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Federal Meat Inspection Act

The most recent Federal Meat Inspection Act became effective on December 15, 1967. Congress determined that meat and meat products were an important source of food for the entire country and that the health and welfare of consumers be protected by making sure that all meat was wholesome, not adulterated, properly marked, labeled, and packaged and that meat and meat products would not be a source of foodborne disease. (See endnote 46.)

Other Significant Regulations and Laws

Seafood Hazard Analysis Critical Control Point Regulations were produced to promote the safe and sanitary processing of fish and fish products including seafood which has been imported. This regulation came out in 1995.

The Food Quality Protection Act upgraded the Federal Insecticide, Fungicide, and Rodenticide Act and the Federal Food, Drug, and Cosmetic Act to resolve inconsistencies in the two major pesticide statutes. Now the EPA had to establish consistent regulations on pesticides usage and residues left in or on foods based on sound scientific data. It also required a periodic re-evaluation of pesticide intolerances based on sound scientific data. This became law on August 3, 1996.

Juice Hazard Analysis Critical Control Point Regulations were produced to promote the safe and sanitary processing of juice and the placing of warning labels on unpasteurized juice. This regulation came out in 1998.

The Food Allergen Labeling and Consumer Protection Act required that all ingredients from eight allergenic foods be described on the label. This went into effect in 2006.

The Egg Safety (final) Rule established requirements for control of S. Enteritidis in eggs from production through distribution. This was issued in 2009 and implementation for large producers was July 2010 and for small producers 2012.

 
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