568 ◾ Appendix B
In 1959, the Federal Poultry Product Inspection Act was passed. This act requires the inspection of poultry-processing facilities that ship products in interstate commerce.
The Wholesome Meat Act (1965) and the Wholesome Poultry Act (1968) were passed, requiring inspection of the processing facilities, even those engaged in intrastate commerce. These facilities were to be inspected by state inspectors in the same manner as the processors engaged in
interstate commerce were inspected by federal inspectors. At the federal level, the inspection of
meat, poultry and eggs, and milk remains with the Food Safety and Inspection Service (FSIS)
branch in the USDA. 1,2
In 2011, to improve food safety efforts even further, the Food Safety Modernization Act
(FSMA) was enacted. 3,4 The major emphases in this Act include (i) preventive control plans,
(ii) mandatory produce safety standards: science-based food safety approach, (iii) mandatory
inspection for high-risk products, (iv) product tracing, (v) performance standards, (vi) third-party
certification, (vii) certification for high-risk foods, (viii) increased inspection authority, (ix) mandatory recall authority when the samples show evidence for pathogen contamination and death
associated with the food, and (x) suspension of registration of the offending food producer.
the Agencies
Federal Agencies
In the United States, several federal agencies are delegated the responsibilities to monitor and
regulate the origin, composition, quality, quantity, safety, labeling, packaging, and marketing
of foods. Two agencies, the FDA and USDA, are directly involved with the microbiological
safety of foods, and their responsibilities in this regard are discussed here. 2 Other agencies are
involved in areas not directly related to microbiological safety of foods. Some of these are the
following:
1. Bureau of Alcohol, Tobacco, and Firearms (ATF). Responsible for enforcing the laws that
cover production and labeling of all alcoholic beverages except wine.
2. Department of Justice. Conducts seizures of a product and criminal proceedings in case of
violation of a food law.
3. Department of Defense (DOD). The DOD is involved when there is an attempt for intentional administration of pathogens or toxins in the food for bioterrorism purposes. 4
4. Environmental Protection Agency (EPA). Determines safety and tolerance levels of pesticide
residues in foods and establishes water quality standards for drinking water (not bottled
water).
5. Federal Trade Commission (FTC). Regulates correct procedures of advertising of foods.
6. National Marine Fisheries Service (NMFS). Responsible for seafood quality, habitat conservation, and aquaculture production (not microbiological quality).
7. Food and Drug Administration (FDA). At present, the FDA is a part of the Federal Public
Health Service in the Department of Health and Human Services. It is delegated with the
power to administer the federal FD & C Act. In that capacity, the FDA ensures the safety
and wholesomeness of all foods, except fresh meat, poultry, and eggs sold in interstate
commerce. It also oversees the wholesomeness of all exported and imported foods (except
for fresh meat, poultry, and eggs). The FDA also inspects the safety and wholesomeness of
foods served on planes, trains, and buses. It also conducts research to improve detection
In 1959, the Federal Poultry Product Inspection Act was passed. This act requires the inspection of poultry-processing facilities that ship products in interstate commerce.
The Wholesome Meat Act (1965) and the Wholesome Poultry Act (1968) were passed, requiring inspection of the processing facilities, even those engaged in intrastate commerce. These facilities were to be inspected by state inspectors in the same manner as the processors engaged in
interstate commerce were inspected by federal inspectors. At the federal level, the inspection of
meat, poultry and eggs, and milk remains with the Food Safety and Inspection Service (FSIS)
branch in the USDA. 1,2
In 2011, to improve food safety efforts even further, the Food Safety Modernization Act
(FSMA) was enacted. 3,4 The major emphases in this Act include (i) preventive control plans,
(ii) mandatory produce safety standards: science-based food safety approach, (iii) mandatory
inspection for high-risk products, (iv) product tracing, (v) performance standards, (vi) third-party
certification, (vii) certification for high-risk foods, (viii) increased inspection authority, (ix) mandatory recall authority when the samples show evidence for pathogen contamination and death
associated with the food, and (x) suspension of registration of the offending food producer.
the Agencies
Federal Agencies
In the United States, several federal agencies are delegated the responsibilities to monitor and
regulate the origin, composition, quality, quantity, safety, labeling, packaging, and marketing
of foods. Two agencies, the FDA and USDA, are directly involved with the microbiological
safety of foods, and their responsibilities in this regard are discussed here. 2 Other agencies are
involved in areas not directly related to microbiological safety of foods. Some of these are the
following:
1. Bureau of Alcohol, Tobacco, and Firearms (ATF). Responsible for enforcing the laws that
cover production and labeling of all alcoholic beverages except wine.
2. Department of Justice. Conducts seizures of a product and criminal proceedings in case of
violation of a food law.
3. Department of Defense (DOD). The DOD is involved when there is an attempt for intentional administration of pathogens or toxins in the food for bioterrorism purposes. 4
4. Environmental Protection Agency (EPA). Determines safety and tolerance levels of pesticide
residues in foods and establishes water quality standards for drinking water (not bottled
water).
5. Federal Trade Commission (FTC). Regulates correct procedures of advertising of foods.
6. National Marine Fisheries Service (NMFS). Responsible for seafood quality, habitat conservation, and aquaculture production (not microbiological quality).
7. Food and Drug Administration (FDA). At present, the FDA is a part of the Federal Public
Health Service in the Department of Health and Human Services. It is delegated with the
power to administer the federal FD & C Act. In that capacity, the FDA ensures the safety
and wholesomeness of all foods, except fresh meat, poultry, and eggs sold in interstate
commerce. It also oversees the wholesomeness of all exported and imported foods (except
for fresh meat, poultry, and eggs). The FDA also inspects the safety and wholesomeness of
foods served on planes, trains, and buses. It also conducts research to improve detection