Benjamin Miller, PhD, MPH, RS,
Senior Director, Food Safety, The Acheson Group
Carrie Rigdon, PhD, MPH
Acting Assistant Division Director, Food and Feed Safety Division
Minnesota Department of Agriculture
This course will explore how the intersection of science, law, economics, and human behavior has shaped the current food regulatory system.
Food safety laws and regulations in the US are complicated and have historically been largely reactive. How a food product is regulated is determined by several factors including commodity type (e.g. meat or dairy products), geography (federal, state or local jurisdiction), and location in the food supply chain (e.g. manufacturing or retail). When the first federal food laws and regulations were first promulgated in the late 1800’s and early 1900’s, it was unlikely that lawmakers would be able to predict the variety of food choices and consumer demands of today. Furthermore, technological and scientific advances are changing how food is made, and consumers are making food and dietary choices based on economic, cultural, ecological, medicinal, and political beliefs. These changes shift the risk profile of the food supply and our understanding of scientific risk needs to keep pace.
Students will get the opportunity to analyze these issues by selecting a relevant topic and presenting their analyses on the final day of the course. Examples of potential topics include: the Food Safety Modernization Act Final Rules and challenges with implementation (e.g. the Produce Safety Rule, Foreign Supplier Verification, Accreditation of Third Party Auditors to Conduct Food Safety Audits and Issue Certificates, Current Good Manufacturing Practices and Hazard Analysis and Risk-Based Preventive Controls for Human and Animal Foods), traceability, food safety vs. food freedom, the local food and cottage food movement, nutritional policy, and cross-jurisdictional issues (FDA vs. USDA). Other emerging issues include the development of cell-cultured meats and cannabis infused edible products in states and countries that have legalized recreational marijuana.
This non-credit course meets with the academic course PubH 7200-107 as part of the 2019 Public Health Institute.
For more information: sph.umn.edu/public-health-institute
Upon completion of this course, students should be able to:
- Identify the major national and international food regulatory entities and describe in general terms the historical, legal, cultural, scientific, geographic, economic, and public health antecedents of the current food safety system;
- Recognize the current limitations in food regulation and articulate how those limitations may affect public health;
- Identify areas of the public health and food regulatory systems where improvements would most benefit consumers and protect public health; and
- Analyze a food regulatory issue from a public health, historical, regulatory, legal, cultural, scientific, geographic and/or economic perspective and present a summary of that analysis to the class.
Registration & Cancellation
The registration fee for this course is $595. You will receive an email letter outlining program logistics two weeks prior to the start of the course.
Requests for refunds will be honored in full if a written cancellation request is received prior to the course start date. An administration fee of $50 will be charged to all refund requests received after the first day of class. The Centers for Public Health Education and Outreach (CPHEO) reserves the right to cancel any course. In the event of a course cancellation, registrants will receive a full refund of the program registration fee. CPHEO is not responsible for refund of travel or other costs incurred by registrants.
The Centers for Public Health Education and Outreach will provide a certificate of attendance verifying 1.5 CEUs (15 contact hours) offered for this program. This course is eligible for 15 CPH recertification credits.
All courses are approved for CPH Recertification Credits by the National Board of Public Health Examiners.
Contact & Questions
Meghan Taylor: email@example.com | 612-626-8434