2 - Food Regulations

Abstract

This chapter focuses on various food regulations in the United States. At the federal level, the primary agencies with regulatory responsibilities are the Food and Drug Administration (FDA), which is an agency within the Department of Health and Human Services, and the Food Safety Inspection Service (FSIS), which is an agency within the United States Department of Agriculture. The FDA has the responsibility to ensure safety of all foods under the Federal Food Drug and Cosmetic Act of 1938. The FSIS has primary responsibility for meat, poultry, and egg products under the Meat Product Inspection Act, Poultry Product Inspection Act, and Egg Product Inspection Act. FDA notification is required of any individuals producing low-acid or acidified foods. A process filing may be required for submission, detailing the particulars of the food, packaging, and the proposed process being considered. The FDA has a responsibility to respond with either a non-rejection letter or a letter with additional questions. Additionally, any company that produces or distributes foods has to register with the FDA as required by the Public Health Security and Bioterrorism Preparedness and Response Act of 2002. All meat, poultry, and egg processing plants are required to have a written sanitation program. Sanitation is the creation and maintenance of hygienic and healthful conditions in food processing plants. The FSIS has sanitation requirements for meat, poultry, and egg products in Title 9 Part 416 of the Code of Federal Regulations. In addition, the FDA has developed specific current Good Manufacturing Practices (cGMP) for some food processing such as bottled water, baby food, and seafood.