The Food Safety Research Information Office (FSRIO) maintains a research projects database that showcases more than 11,000 current research projects funded by both U.S. and International government agencies and organizations.
Frequently asked questions
Current Research and Literature
Here are several food safety magazines which provide up to date food safety news and information:
Contacts and Experts
The United States Department of Agriculture (USDA), the Food and Drug Administration (FDA), part of the United States Department of Health and Human Services (HHS), the Environmental Protection Agency (EPA), and the Center for Disease Control and Prevention (CDC), part of HHS, are the United States government agencies that regulate food safety.
The USDA protects and promotes food, agriculture, natural resources and related issues. The department is responsible for the safety of meat, poultry and eggs. To contact the USDA, you can use the online resources at Contact Us, or call the information hot line or view the available directories. You can also search for your question at AskUSDA. The Service Center Locator provides locations where customers can access the services provided by the Farm Service Agency, Natural Resources Conservation Service, and the Rural Development agencies.
The Food Safety Inspection Service (FSIS) is responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged. You can contact FSIS at Electronic Mailboxes, or by Key Agency Contacts, or Office Locations and Phone Numbers including your state FSIS field office for specific inspection questions. There are also contact information for State Hazard Analysis Critical Control Points (HACCP) Contacts and Coordinators who provide technical advice, assistance, resources, and conduct activities to support HACCP implementation and small and very small plants. For technical service support, contact the USDA Meat and Poultry Hot line, a toll-free telephone and email service staffed by food safety specialists for consumer food safety questions with extended service to Spanish speakers as well.
The Animal and Plant Health Inspection Service (APHIS) is responsible for protecting and promoting U.S. agricultural health, regulating genetically engineered organisms, administering the Animal Welfare Act and carrying out wildlife damage management activities. You can contact APHIS via the online Program and Office Contacts page, which lists the office phone and email contact information listed by program such as Animal Care and Emergency Management Safety and Security Division.
The Foreign Agriculture Service (FAS) represents American agriculture abroad, coordinates international trade policy, analyzes production and trade, promotes and assists U.S. agriculture, provides commercial financing support to U.S. exporters, and collaborates with other countries to facilitate trade and promote security. You can contact FAS online at their Contact Us page, which provides phone and email contact information for officers and subject experts.
The Agricultural Marketing Service (AMS) is responsible for developing quality grade standards for agricultural commodities, administering marketing regulatory programs, marketing agreements and orders, and making food purchases for USDA food assistance programs such as the National Organic Program. AMS is reachable at their online Contact Us page, where you can email the agency administrator for specific questions or email the agency webmaster to learn how to find something.
The FDA is responsible for protecting the public health by assuring the safety, efficacy and security of human and veterinary drugs, biological products, medical devices, our nation’s food supply, cosmetics, and products that emit radiation. The administration regulates non-meat products including seafood, produce, milk, canned foods, and infant formula. For technical assistance for small business, contact the Small Business Assistance, which is organized by region and state.
The Center for Food Safety and Applied Nutrition (CFSAN) is responsible for promoting and protecting the public’s health by ensuring that the nation’s food supply is safe, sanitary, wholesome, and honestly labeled, and that cosmetic products are safe and properly labeled. Contact CFSAN provides a toll-free information phone and email hot line for industry and consumer questions.
The Center for Veterinary Medicine (CVM) regulates the manufacture and distribution of food additives and drugs that will be given to animals. These include animals from which human foods are derived, as well as food additives and drugs for pet (or companion) animals. CVM is responsible for regulating drugs, devices, and food additives given to, or used on, over one hundred million companion animals, plus millions of poultry, cattle, swine, and minor animal species. You can reach out to CVM at their online Contact CVM page, which lists telephone number and email of the CVM staff regarding press inquires, reporting problems with animal and veterinary products, electronic submissions and more.
The EPA is responsible for protecting human health and to safeguard the natural environment – air, water and land – upon which life depends. Regulates pesticides and waste management. You can contact the National Agriculture Compliance Assistance Center, the Office of Compliance, and the Agriculture Division at Contact us about Agriculture. The Office of Chemical Safety and Pollution Prevention (OCSPP) is responsible for preventing potential risks from pesticides and toxic chemicals and preventing pollution. The Office of Pesticide Programs (OPP) registers pesticides and antimicrobials. The Office of Pollution Prevention and Toxics (OPPT) is responsible for chemical control, pollution prevention and environmental assistance. The Office of Science Coordination and Policy (OSCP) conducts exposure assessment and hazard assessment coordination. The Office of Land and Emergency Management (OLEM) provides policy, guidance, and direction for emergency response and waste programs. It is also responsible for developing guidelines for land disposal of hazardous waste and underground storage tanks. The Office of Underground Storage Tanks (OUST) develops and implements a regulatory program for underground storage tank systems. The Office of Brownfields and Land Revitalization (OBLR) empowers stakeholders to prevent, assess, safely clean up, and sustainably reuse brownfields. The Office of Water ensures drinking water is safe, and restores and maintains oceans, watersheds, and their aquatic ecosystems. The Office of Ground Water and Drinking Water (OGWDW) develops and implements national drinking water standards by overseeing the Safe Drinking Water Act. The Office of Wastewater Management (OWM) promotes effective and responsible water use, treatment, disposal, and management. The Office of Wetlands, Oceans and Watersheds (OWOW) controls polluted runoff and restores impaired waters.
The CDC is responsible for creating the expertise, information, and tools that people and communities need to protect their health – through health promotion, prevention of disease, injury and disability, and preparedness for new health threats. This includes providing food recall information. You can contact the CDC at the online Contact us page. There you can locate the the center that can most appropriately answer your question. Telephone service information is located at the bottom of the page. There is also a commonly asked questions index organized alphabetically.
In addition to Federal food safety regulations, each state has its own food laws and regulations. The list of contacts below is provided for state assistance.
- The Association of Food and Drug Officials (AFDO) has a Directory of State and Local Officials that includes contact information of state and local regulatory officials involved with food, animal feed, animal health, and food defense functions and is updated quarterly.
- The CDC lists State Health Departments.
- The FDA maintains a list of State Retail and Food Service Codes and Regulations.
- FSIS has a directory of State Hazard Analysis Critical Control Points (HACCP) Contacts and Coordinators for the meat and poultry program that provide technical advice, assistance, resources and conduct activities to support HACCP implementation in small and very small plants.
- The National Registry of Food Safety Professionals (NRFSP) details State Food Safety Training Requirements which includes state contact for food safety requirements.
- The USDA Co-op Research and Extension Servcies enables one to locate their nearest extension office which is staffed by a food safety expert to assist producers, small business owners, and consumers.
Contact your county extension agent and/or your local health department.
- HealthguideUSA has a list of over 1,200 Local Health Departments listed by state.
- The National Institute for Food and Agriculture (NIFA), part of the USDA, keeps a Nutrition and Food Safety directory, including an interactive map that enables one to locate their nearest extension office which is staffed by a food safety expert to assist producers, small business owners, and consumers.
There are a few ways to get in contact with a food scientist to visit your classroom. The Institute of Food Technologists (IFT) provides membership benefits, networking opportunities, education, lobbying activities, and more for the food industry to advance the science of food around the world. Check to see if your state has a local regional chapter and contact an appropriate officer.
You can also try contacting your cooperative extension agent.
There are several different independent food testing laboratories, each providing different microbiological, chemical, and/or physical hazard tests. The resources below contain comprehensive lists of accredited food testing laboratories.
- Food Safety Inspection Service (FSIS) Accredited Laboratories - a list of testing laboratories accredited by the FSIS, part of the United States Department of Agriculture (USDA), is updated monthly.
- The Association for Laboratory Accreditation Directory of Accredited Organizations - enter "food" into the "Search for:" input box to view the food related accredited organizations.
Regulations, Standards and Guidelines
There are several organizations that have developed public health standards to help improve food safety Examples of such organizations are NSF International, 3-A Sanitary Standards, Inc., and AIB Consolidated Standards.
While each individual country has its own food safety standards and laws, there are two international organizations that have established standards and rules to ensure consumers are being supplied with food safe to eat. They are the:
- Codex Alimentarius Commission - created by the Food and Agriculture Organization (FAO) and World Trade Organization (WTO)
- World Trade Organization (WTO)
The Commission is charged with developing the food standards, guidelines, codes of practice, and recommendations that constitute the Codex Alimentarius, or food code, which serves as a global reference point for international trade. The Codex helps to protect consumer health, ensure fair food trade practices, and coordinate food standards work undertaken by internal government and non-government organizations. The Codex is a global reference point for international food trade.
The WTO has an international agreement on how governments can apply food safety and animal and plant health measures called the Sanitary and Phytosanitary Measures (SPS) Agreement . This agreement sets out the basic rules for food safety and animal and plant health standards, and names the joint FAO-WTO Codex Alimentarius as the relevant standard-setting organization for food safety.
Member countries are encouraged to use the Codex international standards, guidelines and recommendations when available, but may choose to set their own standards. These standards must be science-based and "applied only to the extent necessary to protect human, animal or plant life or health".
The Sanitary and Phytosanitary Measures (SPS) agreement has specifications for control, inspection methods, and approval procedures. Each member government must provide advance notice of new or modified sanitary and phytosanitary regulations, and establish a national inquiry point to provide information. The Foreign Agricultural Service (FAS), part of the United States Department of Agriculture (USDA), is the U.S. Enquiry Point for all WTO member inquiries related to SPS regulations.
Good Manufacturing Practices (GMP) and Good Agricultural Practices (GAP), when applied to food safety, are considered to be food sanitation standards. The Food and Drug Administration (FDA), part of the United States Department of Health and Human Services (HHS) maintains Current Good Manufacturing Practices (CGMP) that represents Title 21 Part 110 in the Code of Federal Regulations which applies to food processors/facilities (not retail). Unlike CGMP, GAP is a general term used by any entity to define “good” by their own discretion and are not enforced laws, but are still valuable guidelines for safe handling within the food industry.
All food facilities/processing plants that are under FDA jurisdiction are legally required to follow CGMP. Meat and poultry products are not under FDA’s jurisdiction and are therefore not legally required to follow CGMP. However, meat and poultry processing plants must adhere to the regulations of the Food Safety Inspection Service (FSIS), part of the United States Department of Agriculture (USDA). These include maintaining and complying with Sanitation Standard Operating Procedures (SSOP), which are outlined outlined here.
Retail establishments are not legally required to follow CGMP, but the general sanitation standards provided in the CGMP can be applied.
The Code of Federal Regulations (CFR) defines a facility as "any establishment or structures under one ownership at one general physical location, or, in the case of a mobile facility, traveling to multiple locations, that manufactures/processes, packs, or holds food for human or animal consumption in the United States." This includes food processing or packaging plants different from a retail food business where food is serviced for an individual portion as in restaurants and retail stores.
Generally, local governments place the jurisdiction of food processing facilities under their departments of agriculture. However, be sure to contact your local heath department as well for laws and regulations specific to your state and county.
The requirements for registering your facility with the federal government depend on your food product category. Meat facilities are under the jurisdiction of the United States Department of Agriculture (USDA) and require pre-market inspection and approval before production. To register visit the USDA’s Food Safety Inspection Service (FSIS) forms page and fill out the registration form: Registration of Meat and Poultry Handlers, FSIS Form 5020-1. Non-meats are under the jurisdiction of the Food and Drug Administration (FDA), part of the United States Department of Health and Human Services (HHS), and do not require a pre-market inspection and approval before production, but still requires registration before production. To register, visit the FDA's Food Industry Page and complete the Registration of Food Industries Step-by-Step instructions. Keep in mind that your local agriculture or health department may require pre-market inspection and approval.
For an example business starting plan Penn State University Extension provides Commercial Food Processing webpage that includes information on starting up, business planning, registering your food business, insurance for food entrepreneurs, and other helpful resources.
A retail food business services food for an individual portion. Examples include restaurants, retail stores, and institutions. This is different from a food processing facility which is an establishment or structure(s) under one ownership at one general physical location (or in the case of a mobile facility, traveling to multiple locations), that manufactures or processes, packs, or holds food for human or animal consumption in the U.S. as defined by the FDA. Examples would include food processing or packaging plants.
Local governments are responsible for food retail business registration, legislation and enforcement. Contact your city office for local, state, and federal registration procedures for starting a business. Such procedures will address issues like setting up a proprietorship, zoning policies, and potential additional tax requirements. Contact your local health department to learn what the requirements are for obtaining a license by abiding by your state’s sanitation standards. Each state outlines these food safety standards in what is known as a food code, the majority based off of the FDA’s Food Code, which is a scientifically sound technical and legal basis for regulating the retail and food service segment of the food industry. Click here for a complete list of state food codes.
Be sure to contact your state agriculture department as well for laws and regulations that may apply to your business.
For an example business starting plan Penn State University provides Food For Profit Fact Sheets that includes information on starting up, business planning, registering your food business, insurance for food entrepreneurs, and other helpful resources.
If you would like to speak to a food safety representative regarding your product, please refer to our federal, state, and local food safety representative contacts.
Laws and regulations for the sale of food prepared in home kitchens are different within each state. For example, some states simple require home kitchens to be registered with the local public health department, while others require them to be licensed and obtain a food establishment permit. Some states may even prohibit the sale of food prepared in home altogether.
To find the laws in your state visit the State Retail and Food Service Codes and Regulations by State maintained by the Food and Drug Administration (FDA), part of the United States Department of Health and Human Services (HHS).
You may also try contacting your state agencies (public or agriculture) or using the FDA's Small Business Assistance.
The United States Department of Agriculture (USDA) (9 Code of Federal Regulations [CFR]), the Food and Drug Administration (FDA), part of the United States Department of Health and Human Services (HHS) (21 CFR), and the Environmental Protection Agency (EPA) (40 CFR) are all federal regulatory entities responsible for some aspect of food safety. They each have various jurisdictions between different steps in the food distribution chain. The first step is farming, where the animal or plant is raised or harvested. The second step is processing, where the food is transformed into an edible product. The third step is transporting the food which involves import and export regulation. The final stage is retail, where the food product is serviced to consumers as an individual portion. Click here for a detailed definition for each of these terms.
Additionally, the jurisdictions vary between different food types. Meat and non-meat food products are generally divided between the USDA and FDA, respectively, but exceptions exist due to the complexity of certain food items. The following regulation and guideline resources are organized by the step in the food distribution chain from farm to table and then by regulations versus guidelines. The relative agencies responsible for each food category are also provided.
The resources listed below serves to assist food producers to identify where they stand in the food distribution chain and to learn where to find key regulatory information.
If you are looking for a specific kind of regulation, try searching for it at
www.regulations.gov
Federal Regulations and Guidelines Farming Laws, Regulations, and Guidelines
- The Animal and Plant Heath Inspection Service (APHIS), part of the USDA are responsible for Inspection and Regulation.
- The Center for Veterinary Medicine (CVM), part of the FDA, is responsible for regulating Animal Drugs, Food, and Feed, among others.
- The Farm Service Agency (FSA), part of the USDA, maintains Technical Support and Advice.
There are several laws set by the EPA within the CFR that are related to food manufacture. These are located in 40 CFR parts 1 - 1074. Contact the Ag Center to ask an EPA representative about regulation related to your plant. It is recommended to use www.regulations.gov for updated legislation.
The Food Safety Inspection Service (FSIS), part of the USDA, is the agency that ensures the safety of meat, poultry, and egg products in compliance with the Federal Meat Inspection Act, Poultry Products Inspection Act, and Egg Products Inspection Act, its authorizing statutes. Its provisions are outlined in 9 CFR Parts 300-592
- There is a list of FSIS Directives that provides official communications and instruction to Agency personnel in carrying out their functions.
- There are FSIS Notices index that provide instruction in support of food safety regulations and contains a complete listing organized by issue date.
- FSIS provides Labeling/Label Approval to protect consumers from economically adulterated meat, poultry, and egg products by ensuring truthful labels that are not misleading.
- FSIS reviews and maintains summaries of New Technologies that companies employ to ensure that their use is consistent with the Agency regulations and will not adversely impact the food chain.
Inspection Programs
Under authority of the Federal Meat, Poultry and Egg Products Inspection Acts, FSIS inspects and monitors all meat, poultry and egg products sold in interstate and foreign commerce to ensure compliance with mandatory U.S. food safety standards and inspection legislation. However, establishments have the option to apply for Federal or State inspection. States operate under a cooperative agreement with FSIS. States' program must enforce requirements "at least equal to" those imposed under the Federal Meat and Poultry Products Inspection Acts. However, product produced under State inspection is limited to intrastate commerce. FSIS provides up to 50% of the State's operating funds, as well as training and other assistance.
- FSIS maintains Regulatory Compliance Guidelines that are categorized by the following topics: E. coli, Listeria monocytongenes, Salmonella, Hazard Analysis Critical Control Points (HACCP), labeling, ready to eat products, sanitation performance standards, inspection requirements, and additional resources.
- FSIS publishes Pathogen Reduction/HACCP Final Rule and Guidance Documents that includes hazard identification guide, Listeria guidelines for industry, lethality and stabilization performance standards, HACCP guidelines and policies, and Standards Operating Procedures (SOP).
- FSIS maintains the Humane Interactive Knowledge Exchange (HIKE) as stated in the Federal Meat Inspection Act to identify and enforce humane methods of handling and slaughtering of livestock to prevent needless suffering of animals.
- FSIS operates the Federal Inspection Programs and the State Inspection Programs.
- The Agricultural Marketing Service (AMS), part of the USDA, conducts the Shell Egg Surveillance program as mandated by the Egg Products Inspection Act. The inspections enhance fair competition and facilitate marketing of consumer-grade eggs by assuring the proper disposition of “restricted eggs,” (i.e. checked and dirty eggs, leaking eggs, incubator rejects, loss and inedible eggs). AMS also operates the Grading Certification and Verification program. This includes Quality Grading and Inspections; Auditing and Accreditation; Lab Testing and Approval; and the Organic Certification and Accreditation.
There are several laws set by the EPA within the CFR that are related to food manufacture. These are located in 40 CFR parts 1 - 1074. Contact the Ag Center to ask an EPA representative about regulation related to your plant. It is recommended to use www.regulations.gov for updated legislation.
The Federal Trade Commission (FTC) is the regulatory entity responsible for commercial practices. As food is a commercial product, it also must adhere to all the laws outlined in under Title 16. Part 424 – Retail Food Store Advertising and Marketing Practices and Part 500 – Regulations under section 4 of the Fair packaging and Labeling are highlighted for their direct relevance to food.
The import and export of food products is a vital responsibility of the respective agencies.
- FSIS has an International Affairs office that ensures that meat, poultry, and egg products imported to the United States are produced under standards equivalent to U.S. inspection standards, and facilitates the certification of exported goods.
- FSIS publishes Exporting Products requirements that are necessary for exporting your products to other countries including packaging, labeling and other special conditions.
- FSIS maintains Importing Products requirements that countries must meet to import product into the United States. Learn about the equivalence process, port of entry procedures, re inspection, labeling requirements, and products for personal consumption.
- FSIS publishes Import and Export Data to assist constituents in accessing trade data pertinent to meat and poultry imports and exports; selected documents related to imports of meat, poultry and egg products; and links to selected Internet sites related to imports and exports of meat, poultry and egg products.
- The USDA participates in the Codex Alimentarius. Codex activities promote the health and economic interests of consumers while encouraging fair international trade in food.
- FAS maintains Commodity Analysts contact information.
State and Local Regulations and Guidelines
In addition to Federal food safety regulations, each state has its own food laws and regulations. The list of contacts below is provided for state assistance. You can also contact your county extension agent and/or your local health department for more inforamtion.
Local governments are responsible for food retail business registration, legislation and enforcement. Contact your city office for local, state, and federal registration procedures for starting a business. Such procedures will address issues like setting up a proprietorship, zoning policies, and potential additional tax requirements. Contact your local health department to learn what the requirements are for obtaining a license by abiding by your state’s sanitation standards. Each state outlines these food safety standards in what is known as a food code, the majority based off of the FDA’s Food Code, which is a scientifically sound technical and legal basis for regulating the retail and food service segment of the food industry. Click here for a complete list of state food codes provided by the FDA. Be sure to contact your state agriculture department as well for laws and regulations that may apply to your business.
- The Centers for Disease Control and Prevention (CDC), part of HHS, maintains lists of State Health Departments.
- FSIS maintains a list of HACCP Contacts and Coordinators for the meat and poultry program who can provide technical advice, assistance, resources and conduct activities to support HACCP implementation in small and very small plants.
- The National Registry of Food Safety Professionals publish State Food Safety Training Requirements that includes state contact for food safety requirements.
- The National Institute of Food and Agriculture (NIFA), part of the USDA, maintains the Cooperative Extension System Offices that enables one to locate their nearest extension office which is staffed by a food safety expert to assist producers, small business owners, and consumers.
- Healthguide.usa provides an updated list of over 1,200 Local Health Departments.
The United States Department of Agriculture (USDA) (9 Code of Federal Regulations [CFR]), the Food and Drug Administration (FDA), part of the United States Department of Health and Human Services (HHS) (21 CFR), and the Environmental Protection Agency (EPA) (40 CFR) are all federal regulatory entities responsible for some aspect of food safety. They each have various jurisdictions between different steps in the food distribution chain. The first step is farming, where the animal or plant is raised or harvested. The second step is processing, where the food is transformed into an edible product. The third step is transporting the food which involves import and export regulation. The final stage is retail, where the food product is serviced to consumers as an individual portion. Click here for a detailed definition for each of these terms.
Additionally, the jurisdictions vary between different food types. Meat and non-meat food products are generally divided between the USDA and FDA, respectively, but exceptions exist due to the complexity of certain food items. The following regulation and guideline resources are organized by the step in the food distribution chain from farm to table and then by regulations versus guidelines. The relative agencies responsible for each food category are also provided.
The resources listed below serves to assist food producers to identify where they stand in the food distribution chain and to learn where to find key regulatory information.
If you are looking for a specific kind of regulation, try searching for it at www.regulations.gov.
Laws and Regulations
- The Animal and Plant Heath Inspection Service (APHIS), part of the USDA are responsible for Plant Inspection Stations.
- The EPA operates the Pesticide Registration.
- The FDA is responsible for Produce & Plant Products Guidance Documents & Regulatory Information.
- The Agricultural Marketing Service (AMS), part of the USDA, maintains information on Farmers Markets and Local Food Marketing.
- The Farm Service Agency (FSA), part of the USDA, maintains Technical Support and Advice.
Environmental Protection
There are several laws set by the EPA within the CFR that are related to food manufacture. These are located in 40 CFR parts 1 - 1074. Contact the Ag Center to ask an EPA representative about regulation related to your plant. It is recommended to use www.regulations.gov for updated legislation.
Processing Laws, Regulations, and Guidelines
- The FDA is responsible for the implementation of the Food Safety Modernization Act (FSMA), the most sweeping reform of our food safety laws in more than 70 years, that was signed into law by President Obama on January 4, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it.
- The FDA maintains Current Good Manufacturing Practices (CGMPs) which establishes basic legal requirements and guidance for sanitation in manufacturing, processing, packing, holding food in a food establishment, general requirements for maintenance, and minimum demands for water, plumbing design, sewage disposal, toilet and hand washing facilities. Technical reviews and the full text of 21 CFR Part 110 regarding CGMPs can be viewed here.
- The FDA is responsible for the Registration of Food Facilities and Other Submissions. Under the Bioterrorism Preparedness and Response Act of 2002, all food facilities are required to register with the FDA. This can be performed electronically by creating an online account. Compliance information and helpful resources can be found here.
- The FDA maintains the Manual of Compliance Policy Updates which lists the Compliance Policy Guides (CPG), which explains how the FDA determines a food company’s compliance to food regulation. Its purpose is to organize statements of the FDA compliance policy. It is actively used by field inspectors in order to clarify the Agency’s standards and procedures on proper enforcement. It can also assist food businesses in preparation for inspections.
- The FDA is responsible for Shell Egg Producer Registration which requires special registration procedures for shell egg producers in order to prevent foodborne illness caused by consumption of eggs contaminated with the Salmonella Enteritidis.
- The FDA maintains resources for Juice Hazard Analysis Critical Control Points (HACCP) and Seafood HACCP. Juice and Seafood producers are mandated to follow a HACCP plan in compliance with federal register final rules, 66 FR 6137 for juice and 60 FR 665095 for seafood.
- AMS is responsible for oversight of the Perishable Agricultural Commodities Act (PACA). This program promotes fair trading in the fresh and frozen fruit and vegetable industry. Through PACA, buyers and sellers are required to live up to the term of their contracts and procedures are available for resolving disputes outside the civil court system.
- AMS is responsible for oversight of the Federal Seed Act. This act protects everyone who buys seed by prohibiting false labeling and advertising of seed in interstate commerce.
- AMS is responsible for Plant Variety Protection to provide intellectual property rights protection to developers of new and distinct seed-reproduced and tuber-propagated plants ranging from farm crops to flowers.
- AMS provides guidance on Grading Certification and Verification.
Environmental Protection
There are several laws set by the EPA within the CFR that are related to food manufacture. These are located in 40 CFR parts 1 - 1074. Contact the Ag Center to ask an EPA representative about regulation related to your plant. It is recommended to use www.regulations.gov for updated legislation.
The FDA maintains Guidance Documents and Regulatory Information. Recognizing that there exists numerous types of food facilities, the FDA entrusts the individual food companies to design their own food safety plan, provided that statutes and regulations are in compliance. To aid these food businesses in this performing the daunting task of protecting the U.S. consumers from food-related risks, the FDA is responsible for providing and maintaining guidance documents that address every food category. The following are listed under Guidance Documents on the FDA website.
- Acidified and Low-Acid Canned Foods
- Biotechnology
- Chemical Contaminants, Metals, Natural Toxins and Pesticides
- Compliance and Enforcement
- Dietary Supplements
- Food Defense and Emergency Response
- Ingredients, Additives, GRAS and Packaging
- Labeling and Nutrition
- Hazard Analysis Critical Control Points
- Imports and Exports
- Infant Formula
- Juice
- Medical Foods
- Produce and Plant Products
- Retail Food Protection
- Sanitation and Transportation
- Seafood
Import and Export Laws, Regulations, and Guidelines
The FDA maintain International and Interagency Coordination. As part of that responsibility, the are multiple components that address food safety in the import and export process. These are listed below.
- Foreign Food Inspection Program
- International Cooperation
- Center for Food Safety and Nutrition (CFSAN) International Outreach and Technical Assistance
- Importing Food Products into the United States
- Exporting Food Products from the United States
- Trade Agreements and International Arrangements for Food Safety
- Domestic Interagency Agreements on Food
Retail
Local governments are responsible for food retail business registration, legislation and enforcement. Contact your city office for local, state, and federal registration procedures for starting a business. Such procedures will address issues like setting up a proprietorship, zoning policies, and potential additional tax requirements. Contact your local health department to learn what the requirements are for obtaining a license by abiding by your state’s sanitation standards. Each state outlines these food safety standards in what is known as a food code, the majority based off of the FDA’s Food Code, which is a scientifically sound technical and legal basis for regulating the retail and food service segment of the food industry. Click here for a complete list of state food codes provided by the FDA. Be sure to contact your state agriculture department as well for laws and regulations that may apply to your business.
The Federal Trade Commission (FTC) is the regulatory entity responsible for commercial practices. As food is a commercial product, it also must adhere to all the laws outlined in under Title 16. Part 424 – Retail Food Store Advertising and Marketing Practices and Part 500 – Regulations under section 4 of the Fair packaging and Labeling are highlighted for their direct relevance to food.
State and Local Regulations and Guidelines
In addition to Federal food safety regulations, each state has its own food laws and regulations. The list of contacts below is provided for state assistance. Contact your county extension agent and/or your local health department.
- The Centers for Disease Control and Prevention (CDC), part of HHS, maintains lists of State Health Departments.
- FSIS maintains a list of HACCP Contacts and Coordinators for the meat and poultry program who can provide technical advice, assistance, resources and conduct activities to support HACCP implementation in small and very small plants.
- The National Registry of Food Safety Professionals publish State Food Safety Training Requirements that includes state contact for food safety requirements.
- The National Institute of Food and Agriculture (NIFA), part of the USDA, maintains the Cooperative Extension System Offices that enables one to locate their nearest extension office which is staffed by a food safety expert to assist producers, small business owners, and consumers.
- Healthguide.usa provides an updated list of over 1,200 Local Health Departments.
The United States Department of Agriculture (USDA) (9 Code of Federal Regulations [CFR]), the Food and Drug Administration (FDA), part of the United States Department of Health and Human Services (HHS) (21 CFR), and the Environmental Protection Agency (EPA) (40 CFR) are all federal regulatory entities responsible for some aspect of food safety. They each have various jurisdictions between different steps in the food distribution chain. The first step is farming, where the animal or plant is raised or harvested. The second step is processing, where the food is transformed into an edible product. The third step is transporting the food which involves import and export regulation. The final stage is retail, where the food product is serviced to consumers as an individual portion. Click here for a detailed definition for each of these terms.
Additionally, the jurisdictions vary between different food types. Meat and non-meat food products are generally divided between the USDA and FDA, respectively, but exceptions exist due to the complexity of certain food items. The following regulation and guideline resources are organized by the step in the food distribution chain from farm to table and then by regulations versus guidelines. The relative agencies responsible for each food category are also provided.
The resources listed below serves to assist food producers to identify where they stand in the food distribution chain and to learn where to find key regulatory information.
If you are looking for a specific kind of regulation, try searching for it at www.regulations.gov.
Seafood Laws, Regulations, and Guidelines The FDA maintains Seafood Hazard Analysis Critical Control Point (HACCP) guidance. While HACCP is is considered a voluntary food safety risk management system, juice and seafood products are mandated to follow a HACCP plan in compliance with federal register final rules, 66 FR 6137 for juice and 60 FR 665095 for seafood.
The National Oceanographic and Atmospheric Administration (NOAA), part of the United States Department of Commerce (DOC), undertakes a Seafood Inspection Program through its Fisheries program.
Environmental Protection
There are several laws set by the EPA within the CFR that are related to food manufacture. These are located in 40 CFR parts 1 - 1074. Contact the Ag Center to ask an EPA representative about regulation related to your plant. It is recommended to use www.regulations.gov for updated legislation.
Processing Laws, Regulations, and Guidelines
The FDA provides Seafood Regulation guidance, as well as a Seafood Inspection Program.
Retail
The Federal Trade Commission (FTC) is the regulatory entity responsible for commercial practices. As food is a commercial product, it also must adhere to all the laws outlined in under Title 16. Part 424 – Retail Food Store Advertising and Marketing Practices and Part 500 – Regulations under section 4 of the Fair packaging and Labeling are highlighted for their direct relevance to food.
Local governments are responsible for food retail business registration, legislation and enforcement. Contact your city office for local, state, and federal registration procedures for starting a business. Such procedures will address issues like setting up a proprietorship, zoning policies, and potential additional tax requirements. Contact your local health department to learn what the requirements are for obtaining a license by abiding by your state’s sanitation standards. Each state outlines these food safety standards in what is known as a food code, the majority based off of the FDA’s Food Code, which is a scientifically sound technical and legal basis for regulating the retail and food service segment of the food industry. Click here for a complete list of state food codes provided by the FDA.
Be sure to contact your state agriculture department as well for laws and regulations that may apply to your business.
State and Local Regulations and Guidelines In addition to Federal food safety regulations, each state has its own food laws and regulations. The list of contacts below is provided for state assistance. Contact your county extension agent and/or your local health department.
- The Centers for Disease Control and Prevention (CDC), part of HHS, maintains lists of State Health Departments.
- FSIS maintains a list of HACCP Contacts and Coordinators for the meat and poultry program who can provide technical advice, assistance, resources and conduct activities to support HACCP implementation in small and very small plants.
- The National Registry of Food Safety Professionals publish State Food Safety Training Requirements that includes state contact for food safety requirements.
- The National Institute of Food and Agriculture (NIFA), part of the USDA, maintains the Cooperative Extension System Offices that enables one to locate their nearest extension office which is staffed by a food safety expert to assist producers, small business owners, and consumers.
- Healthguide.usa provides an updated list of over 1,200 Local Health Departments.
Food analysis involves chemical and microbiological protocols. Chemical analysis of food can detect the presence of harmful substances like pesticide residues, but it can also be used to quantify nutrient content. Microbiological analysis might be used for detecting pathogens. When applied to food safety it is essential that proper methods are used to assure that results represent the reality. To encourage the use of appropriate and accurate methods the United States Department of Agriculture (USDA), the Food and Drug Administration (FDA), part of the United States Department of Health and Human Servcies (HHS), and the Environmental Protection Agency (EPA) provide test methods accessible to the public.
For current microbiological methods used by various government agencies and professional organizations, visit the FDA's Microbiological Methods guideline.
The United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) has released guidebooks that contain the current protocols for chemical, microbiological, and pathological analysis.
- FSIS Analytical Chemistry Laboratory Guidebook
- FSIS Microbiology Laboratory Guidebook
- FSIS Pathology Laboratory Guidebook
The Pesticide Analytical Manual (PAM) is published by the FDA as a repository of the analytical methods used in their laboratories to examine food for pesticide residues for regulatory purposes (40 CFR 180.101). The manual is organized according to the scope of the analytical methods.
Food Safety and Inspection Service (FSIS), part of the United States Department of Agriculture (USDA), or Center For Food Safety and Applied Nutrition (CFSAN) at the Food and Drug Administration (FDA), part of the United States Department of Health and Human Services (HHS), representatives should be contacted for specific questions related to the establishment, but there are electronic resources available online that may be helpful. The list of resources below serves as an information tool to facilitate a better understanding of the expectations regarding Aerobic Plate Count (APC) and Standard Plate Count (SPC) microbiological levels, but is not to be considered an exhaustive list of APC and SPC regulations or guidelines.
Resources containing examples of levels for various foods were compiled and can be found on FSRIO’s Website at Microbiological Standards and Guidelines.
FSIS Resources
The first two resources below are FSIS responses to questions related to APC testing, retrieved from AskFSIS, an online service that helps answer technical inspection related questions for the meat and poultry industry. The responses are then made publically available in a virtual database. You may also find Questions and Answers Regarding Directives 5000.2, 6420.2, and 10,010.1, Revision 1, and the Compliance Guidelines on E. coli O157:H7 to be of interest.
FDA Resources
Appendix 5 of the FDA and Environmental Protection Agency (EPA) Safety Levels in Regulations and Guidance contains a listing of FDA and EPA levels relating to safety attributes of fish and fishery products published in regulations and guidance. In many cases, these levels represent the point at or above which the agency will take legal action to remove products from the market. The Office of Regulatory Affairs (ORA) publishes a Manual of Quality Policies, a training guide that introduces typical analytical procedures a regulatory microbiologist should know and understand, and shows where and how the work performed fits into the regulatory framework. See page 63 for questions and answers about FDA’s interest in APC. The Grade A Pasteurized Milk Ordinance outlines the inspection interval and criteria for Grade “A” dairy farms, including the SPC requirements for milk quality.
Grading, Certification, and Inspection
The National Organic Program is operated by the Agricultural Marketing Service (AMS), part of the United States Department of Agriculture (USDA). To apply, contact your local accredited certifying agency.
The Agricultural Marketing Service (AMS), part of the United States Department of Agriculture (USDA), has several auditing programs to provide producers and suppliers of agricultural products including produce, and livestock, and poultry, the opportunity to assure customers of their ability to provide consistent quality products or services. AMS utilizes International Standards Organization (ISO) and Hazard Analysis Critical Control Point (HACCP) guidelines to train their auditors to evaluate program documentation, to ensure consistent auditing practices, and to promote international recognition of audit results.
- Quality Grading & Inspections
- Grades and Standards
- Certified Meat Programs
- Equipment Review
- AMS Auditing and Accreditation
- Laboratory Approval and Accreditation
- National Organic Program
Other third party audits include:
HACCP
Hazard Analysis Critical Control Point (HACCP) is mandatory by law for manufacturers of meat and poultry, seafood, and juice products. It is otherwise voluntary, provided that the food plant implements a written preventive controls plan according to the Food Safety Modernization Act.
- Required Meat & Poultry Regulation: 9 CFR Parts 304, 308, 310, 320, 327, 381, 416, and 417
- Required Juice Regulation: 21 CFR part 120 – Hazard Analysis and Critical Control Point (HACCP) Systems
- Required Seafood Regulation: 21 CFR part 123 – Fish and Fishery Products
While it is not mandatory to implement HACCP for other types of food, its use is widely encouraged. Thus, researchers publish numerous guidance documents that explain the principles of HACCP and contain complete HACCP Plans, flow charts, and hazard analysis worksheets.
FSRIO provides HACCP Resources mentioned above along with Standard Operating Procedures (SOP) templates, and related regulatory information. Observe the right navigation panel for specific resources on Food Service, Juice, Seafood, and Meat & Poultry HACCP.
The Food Safety Research Information Office (FSRIO) provides Hazard Analysis Critical Control Points (HACCP) resources including examples of HACCP hazard analysis worksheets, HACCP plans, and flow charts for different product categories as well as template Standard Operating Procedures (SOP), and related regulatory information.
The International Hazard Analysis Critical Control Points (HACCP) Alliance was developed to provide a uniform program to assure safer meat and poultry products. Their website posts several upcoming training activities, including introductory and advanced HACCP courses by accredited training programs. To find a training course nearby, search for a training session being held at a location nearest to you and on a date you are able to attend. The training activities page also provides the list of accredited course providers’ contact information, alliance approved curriculums, and education materials.
The Seafood Network Information Center at Orgeon State University provides link to seafood HACCP training at HACCP Training Schedules. The Association of Food and Drug Officials (AFDO) provides upcoming trainings specifically for seafood HACCP.
To find a meat and poultry HACCP course, you may also try contacting your State HACCP Contact or Coordinator.
Import / Export
Many countries worldwide have different regulations based on their own food safety standards. The differences among these countries can potentially affect international trade relations. A report titled, International Trade and Food Safety: Economic Theory and Case Studies by the Economic Research Service (ERS), part of the United States Department of Agriculture (USDA), presents research on the interaction between food safety and international trade.
There are two different Export Certificate Lists. In the past, the European Union (EU) used the Food and Drug Administration's (FDA), part of the United States Department of Health and Human Services (HHS), List of Approved Seafood Processors for acceptance of US seafood shipments. Due to a change in EU legislation, they now maintain their own Npon-EU Countries Authorised Establishments for Fishery products.
For details, please read the FDA's Seafood Exports to the European Union and China webpage for additional information.
Import and export policies vary based on the effective nation. The Codex Alimentarius offers a searchable database of current official standards and guidelines of import/export policies. You can search here for standards on your export food product to determine if your standards comply with international standards.
For import and export assistance contact the Foreign Agricultural Service (FAS), part of the United States Department of Agriculture (USDA). FAS offers points of contact by Commodity Analysts or by Trade Program Experts.
In the United States, please consulting with the groups for specific import-export inquiries related to a particular topic. For meat and/or poultry, cotnact the USDA Food Safety Inspection Service (FSIS) International Affairs. For non-meat inquiries, contact the USDA FSIS International & Interagency Coordination. For seafood issues, please contact the Food and Drug Adminsitration (FDA), part of the United States Department of Health and Human Services (HHS) at Seafood Imports & Exports. For questions about pesticides, contact the Environmental Protection Agency (EPA) at Importing and Exporting Pesticides and Devices.
The importation of fish and seafood products into the United States must meet the same requirements as domestic product. The regulations are under the Safe and Sanitary Processing and Importing of Fish and Fishery Products (21 CFR part 123) and require that all seafood products in interstate commerce in the United States must have been processed in accordance with the Food and Drug Administration (FDA), part of the United States Department of Health and Human Services (HHS) Seafood Hazard Analysis and Critical Control Point (HACCP) regulations.
The Food and Drug Administration (FDA), part of the United States Department of Health and Human Services (HHS), has provided Web sites from several countries that have Lists of Foreign Processors Approved by their Governments.
There are more than twelve federal agencies regulate food safety in the United States. However, four agencies play a major role in monitoring imports: the Food Safety and Inspection Service (FSIS), part of the United States Department of Agriculture (USDA); the Food and Drug Administration (FDA), part of the United States Department of Health and Human Services (HHS); the Environmental Protection Agency (EPA); and the National Marine Fisheries Service (NMFS) at the National Oceanographic and Atmoshpheric Administration (NOAA), part of the United States Department of Commerce (DOC).
The links below will take you to the specific import section of the respective websites.
Jobs and Professional Development
The 2020-2025 report entitled Employment Opportunities for College Graduates in Food, Agriculture, Renewable Natural Resources and the Environment highlights the employment opportunities for college graduates. The report was authored by Purdue University and the United States Department of Agriculture (USDA) and shows a demand for a more diverse workforce with expectations of about 59,000 jobs annually. This is the ninth in a series of five-year employment opportunities projections initiated by the USDA.
The National Restaurant Association Educational Foundation (NRAEF) provides information on ServSafe training for managers and food handlers.
Food safety careers vary greatly within the farm to table continuum. Below are a few Web sites that may help individuals who are seeking food safety jobs:
The American National Standards Institute (ANSI) currently has food protection manager certifications that meet the Conference for Food Protection (CFP) standards. These certifications are listed on the ANSI web site. Each of these certification bodies have Web sites that will allow you to locate a test site or provider in your area:
Since each state, county, or city jurisdiction decides which, if any, of these certification(s) is required, please check with your local health department or the ServSafe – Manager Regulatory Map to determine which are approved.
Pathogens and Contaminants
The United States Department of Agriculture (USDA) provides the Predictive Microbiology Information Portal (PMIP) to assist food companies in the use of predictive models. This portal contains the Pathogen Modeling Program (PMP) a package of models that predicts the growth and inactivation of foodborne bacteria under variable environmental conditions. The PMIP also contains, ComBase, a database of quantitative microbiological or kinetic data collected from different laboratories. Users can narrow their searches by food type, organism, temperature, pH, water activity, and NaCl. These tools can be used for estimating the effects of multiple variables on the growth, survival and inactivation of food borne pathogens.
Acrylamide is a chemical contaminant in food caused by a chemical reaction that occurs when foods are fried, deep-fried or oven-baked. Find more information on acrylamide in food at the Food Safety Topics section of the FSRIO web site at Acrylamide.
The Animal and Plant Health Inspection Service (APHIS) and Food Safety Inspection Service (FSIS), both part of the United States Department of Agriculture (USDA), closely monitor Bovine Spongiform Encephalopathy (BSE)-related issues in the United States.
You may find the resources available on the Food Safety Topics section of the FSRIO web site informative - Bovine Spongiform Encephalopathy.
The Pathogen Modeling Program (PMP) is used to predict the growth and inactivation of foodborne pathogens under certain conditions. This is run by the Eastern regional Research Center (ERRC) of the Agricultural Research Service (ARS), part of the United States Department of Agriculture (USDA). Please visit the the Predictive Microbiology Information Portal (PMIP) for information on the Pathogen Modeling Program.
The Food and Drug Administration's (FDA), part of the United States Department of Health and Human Services (HHS), Foodborne Pathogenic Microorganisms and Natural Toxins Handbook (Bad Bug Book) includes a description of each food pathogen and its associated foodborne illness. Information includes acute symptoms, diagnosis, onset time, associated foods, outbreaks, disease complications and incidence. The following webpage from the FDA provides a summary of What You Need to Know about Foodborne Illnesses.
The Centers for Disease Control and Prevention (CDC), part of HHS, also provides information about foodborne diseases and outbreaks. According to the CDC, about 48 million Americans get sick, more than 128,000 are hospitalized, and 3,000 people die from foodborne illnesses each year. For more information on foodborne illness statistics, visit Foodborne Diseases Active Surveillance Network (FoodNet).
Food Technology
Biosensor technology is used for the rapid detection of pathogens in our food supply. Since food pathogens can be a serious threat to public health, much research is being completed to reduce the risk of foodborne illness.
Biosensor research projects conducted by the United States Department of Agriculture (USDA) and other agencies can be viewed at the FSRIO Research Projects Database.
There are a variety of sanitizing agents that have been shown to pathogenic growth on fresh produce. The Food and Drug Administration's (FDA) Center for Food Safety and Applied Nutrition (CFSAN) has posted a number of guidance documents related to this topic. Click on the links below to access the documents.
- October 2018 - Draft Guidance for Industry: Guide to Minimize Food Safety Hazards of Fresh-cut Produce
- February 2008 - Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables
- October 1998 - Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables
Food irradiation is a cold process that uses ionizing radiation to kill microorganisms without affecting the temperature. The irradiation process can also extend the shelf life of foods by destroying or inactivating spoilage microorganisms and ripening enzymes.
Find Food Irradiation Resources on the Food Safety Topics section of the FSRIO web site.
Food Preparation, Handling, and Storage
The Food Safety and Inspection Service (FSIS), part of the United States Department of Agriculture (USDA), provides the cooking temperature requirements for meat, poultry, and fish. They also provide the temperatures for safe storage of these foods.
For consumer food safety questions contact the USDA Meat and Poultry Hotline. It is a toll-free telephone and email service staffed by food safety specialists that responds to more than 80,000 annually. There are services available to Spanish speakers.
Home food preservation, whether through canning, drying, fermentation, freezing, or pickling, is a time-honored method to provide families with a stable and reliable supply of food during leans month after harvest. If you would like to learn more about the topic, please start with the National Center for Home Food Preservation (NCHFP), hosted by the University of Georgia (UGA) at https://nchfp.uga.edu/.
There are other governmental resources that touch on home food preservation. These include Shelf-Stable Food Safety from the Food Safety and Inspection Service (FSIS), part of the United States Department of Agriculture (USDA), available at https://www.fsis.usda.gov/wps/wcm/connect/77ffde83-dc51-4fdf-93be-048110fe47d6/Shelf_Stable_Food_Safety.pdf?MOD=AJPERES (NOTE! this is a PDF file); Canning Tips from the Food and Drug Administration (FDA), part of the United States Department of Health and Human Services (HHS) at https://www.fda.gov/media/107843/download (NOTE! this is a PDF file); and Home Canning and Botulism from the Centers of Disease Control and Prevention (CDC), part of HHS, at https://www.cdc.gov/features/homecanning/index.html. The California Department of Public Health (CDPH) has a tip sheet on Home Canning at https://www.cdph.ca.gov/Programs/CEH/DFDCS/CDPH%20Document%20Library/FDB/FoodSafetyProgram/Cannery/HomeCanning.pdf (NOTE! this is a PDF file).
For a historical perspective on canning, please be sure to view the online exhibit presented by the National Agricultural Library (NAL), part of the USDA, at https://www.nal.usda.gov/exhibits/ipd/canning/. Please note that this exhibition does not reflect current best practice for home food preservation and is useful for historical curiousity only. Please refer to the more recent resources for current best practices.
Several universities and extensions offer resources related to home food preservation. The list below is by no means exhaustive.
- Alabama Cooperative Extension System (ACES) -- https://www.aces.edu/blog/category/food-safety/
- New Jersey Agrixultural Experiment Station (NJAES) -- https://njaes.rutgers.edu/food-safety/home-food-preservation/
- North Carolina Cooperative Extension (NCCE) -- https://foodsafety.ces.ncsu.edu/home-food-preservation/
- Oregon State University Extension (OSU) -- https://extension.oregonstate.edu/food/preservation
- PennState Extension (PSE) -- https://extension.psu.edu/food-safety-and-quality/home-food-safety/food-preservation
- South Dakota State University Extension (SDSUE) -- https://extension.sdstate.edu/food/preservation
- University of California at Davis (UCD) -- https://ucfoodsafety.ucdavis.edu/consumers/food-safety-home/home-food-preservation
- Unviersity of Georgia Extension (UGAE) -- https://extension.uga.edu/topic-areas/food-health/food-preservation.html
- University of Minnesota Extension (UMNE) -- https://extension.umn.edu/food-safety/preserving-and-preparing
- Utah State University Extension (USU) -- https://extension.usu.edu/foodpreservation/
- Virginia Cooperative Extension (VCE) -- https://ext.vt.edu/food-health/food-safety.html
- West Virginia Extension Service (WVES) -- https://extension.wvu.edu/food-health/home-food-preservation
Some more specific canning topics are listed below. All of the resources are hosted by the National Institute of Food and Agriculture (NIFA), part of the USDA and all are PDF files.
- Canning Fish in Quart Jars -- https://nifa.usda.gov/sites/default/files/resource/Canning-Fish-in-Quart-Jars.pdf
- Canning Meat, Poultry & Game -- https://nifa.usda.gov/sites/default/files/resource/Canning%20Meat%20Poultry%20and%20Game.pdf
- Canning Seafood -- https://nifa.usda.gov/sites/default/files/resource/Canning-seafood.pdf
- Canning Smoked Fish at Home -- https://nifa.usda.gov/sites/default/files/resource/Canning%20Smoked%20Fish%20at%20Home.pdf
If you prefer to ferment food, please consult the resource Safely Fermenting Food at Home, created by Kansas State Research and Extension and the University of Missouri Extension, though hosted NIFA at https://nifa.usda.gov/sites/default/files/resource/Safely%20Fermenting%20Food%20at%20Home%20508.pdf (NOTE! this is a PDF file).
Pickling is also popular, and here is a resource from NIFA that demonstrates how to pickle fish -- https://nifa.usda.gov/sites/default/files/resource/Pickling-Fish-and-other-aquatic-foods-for-home-use.pdf (NOTE! this is a PDF file).
There are several sites which provide information to truckers involved in food transport. The Agricultural and Food Transporters Conference held by the American Trucking Associations provides a unique opportunity to speak with industry professionals and experienced food transporters.
Listed below are additional sources for food transport safety:
- Agricultural Marketing Service (AMS), part of the United States Department of Agriculture (USDA) - AMS Protecting Perishable Foods: During Transport by Truck
- Food Safety Inspection Service (FSIS), part of the USDA - The Guide for Security Practices in Transporting Agricultural and Food Commodities
- Food and Drug Administration (FDA)< part of the United States Department of Health and Human Services (HHS) - Sanitary Food Transportation Act
Food preparation, handling and storage information is available at the following resources. The Food Safety and Inspection Service (FSIS), part of the United States Department of Agriculture (USDA), maintains the Kitchen Companion and the Safe Food Handling and Preparation Fact Sheets. North Dakota State University (NDSU) has a Food Storage Guide available online. The Food Marketing Institute maintains the Food Keeper application with helpful hints about food preparation, handling, and storage. The National Center for Home Food Preservation (NCHFP) maintains a website that focuses on canning and other means of preservation. Finally, FSRIO has a list of additional resources at Food preparation and Handling, as part of our Food Safety Topics section.
The United States Department of Agriculture (USDA) offers the following recommendations for sending food gifts to U.S armed service members overseas:
- Dried beef or poultry such as beef jerky, turkey jerky or beef slims are safe to mail. Bacteria can’t grow in foods preserved by removing moisture.
- Dehydrated soups and drink mixes are lightweight and safe to mail. Condiments such as hot sauce and Cajun seasonings in packets or unbreakable jars are useful for spice lovers.
- Canned specialties such as corned beef, anchovies, shrimp, dips and cracker spreads make nice treats. Recipients should be cautioned not to use any cans that are damaged or swollen. Foods in glass containers should not be mailed because they can break.
- Dense and dry baked goods such as fruit cakes and biscotti are good choices for mailing because they will not mold. Other suitable baked goods include commercially packaged cakes and cookies in airtight tins, dry cookies such as ginger snaps and specialty crackers.
- High-moisture baked goods such as pumpkin bread -- while safe at room temperature for a few days -- should not be mailed because they will most likely mold before delivery. Fragile foods like delicate cookies won’t make the trip intact. When mailing firm cookies and homemade candies, wrap each piece individually and pack items in commercially popped corn, Styrofoam packing "peanuts" or foam to help cushion the trip. Place the food gifts in a sturdy box and seal it securely with packing tape.
- Dried fruits such as raisins and apricots, canned nuts and fruit and commercially packaged trail mix need no refrigeration.
- Hard candies and sturdy homemade sweets such as pralines and toffee are safe to mail because their high sugar content prevents bacterial growth.
As an alternative to homemade gifts, some families may wish to send a military member’s favorite mail order foods. Shelf stable beef “summer sausage,” cheeses, cakes and snacks can be ordered on the Internet or through mail order catalogues. Because of the delivery time and distances between the U.S. and duty stations overseas, do not order any food gifts that must be kept refrigerated for safety.
For additional information please see the following resources:
- The Clemson University Extension has advice on Mailing Food Gifts to Military and Mailing Perishable Foods.
- The United States Postal Service offersvisntructions about mailing items to APO/FPO/DPO Guidelines and Restrictions.
Food Recalls / Product Complaints
If you would like to make a complaint about a food product and/or report a food poisoning, the problem should be reported to the appropriate government agency. Both reporting types are explained below.
- If you think you have food poisoning or an allergic reaction to food, call your doctor. If it’s an emergency, call 911.
- If you believe you or someone you know became ill from eating a certain food, contact your local health department AND contact the appropriate government agency to report the food as explained below.
- Reporting illnesses to your local health department helps them identify potential outbreaks of foodborne disease.
- For more information on how public health officials investigate foodborne outbreaks, see Steps in a Foodborne Outbreak Investigation.
REPORT A PROBLEM WITH FOOD
There are different government agencies that are responsible for protecting food depending on the type of food and if the food was consumed at home or at a restaurant. For an overview of how to report a problem with food, follow these guidelines:
Meat, Poultry, and Egg Products - United States Department of Agriculture (USDA)
To report a problem with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or report the complaint on line at Report a Problem with Food.
For more details about reporting a problem to the USDA see these resource below:
- In order for the USDA to investigate a problem with meat, poultry or egg products, you must have:
- The original container or packaging
- Any foreign object that you might have discovered in the product
- Any uneaten portion of the food (refrigerate or freeze it)
- Information you should be ready to tell the Hotline on the phone includes:
- Name, address and phone number
- Brand name, product name and manufacturer of the product
- The size and package type
- Can or package codes (not bar codes) and dates
- Establishment number (EST) usually found in the circle or shield near the "USDA passed and inspected" phrase
- Name and location of the store, as well as the date that you purchased the product
- You can complain to the store or the product's manufacturer if you don't choose to make a formal complaint to the USDA.
Non-Meat Food Products (Cereals, Fish, Produce, Fruit Juice, Pastas, Cheeses, etc) Food and Drug Administration (FDA)
To report non-emergencies about food (except for meat, poultry or egg products), contact the Consumer Complaint Coordinators assigned to your geographic region. If you or someone you are with is currently having a non-life threatening adverse reaction to an FDA-regulated product that requires immediate reporting, call the Food and Drug Administration Main Emergency Number (1-866-300-4374). If you are experiencing a medical emergency, please call 911.
What should I include in my report?
- Report what happened as soon as possible. Give names, addresses and phone numbers of persons affected. Include your name, address and phone number, as well as that of the doctor or hospital if emergency treatment was provided.
- State the problem clearly. Describe the product as completely as possible, including any codes or identifying marks on the label or container. Give the name and address of the store where the product was purchased and the date of purchase.
- You also should report the problem to the manufacturer or distributor shown on the label and to the store where you purchased the product.
Restaurant Food
To report a problem with restaurant food, call your local health department. You may also try contacting your state health department.
Foodsafety.gov has a section on food recalls. You can also access the United States Department of Agriculture (USDA), the Food and Drug Administration (FDA), part of the United States Department of Health and Human Services (HHS), and the Centers for Disease Control and Prevention (CDC), part of HHS, recalls directly.