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Government Regulation of the Food Supply and LabelingOpen image in new window

  • Vickie A. Vaclavik
  • Elizabeth W. Christian
Chapter
Part of the Food Science Text Series book series (FSTS)

Abstract

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!

Keywords

Health Claim Nutrition Label National School Lunch Program Hazard Analysis Critical Control Point School Breakfast Program 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Notes

Glossary

Daily Value (%DV)

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.

Generally Recognized As Safe (GRAS)

Substances (food ingredients) generally recognized as safe for their intended use.

Grading Service

Conducted as a voluntary service of the USDA, paid for by packers.

Health Claims

Describe an association between a nutrient or food substance and disease or health-related condition.

Inspection Service

Of the USDA or state Department of Agriculture inspects and stamps inspected meat with a circle containing the abbreviations for “inspected and passed.”

Nutrition Labeling

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.

Standard of Fill of Container

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.

Standard of Identity

FDA list of required and optional ingredients that are included in manufacture.

Standards of Minimum Quality

FDA minimum quality standards for specific food characteristics–color, etc.

Wholesome

The carcass and viscera of the animal were examined, and no signs of illness were indicated, and conditions met sanitary standards.

References

  1. Crockett SJ, Kennedy E, Elam K (2002) Food industry’s role in national nutrition policy: working for the common good. J Am Diet Assoc 102:478–479CrossRefGoogle Scholar
  2. Higgons K (2006) RFID making the right moves. Food Eng 78(2):44–48Google Scholar
  3. Katz F (2000) 2000 IFT annual meeting and food expo. How food technologists react to the new dietary guidelines for Americans. Food Technol 54(8):64–68Google Scholar
  4. Kuntz LA (2013) FSMA strikes back. Food Prod Des (Jan/Feb):10Google Scholar
  5. McDonald L. Information and resource service. Publisher of the SUPERMARKET SAVVY®, Houston, TXGoogle Scholar
  6. Stier R (2006) Building your plant’s ark. Food Eng 78(1):29Google Scholar

Bibliography

  1. Center for Disease Control (CDC)Google Scholar
  2. Center for Food Safety and Applied Nutrition. http://www.cfsan.fda.gov (search for Health Claims)
  3. Food and Drug Administration (1995) Focus on food labeling. FDA consumer. Food labeling, questions and answers, vol 2. U.S. Dept. of Health and Human Services, Washington, DCGoogle Scholar
  4. Model FDA Food CodeGoogle Scholar
  5. The Food Marketing Institute. Consumer Affairs Department. Washington, DCGoogle Scholar
  6. USDA ChooseMyPlate.govGoogle Scholar

Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • Vickie A. Vaclavik
    • 1
  • Elizabeth W. Christian
    • 2
  1. 1.The University of Texas Southwestern Medical CenterDallasUSA
  2. 2.Department of Nutrition & Food ScienceTexas Women’s UniversityDentonUSA

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