Ensuring Safe Food From Production to Consumption (1998) / Chapter Skim
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1. Introduction and Background
1. Introduction and Background
Pages 17-24
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From page 17... ...
, but duplication of efforts and regulatory gaps are common. Food safety problems that transcend 1 The major federal agencies involved include: the Agricultural Marketing Service, the Animal and Plant Health Inspection Service, the Agricultural Research Service, the Cooperative State Research, Education and Extension Service, the Economic Research Service, the Food Safety and Inspection Service, and the Grain Inspection, Packers and Stockyards Administration of the United States Department of Agriculture; the Centers for Disease Control and Prevention, the Food and Drug Administration, and the National Institutes of Health of the Department of Health and Human Services; the National Marine Fisheries Service of the Department of Commerce; and the Environmental Protection Agency.
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From page 18... ...
In addition, the Institute of Food Technologists (IFT) recently developed Guiding Principles for Optimum Food Safety Oversight and Regulation in the United States, which describes attributes of an effective food safety system (IFT, 1998~.
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From page 19... ...
Increasing consumption of fortified foods and dietary supplements, including herbals, has raised new questions about the safety of "natural" substances not normally in the diet, or normally part of the diet but at much lower concentrations, and about the health effects of consuming high concentrations of nutrients ordinarily considered safe. Thus, the developments that have provided the American consumer with a wide array of food products have also introduced risks.
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From page 20... ...
Regulatory agencies are empowered to prescribe rules, standards, and processes to control risks; to develop and maintain research programs to apply contemporary science and technology to safety decisions; to monitor risks in the food supply; and to provide information and education to all components of the food system. In authorizing and fimding efforts to ensure the safety of the food supply, the government must balance the interests of diverse groups and allocate finite resources among competing needs.
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From page 21... ...
Hazards are biological, chemical, or physical substances that can cause adverse consequences. Hazards associated with food include microbiological pathogens, naturally occurring toxins, allergens, intentional and unintentional additives, modified food components, agricultural chemicals, environmental contaminants, animal drug residues, and excessive consumption of some dietary supplements.
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From page 22... ...
since its inception, requires continuous on-site factory inspections by government inspectors using sight, smell, and touch to detect problems. The USDA also administers the 1957 Poultry Products Inspection Act, which requires continuous inspection of poultry and poultry products and the 1970 Egg Product Inspection Act, which requires continuous inspection of the processing of liquid, frozen, and dried egg products.
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From page 23... ...
directed USDA's Agricultural Research Service to contract with the National Academy of Sciences to conduct a study on the scientific and organizational needs of an effective food safety system. The Academy appointed an ad hoc Food Safety Oversight Commission composed of selected members of the Institute of Medicine's Food and Nutrition Board, the National Research Council's (NRC)
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From page 24... ...
It is not possible to foresee how risk acceptance will change or how the problems will change in decades to come, but federal food safety efforts must be designed effectively to deal with what is known and what is not known.
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