NYMC > Academics > Course Descriptions > School of Health Sciences and Practice (SHSP) > Environmental Health Science

ENVM 6029 Food Safety Policy (Fall and Spring)

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Credits:

Course Description:

The course provides an overview of policy approaches to ensure the safety of food. Recent cases and stories, including tainted strawberries, infected chickens, E. coli and Salmonella infections, and mad cow disease have added to these concerns. Both nationally and globally, people are not only demanding more food, but also a safe supply of food. Globalization of the food supply has increased the risk of spreading food-borne diseases internationally. Food safety issues are thus increasingly tied to global trade agreements and are the most important cause of non-tariff trade barriers. Public concern towards the residues of pesticides used in agriculture and food production has led to changes in pesticide use and environmental policies worldwide. Safety issues also drive these policy changes. For example, recently passed Food Quality Protection Act (FQPA) in the U.S. demands new standards for pesticide residue tolerances in raw and processed foods. Food Safety issues is also controversial for the products developed through genetic engineering and biotechnology. In addition, new safety standards are being considered for the food produced through organic agriculture.

Prerequisites: