1. NS 440 LEGAL AND REGULATORY ENVIRONMENT IN FOOD PRODUCTION SPRING YOUNTS DAHL, MS PHD INSTRUCTOR Unit 5: Policy Considerations in Food Regulation

2. Unit 5: Policy Considerations Unit 5 Seminar Objectives  Review Unit 4 on Federal Statutory Food Law  Overview Agency Authority Based on Existing Food Laws  Introduce Policy Considerations Related to Food Regulation  Discuss Potential Inefficiency in Food Safety Oversight and Debate Proposed Solutions and Changes  Address Any Questions

3. Unit 5: Policy Considerations Increased need for ensuring the safety and quality of food products

4. Unit 5: Policy Considerations

5. Food Regulation in the United States  United States Department of Agriculture (USDA)  Food Safety Inspection Service (FSIS)  Animal Plant Health Inspection Service (APHIS)  Agricultural Marketing Service (AMS)  Department of Health and Human Services (HHS)  Food & Drug Administration (FDA)  Center for Disease Control and Prevention (CDC)

6. Unit 5: Policy Considerations Food Regulation in the United States Cont.  Environmental Protection Agency (EPA)  Federal Trade Commission (FTC)  United States Department of the Treasury  Bureau of Alcohol, Tobacco, and Firearms (ATF)  U.S. Customs  United States Department of Commerce  National Oceanic and Atmospheric Administration  United States Department of Justice  State and Local Governments

7. Unit 5: Policy Considerations Major Food Laws  Pure Food and Drug Act of 1906  Federal Meat Inspection Act of 1906  The Food, Drug, and Cosmetic Act of 1938  Poultry Products Inspection Act of 1957 (1968)  Food Additive Amendment of 1958  Color Additive Amendment of 1960  Fair Packaging and Labeling Act of 1966  Egg Products Inspection Act of 1970  Nutrition Labeling and Education Act of 1990  Food Quality Protection Act of 1996  The Bioterrorism Act of 2002

8. Unit 5: Policy Considerations How do we divide food regulation responsibility most efficiently? Food Safety Example

9. Unit 5: Policy Considerations Considerations in Food Safety Regulation  Who has primary responsibility for food safety?  Hazard Identification and Prevention  Monitoring and Control of Illness  Are we effectively controlling foodborne pathogens in the United States?  What are some recent examples of foodborne illness outbreaks?  Do you think these outbreaks were effectively handled by local, state, and federal agencies?  Have you considered the costs associated with foodborne illness outbreaks and product recalls?

10. Unit 5: Policy Considerations Considerations in Food Safety Regulation Discuss the recent Salmonella outbreak associated with peanut butter and peanut products

11. Unit 5: Policy Considerations Considerations in Food Safety Regulation  How many consumers were affected before the source of the pathogen was identified?  Which agencies were involved in the investigation?  Which government agency was responsible for providing oversight at the manufacturing level?  Who identified the association between products containing peanuts and human illness?  Was this outbreak handled effectively???

12. Unit 5: Policy Considerations Considerations in Food Safety Regulation  For more information on this outbreak:  www.fda.gov www.fda.gov  www.cdc.gov www.cdc.gov

13. Unit 5: Policy Considerations Considerations in Food Safety Regulation Discuss the recent Salmonella outbreak associated with eggs

14. Unit 5: Policy Considerations Considerations in Food Safety Regulation  Proposed changes in food safety legislation  Greater agency authority  Mandatory recall enforcement  Single agency approach  Reorganization of food safety authority would literally require an Act of Congress  Current differences in responsibility between FDA and USDA

15. Unit 5: Policy Considerations Considerations in Food Safety Regulation  Are there significant differences in responsibility between FDA and USDA, FSIS?  Which laws give the agencies authority?  Is meat and poultry inspection substantially more involved than inspection of other products?  Are you looking forward to discussing HACCP???

16. Unit 5: Policy Considerations Looking Ahead…  Unit 5  Discussion: Laws and Agency Responsibility  Project: “Aspects” of Food Regulation and Enforcement  What’s Next  Unit 6: Livestock Import/Export and Conflict of Laws  No Seminar or Discussion!  Any Questions?