttal (pro team goes first); each
team will deliver a 5 minute rebuttal; and then there will be an open
discussion for 5 minutes (open to audience). Each time allotment will be
strictly enforced by the moderator. Each team member must contribute to the
preparation and delivery of the debate presentations.
For each debate, you will be required to submit at
least 3/4 page typed (12 point font), single spaced (1 inch margins) of
information that you developed for the debate. To this sheet, attach the
background documents that you used for the debate. This portion of the
assignment must be completed by each student to receive credit for the debate
assignment and is due at the time of the debate.
Day/Date Lecture Topic/Assignment
T-1/13 Course
Overview and Using the WWW as a resource BH
History of Food Laws
Optional Text
http://www.fda.gov
www.fda.gov/opacom/backgrounders/miles.html
http://www.cfsan.fda.gov/~lrd/history2.html
Th-1/15 Organization of Federal Regulatory
Agencies BH
How Laws and Regulations
are Made
Overview of Food Laws
and Regulations
Optional Text
http://www.fda.gov/opacom/laws/
T-1/20 Adulteration and Misbranding BH
Optional Text
The FD&C Act can be
found at http://www.cfsan.fda.gov
Th-1/22 Adulteration and Misbranding (cont.)
BH
T-1/27 Food and Color Additives, Prior
Sanction, GRAS, Standardized Foods BH
Optional Text
Th-1/29 FDA Enforcement of the FD&C Act,
Criminal Prosecution, Civil Penalties BH
Optional Text
Optional
FDA recall policies http://vm.cfsan.fda.gov/~lrd/recall2.txt
FDA Defect Action Levels http://vm.cfsan.fda.gov/~dms/dalbook.html
T-2/3 Factory Inspections and Discussion BH
Optional Text
Optional
Th-2/5 HACCP, GMPs The new regulation
standard Dr. Linton
Optional Text
Optional
http://www.fda.gov/opacom/backgrounders/haccp.html
http://www.foodsafety.gov/~fsg/fssyst2.html
T-2/10 Debate and Review for Exam 1
Th-2/12 Exam 1
T-2/17 Nutrition Labeling and Education Act CS
Optional
Text
Th-2/19 Labeling (Continued) - CS
Health Claims
T-2/24 Dietary
Supplement Health and Education Act CS
Optional Text
Th-2/26 Federal Insecticide, Fungicide, and Rodenticide Act CS
Food Quality Protection Act
Text
T-3/2 Regulation of Food Biotechnology CS
Th3/4 Food Biotechnology (Continued) CS
Organic Food Standard
Food Irradiation
Optional Text
T-3/9 International Regulations and Import/Export - CS
Other Acts and Agencies
that Govern the Food Supply, State Regulations
Optional Text
Th-3/11 Debate and Review for Exam 2
T-3/23 Meat and Poultry Inspection Dr.
Forrest
Optional Text
Optional Text
Th-3/25 Exam 2