Appendix B ◾ 569
and prevention of contamination of food; develops regulatory testing procedures, specifications, and standards; and enforces regulations on processing and sanitation of food
and processing facilities. The FDA sets up specific microbiological criteria that contain
specifications (toleration levels) for aerobic plate counts (APCs), coliforms, Esc. coli,
coagulase-positive Staphylococcus aureus, pathogens, and mycotoxins in various foods.
FDA inspectors inspect processing plants once each two to three years unless a processor is
in violation and a food has hazard potential. The FDA also helps processors develop their
effective sanitation programs and gives contracts to state regulatory agencies to inspect
plants. For foreign countries interested in exporting food to the United States, the FDA
sends inspectors to help improve their food quality according to U.S. regulations. In case
of violations, the agency sends formal notice of violation to the offender and sets a date
(usually within 10 days) by which the problem needs to be corrected. In case of failure,
depending on the severity of the offence, the FDA is authorized to take legal actions,
through the Department of Justice, which include seizure of products, destruction of
products, and criminal prosecution of the offenders. This includes products produced in
the United States as well as imported products. In addition to microbiological quality and
safety of foods, the FDA is also responsible for testing foods for composition, nutritional
quality, food additives, food labeling, and pesticide residues (some with other agencies).
The FDA also conducts market basket surveys to test a certain number of foods (imported
and produced in the United States) for safety and other qualities.
8. United States Department of Agriculture (USDA). Under the Wholesome Meat Act and the
Wholesome Poultry Product Act, the Food Safety Inspection Service (FSIS) of the USDA
is responsible for inspecting slaughtering facilities of food animals and birds and producing
wholesome and safe meat, poultry, eggs, and egg products that are sold in interstate commerce or imported. The FSIS also sets up microbiological specifications, particularly pathogen levels, for some of these products and conducts research on food safety and quality. On
the basis of eating quality, the USDA also grades vegetables, fruits, milk and dairy products,
and meat and egg products either produced in the United States or imported.
9. Centers for Disease Control and Prevention (CDC). The CDC is a branch of the Department
of Health and Human Services. In the event of a foodborne disease outbreak, this agency
investigates the causative agent of the outbreaks as well as the sequence of events that resulted
in the outbreak.
10. U.S. Army. The wholesomeness and safety of foods (rations) consumed by the U.S. military
personnel are the responsibility of the Department of Defense. The microbiology branch at
Natick Army Research facility has established necessary microbiological specifications for
APCs, coliforms, Esc. coli, pathogens, and other microbial groups for different types of foods
procured from outside suppliers.
State and Local Government Agencies
Some of the branches in the State Department of Agriculture and Public Health are responsible for
the safety of food sold in the state. They cooperate with the federal government agencies to ensure
the wholesomeness and safety of foods produced and served in the state. State inspectors inspect
restaurants, retail food stores, dairies, grain mills, and processing facilities on a regular basis. Some
states have authority over inspection of the quality of fish and shellfish taken from state waters.
These agencies, if necessary, can embargo illegal food products sold in the state. Federal agencies
provide guidelines, when necessary, to state agencies for the regulations.
and prevention of contamination of food; develops regulatory testing procedures, specifications, and standards; and enforces regulations on processing and sanitation of food
and processing facilities. The FDA sets up specific microbiological criteria that contain
specifications (toleration levels) for aerobic plate counts (APCs), coliforms, Esc. coli,
coagulase-positive Staphylococcus aureus, pathogens, and mycotoxins in various foods.
FDA inspectors inspect processing plants once each two to three years unless a processor is
in violation and a food has hazard potential. The FDA also helps processors develop their
effective sanitation programs and gives contracts to state regulatory agencies to inspect
plants. For foreign countries interested in exporting food to the United States, the FDA
sends inspectors to help improve their food quality according to U.S. regulations. In case
of violations, the agency sends formal notice of violation to the offender and sets a date
(usually within 10 days) by which the problem needs to be corrected. In case of failure,
depending on the severity of the offence, the FDA is authorized to take legal actions,
through the Department of Justice, which include seizure of products, destruction of
products, and criminal prosecution of the offenders. This includes products produced in
the United States as well as imported products. In addition to microbiological quality and
safety of foods, the FDA is also responsible for testing foods for composition, nutritional
quality, food additives, food labeling, and pesticide residues (some with other agencies).
The FDA also conducts market basket surveys to test a certain number of foods (imported
and produced in the United States) for safety and other qualities.
8. United States Department of Agriculture (USDA). Under the Wholesome Meat Act and the
Wholesome Poultry Product Act, the Food Safety Inspection Service (FSIS) of the USDA
is responsible for inspecting slaughtering facilities of food animals and birds and producing
wholesome and safe meat, poultry, eggs, and egg products that are sold in interstate commerce or imported. The FSIS also sets up microbiological specifications, particularly pathogen levels, for some of these products and conducts research on food safety and quality. On
the basis of eating quality, the USDA also grades vegetables, fruits, milk and dairy products,
and meat and egg products either produced in the United States or imported.
9. Centers for Disease Control and Prevention (CDC). The CDC is a branch of the Department
of Health and Human Services. In the event of a foodborne disease outbreak, this agency
investigates the causative agent of the outbreaks as well as the sequence of events that resulted
in the outbreak.
10. U.S. Army. The wholesomeness and safety of foods (rations) consumed by the U.S. military
personnel are the responsibility of the Department of Defense. The microbiology branch at
Natick Army Research facility has established necessary microbiological specifications for
APCs, coliforms, Esc. coli, pathogens, and other microbial groups for different types of foods
procured from outside suppliers.
State and Local Government Agencies
Some of the branches in the State Department of Agriculture and Public Health are responsible for
the safety of food sold in the state. They cooperate with the federal government agencies to ensure
the wholesomeness and safety of foods produced and served in the state. State inspectors inspect
restaurants, retail food stores, dairies, grain mills, and processing facilities on a regular basis. Some
states have authority over inspection of the quality of fish and shellfish taken from state waters.
These agencies, if necessary, can embargo illegal food products sold in the state. Federal agencies
provide guidelines, when necessary, to state agencies for the regulations.