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The Executive's Guide to New Food Safety Laws: How the Food Safety Modernization Act Impacts Your Business
by:James T. O'Reilly, Shannon G. May
Food companies are heading into a hurricane of new regulatory controls as a result of the 2011 implementation of a very complex new law. The Food Safety Modernization Act signifies big changes in quality control, enforcement, imports, and liability for everyone connected to the food industry. The Executive's Guide to New Food Safety Laws brings a veteran...
Food companies are heading into a hurricane of new regulatory controls as a result of the 2011 implementation of a very complex new law. The Food Safety Modernization Act signifies big changes in quality control, enforcement, imports, and liability for everyone connected to the food industry. The Executive's Guide to New Food Safety Laws brings a veteran food industry professional's perspective to the "How-To" aspects of survival under the new law for affected businesses. Written with an expert's attention to detail, this book highlights the changes addressed by the Food Safety Modernization Act and the practical ways in which they will impact various parties, from food company boards of directors to import agents in foreign ports. With an enhancement of the FDA's powers and increasing consequences of noncompliance, the avoidance of new regulatory problems warrants special attention. The Executive's Guide to New Food Safety Laws provides insight into the new world of food regulation to better prepare you to address new requirements and avoid inspection and serious repercussions. About the Authors Professor James T. O'Reilly has taught food and drug law, among other courses, for three decades at the University of Cincinnati College of Law. He is the chair of the American Bar Association FDA committee, former chair of the Programs Committee of the Food & Drug Law Institute, and is a board member of the Food & Drug Law Journal. He has been active in FDA issues since the early 1970s, formerly was chief FDA lawyer for a food company, and has lectured and consulted internationally on FDA matters. Prof. O'Reilly is a graduate of Boston College and the University of Virginia School of Law. Shannon G. May practices law in New York focusing on commercial litigation and published the lead article on food law in volume 65 of the Food & Drug Law Journal. She is a graduate of Fordham Law School, where she was an editor of the International Law Journal, and Louisiana State University.
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