Standards and Labeling Policy Book PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Standards and Labeling Policy Book PDF full book. Access full book title Standards and Labeling Policy Book by United States. Food Safety and Inspection Service. Standards and Labeling Division. Download full books in PDF and EPUB format.
Author: United States. Food Safety and Inspection Service. Standards and Labeling Division
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 272
Get Book
Book Description
Author: United States. Food Safety and Inspection Service. Standards and Labeling Division
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 272
Get Book
Book Description
Author: U. S. Department of Agriculture
Publisher:
ISBN: 9781387142927
Category : Reference
Languages : en
Pages : 0
Get Book
Book Description
This Policy Book is assembled in dictionary form and may be used in conjunction with the Meat and Poultry Inspection Regulations and the Meat and Poultry Inspection Manual, Directives and Notices. It is a composite of policy and day-to-day labeling decision, many of which do not appear in the above publications. They are subject to change and therefore a periodic updating of this book will take place. Note: Red Meat -- Required percentages of meat required for red meat products are shown on the basis of fresh uncooked weight unless otherwise indicated. For purposes of this Policy Book, whenever the terms beef, pork, lamb, mutton, or veal are used they indicate the use of skeletal muscle tissue from the named species (9 CFR 301.2). Note: Poultry-- Required percentages for poultry products are based on a cooked deboned basis unless otherwise stated. When the standards indicate "poultry", the skin and fat are not to exceed natural proportions per (9 CFR 381.117(d)).
Author: United States. Food Safety and Inspection Service. Regulatory Programs
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 328
Get Book
Book Description
Author: United States. Food Safety and Inspection Service. Standards and Labeling Division
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 338
Get Book
Book Description
Author: United States. Food Safety and Inspection Service. Regulatory Programs
Publisher:
ISBN:
Category : Food
Languages : en
Pages :
Get Book
Book Description
Author: United States. Animal and Plant Health Inspection Service
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 620
Get Book
Book Description
Author: United States. Federal Trade Commission
Publisher:
ISBN:
Category : Buy national policy
Languages : en
Pages : 56
Get Book
Book Description
Author: Brice Laurent
Publisher: Springer Nature
ISBN: 9811514984
Category : Social Science
Languages : en
Pages : 285
Get Book
Book Description
This collected volume analyses labelling as a political and economic operation. It gathers contributions that focus on various domains, including the agri-food sector, the construction sector, eco-labelling, retail, health public policies and the energy sector, considering the use of labels for various objectives, such as providing legal and technical data on consumption products, certifying their quality, and indicating the approval of professional or political authorities. These practices are tied to both public and private interventions that make civic concerns visible and aim to govern them. The book considers ‘labelling the economy’ as an operation that introduces political questions into the economic realm, while also importing economic modes of reasoning into governance interventions. In doing so, the book considers the sociotechnical apparatus on which any label relies as a nexus where economic and political considerations are brought together.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309157595
Category : Technology & Engineering
Languages : en
Pages : 145
Get Book
Book Description
Consumption of goods and services represents a growing share of global economic activity. In the United States, consumption accounts for more than two-thirds of gross domestic product. This trend of increasing consumption has brought with it negative consequences for the environment and human well-being. Global demand for energy, food, and all manner of goods is on the rise, putting strains on the natural and human capital required to produce them. Extractive industries and production processes are prominent causes of species endangerment. Modern economies are underpinned by substantial energy consumption, a primary contributor to the current climate crisis. Expanding international trade has led to many economic opportunities, but has also contributed to unfair labor practices and wealth disparities. While certain processes have improved or become more efficient, and certain practices have been outlawed or amended, the sheer scale of global consumption and its attendant impacts continue to be major challenges we face in the transition to sustainability. Third-party certification systems have emerged over the last 15 years as a tool with some promise. There has been anecdotal evidence of success, but to date the overall impact of certified goods and services has been small. Moreover, definitions of sustainable vary across sectors and markets, and rigorous assessments of these programs have been few and far between. In order to take a step in learning from this field of practice, the National Academies' Science and Technology for Sustainability Program held a workshop to illuminate the decision making process of those who purchase and produce certified goods and services. It was also intended to help clarify the scope and limitations of the scientific knowledge that might contribute to the economic success of certified products. The workshop, summarized in this volume, involved presentations and discussions with approximately 40 invited experts from academia, business, government, and nongovernmental organizations.
Author: Jayson L. Lusk
Publisher: Oxford Handbooks
ISBN: 0199681325
Category : Business & Economics
Languages : en
Pages : 923
Get Book
Book Description
First reference on food consumption and policy.
