Lecture+7 - Lecture7 FoodLegislation...

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    Lecture 7 Food Legislation
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Major U.S. Government agencies  responsible for standards for food U.S. Department of Agriculture U.S. Department of Health and Human  Services (FDA) U.S. Department of Commerce Bureau of Public Health
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USDA Inspection and grading of  Fresh meat Poultry Eggs, Fruits Vegetables Dairy products (not fluid milk) Grains Canned fruits/vegetables
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USDA is responsible for  enforcing Federal Meat Inspection Act, 1906 Passed in response to increased public  awareness of slaughterhouse conditions  and meat handling techniques after Upton  Sinclair’s  The Jungle Meat inspector examine fresh meat for  wholesomeness (safety) Defined label terms for fresh meat 
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USDA Legislation Poultry Products Inspection Act (1957) Covered poultry the same as fresh meat Egg Products Inspection Act (1970) Covered processed eggs (shell eggs later) the  same as fresh meat Agricultural Marketing Act (1946) Established quality grading for select foods HACCP Final Rule (1996) Meat and poultry must be handled following  HACCP
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U.S. Department of Agriculture Grade:   The voluntary process in which foods are  evaluated for yield (a 1 to 5 grading for meats only)  and quality (Prime, Choice, AA, A, Fancy, etc.).
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USDA Inspection Stamps
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Organic Foods Production Act Production of agricultural products without the  use of conventional pesticides, fertilizers, or  hormones Farmland must be free of conventional fertilizers and  pesticides for 3 years before producing a crop which can  be sold as organic Compost, manure or other organic fertilizers  are used in crop production Organically produced animals (from the last  third of gestation or the second day of life for  a chick) can only be fed organic feed.
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USDA labeling rules for  “organic” food (2002) Certified organic—100% USDA organic seal can be used if product is  produced from 95% organic ingredients Products with 70-95% organic ingredients  may be labeled “made with organic  ingredients Products with less than 70% organic  ingredients may not use the word “organic” on  the front of the package, but may include it in  the list of ingredients.
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Organic Label
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U.S. Department of Health  and Human Services Food and Drug Administration (FDA)— responsible for inspection and regulation of  ingredients used in processed foods. Regulates safety and wholesomeness of 
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This note was uploaded on 10/25/2011 for the course NUTRITIONA 709-201 taught by Professor Barbaratangle during the Fall '11 term at Rutgers.

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Lecture+7 - Lecture7 FoodLegislation...

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