Transcript Sanitation in the Food Industry

Sanitation in the Food
Industry
Inspection Standards for the Food
Industry
History of Food Laws
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1784 – Massachusetts enacted the first
general food law in the US.
1850 – California passed a Pure Food and
Drink Law.
1883 – Dr. Harvey Wiley became chief
chemist of the Bureau of Chemistry, USDA,
and assigned staff to problems of food
adulteration.
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1906 – President Theodore Roosevelt
passed the original Pure Food and Drug Act.
1906 – discoveries of unsanitary conditions in
meat packing plants stimulated the passing of
the Meat Inspection Act.
1913 – an amendment to the Meat Inspection
Act was enacted requiring quantity
information to appear on food packages.
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1927 – FDA (Food and Drug Administration)
was established by the Federal government.
1938 – Federal Food, Drug and Cosmetic Act
was passed, completely revising the 1906
Pure Food and Drug Act.
1943 – Supreme Court rules that corporate
officials as well as the corporation itself are
subject to prosecution for violations of
Federal Food, Drug and Cosmetic Act.
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1954 – The Pesticide Amendment was
enacted, setting safe limits for pesticide
residues on raw ag products.
1958 – Food Additives Amendment was
enacted prohibiting use of new food additives
until established as safe by the FDA.
1960 – Color Additives Amendment allowed
the FDA to establish regulations for the safe
use of coloring in foods.
1966 – Fair Packaging and Labeling Act
passed.
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1969 – FDA began a self-certification
program now called the “Cooperative Quality
Assurance Program.”
1973 – FDA published regulations on nutrition
labeling of food products, also completed
standards of quality for certain foods by
setting microbiological limits as part of the
standards.
1980 – Department of Health, Education and
Welfare became the Department of Health
and Human Services.
Food Regulatory Agencies
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Regulation of the food industry involves
inspection from several of the following
agencies:
FDA (Food and Drug Administration)
EPA (Environmental Protection Agency)
State/Local Health Agencies
Department of Defense
USDA (United States Department of Ag)
OSHA (Occupational Safety and Health Act)
The Food and Drug Administration
(FDA)
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Manages the Food, Drug and Cosmetic Act,
the Good Manufacturing Practices (GMP),
and the Defect Action Levels.
The Food, Drug and Cosmetic Act –
regulates the adulteration of foods and
unsanitary conditions in processing plants.
This act also fives FDA inspectors authority to
enter and inspect any food establishment
where food is processed, packaged, or held
for shipment.
FDA (cont.)
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Good Manufacturing Practices (GMP) deals
with sanitation in manufacturing, processing,
packing, and holding food. It establishes
basic rules for food establishment sanitation.
It requires minimum demands on sanitary
facilities for water, plumbing design, sewage
disposal, toilet facilities, hand-washing
facilities and supplies, and solid waste
disposal.
FDA (cont.)
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Defect Action Levels – deal with rodent
droppings and insect parts in specific raw
materials. Some foods, even when produced
under GMP’s, contain nonhazardous natural
or unavoidable defects at lower levels. The
FDA establishes maximum levels for these
defects in foods.
Environmental Protection Agency
(EPA)
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Involves environmental regulations affecting
food sanitation.
The Federal Water Pollution Control Act –
requires the obtaining of permit which
establishes specific limitations on the
discharge of pollutants into “navigable
waters.”
The Clean Air Act reduces air pollution by
setting pollution standards.
EPA (cont.)
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The FIFRA (Federal Insecticide, Fungicide,
and Rodenticide Act) covers the use of
insecticides, rodenticides, and sanitizing
solutions used by everyone, not merely food
processors.
US Department of Agriculture
(USDA)
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USDA laws apply to food processors offering
products containing meat, poultry, and eggs.
Inspectors have authority over processing
plants.
The Department of Defense
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Sets standards for those food processors
who produce products for military installations
including commissaries.
Processors get inspected by The Department
of Defense every six months.
Military standards are very similar to GMP’s
but include certain specifics.
State/Local Governments
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Usually have specific laws regarding food
processing, storage, and sale.
These laws go hand and hand with the Food,
Drug, and Cosmetic Act and the GMP’s.
Occupational Safety and Health Act
(OSHA)
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Provides a safe environment for the
employee.
Inspectors have the freedom to enter the
establishment anytime during business hours
to evaluate the safety standards of the plant.
Inspection Standards Assignment
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Research one of the food regulatory agencies
on the internet.
Write a one page paper over the information
you have found.
Explain the history of the agency, its purpose,
and give examples of it influence in the food
industry.
Websites should be included.