hi, my name is . as a secretary in the fda, i would like to tell yousomething about food safety in the united states in both federal-level andstate-level.
food safety is a scientific discipline describing handling, preparation,and storage of food in ways that prevent foodborne illness. this includes anumber of routines that should be followed to avoid potentially severe healthhazards. food can transmit disease from person to person as well as serve as agrowth medium for bacteria that can cause food poisoning. debates on geneticfood safety include such issues as impact of genetically modified food on healthof further generations and genetic pollution of environment, which can destroynatural biological diversity. in developed countries there are intricatestandards for food preparation, whereas in lesser developed countries the mainissue is simply the availability of adequate safe water, which is usually acritical item.
federal-level regulation
the food and drug administration publishes the food code, a model set ofguidelines and procedures that assists food control jurisdictions by providing ascientifically sound technical and legal basis for regulating the retail andfood service industries, including restaurants, grocery stores and institutionalfoodservice providers such as nursing homes. regulatory agencies at all levelsof government in the united states use the fda food code to develop or updatefood safety rules in their jurisdictions that are consistent with national foodregulatory policy. according to the fda, 48 of 56 states and territories,representing 79% of the u.s. population, have adopted food codes patterned afterone of the five versions of the food code, beginning with the 1993 edition.
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