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  2. Food safety in the United States - Wikipedia

    en.wikipedia.org/wiki/Food_safety_in_the_United...

    The United States has three federal and two state governmental organizations that are in control of food safety within the United States: the Food and Drug Administration (FDA), the Food Safety and Inspection Service (FSIS), the Center for Disease Control and Prevention (CDC), the State Department of Public Health, and the State Department of Agriculture. [13]

  3. Food Safety and Inspection Service - Wikipedia

    en.wikipedia.org/wiki/Food_Safety_and_Inspection...

    The Food Safety and Inspection Service (FSIS), an agency of the United States Department of Agriculture (USDA), is the public health regulatory agency responsible for ensuring that United States' commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

  4. Two agencies oversee food inspection in the US, but who ... - AOL

    www.aol.com/two-agencies-oversee-food-inspection...

    Finally, the USDA formed a division called the Food Safety and Quality Service in 1977; it was renamed the Food Safety and Inspection Service in 1981. Today, the FDA oversees 78% of the U.S. food ...

  5. FDA Food Safety Modernization Act - Wikipedia

    en.wikipedia.org/wiki/FDA_Food_Safety...

    The FSMA recognizes that preventive control standards improve food safety only to the extent that producers and processors comply with them. FSMA provides the FDA with new authority to conduct inspections and ensure compliance. The 2011 fiscal year report on foreign food inspections by the FDA. [23] Mandated inspection frequency

  6. Title 21 of the Code of Federal Regulations - Wikipedia

    en.wikipedia.org/wiki/Title_21_of_the_Code_of...

    Title 21 is the portion of the Code of Federal Regulations that governs food and drugs within the United States for the Food and Drug Administration (FDA), the Drug Enforcement Administration (DEA), and the Office of National Drug Control Policy (ONDCP). [1] It is divided into three chapters: Chapter I — Food and Drug Administration

  7. Hazard analysis and critical control points - Wikipedia

    en.wikipedia.org/wiki/Hazard_analysis_and...

    Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.

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