Government Regulation of the Food Supply and LabelingOpen image in new window
Consumers want the assurance that they have a sure, safe, and sanitary food supply. They want deceptive claims and fraudulence to be nonissues for them to face in everyday life. Therefore, for centuries, governments throughout the world have regulated the food supply. Federal, state, and local government, their regulation, enforcement, as well as the educational materials they offer, assist in providing a safe food supply. The intent of this chapter is to view government regulation of the food supply and labeling. However, a safe and sound food supply is still dependent, not alone on a government agency or program yet also upon the individual!
KeywordsHealth Claim Nutrition Label National School Lunch Program Hazard Analysis Critical Control Point School Breakfast Program
Two sets of values used on nutrition labels, including Reference Daily Intakes (RDI), based on former US RDAs and Daily Reference Values (DRV) of nutrients that do not have an RDA but have a significant health impact.
Substances (food ingredients) generally recognized as safe for their intended use.
Conducted as a voluntary service of the USDA, paid for by packers.
Describe an association between a nutrient or food substance and disease or health-related condition.
Of the USDA or state Department of Agriculture inspects and stamps inspected meat with a circle containing the abbreviations for “inspected and passed.”
For the purpose of assisting consumers in selecting foods that can lead to a healthier diet, to eliminate consumer confusion, and to encourage production innovation by the food industry. Labeling expresses nutrients in terms of Reference Daily Intakes (RDI) and Daily Reference Values (DRV), both comprising the Daily Values.
FDA standard that the volume of packaged food offered for sale does not interfere with the weight of the product as stated on the label.
FDA list of required and optional ingredients that are included in manufacture.
FDA minimum quality standards for specific food characteristics–color, etc.
The carcass and viscera of the animal were examined, and no signs of illness were indicated, and conditions met sanitary standards.
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