4.0

credits

Average Course Rating

This course examines American food policy and regulation through the lens of USDA, FSIS. Students will (1) examine federal inspection of food from its birth in the 19th Century to the rise of the Food Safety Inspection Service as a single regulatory agency; (2) examine the use of ‘adulterated’ and ‘misbranded’ as the foundational standard for all food safety policy, and (3) apply those standards in a 21st Century federal inspection system. Coursework is built around a project in which students work through the policy and regulatory hurdles to obtaining federal inspection services. Course work concludes with an examination of federal enforcement authority and state inspection programs.